Food sciences

Numbers Don't Lie: 71 Things You Need to Know About the World

Food Packaging: Advanced Materials, Technologies, and Innovations

How the World Really Works: A Scientist?s Guide to Our Past, Present and Future

Worldwide Perspectives on Geographical Indications: Crossed views between researchers, policy makers and practitioners

Biotoxins in Food: Threats and Benefits

Food Texturology: Measurement and Perception of Food Textural Properties

Non-invasive and Non-destructive Methods for Food Integrity

Traditional Foods: The Reinvented Superfoods

Fermented Milk and Dairy Products

Engineering Aspects of Food Emulsification and Homogenization

Valorization of Wine Making By-Products

Extrusion and Size Change Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry

Plant Proteins: Farm to Table

Morbus Crohn und Colitis ulcerosa: Informationen und praktische Tipps für Kinder, Jugendliche und Erwachsene

Chirale Umweltschadstoffe: Analytische Methoden, Umweltauswirkungen und Toxikologie

Starchy Crops Waste Valorization: Recovery and Treatment

Future Fat Alternatives: Concepts, Structuring and Food Applications

Bioactive Components for Functional Foods

The Science and Culture of Latin American Foods: Harnessing Ingredients for Health

Interaction of Food Macromolecules: The Matrix of Future Foods