Food Analysis & Properties – serie

Proteomics for Food Authentication

Sequencing Technologies in Microbial Food Safety and Quality

Flow Injection Analysis of Food Additives

Chiral Organic Pollutants

Monitoring and Characterization in Food and the Environment

Analysis of Nanoplastics and Microplastics in Food

Mass Spectrometry in Food Analysis

Mass Spectrometry in Food Analysis

Bioactive Peptides from Food

Sources, Analysis, and Functions

Nanoemulsions in Food Technology

Development, Characterization, and Applications

Bioactive Peptides from Food

Sources, Analysis, and Functions

Chiral Organic Pollutants

Monitoring and Characterization in Food and the Environment

Nutriomics

Well-being through Nutrition

Nutriomics

Well-being through Nutrition

Sequencing Technologies in Microbial Food Safety and Quality

Analysis of Naturally Occurring Food Toxins of Plant Origin

Nanoemulsions in Food Technology

Development, Characterization, and Applications

Analysis of Naturally Occurring Food Toxins of Plant Origin

Flavoromics

An Integrated Approach to Flavor and Sensory Assessment

Flavoromics

An Integrated Approach to Flavor and Sensory Assessment

Analysis of Food Spices

Identification and Authentication

Analysis of Food Spices

Identification and Authentication

Bioactive Compounds from Food

Benefits and Analysis

Bioactive Compounds from Food

Benefits and Analysis

Bioactive Compounds of Edible Oils and Fats

Health Benefits, Risks, and Analysis

Bioactive Compounds of Edible Oils and Fats

Health Benefits, Risks, and Analysis

Handbook of Analysis and Extraction Methods of Anthocyanins

Bioactive Compounds

Identification and Characterization of their Food and Pharmacological Potential

Green Chemistry in Food Analysis

Bioactive Compounds of Edible Fruits and Berries

Health Benefits, Nutritional Importance, and Analysis