Food Science.

Food Engineering: Integrated Approaches / by: (Electronic resources)

Sanificazione nell'industria alimentare / by: (Electronic resources)

Food Emulsifiers and Their Applications by: (Electronic resources)

Impact of pollution on animal products by: (Electronic resources)

GlycoscienceChemistry and Chemical Biology / by: (Electronic resources)

Physical Properties of Foods by: (Electronic resources)

Modern Magnetic ResonancePart 1: Applications in Chemistry, Biological and Marine Sciences, Part 2: Applications in Medical and Pharmaceutical Sciences, Part 3: Applications in Materials Science and Food Science by: (Electronic resources)

Class 1 Oxidoreductases XEC 1.9-1.13 / by: (Electronic resources)

The ABCs of Gene Cloning by: (Electronic resources)

Springer Handbook of EnzymesClass 1 Oxidoreductases XII: EC 1.14.15-1.97 / by: (Electronic resources)

Class 1 Oxidoreductases XIEC 1.14.11-1.14.14 / by: (Electronic resources)

Food Biotechnology by: (Electronic resources)

Current developments in solid-state fermentation by: (Language materials, printed)

Experimental glycoscienceglycobiology / by: (Language materials, printed)

Food bitesthe science of the foods we eat / by: (Language materials, printed)

Experimental glycoscienceglycochemistry / by: (Language materials, printed)

Molecular genetic approaches to maize improvement by: (Electronic resources)

Wine chemistry and biochemistry by: (Electronic resources)

Biology of microorganisms on grapes, in must and in wine by: (Electronic resources)

Predictive modeling and risk assessment by: (Electronic resources)

Medical foods from natural sources by: (Electronic resources)

Effective risk communicationa message-centered approach / by: (Electronic resources)

Food chemistry by: (Electronic resources)

Cholera toxins by: (Electronic resources)

Anthocyaninsbiosynthesis, functions, and applications / by: (Electronic resources)

Ingredients in meat productsproperties, functionality and applications / by: (Electronic resources)

Genetics and genomics of cotton by: (Electronic resources)

Food safety governanceintegrating science, precaution and public involvement / by: (Electronic resources)

Advanced dairy chemistry.Volume 3,Lactose, water, salts and minor constituents by: (Electronic resources)

Safety of meat and processed meat by: (Electronic resources)

Bioactive heterocycles VIIflavonoids and anthocyanins in plants, and latest bioactive heterocycles II / by: (Electronic resources)

Alginatesbiology and applications / by: (Electronic resources)

Springer handbook of enzymes.Suppl., Vol. S4,Class 2 transferases by: (Electronic resources)

Prebiotics and probiotics science and technology by: (Electronic resources)

Edible films and coatings for food applications by: (Electronic resources)

Case studies in food engineeringLearning from Experience / by: (Electronic resources)

The sensory evaluation of dairy products by: (Electronic resources)

Fungi and Food Spoilage by: (Electronic resources)

Animal cell technologybasic & applied aspects : proceedings of the 19th Annual Meeting of the Japanese Association for Animal Cell Technology (JAACT), Kyoto, Japan, September 25-28, 2006 / by: (Electronic resources)

Springer handbook of enzymes.Supplement Volume S5,Class 3, Hydrolases EC 3.1-3.4-21 by: (Electronic resources)

Compendium of the microbiological spoilage of food and beverages by: (Electronic resources)

Vinegars of the world by: (Electronic resources)

Springer handbook of enzymes.Suppl. Vol. S1,Class 1, oxidoreductases by: (Electronic resources)

Springer handbook of enzymes.Suppl. Vol. S6,Class 3, hydrolases EC 3.4.22-3.13 by: (Electronic resources)

Sushifood for the eye, the body & the soul / by: (Electronic resources)

Carotenoids.Volume 5,Nutrition and health by: (Electronic resources)

Mycotoxins in food, feed and bioweapon by: (Electronic resources)

Encapsulation technologies for active food ingredients and food processing by: (Electronic resources)

Environmental change and food security in China by: (Electronic resources)

Food ethics by: (Electronic resources)

Basic and applied aspectsproceedings of the 21st annual and international meeting of the Japanese Association for Animal Cell Technology (JAACT), Fukuoka, Japan, November 24-27, 2008 / by: (Electronic resources)

Chiral recognition in separation methodsmechanisms and applications / by: (Electronic resources)

Mastication robotsbiological inspiration to implementation / by: (Electronic resources)

Pulsed electric fields technology for the food industryfundamentals and applications / by: (Electronic resources)

Careers in food sciencefrom undergraduate to professional / by: (Electronic resources)

Springer handbook of enzymes.Supplement Volume S2,Class 2, Transferases EC 2.1-2.7-10 by: (Electronic resources)

Springer handbook of enzymes.Supplement Volume S3,Class 2, Transferases EC 2.7.11.1-2.7.11.16 by: (Electronic resources)

Maize cobs and cultureshistory of Zea mays L. / by: (Electronic resources)

Food analysis laboratory manual by: (Electronic resources)

Principles of microbiological troubleshooting in the industrial food processing environment by: (Electronic resources)

Food analysis by: (Electronic resources)

Iron deficiency and overloadfrom basic biology to clinical medicine / by: (Electronic resources)

Intellectual property in the food technology industryprotecting your innnovation / by: (Electronic resources)

Quality assurance in analytical chemistrytraining and teaching / by: (Electronic resources)

Food chain security by: (Electronic resources)

Sampling procedures to detect mycotoxins in agricultural commodities by: (Electronic resources)

Polymer macro- and micro-gel beadsfundamentals and applications / by: (Electronic resources)

Sensory evaluation of foodprinciples and practices / by: (Electronic resources)

Sustainability in food and wateran Asian perspective / by: (Electronic resources)

Methodologies and results in grapevine research by: (Electronic resources)

Nondestructive evaluation of food qualitytheory and practice / by: (Electronic resources)

Obesity before birthmaternal and prenatal influences on the offspring / by: (Electronic resources)

Ultrasound technologies for food and bioprocessing by: (Electronic resources)

Food engineering interfaces by: (Electronic resources)

Probiotic bacteria and enteric infectionscytoprotection by probiotic bacteria / by: (Electronic resources)

Quantitative thin-layer chromatographya practical survey / by: (Electronic resources)

Challenges in analytical quality assurance by: (Electronic resources)

Genomics of foodborne bacterial pathogens by: (Electronic resources)

Introduction to food process engineering by: (Electronic resources)

Prokaryotic antimicrobial peptidesfrom genes to applications / by: (Electronic resources)

Global food insecurityrethinking agricultural and rural development paradigm and policy / by: (Electronic resources)

Nitrite and nitrate in human health and disease by: (Electronic resources)

Advances in Food ProtectionFocus on Food Safety and Defense / by: (Electronic resources)

Pharmaceutical microscopy by: (Electronic resources)

Safe or not safeeciding what risks to accept in our environment and food / by: (Electronic resources)

The physical processes of digestion by: (Electronic resources)

Extensions of Moser-Bangert theorylocally minimal solutions / by: (Electronic resources)

Probioticsbiology, genetics and health aspects / by: (Electronic resources)

Solar energy in the winemaking industry by: (Electronic resources)

Nutrition and skinlessons for anti-aging, beauty and healthy skin / by: (Electronic resources)

How to reliably test for GMOs by: (Electronic resources)

Novel technologies in food sciencetheir impact on products, consumer trends and the environment / by: (Electronic resources)

Mycotoxins in feedstuffs by: (Electronic resources)

Strategies for achieving food security in Central Asia by: (Electronic resources)

Direct-fed microbials and prebiotics for animalsscience and mechanisms of action / by: (Electronic resources)

Microbial food safetyan introduction / by: (Electronic resources)

Veterinary sciencecurrent aspects in biology, animal pathology, clinic and food hygiene : LXIV annual meeting of The Italian Society for Veterinary Sciences. Asti 2010 : selected papers / by: (Electronic resources)

Chocolate and health by: (Electronic resources)

Lipids, lipophilic components and essential oils from plant sources by: (Electronic resources)

