Enzymes in Food Biotechnology: Production, Applications, and Future Prospects

Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot

Engineering Chemistry

Enzymes in Food Technology: Improvements and Innovations

Eating Animals

Microbial Extremozymes: Novel Sources and Industrial Applications

Grinding It Out: The Making of McDonald's

Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications

Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease

Value-Addition in Beverages through Enzyme Technology

Sous Chef: 24 Hours on the Line

Value-Addition in Food Products and Processing Through Enzyme Technology

Bitter Brew: The Rise and Fall of Anheuser-Busch and America's Kings of Beer

Bioplastics for Sustainable Development

The Catalyst: RNA and the Quest to Unlock Life's Deepest Secrets

Green Technologies for Industrial Contaminants

Extra Virginity: The Sublime and Scandalous World of Olive Oil

Value-Addition in Agri-Food Industry Waste Through Enzyme Technology

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking