Pseudocereals: Production, Processing, and Nutrition

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Nanotechnological Approaches in Food Microbiology

The Third Plate: Field Notes on the Future of Food

Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery

Food Microbiology: Edition 4

Essential Fatty Acids: Sources, Processing Effects, and Health Benefits

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

Faba Bean: Chemistry, Properties and Functionality

Spirulina in Human Nutrition and Health

Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications

Cooked: A Natural History of Transformation

Millets: Cultivation, Processing, and Utilization

The Craft and Science of Coffee

Honey in Food Science and Physiology

Brewing – A Practical Approach

Biotechnological Advances in Agriculture, Healthcare, Environment and Industry

The Working Garde Manger

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers