Microbial Biotechnology in Food and Health

Fruits and Vegetable Wastes: Valorization to Bioproducts and Platform Chemicals

Fermented Foods, Part II: Technological Interventions

Microorganisms and Fermentation of Traditional Foods

Fermented Foods, Part I: Biochemistry and Biotechnology

Bioethanol Production from Food Crops: Sustainable Sources, Interventions, and Challenges

Advances in Lignocellulosic Biofuel Production Systems

Food Traceability and Authenticity: Analytical Techniques

Microbial Enzyme Technology in Food Applications

Winemaking: Basics and Applied Aspects

Aquaculture Microbiology and Biotechnology, Volume Two

Transforming Agriculture Residues for Sustainable Development: From Waste to Wealth

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

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects

Trending Topics on Fermented Foods

Mycotoxins in Food and Beverages: Innovations and Advances Part I

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