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

Food Traceability and Authenticity: Analytical Techniques

Field Guide to Marine Fishes of Tropical Australia

Mangroves: Structure, Functions, Ecology and Biodiversity

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects

Proof: The Science of Booze

Fruits and Vegetable Wastes: Valorization to Bioproducts and Platform Chemicals

The Biology of Cancer: Edition 2

Mycotoxins in Food and Beverages: Innovations and Advances Part I

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

Winemaking: Basics and Applied Aspects

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

Microorganisms and Fermentation of Traditional Foods

Your Mitochondria: Key to Health and Longevity

Molecular Biology of the Cell 6E - The Problems Book: Edition 6