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

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

Chemistry of Maillard Reactions in Processed Foods

The Chemistry of Thermal Food Processing Procedures

Chemistry of the Mediterranean Diet

The Importance of Packaging Design for the Chemistry of Food Products

Raw Material Scarcity and Overproduction in the Food Industry

The Chemistry of Frozen Vegetables

Maillard Reaction in Foods: Mitigation Strategies and Positive Properties

Analytical Methods for the Assessment of Maillard Reactions in Foods

Food Traceability in Jordan: Current Perspectives

Foods of Non-Animal Origin: Chemistry, Technology, Inspection Procedures

Traceability in the Dairy Industry in Europe: Theory and Practice

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

Chemical Profiles of Industrial Cow’s Milk Curds

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

The Influence of Chemistry on New Foods and Traditional Products

Food Packaging Hygiene

Chemistry and Hygiene of Food Gases