Green technologies in food production and processing by: (Electronic resources)

From sugar to Splendaa personal and scientific journey of a carbohydrate chemist and expert witness / by: (Electronic resources)

Iron physiology and pathophysiology in humans by: (Electronic resources)

Plasma for bio-decontamination, medicine and food security by: (Electronic resources)

Environmental and food safety and security for South-East Europe and Ukraine by: (Electronic resources)

Microarray detection and characterization of bacterial foodborne pathogens by: (Electronic resources)

Analytical techniques for studying the physical properties of lipid emulsions by: (Electronic resources)

Becoming a food scientistto graduate school and beyond / by: (Electronic resources)

Radioactivity transfer in environment and food by: (Electronic resources)

Functional foods and nutraceuticals by: (Electronic resources)

Fourier transform infrared spectroscopy in food microbiology by: (Electronic resources)

Homogeneous catalysis with metal complexesfundamentals and applications / by: (Electronic resources)

Analytical tools for assessing the chemical safety of meat and poultry by: (Electronic resources)

Nutritional healthstrategies for disease prevention / by: (Electronic resources)

Bacterial fish pathogensdisease of farmed and wild fish / by: (Electronic resources)

Characterization and authentication of olive and other vegetable oilsnew analytical methods / by: (Electronic resources)

Experiments in unit operations and processing of foods by: (Electronic resources)

Meat biotechnology by: (Electronic resources)

Edible ectomycorrhizal mushroomscurrent knowledge and future prospects / by: (Electronic resources)

Chromatography of aroma compounds and fragrances by: (Electronic resources)

Multidisciplinary approaches to allergies by: (Electronic resources)

Global tea breedingachievements, challenges and perspectives / by: (Electronic resources)

Molluscan Shellfish Safety by: (Electronic resources)

Current and future reproductive technologies and world food production by: (Electronic resources)

Desert trufflesphylogeny, physiology, distribution and domestication / by: (Electronic resources)

Instant controlled pressure drop (D.I.C.) in food processingfrom fundamental to industrial applications / by: (Electronic resources)

Rheology of fluid, semisolid, and solid foodsprinciples and applications / by: (Electronic resources)

Cryptosporidium as a foodborne pathogen by: (Electronic resources)

Techniques for nanoencapsulation of food ingredients by: (Electronic resources)

Nutrition in pediatric pulmonary disease by: (Electronic resources)

Maizenutrition dynamics and novel uses / by: (Electronic resources)

Lipid hydroperoxide-derived modification of biomolecules by: (Electronic resources)

Socio-economic considerations in biotechnology regulation by: (Electronic resources)

Essentials of food science by: (Electronic resources)

Ayurvedic science of food and nutrition by: (Electronic resources)

Biosystems engineeringbiofactories for food production in the XXI century / by: (Electronic resources)

Novel sensors for food inspectionmodelling, fabrication and experimentation / by: (Electronic resources)

Nutrition in kidney disease by: (Electronic resources)

Fructose, high fructose corn syrup, sucrose and health by: (Electronic resources)

Candy bitesthe science of sweets / by: (Electronic resources)

The geography of beerregions, environment, and societies / by: (Electronic resources)

Organic farming, prototype for sustainable agriculturesPrototype for Sustainable Agricultures / by: (Electronic resources)

Lactic acid bacteriafundamentals and practice / by: (Electronic resources)

Seafood processing by-productstrends and applications / by: (Electronic resources)

Food freezing and thawing calculations by: (Electronic resources)

Formal and informal approaches to food policy by: (Electronic resources)

A Kaizen approach to food safetyquality management in the value chain from wheat to bread / by: (Electronic resources)

Molecular Mechanisms in Yeast Carbon Metabolism by: (Electronic resources)

Imaging with electromagnetic spectrumapplications in food and agriculture / by: (Electronic resources)

Horticulture.plants for people and places /Volume 3,Social horticulture by: (Electronic resources)

Horticulture.plants for people and places /Volume 1,Production horticulture by: (Electronic resources)

Horticulture.plants for people and places /Volume 2,Environmental horticulture by: (Electronic resources)

An introduction to the physical chemistry of food by: (Electronic resources)

Food allergensbiochemistry and molecular nutrition / by: (Electronic resources)

Chemistry and technology of yoghurt fermentation by: (Electronic resources)

Pharma-nutritionan overview / by: (Electronic resources)

Vacuum drying for extending food shelf-life by: (Electronic resources)

The importance of packaging design for the chemistry of food products by: (Electronic resources)

Toxicants in food packaging and household plasticsexposure and health risks to consumers / by: (Electronic resources)

Gas sensing fundamentals by: (Electronic resources)

Upscaling of bio-nano-processesselective bioseparation by magnetic particles / by: (Electronic resources)

Chemistry of foodsEU legal and regulatory Approaches / by: (Language materials, printed)

List of substances of the competent Federal Government and Federal State Authorities.Category "Plants and plant parts" by: (Language materials, printed)

The influence of chemistry on new foods and traditional products by: (Language materials, printed)

Retail food safety by: (Language materials, printed)

Food biopreservation by: (Language materials, printed)

Convergence of food security, energy security and sustainable agriculture by: (Electronic resources)

Process analytical technology for the food industry by: (Electronic resources)

Food processingstrategies for quality assessment / by: (Electronic resources)

Foodinformaticsapplications of chemical information to food chemistry / by: (Electronic resources)

Application of modified atmosphere packaging on quality of selected vegetables by: (Electronic resources)

The microbiological safety of low water activity foods and spices by: (Electronic resources)

Citric acid by: (Electronic resources)

Metabonomics and gut microbiota in nutrition and disease by: (Electronic resources)

High pressure fluid technology for green food processing by: (Electronic resources)

Minimally processed foodstechnologies for safety, quality, and convenience / by: (Electronic resources)

Yellow alkaline noodlesprocessing technology and quality improvement / by: (Electronic resources)

Branched chain amino acids in clinical nutrition.Volume 2 by: (Electronic resources)

Branched chain amino acids in clinical nutrition.Volume 1 by: (Electronic resources)

Lipids and skin health by: (Electronic resources)

Food law and regulation for non-lawyersa US perspective / by: (Electronic resources)

Glutamine in clinical nutrition by: (Electronic resources)

Nutrition and bone health by: (Electronic resources)

Abiotic stress biology in horticultural plants by: (Electronic resources)

Science and technology governance and ethicsa global perspective from Europe, India and China / by: (Electronic resources)

Detection and typing strategies for pathogenic escherichia coli by: (Electronic resources)

Risk regulation in non-animal food importsthe European Union approach / by: (Electronic resources)

Food packaging hygiene by: (Electronic resources)

Life cycle assessment in the agri-food sectorcase studies, methodological issues and best practices / by: (Electronic resources)

Balsamic vinegarstradition, technology, trade / by: (Electronic resources)

Technology of breadmaking by: (Electronic resources)

Biochemistry of beer fermentation by: (Electronic resources)

Value addition of horticultural cropsrecent trends and future directions / by: (Electronic resources)

Food safety = behavior30 proven techniques to enhance employee compliance / by: (Electronic resources)

High calorie diet and the human brainmetabolic consequences of long-term consumption / by: (Electronic resources)

Emerging economiesfood and energy security, and technology and innovation / by: (Electronic resources)

Nanotechnologies in food and agriculture by: (Electronic resources)

Safety protocols in the food industry and emerging concerns by: (Electronic resources)

Energy use in global food productionconsiderations for sustainable food security in the 21st Century / by: (Electronic resources)

Food security and food safety for the Twenty-first centuryproceedings of APSAFE2013 / by: (Electronic resources)

The impact of food bioactives on healthin vitro and ex vivo models / by: (Electronic resources)

The sustainability of agro-food and natural resource systems in the Mediterranean Basin by: (Electronic resources)

Listeria monocytogenes in the food processing environment by: (Electronic resources)

Lycium barbarum and human health by: (Electronic resources)

Starchmetabolism and structure / by: (Electronic resources)

Food safety, market organization, trade and development by: (Electronic resources)

