Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II

Echinoderms Metabolites: Structure, Functions and Biomedical Perspectives II

Functionality and Food Applications of Plant Proteins (Volume II)

Plant-Insect Interactions: 2nd edition

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

Advanced Research in Inactivation Technologies of Foodborne Microorganisms

Innovations in the Food System: Exploring the Future of Food

Bioactive Formulations in Agri-Food-Pharma: Source and Applications, Volume II

Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance

Academic Press

Valorization of Food Processing By-Products

Diversity of Marine Fungi as a Source of Bioactive Natural Products, 2nd Edition

Quality Evaluation of Bee Products

Food Science and Engineering for Sustainability

Novel Approaches in Mycotoxins Research: Detection, Prevention and Mode of Action

Processing Foods: Process Optimization and Quality Assessment

Hymenoptera: Biology, Taxonomy and Integrated Management

Edible Insects: Handling Methods, Nutritional Value, and Commercial Uses

Biological and Pharmacological Activity of Plant Natural Compounds II

Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods

Diversity, Biogeography and Community Ecology of Ants II

Sustainable Functional Food Processing

Nutritive Value or Bioutilization Technology of Alternative Forages for Ruminant Nutrition

Natural Products: Therapeutic Properties and Beyond II

The Antioxidant Potential of Fermented Foods: Challenges and Future Trends

Antioxidant Activity of Fermented Foods and Food Microorganisms