Source book of flavors /

Edible Flowers: Source of Phytonutrients, Valorization and Technological Advancements
Vydáno: (2025)

Insects as alternative sources of protein for food and feed
Vydáno: (2025)

Hand Book of Processed Functional Meat Products
Vydáno: (2024)

Recent Trends in Nanotechnology for Sustainable Living and Environment Proceedings of ICON-NSLE 2022 /
Vydáno: (2023)

Nanobiosensors for the Food Industry
Vydáno: (2025)

Annual Plant: Sources of Fibres, Nanocellulose and Cellulosic Derivatives Processing, Properties and Applications /
Vydáno: (2023)

Bioactive Components A Sustainable System for Good Health and Well-Being /
Vydáno: (2023)

Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges
Vydáno: (2025)

3D Printing of Sustainable Insect Materials
Vydáno: (2023)

Sustainability in Food Packaging Systems, Actors and Innovation /
Vydáno: (2025)

Integrated Food and Bioprocessing
Vydáno: (2025)

Oilseed Meal as a Sustainable Contributor to Plant-Based Protein Paving the Way Towards Circular Economy and Nutritional Security /
Vydáno: (2024)

Microwave Processing of Foods: Challenges, Advances and Prospects Microwaves and Food /
Vydáno: (2024)

Aquaculture: Enhancing Food Security and Nutrition
Vydáno: (2025)

Neglected Plant Foods Of South Asia Exploring and valorizing nature to feed hunger /
Vydáno: (2023)

Advances in Plant Sprouts Phytochemistry and Biofunctionalities /
Vydáno: (2023)

Organic-Based Nanomaterials in Food Packaging
Vydáno: (2024)

Food and Industry 5.0: Transforming the Food System for a Sustainable Future
Vydáno: (2025)

Traditional Japanese Seasonings and Condiments Umamification in the Plant-forward Cuisine /
Autor: Ono, Minaka, a další
Vydáno: (2025)

Starch: Progress in Food Applications
Vydáno: (2025)

Mushroom Bioactives: Bridging Food, Biotechnology, and Nanotechnology for Health and Innovation
Vydáno: (2025)

Food Industry 4.0 and Food Sustainability
Vydáno: (2025)

Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability
Vydáno: (2024)

Valorization of Citrus Food Waste
Vydáno: (2025)

Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability
Vydáno: (2025)

Application of Fluorescence Spectroscopy in Food Quality and Control
Vydáno: (2025)

Nanotechnology in Food Packaging
Vydáno: (2025)

Halal and Kosher Food Integration of Quality and Safety for Global Market Trends /
Vydáno: (2023)

Engineering Solutions for Sustainable Food and Dairy Production Innovations and Techniques in Food Processing and Dairy Engineering /
Vydáno: (2025)

Biotechnological Innovations in Food Processing Transforming the Future of Nutrition and Sustainability /
Vydáno: (2025)

Food Process Engineering and Technology Safety, Packaging, Nanotechnologies and Human Health /
Vydáno: (2023)

Biological Outlook to Improve the Nutritive Quality of Bakery Products
Vydáno: (2024)

Lactose Hydrolysis in Dairy Products
Vydáno: (2025)

Pollen Chemistry & Biotechnology
Vydáno: (2023)

Application of Bio-Additives for the Food Industry
Vydáno: (2024)

Technological Advances and Trends in Cheese Making
Vydáno: (2025)