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Food Intelligence: A comprehensive book on food, diet, metabolism and healthy eating
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Proof: The Science of Booze
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The State of Food Insecurity in the World 2011, Arabic Edition: How Does International Price Volatility Affect Domestic Economies and Food Security?
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Food: The Chemistry of its Components
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Rheology and Fracture Mechanics of Foods
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Innovations in Traditional Foods
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Understanding Wine Chemistry
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Wine Science: The Application of Science in Winemaking
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Espresso Coffee: The Science of Quality
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The Art & Science of Foodpairing: 10,000 flavour matches that will transform the way you eat
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Our Food Will be Fine: How technology and climate give us new food opportunities
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Functional Foods and Gut Microbiome: Probiotics, Prebiotics, and Synbiotics
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Plastic Tides: Tackling Plastic Pollution for Global Food Security
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Millets: A Sustainable And Nutritious Crop
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Cell-Based Meat in the European Union and Beyond: An Interdisciplinary Study
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Marine Algae, A Sustainable Food Resource: From Traditional Use to the Food of the Future
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Nutraceutical Potential of Millet-Based Food Products: Chemistry and Applications
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Rice Fortification: Technology, Machinery and Quality Assurance
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Food Waste Valorization and the Circular Economy
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Food Waste Proteins: Extraction, Modification, and Applications
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Finger Millet: Nutritional Properties, Processing, and Utilization
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Unconventional Starch Sources for Sustainable Bioplastics
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Edible Films and Coatings: Formulation, Advances, and Applications in Food Systems
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Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations
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Making Food Empires: German Technology and Global Mass Production, 1870–1914
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