Dietary Chinese herbschemistry, pharmacology and clinical evidence / by: (Electronic resources)

Food nanoscience and nanotechnology by: (Electronic resources)

Natural mycotoxin contamination in humans and animals by: (Electronic resources)

Alternative routes to oil structuring by: (Electronic resources)

Dairy chemistry and biochemistry by: (Electronic resources)

Microbial toxins and related contamination in the food industry by: (Electronic resources)

Smart Milaninnovations from expo to expo (1906-2015) / by: (Electronic resources)

Regulatory foundations for the food protection professional by: (Electronic resources)

Fungicide resistance in plant pathogensprinciples and a guide to practical management / by: (Electronic resources)

Marine protistsdiversity and dynamics / by: (Electronic resources)

Hyperspectral imaging technology in food and agriculture by: (Electronic resources)

Postharvest quality assurance of fruitspractical approaches for developing countries / by: (Electronic resources)

Trypanosoma cruzi as a foodborne pathogen by: (Electronic resources)

Handbook of food chemistry by: (Electronic resources)

Beneficial microorganisms in food and nutraceuticals by: (Electronic resources)

Handbook of trace analysisfundamentals and applications / by: (Electronic resources)

Advanced dairy chemistry.Volume 1B,Proteins : applied aspects by: (Electronic resources)

Porosityestablishing the relationship between drying parameters and dried food quality / by: (Electronic resources)

Fruit and vegetable storagehypobaric, hyperbaric and controlled atmosphere / by: (Electronic resources)

Food packaging materials by: (Electronic resources)

Thermal processing of packaged foods by: (Electronic resources)

Probiotics and bioactive carbohydrates in colon cancer management by: (Electronic resources)

Food poverty and insecurityinternational food inequalities / by: (Electronic resources)

Life - as a matter of fatlipids in a membrane biophysics perspective / by: (Electronic resources)

Food safety risks from wildlifechallenges in agriculture, conservation, and public health / by: (Electronic resources)

Scented rice (Oryza sativa L.) cultivars of Indiaa perspective on quality and diversity / by: (Electronic resources)

Aware food choicesbridging the gap between consumer knowledge about nutritional Requirements and nutritional information / by: (Electronic resources)

Effect of milk fat globule size on the physical functionality of dairy products by: (Electronic resources)

Emerging and traditional technologies for safe, healthy and quality food by: (Electronic resources)

Handbook of food processing equipment by: (Electronic resources)

High pressure processing of foodprinciples, technology and applications / by: (Electronic resources)

Imaging technologies and data processing for food engineers by: (Electronic resources)

Biofortification of food crops by: (Electronic resources)

Food, media and contemporary culturethe edible image / by: (Electronic resources)

Biosurfactants of Lactic Acid Bacteria by: (Electronic resources)

Modernization of traditional food processes and products by: (Electronic resources)

Postharvest management approaches for maintaining quality of fresh produce by: (Electronic resources)

Wine safety, consumer preference, and human health by: (Electronic resources)

Beverage impacts on health and nutrition by: (Electronic resources)

Therapeutic potentials of curcumin for Alzheimer disease by: (Electronic resources)

Traditional foodsgeneral and consumer aspects / by: (Electronic resources)

Foods of non-animal originchemistry, technology, inspection procedures / by: (Electronic resources)

Mediterranean wild edible plantsethnobotany and food composition tables / by: (Electronic resources)

Functional properties of traditional foods by: (Electronic resources)

Microbes in food and health by: (Electronic resources)

Anthocyanins and human healthbiomolecular and therapeutic aspects / by: (Electronic resources)

Food price volatility and its implications for food security and policy by: (Electronic resources)

Grapes and health by: (Electronic resources)

Chemistry and food safety in the EUthe Rapid Alert System for Food and Feed (RASFF) / by: (Electronic resources)

Electrochemical sensingcarcinogens in beverages / by: (Electronic resources)

Campylobacter spp. and related organisms in poultrypathogen-host interactions, diagnosis and epidemiology / by: (Electronic resources)

Procedures to investigate waterborne illness by: (Electronic resources)

Biosurfactants in food by: (Electronic resources)

The chemistry of thermal food processing procedures by: (Electronic resources)

Viruses in foods by: (Electronic resources)

Carotenoids in naturebiosynthesis, regulation and function / by: (Electronic resources)

Agricultural proteomics.Volume 1,Crops, horticulture, farm animals, food, insect and microorganisms by: (Electronic resources)

Agricultural proteomics.Volume 2,Environmental stresses by: (Electronic resources)

Analysis of samples of clinical and alimentary interest with paper-based devices by: (Electronic resources)

Encyclopedia of membranes by: (Electronic resources)

Ethnic fermented foods and alcoholic beverages of Asia by: (Electronic resources)

Anti-inflammatory nutraceuticals and chronic diseases by: (Electronic resources)

Functional nucleic acids detection in food safetytheories and applications / by: (Electronic resources)

Food safetybasic concepts, recent issues, and future challenges / by: (Electronic resources)

Novel food fermentation technologies by: (Electronic resources)

Introduction to food manufacturing engineering by: (Electronic resources)

The WTO and food securityimplications for developing countries / by: (Electronic resources)

Omega-3 fatty acidskeys to nutritional health / by: (Electronic resources)

Rapid urbanisation, urban food deserts and food security in Africa by: (Electronic resources)

Drug discovery from mother nature by: (Electronic resources)

Biology and biotechnology of patagonian microorganisms by: (Electronic resources)

LED lighting for urban agriculture by: (Electronic resources)

Chemistry of the Mediterranean diet by: (Electronic resources)

Fundamentals of cheese science by: (Electronic resources)

Food hygiene and applied food microbiology in an anthropological cross cultural perspective by: (Electronic resources)

In defense of processed foodit's not nearly as bad as you think / by: (Electronic resources)

Brewing sciencea multidisciplinary approach / by: (Electronic resources)

Toxins and contaminants in Indian food products by: (Electronic resources)

Solid phase microextractionrecent developments and applications / by: (Electronic resources)

Rheology of biological soft matterfundamentals and applications / by: (Electronic resources)

Impact of food processing on anthocyanins by: (Electronic resources)

Potato food processing technology by: (Electronic resources)

The politics of genetically modified organisms in the United States and Europe by: (Electronic resources)

Engineering foods for bioactives stability and delivery by: (Electronic resources)

New perspectives on food blanching by: (Electronic resources)

Chemical profiles of industrial cow's milk curds by: (Electronic resources)

Applied genomics of foodborne pathogens by: (Electronic resources)

The cricket as a model organismdevelopment, regeneration, and behavior / by: (Electronic resources)

Freezing colloidsobservations, principles, control, and use : applications in materials science, life science, earth science, food science, and engineering / by: (Electronic resources)

International farm animal, wildlife and food safety law by: (Electronic resources)

Shiga toxinsa review of structure, mechanism, and detection / by: (Electronic resources)

Springer handbook of odor by: (Electronic resources)

Kinetic analysis of food systems by: (Electronic resources)

Enzymatic synthesis of structured triglyceridesfrom laboratory to industry / by: (Electronic resources)

Advances in NMR spectroscopy for lipid oxidation assessment by: (Electronic resources)

International food law and policy by: (Electronic resources)

Practical tools for plant and food biosecurityresults from a European Network of Excellence.Volume 8 / by: (Electronic resources)

The lychee biotechnology by: (Electronic resources)

The chemistry of frozen vegetables by: (Electronic resources)

Mineral containing proteinsroles in nutrition / by: (Electronic resources)

Women in sustainable agriculture and food biotechnologykey advances and perspectives on emerging topics / by: (Electronic resources)

Safety assessment of genetically modified foods by: (Electronic resources)

Glucosinolates by: (Electronic resources)

Food bioactivesextraction and biotechnology applications / by: (Electronic resources)

Pesticide residue in foodssources, management, and control / by: (Electronic resources)

Cyclospora cayetanensis as a foodborne pathogen by: (Electronic resources)

Global food security and wellness by: (Electronic resources)

Mycotoxins in plants and plant productsCereals and cereal products / by: (Electronic resources)

