Application of Essential Oils in Food Systems (Editors: Juana Fernández-López, Manuel Viuda-Martos)
Edible Films Characterization and Application in Foods (Editors: Reza Tahergorabi, Salam A Ibrahim)
Food Proteins and Bioactive Peptides (Editor: Maria Hayes)
Food Reformulation and Innovation for Human Health (Editors: Emilie Combet, Antonis Vlassopoulos)
Foods of Animal Origin (Editor: Estrella Sayas-Barberá)
Fresh Produce Safety (Editors: Malik Hussain, Ravi Gooneratne)
Heterocyclic Amines in Muscle Foods Products (Editor: J. Scott Smith)
High Pressure Technologies in Food Processing (Editor: Carl Schaschke)
Microbiology of Fermented Foods and Beverages (Editors: Theo H Varzakas, Charalampos Proestos)
Nanotechnology in Food Processing and Food Safety (Editors: Arun Bhunia, Jozef L. Kokini)
Nonthermal Modification of Food Structure and Functionality (Editors: Indrawati Oey, Sze Ying Leong)
Nutraceuticals: The New Frontier (Editor: Antonello Santini)
Qualitative Analysis of Food Products (Editors: Theo H Varzakas, Charalampos Proestos)
Quality and Consumer Acceptability of Dairy Foods (Editors: Salam A Ibrahim, Reza Tahergorabi, Xi Feng)
Seafood Products: Safety and Quality (Editor: Michael Jahncke)
Sensory Evaluation of Functional Foods (Editors: Michel Aliani, Heather Blewett)
The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry (Editors: Efstathios D. Giaouris, Manuel V. Simões, Florence Dubois-Brissonnet)
The Role of Probiotics and Prebiotics in Human Health (Editor: Ara Kanekanian)
Thermal Processing of Food Products (Editor: Felix Barron)