Quality Attributes of Muscle Foods

Asian Functional Foods

Asian Functional Foods

Functional Foods of the East

Functional Foods of the East

Tea and Tea Products: Chemistry and Health-Promoting Properties

Flavor of Meat and Meat Products

Quality of Fresh and Processed Foods

Dietary Supplements with Antioxidant Activity: Understanding Mechanisms and Potential Health Benefits

Handbook of Antioxidants for Food Preservation

Nutraceutical and Specialty Lipids and their Co-Products

Nutraceutical and Specialty Lipids and their Co-Products

Nutrition, Functional and Sensory Properties of Foods

Process-Induced Chemical Changes in Food

Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Seafoods: Chemistry, Processing Technology and Quality

Marine Nutraceuticals and Functional Foods

Marine Nutraceuticals and Functional Foods

Seafood Quality and Safety: Advances in the New Millennium

Food Flavors and Chemistry: Advances of the New Millennium