Nutritional and analytical approaches of gluten-free diet in celiac disease by: (Electronic resources)

Anti-diabetes and anti-obesity medicinal plants and phytochemicalssafety, efficacy, and action mechanisms / by: (Electronic resources)

Advances in QSAR modelingapplications in pharmaceutical, chemical, food, agricultural and environmental sciences / by: (Electronic resources)

Chemistry and hygiene of food additives by: (Electronic resources)

Lactic Acid in the Food Industry by: (Electronic resources)

Amino acid fermentation by: (Electronic resources)

Foodborne pathogensvirulence factors and host susceptibility / by: (Electronic resources)

Food analysis laboratory manual by: (Electronic resources)

Food analysis by: (Electronic resources)

Nanomaterials in daily lifecompounds, synthesis, processing and commercialization / by: (Electronic resources)

Food roofs of Rio de Janeirothe Pavao-Pavaozinho and Cantagalo case study / by: (Electronic resources)

Nourishing communitiesfrom fractured food systems to transformative pathways / by: (Electronic resources)

Aqueous two-phase systems for bioprocess development for the recovery of biological products by: (Electronic resources)

Advances in applications of industrial biomaterials by: (Electronic resources)

The romance of scienceessays in honour of Trevor H. Levere / by: (Electronic resources)

Food microbiology laboratory for the food science studenta practical approach / by: (Electronic resources)

Edible wild plants: an alternative approach to food security by: (Electronic resources)

Nutritional anemia in preschool children by: (Electronic resources)

Polyphenol oxidases (PPOs) in plants by: (Electronic resources)

Brown rice by: (Electronic resources)

Measurement, modeling and automation in advanced food processing by: (Electronic resources)

Food safety for farmers marketsa guide to enhancing safety of local foods / by: (Electronic resources)

Agricultural lawcurrent issues from a global perspective / by: (Electronic resources)

Biology of microorganisms on grapes, in must and in wine by: (Electronic resources)

Brewing and distilling yeasts by: (Electronic resources)

Microbial control and food preservationtheory and practice / by: (Electronic resources)

Polysaccharide-based fibers and compositeschemical and engineering fundamentals and industrial applications / by: (Electronic resources)

Chemical evolution of nitrogen-based compounds in mozzarella cheeses by: (Electronic resources)

Chemistry and technology of honey production by: (Electronic resources)

Confectionery science and technology by: (Electronic resources)

Food supplements containing botanicalsbenefits, side effects and regulatory aspects : the scientific inheritance of the EU project PlantLIBRA / by: (Electronic resources)

Food ethics education by: (Electronic resources)

Wastewater treatment and reuse in the food industry by: (Electronic resources)

Heat stability of concentrated milk systemskinetics of the dissociation and aggregation in high heated concentrated milk systems / by: (Electronic resources)

Understanding food insecuritykey features, indicators, and response design / by: (Electronic resources)

Mechanism and theory in food chemistry by: (Electronic resources)

Food allergensbest practices for assessing, managing and communicating the risks / by: (Electronic resources)

Biotechnology of natural products by: (Electronic resources)

Peanut processing characteristics and quality evaluation by: (Electronic resources)

Foodborne parasites by: (Electronic resources)

Sweetenerspharmacology, biotechnology, and applications / by: (Electronic resources)

Thermal treatments of canned foods by: (Electronic resources)

Handbook of agri-food law in China, Germany, European Unionfood security, food safety, sustainable use of resources in agriculture / by: (Electronic resources)

Proteomics in domestic animalsfrom farm to systems biology / by: (Electronic resources)

Microorganisms in foods 7microbiological testing in food safety management / by: (Electronic resources)

Quantitative methods for food safety and quality in the vegetable industry by: (Electronic resources)

Food law and regulation for non-lawyersa US perspective / by: (Electronic resources)

Ultrasonic production of nano-emulsions for bioactive delivery in drug and food applications by: (Electronic resources)

Principles of food chemistry by: (Electronic resources)

The Siberian sturgeon (Acipenser baerii, Brandt, 1869).Volume 1,Biology by: (Electronic resources)

The Siberian sturgeon (Acipenser baerii, Brandt, 1869).Volume 2,Farming by: (Electronic resources)

Pot-Pollen in stingless bee melittology by: (Electronic resources)

Defence against bioterrorismmethods for prevention and control / by: (Electronic resources)

Food security governance in the Arctic-Barents Region by: (Electronic resources)

Innovations in technologies for fermented food and beverage industries by: (Electronic resources)

Feeds for the aquaculture sectorcurrent situation and alternative sources / by: (Electronic resources)

Indian spicesthe legacy, production and processing of India's treasured export / by: (Electronic resources)

Analytical methods for the assessment of Maillard reactions in foods by: (Electronic resources)

Bioorganic phase in natural foodan overview / by: (Electronic resources)

Cyclodextrin fundamentals, reactivity and analysis by: (Electronic resources)

Food diversity between rights, duties and autonomieslegal perspectives for a scientific, cultural and social debate on the right to food and agroecology / by: (Electronic resources)

The ABCs of gene coning by: (Electronic resources)

The cheeses of Italyscience and technology / by: (Electronic resources)

Edible insects in sustainable food systems by: (Electronic resources)

Foodborne microbial pathogensmechanisms and pathogenesis / by: (Electronic resources)

Postharvest biology and technology of temperate fruits by: (Electronic resources)

Environmental nanotechnology.Volume 1 by: (Electronic resources)

Recent advances in stored product protection by: (Electronic resources)

Introduction to agricultural engineering technologya problem solving approach / by: (Electronic resources)

Novel foods in the European Union by: (Electronic resources)

Modern magnetic resonance by: (Electronic resources)

Chemistry of Maillard reactions in processed foods by: (Electronic resources)

Cyclodextrin applications in medicine, food, environment and liquid crystals by: (Electronic resources)

Size matterswhy we love to hate big food / by: (Electronic resources)

Plant bioproducts by: (Electronic resources)

Functional nucleic acid based biosensors for food safety detection by: (Electronic resources)

Ultrasound technology in dairy processing by: (Electronic resources)

How to feed the world by: (Electronic resources)

Nourished planetsustainability in the global food system / by: (Electronic resources)

Polymers for food applications by: (Electronic resources)

Survival strategies in extreme cold and desiccationadaptation mechanisms and their applications / by: (Electronic resources)

Physical modifications of starch by: (Electronic resources)

Functional starch and applications in food by: (Electronic resources)

Traceability in the dairy industry in Europetheory and practice / by: (Electronic resources)

Betalainsbiomolecular aspects / by: (Electronic resources)

Functional food and human health by: (Electronic resources)

Fundamentals of food process engineering by: (Electronic resources)

Mycotoxins in plants and plant productscocoa, coffee, fruits and fruit products, medicinal plants, nuts, spices, wine / by: (Electronic resources)

Bio-based materials for food packaginggreen and sustainable advanced packaging materials / by: (Electronic resources)

Proceeding of the 2nd International Conference on Tropical Agriculture by: (Electronic resources)

Biotechnological applications of plant proteolytic enzymes by: (Electronic resources)

Food safety economicsincentives for a safer food supply / by: (Electronic resources)

Agricultural nanobiotechnologymodern agriculture for a sustainable future / by: (Electronic resources)

Enzymes in food technologyimprovements and innovations / by: (Electronic resources)

Lactic acid bacteria in foodborne hazards reductionphysiology to practice / by: (Electronic resources)

The Maillard reaction in food chemistrycurrent technology and applications / by: (Electronic resources)

The food sharing revolutionhow start-ups, pop-ups, and co-ops are changing the way we eat / by: (Electronic resources)

Methodology for structural analysis of polysaccharides by: (Electronic resources)

Quantification of sustainability indicators in the food sector by: (Electronic resources)

Environmental water footprintsconcepts and case studies from the food sector / by: (Electronic resources)

Customized implementation of European Union food safety policyunited in diversity? / by: (Electronic resources)

Smart specialisation and the agri-food systema European perspective / by: (Electronic resources)

State of bound watermeasurement and significance in food processing / by: (Electronic resources)

