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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Kitchen Mysteries: Revealing the Science of Cooking

Sprouted Grains: Nutritional Value, Production, and Applications

Ultrasound Technologies for Food and Bioprocessing

Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves

Geospatial Technologies and Geography Education in a Changing World: Geospatial Practices and Lessons Learned

How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum

Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks

Carotenoids: Trends and Advances

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