খাদ্যে পুষ্টি ও রন্ধন প্রণালী /

Fruits and Vegetables Technologies Postharvest Processing and Packaging /
Izdano: (2025)

Recent Advances in Citrus Fruits
Izdano: (2023)

Engineering Aspects of Food Quality and Safety
Izdano: (2023)

Value Added Products From Food Waste
Izdano: (2024)

Advances in Pasta Technology
Izdano: (2025)

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

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

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

Cardamom (Elettaria cardamomum): Production, Processing and Properties
Izdano: (2023)

Citrus Fruits and Juice Processing and Quality Profiling /
Izdano: (2024)

Advances in Food Applications for High Pressure Processing Technology
od: Muhammad Shahbaz, Hafiz, et al.
Izdano: (2023)

Beta-Glucan: Sources, Properties and Applications
Izdano: (2025)

Non-invasive and Non-destructive Methods for Food Integrity
Izdano: (2024)

Preservation and Authentication of Coconut Products Recent Trends and Prospects /
Izdano: (2024)

Authentication of Halal Products using FTIR Spectroscopy
od: Ahmed Mahesar, Sarfaraz, et al.
Izdano: (2025)

Innovative Millet Processing Harnessing Novel Technologies for Nutritional Excellence /
Izdano: (2025)

Techniques in Forage Quality Analysis
od: Katoch, Rajan
Izdano: (2023)

Fruit Fortification of Craft Beer
od: Nehra, Manju, et al.
Izdano: (2024)

Cereal-Based Food Products
Izdano: (2023)

Sourdough Microbiota and Starter Cultures for Industry
Izdano: (2024)

Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects
od: Ling Tan, Bee, et al.
Izdano: (2025)

Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
od: Vladimir S. Kurćubić, et al.
Izdano: (2025)

Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds
od: Noore, Shaba, et al.
Izdano: (2024)

Selected Topics in Food Process Engineering
Izdano: (2025)

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

Advanced Computational Approaches for Drying in Food Processing
Izdano: (2024)

Pumpkin Seed: Newer Perspectives
od: Bashir, Khalid, et al.
Izdano: (2025)

Starch Nanomaterials and Food Applications
Izdano: (2024)

Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward
Izdano: (2024)

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

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

Plant-Based Foods: Ingredients, Technology and Health Aspects
Izdano: (2023)

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

Natural Additives in Foods
Izdano: (2023)

Starch: Advances in Modifications, Technologies and Applications
Izdano: (2023)

Emerging Solutions in Sustainable Food and Nutrition Security
Izdano: (2023)