Environmental nanotechnology.Volume 2 by: (Electronic resources)

Production planning, modeling and control of food industry processes by: (Electronic resources)

Bioactive molecules in food by: (Electronic resources)

Nanobiotechnology in foodconcepts, applications and perspectives / by: (Electronic resources)

Electrolyzed water in foodfundamentals and appplications / by: (Electronic resources)

Applications of ion exchange materials in chemical and food industries by: (Electronic resources)

More than beef, pork and chickenthe production, processing, and quality traits of other sources of meat for human diet / by: (Electronic resources)

Green bio-processesenzymes in industrial food processing / by: (Electronic resources)

Interdisciplinary approaches to food digestion by: (Electronic resources)

Critical dietetics and critical nutrition studies by: (Electronic resources)

Food safety in poultry meat production by: (Electronic resources)

Nanofood and internet of nano thingsfor the next generation of agriculture and food sciences / by: (Electronic resources)

Food allergyfrom molecular mechanisms to control strategies / by: (Electronic resources)

Raw material scarcity and overproduction in the food industry by: (Electronic resources)

Dietary patterns, food chemistry and human health by: (Electronic resources)

Vitamin E in human health by: (Electronic resources)

Plant and human health.Volume 2,Phytochemistry and molecular aspects by: (Electronic resources)

Immobilized B-galactosidase-mediated conversion of lactoseprocess, kinetics and modeling studies / by: (Electronic resources)

Nanotechnologyapplications in energy, drug and food / by: (Electronic resources)

Soft probes for bio-electrochemical imaging by: (Electronic resources)

Sustainable solutions for food securityCombating climate change by adaptation / by: (Electronic resources)

Energy footprints of the food and textile sectors by: (Electronic resources)

Food preservation in developing countrieschallenges and solutions / by: (Electronic resources)

Health benefits of pulses by: (Electronic resources)

Future foodshow modern science is transforming the way we eat / by: (Electronic resources)

Food traceabilityfrom binders to blockchain / by: (Electronic resources)

Contemporary management and science issues in the halal industryproceedings of the International Malaysia Halal Conference (IMHALAL) / by: (Electronic resources)

Fruit oilschemistry and functionality / by: (Electronic resources)

Maillard reaction in foodsmitigation strategies and positive properties / by: (Electronic resources)

Advances in food processing technology by: (Electronic resources)

Sustainable agriculture reviews.Chitin and chitosan: applications in food, agriculture, pharmacy, medicine and wastewater treatment36 : by: (Electronic resources)

Sustainable agriculture reviews.Chitin and chitosan: history, fundamentals and innovations35 : by: (Electronic resources)

Food products evolutioninnovation drivers and market trends / by: (Electronic resources)

Food exports from Brazil to Chinaa legal and economic analysis / by: (Electronic resources)

Lactic acid bacteriabioengineering and industrial applications / by: (Electronic resources)

Orchids as aphrodisiac, medicine or food by: (Electronic resources)

Plant based "green chemistry 2.0"moving from evolutionary to revolutionary / by: (Electronic resources)

Polymers for agri-food applications by: (Electronic resources)

Lactic acid bacteriaomics and functional evaluation / by: (Electronic resources)

Red meat science and production.Volume 1,The consumer and extrinsic meat character by: (Electronic resources)

Red meat science and production.Volume 2,Intrinsic meat character by: (Electronic resources)

Koku in food science and physiologyrecent research on a key concept in palatability / by: (Electronic resources)

Yeasts in the production of wine by: (Electronic resources)

Oligosaccharides of chitin and chitosanbio-manufacture and applications / by: (Electronic resources)

The grand food bargainand the mindless drive for more / by: (Electronic resources)

Turmeric (Curcuma longa L.) and ginger (Zingiber officinale Rosc.)world's invaluable medicinal spices : the agronomy and economy of turmeric and ginger / by: (Electronic resources)

Health and safety aspects of food processing technologies by: (Electronic resources)

Nutritional quality improvement in plants by: (Electronic resources)

Reformulation as a strategy for developing healthier food productschallenges, recent developments and future prospects / by: (Electronic resources)

Achieving the sustainable development goals through sustainable food systems by: (Electronic resources)

Adulteration in herbal drugsa burning issue / by: (Electronic resources)

Chemical hazards in thermally-processed foods by: (Electronic resources)

Priming and pretreatment of seeds and seedlingsimplication in plant stress tolerance and enhancing productivity in crop plants / by: (Electronic resources)

Food fraud preventionintroduction, implementation, and management / by: (Electronic resources)

Traditional foodshistory, preparation, processing and safety / by: (Electronic resources)

Food tech transitionsreconnecting agri-food, technology and society / by: (Electronic resources)

Socio-economic impact assessment of genetically modified cropsglobal implications based on case-studies from India / by: (Electronic resources)

Food from the radical centerhealing our land and communities / by: (Electronic resources)

Principles of food sanitation by: (Electronic resources)

Probiotics and prebiotics in animal health and food safety by: (Electronic resources)

Food emulsifiers and their applications by: (Electronic resources)

Food safety & mycotoxins by: (Electronic resources)

How fermented foods feed a healthy gut microbiotaa nutrition continuum / by: (Electronic resources)

Implication of quorum sensing and biofilm formation in medicine, agriculture and food industry by: (Electronic resources)

Move towards zero hunger by: (Electronic resources)

Sustainability of European food quality schemesmulti-performance, structure, and governance of PDO, PGI, and organic agri-food systems / by: (Electronic resources)

Transboundary animal diseases in Sahelian Africa and connected regions by: (Electronic resources)

Food immunoassay by: (Electronic resources)

Fish and fishery products analysisa theoretical and practical perspective / by: (Electronic resources)

Rheology of semisolid foods by: (Electronic resources)

Chemistry and hygiene of food gases by: (Electronic resources)

Reports on the processing of exotic fruits by: (Electronic resources)

Wild fruitscomposition, nutritional value and products / by: (Electronic resources)

Mycotoxins in animal productsmilk and milk products, and meat / by: (Electronic resources)

Mushrooms, humans and nature in a changing worldperspectives from ecological, agricultural and social sciences / by: (Electronic resources)

Sustainable agriculture reviews.44,Pharmaceutical technology for natural products delivery. by: (Electronic resources)

Bioactive compounds in underutilized fruits and nuts by: (Electronic resources)

Processing of foods and biomass feedstocks by pulsed electric energy by: (Electronic resources)

Dairy processingadvanced research to applications / by: (Electronic resources)

Science and technology of fibers in food systems by: (Electronic resources)

Upcycling legume waterfrom wastewater to food ingredients / by: (Electronic resources)

Agricultural research for sustainable food systems in Sri Lanka.Volume 1,A historical perspective by: (Language materials, printed)

Chemicals in the food industrytoxicological concerns and safe use / by: (Electronic resources)

Food science, technology and nutrition for babies and children by: (Electronic resources)

Wheat quality for improving processing and human health by: (Electronic resources)

Starch-based nanomaterials by: (Electronic resources)

The future of rice demandquality beyond productivity / by: (Electronic resources)

B-casomorphinsA1 milk, milk peptides and human health / by: (Electronic resources)

Economics of the food processing industrylessons from Bihar, India / by: (Electronic resources)

Innovative biosystems engineering for sustainable agriculture, forestry and food productionInternational Mid-Term Conference 2019 of the Italian Association of Agricultural Engineering (AIIA) / by: (Electronic resources)

African edible insects as alternative source of food, oil, protein and bioactive components by: (Electronic resources)

Microalgae biotechnology for food, health and high value products by: (Electronic resources)

Metabioticspresent state, challenges and perspectives / by: (Electronic resources)

Ethnic fermented foods and beverages of Indiascience history and culture / by: (Electronic resources)

Polyphenols and the Mediterranean diet by: (Electronic resources)

Ethnoveterinary medicinepresent and future concepts / by: (Electronic resources)

The potato cropits agricultural, nutritional and social contribution to humankind / by: (Electronic resources)

Food and human responsesa holistic view / by: (Electronic resources)

Non-intentionally added substances in PET-bottled mineral water by: (Electronic resources)

