Fermented Foods, Part II: Technological Interventions

Fermented Foods, Part I: Biochemistry and Biotechnology

Food Traceability and Authenticity: Analytical Techniques

Mycotoxins in Food and Beverages: Innovations and Advances, Part II

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects

Mycotoxins in Food and Beverages: Innovations and Advances Part I

Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering