Fermented Foods, Part II: Technological Interventions

Deep: Freediving, Renegade Science, and What the Ocean Tells Us About Ourselves

Fermented Foods, Part I: Biochemistry and Biotechnology

Field Guide to Whales, Dolphins and Porpoises

Field Guide to Marine Fishes of Tropical Australia

Mangroves: Structure, Functions, Ecology and Biodiversity

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects

Fishes of the Maldives: Indian Ocean, With Sharks & Rays (2019)

Fruits and Vegetable Wastes: Valorization to Bioproducts and Platform Chemicals

Dolphin Diaries: My Twenty-Five Years With Spotted Dolphins in the Bahamas

The Catalyst: RNA and the Quest to Unlock Life's Deepest Secrets

Microbial Enzyme Technology in Food Applications

Handbook of the Marine Fauna of North-West Europe: Edition 2

Winemaking: Basics and Applied Aspects

The Soul of an Octopus: A Surprising Exploration into the Wonder of Consciousness

Microorganisms and Fermentation of Traditional Foods

Marine Biology: A Very Short Introduction: Edition 2

The Biology of Sharks and Rays

Transforming Agriculture Residues for Sustainable Development: From Waste to Wealth

Molecular Biology and Biotechnology: basic experimental protocols