Food Texturology: Measurement and Perception of Food Textural Properties

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

Non-invasive and Non-destructive Methods for Food Integrity

Emerging Non-destructive Technologies for Food Quality Analysis

Innovations in Food Technology: Current Perspectives and Future Goals

Springer

Advanced Technologies for Physical Properties Measurement of Food and its Processing

Springer

Frontiers in Food Biotechnology

Frontiers in Food Biotechnology

Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition

Food Physics: Physical Properties - Measurement and Applications

Springer

Food Texture and Satiety Response - Delve Publishing Book

Starch Nanomaterials and Food Applications

Food Bioactives and Health

Trends in Animal-Based Foods

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

Microbial Decontamination of Food

Hand Book of Processed Functional Meat Products

Nanotechnology in Food Packaging

Food Rheology: A Practical Guide

Mass Spectrometry in Food Analysis (Food Analysis & Properties)

Biotechnological Innovations in Food Processing: Transforming the Future of Nutrition and Sustainability

Basic Protocols on Emotions, Senses, and Foods (Methods and Protocols in Food Science)

Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods

Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward

Springer

Soybean Production Technology: Physiology, Production and Processing