Asian Functional Foods

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Flavor Chemistry of Ethnic Foods

The Third Plate: Field Notes on the Future of Food

Quality Attributes of Muscle Foods

The Art of Flavour: Practices and Principles for Creating Delicious Food

Tea and Tea Products: Chemistry and Health-Promoting Properties

Froth!: The Science of Beer

Dietary Supplements with Antioxidant Activity: Understanding Mechanisms and Potential Health Benefits

Spirulina in Human Nutrition and Health

Process-Induced Chemical Changes in Food

Cooked: A Natural History of Transformation

Quality of Fresh and Processed Foods

The Craft and Science of Coffee

Nutrition, Functional and Sensory Properties of Foods

Brewing – A Practical Approach

Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Glossary of Dairy Technology

Seafoods: Chemistry, Processing Technology and Quality