Arsenic in drinking water and food by: (Electronic resources)

Sustainable agriculture reviews.43,Pharmaceutical technology for natural products delivery. by: (Electronic resources)

Sustainable food drying techniques in developing countriesprospects and challenges / by: (Electronic resources)

Sustainable agriculture reviews.42,Hemp production and applications by: (Electronic resources)

Vegetable fats and oils by: (Electronic resources)

Pulsesprocessing and product development / by: (Electronic resources)

Whole-wheat bread for human health by: (Electronic resources)

Food safety engineering by: (Electronic resources)

Dairy fat products and functionalityfundamental science and technology / by: (Electronic resources)

Emerging technologies in food sciencefocus on the developing world / by: (Electronic resources)

The role of smallholder farms in food and nutrition security by: (Electronic resources)

Zero hunger by: (Electronic resources)

Rice by-productsphytochemicals and food products application / by: (Electronic resources)

A quest for quality wine, every timea guide to root cause analysis / by: (Electronic resources)

Opioid food peptidessignificant exorphins from food sources / by: (Electronic resources)

Ricebeanexploiting the nutritional potential of an underutilized legume / by: (Electronic resources)

Nutrition in kidney disease by: (Electronic resources)

The geography of black pepper (Piper nigrum)the "King" of spices.Volume 1 / by: (Electronic resources)

Diet for a sustainable ecosystemthe science for recovering the health of the Chesapeake Bay and its people / by: (Electronic resources)

Spectroscopic techniques & artificial intelligence for food and beverage analysis by: (Electronic resources)

Gut microbiome and its impact on health and diseases by: (Electronic resources)

Functional food products and sustainable health by: (Electronic resources)

Starch structure, functionality and application in foods by: (Electronic resources)

Pyrethroid insecticides by: (Electronic resources)

Nano-food engineering.Volume One by: (Electronic resources)

Sicilian street foods and chemistrythe Palermo case study / by: (Electronic resources)

Functional foods and nutraceuticalsbioactive components, formulations and innovations / by: (Electronic resources)

Social justice and agricultural innovation by: (Electronic resources)

Composite materialsapplications in engineering, biomedicine and food science / by: (Electronic resources)

Nutrients and nutraceuticals for active & healthy ageing by: (Electronic resources)

Pectintechnological and physiological properties / by: (Electronic resources)

Potatonutrition and food security / by: (Electronic resources)

Agricultural research for sustainable food systems in Sri Lanka.Volume 2,A pursuit for advancements by: (Electronic resources)

Lathyrus sativus and nutritiontraditional food products, chemistry and safety issues / by: (Electronic resources)

The history of cyclodextrins by: (Electronic resources)

The geography of cardamom (Elettaria cardamomum M.)the "Queen" of spices.Volume 2 / by: (Electronic resources)

Systems and synthetic biotechnology for production of nutraceuticals by: (Electronic resources)

Edible insects in the food sectormethods, current applications and perspectives / by: (Electronic resources)

Modern development paths of agricultural productiontrends and innovations / by: (Electronic resources)

Food town, USAseven unlikely cities that are changing the way we eat / by: (Electronic resources)

Banana ripeningscience and technology / by: (Electronic resources)

Food sharingchemical evaluation of durable foods / by: (Electronic resources)

Regulation of genome editing in plant biotechnologya comparative analysis of regulatory frameworks of selected countries and the EU / by: (Electronic resources)

Polyvinyl alcohol/halloysite nanotube bionanocomposites as biodegradable packaging materials by: (Electronic resources)

Innovations in food technologycurrent perspectives and future goals / by: (Electronic resources)

Antioxidants in vegetables and nutsproperties and health benefits / by: (Electronic resources)

Teucrium speciesbiology and applications / by: (Electronic resources)

Social drivers in food technology by: (Electronic resources)

Advanced dairy chemistry.Volume 2,Lipids by: (Electronic resources)

Antioxidants in fruitsproperties and health benefits / by: (Electronic resources)

Sustainable food waste managementconcepts and innovations / by: (Electronic resources)

Cinnamonbotany, agronomy, chemistry and industrial applications / by: (Electronic resources)

Protein phosphorylation and meat quality by: (Electronic resources)

Emulsion-based encapsulation of antioxidantsdesign and performance / by: (Electronic resources)

Food safety management systemsachieving active managerial control of foodborne illness risk factors in a retail foodservice business / by: (Electronic resources)

Chemical quality assurance of milk and milk products by: (Electronic resources)

Oilseedshealth attributes and food applications / by: (Electronic resources)

Food powders properties and characterization by: (Electronic resources)

Black cumin (Nigella sativa) seedschemistry, technology, functionality, and applications / by: (Electronic resources)

Near-infrared spectroscopytheory, spectral analysis, instrumentation, and applications / by: (Electronic resources)

Essentials of food science by: (Electronic resources)

Hydrological extremesriver hydraulics and irrigation water management / by: (Electronic resources)

Andean foodwayspre-Columbian, colonial, and contemporary food and culture / by: (Electronic resources)

Postharvest pathologynext generation solutions to reducing losses and enhancing safety / by: (Electronic resources)

Quality determinants in coffee production by: (Electronic resources)

Tree cropsharvesting cash from the world's important cash crops / by: (Electronic resources)

Agroecology now!transformations towards more just and sustainable food systems / by: (Electronic resources)

Food safety and quality-based shelf life of perishable foods by: (Electronic resources)

Shellfish processing and preservation by: (Electronic resources)

CRISPR cropsthe future of food security / by: (Electronic resources)

Bioaccessibility and digestibility of lipids from food by: (Electronic resources)

Agents of changeenzymes in milk and dairy products / by: (Electronic resources)

Chiral environmental pollutantsanalytical methods, environmental implications and toxicology / by: (Electronic resources)

Recent updates in molecular endocrinology and reproductive physiology of fishan imperative step in aquaculture / by: (Electronic resources)

Exploring plant cells for the production of compounds of interest by: (Electronic resources)

Probiotic bacteria and postbiotic metabolitesrole in animal and human health / by: (Electronic resources)

Cereal-based foodstuffsthe backbone of Mediterranean cuisine / by: (Electronic resources)

Agriculture, food and nutrition securitya study of availability and sustainability in India / by: (Electronic resources)

Sustainable bioconversion of waste to value added products by: (Electronic resources)

The water-energy-food nexusconcept and assessments / by: (Electronic resources)

Women's food mattersstirring the pot / by: (Electronic resources)

Octopuses, squid & cuttlefishseafood for today and for the future / by: (Electronic resources)

Fundamentals of animal nutrition by: (Electronic resources)

Food hydrocolloidsfunctionalities and applications / by: (Electronic resources)

Food and medicinea biosemiotic perspective / by: (Electronic resources)

Plant diseases and food security in the 21st century by: (Electronic resources)

Essentials of food chemistry by: (Electronic resources)

Sustainable innovation in food product design by: (Electronic resources)

Environmental resiliencefood and the city--Zimbabwe / by: (Electronic resources)

Enhancing Halal Sustainabilityselected papers from the 4th International Halal Conference 2019 / by: (Electronic resources)

Biosensors in agriculturerecent trends and future perspectives / by: (Electronic resources)

Wetland plantsa source of nutrition and ethno-medicines / by: (Electronic resources)

Alternative medicine interventions for COVID-19 by: (Electronic resources)

Carotenoidsbiosynthetic and biofunctional approaches / by: (Electronic resources)

Cannabis laboratory fundamentals by: (Electronic resources)

Chemistry and safety of South American yerba mate teas by: (Electronic resources)

Nanotechnology for advances in medical microbiology by: (Electronic resources)

Nutritional management and metabolic aspects of Hyperhomocysteinemia by: (Electronic resources)

Analytical methods in the determination of bioactive compounds and elements in food by: (Electronic resources)

Climate change and resilient food systemsissues, challenges, and way forward / by: (Electronic resources)

Fruits of the Brazilian cerradocomposition and functional benefits / by: (Electronic resources)

Food biopolymersstructural, functional and nutraceutical properties / by: (Electronic resources)

