Biotoxins in Food: Threats and Benefits

Bioactive Compounds from Food: Benefits and Analysis (Food Analysis & Properties)

Phytoremediation in Food Safety: Risks and Prospects

Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention

CRC Press

Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health (Nutraceuticals)

Bioactive Components for Functional Foods

Food Toxicology and Safety: Food Manufacturing Related Effects (Contemporary Food Engineering)

CRC Press

Harnessing Microbes for Sustainable Food Systems

Biotoxins: Biotechnological and Therapeutic Applications

Microbial Enzymes in Production of Functional Foods and Nutraceuticals (Sustainable Industrial and Environmental Bioprocesses)

Pesticide Toxicology and Risk Assessment: Linking Exposure to Biological Effects

Mushrooms: Nutraceuticals and Functional Foods

Functional Foods: Technological Challenges and Advancement in Health Promotion

CRC Press

Food Bioactives and Health

Emerging Technologies in Food Preservation

Metalloids in Biology: From Function to Toxicity

Bioactive Compounds of Edible Oils and Fats: Health Benefits, Risks, and Analysis (Food Analysis & Properties)

Gut Microbiome and Environmental Toxicants: Impact on Human Health

Xenobiotics in Environment: Impacts, Detection and its Remediation

Toxicology of Essential and Xenobiotic Metals

Fermentation Biotechnology for Functional Foods (Food Biotechnology Series)

CRC Press

Environmental and Food Virology: Impacts and Challenges in One Health Approach

Microbial Bioprocessing of Agri-food Wastes: Food Ingredients (Advances and Applications in Biotechnology)

Microbial Toxins in Food Systems: Causes, Mechanisms, Complications, and Metabolism

Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential (Food Analysis & Properties)