Marine Microorganisms: Extraction and Analysis of Bioactive Compounds

Mass Spectrometry Imaging in Food Analysis

Analysis of Naturally Occurring Food Toxins of Plant Origin

Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis

Bioactive Compounds of Edible Oils and Fats: Health Benefits, Risks, and Analysis

Bioactive Compounds from Food: Benefits and Analysis

Proteomics for Food Authentication

Natural Pesticides and Allelochemicals: Advances and Trends in Crop Protection

Food Aroma Evolution: During Food Processing, Cooking, and Aging

Global Regulations of Medicinal, Pharmaceutical, and Food Products

Radionuclide Concentrations in Food and the Environment

Advanced Technologies For Meat Processing

Bioactive Peptides from Food: Sources, Analysis, and Functions

Food Allergens: Analysis Instrumentation and Methods

Nanoemulsions in Food Technology: Development, Characterization, and Applications

Food Allergens: Analysis Instrumentation and Methods

Phenolic Compounds in Food: Characterization and Analysis

Handbook of Pesticides: Methods of Pesticide Residues Analysis

Flow Injection Analysis of Food Additives

Flow Injection Analysis of Food Additives