Food bioactives and health by: (Electronic resources)

Pheno-phospholipids and lipo-phenolicsnovel structured antioxidants / by: (Electronic resources)

Carotenoidsstructure and function in the human body / by: (Electronic resources)

Food traceability in Jordancurrent perspectives / by: (Electronic resources)

Mathematical modeling of biosensors by: (Electronic resources)

Novel enzymes for functional carbohydrates productionfrom scientific research to application in health food industry / by: (Electronic resources)

Microbial nanobiotechnologyprinciples and applications / by: (Electronic resources)

Nanotechnology in edible food packagingfood preservation practices for a sustainable future / by: (Electronic resources)

From food scarcity to surplusinnovations in Indian, Chinese and Israeli agriculture / by: (Electronic resources)

Rationality and scientific lifestyle for health by: (Electronic resources)

Local food plants of Brazil by: (Electronic resources)

Production and commercialization of insects as food and feedidentification of the main constraints in the European Union / by: (Electronic resources)

Fruits grown in highland regions of the Himalayasnutritional and health benefits / by: (Electronic resources)

Tsukemonodecoding the art and science of Japanese pickling / by: (Electronic resources)

Millets and millet technology by: (Electronic resources)

Brewing sciencea multidisciplinary approach / by: (Electronic resources)

Agricultural Internet of thingstechnologies and applications / by: (Electronic resources)

Bioactive compounds in underutilized vegetables and legumes by: (Electronic resources)

Emerging challenges to food production and security in Asia, Middle East, and Africaclimate risks and resource scarcity / by: (Electronic resources)

The Earth's human carrying capacitylimitations assessed, solutions proposed / by: (Electronic resources)

Handbook of dietary phytochemicals by: (Electronic resources)

Sporestulips with fever, rusty coffee, rotten apples, sad oranges, crazy basil. Plant diseases that changed the world as well as my life / by: (Electronic resources)

Agricultural cybernetics by: (Electronic resources)

Dietary phytochemicalsa source of novel bioactive compounds for the treatment of obesity, cancer and diabetes / by: (Electronic resources)

Advanced nondestructive detection technologies in food by: (Electronic resources)

Food security and safetyAfrican perspectives / by: (Electronic resources)

Chemical and process industrieswith examples of industries in Ghana / by: (Electronic resources)

Indian herbal medicinesantioxidant and antimicrobial properties / by: (Electronic resources)

Sustainable innovations in food packaging by: (Electronic resources)

Chemical profiles of selected Jordanian foods by: (Electronic resources)

Literary and cultural production, world-ecology, and the global food system by: (Electronic resources)

Climate vulnerability and resilience in the global southHuman Adaptations for Sustainable Futures / by: (Electronic resources)

Techniques to measure food safety and qualitymicrobial, chemical, and sensory / by: (Electronic resources)

Nutraceuticals and cancer signalingclinical aspects and mode of action / by: (Electronic resources)

Opuntia spp.chemistry, bioactivity and industrial applications / by: (Electronic resources)

Phenolic antioxidants in foodschemistry, biochemistry & analysis / by: (Electronic resources)

Bambara groundnututilization and future prospects / by: (Electronic resources)

Neglected and underutilized crops - towards nutritional security and sustainability by: (Electronic resources)

Sustainable packaging by: (Electronic resources)

Life cycle sustainability assessment (LCSA) by: (Electronic resources)

Food and potential industrial applications of Bambara groundnut by: (Electronic resources)

Functionality of cyclodextrins in encapsulation for food applications by: (Electronic resources)

Gluten-free bread technology by: (Electronic resources)

Sustainable agriculture reviews.55,Micro and nano engineering in food science. by: (Electronic resources)

Biobased products from food sector wastebioplastics, biocomposites, and biocascading / by: (Electronic resources)

The art of carbohydrate analysis by: (Electronic resources)

Green goldcontested meanings and socio-environmental change in Argentine yerba mate cultivation / by: (Electronic resources)

Climate change and adaptation for food sustainabilityimplications and scenarios from Malaysia / by: (Language materials, printed)

Sensory science and chronic diseasesclinical implications and disease management / by: (Electronic resources)

Food, social change and identity by: (Electronic resources)

Minor spices and condimentsglobal economic potential / by: (Electronic resources)

Anthocyaninschemistry, processing & bioactivity / by: (Electronic resources)

Introduction to food chemistry by: (Electronic resources)

Reviews of environmental contamination and toxicology.Volume 255,Glyphosate by: (Electronic resources)

Membrane separation of food bioactive ingredients by: (Electronic resources)

Physicochemical and enzymatic modification of gumssynthesis, characterization and application / by: (Electronic resources)

Applications of cold plasma in food safety by: (Electronic resources)

Environment and climate-smart food production by: (Electronic resources)

Japan nutrition by: (Electronic resources)

Aquaphotomics for bio-diagnostics in dairyapplications of near-infrared spectroscopy / by: (Electronic resources)

Natural inflammatory molecules in fruits and vegetables by: (Electronic resources)

Sustainable agriculturetechnical progressions and transitions / by: (Electronic resources)

Food for thoughtnourishment, culture, meaning / by: (Electronic resources)

Cultural heritage - possibilities for land-centered societal development by: (Electronic resources)

Carbon neutrality in the agri-food sectorchallenges and opportunities in a dynamic setting / by: (Electronic resources)

Agritechinnovative agriculture using microwaves and plasmas : thermal and non-thermal processing / by: (Electronic resources)

The CRISPR/Cas tool kit for genome editing by: (Electronic resources)

Climate-smart agriculturereducing food insecurity / by: (Electronic resources)

Edible plants in health and diseases.Volume 1,Cultural, practical and economic value by: (Electronic resources)

Food packagingthe smarter way / by: (Electronic resources)

African fermented food products - new trends by: (Electronic resources)

Releasing systems in active food packagingpreparation and applications / by: (Electronic resources)

Challenges and potential solutions in gluten free product development by: (Electronic resources)

Pulsed electric fields technology for the food industryfundamentals and applications / by: (Electronic resources)

Nutritional quality management of forages in the Himalayan Region by: (Electronic resources)

Superfoodscultural and scientific perspectives / by: (Electronic resources)

Natural products as enzyme inhibitorsan industrial perspective / by: (Electronic resources)

Next-generation plant-based foodsdesign, production, and properties / by: (Electronic resources)

Smart and sustainable food technologies by: (Electronic resources)

10th Central European Congress on Foodproceedings of CE-Food 2020 / by: (Electronic resources)

Post-harvest processing, packaging and inspection of frozen shrimpa practical guide / by: (Electronic resources)

Wheat improvementfood security in a changing climate / by: (Electronic resources)

Application of nanotechnology in food science, processing and packaging by: (Electronic resources)

Plant antioxidants and health by: (Electronic resources)

Mediterranean fruits bio-wasteschemistry, functionality and technological applications / by: (Electronic resources)

Edible food packagingapplications, innovations and sustainability / by: (Electronic resources)

Trends in sustainable chocolate production by: (Electronic resources)

Functional foods and therapeutic strategies for neurodegenerative disorders by: (Electronic resources)

Edible plants in health and diseases.Volume II,Phytochemical and pharmacological properties by: (Electronic resources)

Food printing3D printing in food industry / by: (Electronic resources)

Recent advances in edible fats and oils technologyprocessing, health implications, economic and environmental impact / by: (Electronic resources)

Agro-processing and food engineeringoperational and application aspects / by: (Electronic resources)

Nanosensing and bioanalytical technologies in food quality control by: (Electronic resources)

Sustainable global resources of seaweeds.Volume 2,Food, pharmaceutical and health applications by: (Electronic resources)

Plant protein foods by: (Electronic resources)

Sustainable global resources of seaweeds.Volume 1,Bioresources, cultivation, trade and multifarious applications by: (Electronic resources)

Chitooligosaccharidesprevention and control of diseases / by: (Electronic resources)

Natural products in obesity and diabetestherapeutic potential and role in prevention and treatment / by: (Electronic resources)

Intelligent biotechnologies of natural and synthetic biologically active substancesXIII Narochanskie Readings / by: (Electronic resources)

