Ramesh C. Ray - Böcker

Bioethanol Production from Food Crops

Sustainable Sources, Interventions, and Challenges

Microbial Biotechnology in Food and Health

Sustainable Biofuels

Opportunities and Challenges

Advances in Lignocellulosic Biofuel Production Systems

Lactic Acid Bacteria as Cell Factories

Synthetic Biology and Metabolic Engineering

Mycotoxins in Food and Beverages

Innovations and Advances Part I

Mycotoxins in Food and Beverages

Innovations and Advances Part I

Winemaking

Basics and Applied Aspects

Fermented Foods, Part I

Biochemistry and Biotechnology

Food Traceability and Authenticity

Analytical Techniques

Fermented Foods, Part II

Technological Interventions

Microbial Enzyme Technology in Food Applications

Mycotoxins in Food and Beverages

Innovations and Advances, Part II

Mycotoxins in Food and Beverages

Innovations and Advances, Part II

Aquaculture Microbiology and Biotechnology, Volume Two

Winemaking

Basics and Applied Aspects

Fermented Foods, Part II

Technological Interventions

Biorefining Fruit Waste

Technological Advances in a Circular Bioeconomy

Microorganisms and Fermentation of Traditional Foods

Fermented Foods, Part I

Biochemistry and Biotechnology

Microbial Enzyme Technology in Food Applications

Food Traceability and Authenticity

Analytical Techniques

Aquaculture Microbiology and Biotechnology, Volume Two

Fermented Foods and Beverages

Functionalities and Nutritional Aspects

Transforming Agriculture Residues for Sustainable Development

From Waste to Wealth

Transforming Agriculture Residues for Sustainable Development

From Waste to Wealth

Trending Topics on Fermented Foods

Plantation Crop Wastes: Valorization for Economic Sustainability

Potencial Agrícola e Biotecnológico de Bacillus subtilis