Analysis of Naturally Occurring Food Toxins of Plant Origin

Nanoemulsions in Food Technology: Development, Characterization, and Applications

Analysis of Food Spices: Identification and Authentication

Marine Microorganisms: Extraction and Analysis of Bioactive Compounds

Marine Microorganisms: Extraction and Analysis of Bioactive Compounds

Mass Spectrometry Imaging in Food Analysis

Mass Spectrometry Imaging in Food Analysis

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

Proteomics for Food Authentication

Handbook of Analysis and Extraction Methods of Anthocyanins

Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential

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

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

Advanced Technologies For Meat Processing

Bioactive Peptides from Food: Sources, Analysis, and Functions

Food Allergens: Analysis Instrumentation and Methods

Handbook of Analysis of Edible Animal By-Products

Handbook of Muscle Foods Analysis

Food Allergens: Analysis Instrumentation and Methods

Phenolic Compounds in Food: Characterization and Analysis