The age of clean label foods by: (Electronic resources)

Sensing, data managing, and control technologies for agricultural systems by: (Electronic resources)

Small millet grainsthe superfoods in human diet / by: (Electronic resources)

Nutraceuticals production from plant cell factory by: (Electronic resources)

Recent advances in food biotechnology by: (Electronic resources)

Essential oilsapplications and trends in food science and technology / by: (Electronic resources)

Prison foodidentity, meaning, practices, and symbolism in European prisons / by: (Electronic resources)

Nutrition management of inherited metabolic diseaseslessons from Metabolic University / by: (Electronic resources)

Biosensing and micro-nano devicesdesign aspects and implementation in food industries / by: (Electronic resources)

Jerusalem artichoke food science and technologyhelianthus tuberosus / by: (Electronic resources)

Food and agricultural byproducts as important source of valuable nutraceuticals by: (Electronic resources)

Nutritional toxicology by: (Electronic resources)

Asiatic water buffaloa sustainable and healthy red meat source / by: (Electronic resources)

Retention of bioactives in food processing by: (Electronic resources)

Korean food and foodwaysthe root of health functional food / by: (Electronic resources)

Engineering principles for food process and product realization by: (Electronic resources)

Functional cereals and cereal foodsproperties, functionality and applications / by: (Electronic resources)

Ancient wheats by: (Electronic resources)

Cisgenics and transgenicsstrategies for sustainable crop development and food security / by: (Electronic resources)

Fungi and food spoilage by: (Electronic resources)

Sense the real changeproceedings of the 20th International Conference on Near Infrared Spectroscopy / by: (Electronic resources)

Intellectual property protection for plant related innovationfit for future? / by: (Electronic resources)

Novel food grade enzymesapplications in food processing and preservation industries / by: (Electronic resources)

Quantum dots for plant systems by: (Electronic resources)

Alternative sweet and supersweet principlesnatural sweeteners and plants / by: (Electronic resources)

Nonthermal processing in agri-food-bio sciencessustainability and future goals / by: (Electronic resources)

Microbial decontamination of food by: (Electronic resources)

Novel foods and edible insects in the European Unionan interdisciplinary analysis / by: (Electronic resources)

Advances in food chemistryfood components, processing and preservation / by: (Electronic resources)

Conceptualizing plant-based nutritionbioresources, nutrients repertoire and bioavailability / by: (Electronic resources)

Coconut watera promising natural health drink-distribution, processing and nutritional benefits / by: (Electronic resources)

Advanced dairy chemistry.Volume 3,Lactose, water, salts and minor constituents by: (Electronic resources)

Biodegradable polymer-based food packaging by: (Electronic resources)

Soil and water conservation for sustainable food production by: (Electronic resources)

Global commercial potential of subterranean cropsagronomy and value addition / by: (Electronic resources)

Traditional European breadsan illustrative compendium of ancestral knowledge and cultural heritage / by: (Electronic resources)

Designing gluten free bakery and pasta products by: (Electronic resources)

3D printing of sustainable insect materials by: (Electronic resources)

Nutritional healthstrategies for disease prevention / by: (Electronic resources)

Rethinking food system transformation by: (Electronic resources)

Modified rice bran arabinoxylantherapeutic applications in cancer and other diseases / by: (Electronic resources)

Science and engineering of Chinese liquor (Baijiu)microbiology, chemistry and process technology / by: (Electronic resources)

Biofortification in cerealsprogress and prospects / by: (Electronic resources)

Fig (ficus carica): production, processing, and properties by: (Electronic resources)

Sustainable food innovation by: (Electronic resources)

Image based computing for food and health analyticsrequirements, challenges, solutions and practices : IBCFHA / by: (Electronic resources)

Mutation breeding for sustainable food production and climate resilience by: (Electronic resources)

Advanced automation for tree fruit orchards and vineyards by: (Electronic resources)

Handbook on sourdough biotechnology by: (Electronic resources)

Food microbiology laboratory for the food science studenta practical approach / by: (Electronic resources)

Digital agriculture for food security and sustainable development of the agro-industrial complex by: (Electronic resources)

Plant-based foodsingredients, technology and health aspects / by: (Electronic resources)

Baking business sustainability through life cycle management by: (Electronic resources)

Temperate nuts by: (Electronic resources)

Biodiversity, functional ecosystems and sustainable food production by: (Electronic resources)

Food and the immune systemmolecular mechanisms and nutritional relevance in health and disease / by: (Electronic resources)

Guidelines for laboratory quality managers by: (Electronic resources)

Techniques in forage quality analysis by: (Electronic resources)

Careers in food sciencefrom undergraduate to professional / by: (Electronic resources)

Bioactive componentsa sustainable system for good health and well-being / by: (Electronic resources)

Natural additives in foods by: (Electronic resources)

Our carbon hoofprintthe complex relationship between meat and climate / by: (Electronic resources)

Green protein processing technologies from plantsnovel extraction and purification methods for product development / by: (Electronic resources)

Food microbiology based entrepreneurshipmaking money from microbes / by: (Electronic resources)

Science and innovations for food systems transformation by: (Electronic resources)

A compendium of unique and rare spicesglobal economic potential / by: (Electronic resources)

Harnessing big data in food safety by: (Electronic resources)

Mass spectrometry in food and environmental chemistry by: (Electronic resources)

Artificial intelligencea real opportunity in the food industry / by: (Electronic resources)

Food packagingmaterials,techniques and environmental issues / by: (Electronic resources)

Food physicsphysical properties - measurement and applications / by: (Electronic resources)

Advances in food applications for high pressure processing technology by: (Electronic resources)

Industrial drying systemsguidelines for agriculture, food, and wood products / by: (Electronic resources)

AIIA 2022biosystems engineering towards the green deal : improving the resilience of agriculture, forestry and food systems in the post-COVID era / by: (Electronic resources)

The sensory evaluation of dairy products by: (Electronic resources)

Starchadvances in modifications, technologies and applications / by: (Electronic resources)

Engineering aspects of food quality and safety by: (Electronic resources)

Industrial starch debranching enzymes by: (Electronic resources)

Bacteriocins by: (Electronic resources)

Emerging food authentication methodologies using GC/MS by: (Electronic resources)

Cinnamona medicinal plant and a functional food systems / by: (Electronic resources)

Sustainable valorization of agriculture & food waste biomassapplication in bioenergy & useful chemicals / by: (Electronic resources)

Nutrition biophysicsan introduction for students, professionals and career changers / by: (Electronic resources)

Cardamom (Elettaria cardamomum)production, processing and properties / by: (Electronic resources)

Handbook of food bioactive ingredientsproperties and applications / by: (Electronic resources)

Science of rice chemistry and nutrition by: (Electronic resources)

Neglected plant foods of South Asiaexploring and valorizing nature to feed hunger / by: (Electronic resources)

Food microbial sustainabilityintegration of food production and food safety / by: (Electronic resources)

Essentials of medicinal and aromatic crops by: (Electronic resources)

Biodiversity in agriculturesustainability of soil, soil fauna and soil flora / by: (Electronic resources)

Direct-fed microbials and prebiotics for animalsscience and mechanisms of action / by: (Electronic resources)

Halal and Kosher foodintegration of quality and safety for global market trends / by: (Electronic resources)

Whey valorizationinnovations, technological advancements and sustainable exploitation / by: (Electronic resources)

Recent advances in citrus fruits by: (Electronic resources)

Emerging solutions in sustainable food and nutrition security by: (Electronic resources)

Advances in plant sproutsphytochemistry and biofunctionalities / by: (Electronic resources)

Cereal-based food products by: (Electronic resources)

Large camel farminga care-management guide from breeding to camel products / by: (Electronic resources)

Biobased packaging materialssustainable alternative to conventional packaging materials / by: (Electronic resources)

Physical modifications of starch by: (Electronic resources)

Food process engineering and technologysafety, packaging, nanotechnologies and human health / by: (Electronic resources)

Mechanical damage in fresh horticultural producemeasurement, analysis and control / by: (Electronic resources)