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

Flavor Chemistry of Ethnic Foods

Tea and Tea Products: Chemistry and Health-Promoting Properties

Functional Foods of the East

Functional Foods of the East

Asian Functional Foods

Quality Attributes of Muscle Foods

Asian Functional Foods

Nutrition, Functional and Sensory Properties of Foods

Quality of Fresh and Processed Foods

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

Nutraceutical Proteins and Peptides in Health and Disease

Flavor of Meat and Meat Products

Handbook of Antioxidants for Food Preservation

Biochemistry of Foods: Edition 3

Nutraceutical and Specialty Lipids and their Co-Products

Nutraceutical and Specialty Lipids and their Co-Products

Anti-Angiogenic Functional and Medicinal Foods

Tree Nuts: Composition, Phytochemicals, and Health Effects

Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing