The Science of Fermentation (Food Science and Nutrition)

Fermentation in the Food Industry (Food Science and Nutrition)

Fermentation: Processes, Benefits and Risks

Frontiers and New Trends in the Science of Fermented Food and Beverages

IntechOpen

Fruit Crops Science - Ecophysiological and Horticultural Perspectives (Food Science and Nutrition)

IntechOpen

Food Preservation and Waste Exploitation

Food Engineering

Mycotoxins and Food Safety

Trends and Innovations in Food Science

IntechOpen

Cellulose Science and Derivatives

IntechOpen

Bacterial Biofilms

IntechOpen

The Universe of Escherichia coli

New Advances in Saccharomyces

Probiotics - Current Knowledge and Future Prospects

Unveiling the Mycorrhizal World

Hydrogenation

Scientometrics

Exploring Bacterial Biofilms

Food Processing and Preservation

IntechOpen

Sport and Exercise Science

Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications (Food Science and Nutrition)

IntechOpen

Seed Dormancy and Germination

Listeria Monocytogenes

Foodborne Pathogens - Recent Advances in Control and Detection

Banana Nutrition: Function and Processing Kinetics