Fereidoon Shahidi – författare

Process-Induced Chemical Changes in Food

Quality Attributes of Muscle Foods

Chemicals via Higher Plant Bioengineering

Flavor Chemistry of Ethnic Foods

Quality of Fresh and Processed Foods

Biochemistry of Foods

Functional Foods of the East

Anti-Angiogenic Functional and Medicinal Foods

Nutraceutical and Specialty Lipids and their Co-Products

Asian Functional Foods

Phenolics in Food and Nutraceuticals

Canola and Rapeseed

Production, Chemistry, Nutrition, and Processing Technology

Biochemistry of Foods

Bio-Nanotechnology

A Revolution in Food, Biomedical and Health Sciences

Bailey's Industrial Oil and Fat Products, Set

Bailey's Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats

Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products

Processing Technologies

Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products

Products and Applications

Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products

Specialty Oils and Oil Products, Part 2

Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products

Edible Oils, Part 1

Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products

Chemistry, Properties, and Health Effects

Flavor of Meat and Meat Products

Seafoods: Chemistry, Processing Technology and Quality

Flavor of Meat, Meat Products and Seafood

Dried Fruits

Phytochemicals and Health Effects

Cereals and Pulses

Nutraceutical Properties and Health Benefits

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Nutraceutical Proteins and Peptides in Health and Disease

Asian Functional Foods