Dietary Melatonin, a New Element in Food Science (Editor: Marcello Iriti)
Dietary Polysaccharides (Editors: Charles Brennan, Margaret Brennan)
Food Choice, Ingestive Behavior and Sensation (Editors: John Hayes, Cordelia Running, Ciaran Forde)
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)
Non-Thermal 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)
Seafood Products: Safety and Quality (Editor: Michael Jahncke)
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)