Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Canning and Preserving Guide including Recipes (Boxed Set)

Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Toxins and Contaminants in Indian Food Products

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

Chemistry of Maillard Reactions in Processed Foods

Froth!: The Science of Beer

Raw Material Scarcity and Overproduction in the Food Industry

Spirulina in Human Nutrition and Health

The Importance of Packaging Design for the Chemistry of Food Products

Cooked: A Natural History of Transformation

Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)

The Craft and Science of Coffee

The Chemistry of Thermal Food Processing Procedures

Brewing – A Practical Approach

Chemistry of the Mediterranean Diet

The Working Garde Manger

The Chemistry of Frozen Vegetables