Anti-Oxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Anti-Oxidants in Food (Editor: Barry Parsons)
Dietary Melatonin, a New Element in Food Science (Editor: Marcello Iriti)
Food Choice, Ingestive Behavior and Sensation (Editors: John Hayes, Cordelia Running, Ciaran Forde)
Food Coatings (Editor: Sheryl Barringer)
Food Identity, Authenticity and Fraud: The Full Spectrum (Editors: Saskia van Ruth, Daniel Granato)
Food Irradiation (Editor: Monique Lacroix)
Food Proteins and Bioactive Peptides (Editor: Maria Hayes)
Food Sustainability (Editor: Rachel Chen)
High Pressure Technologies in Food Processing (Editor: Carl Schaschke)
Microbial, Chemical and Physical Contamination of Food Products (Editor: Malik Hussain)
Nanotechnology in Food Processing and Food Safety (Editors: Arun Bhunia, Jozef L. Kokini)
New Knowledge in Analytical, Technological and Biological Aspects of the Maillard Reaction (Editor: Cristina Delgado-Andrade)
Nutraceuticals: The New Frontier (Editor: Antonello Santini)
The Role of Probiotics and Prebiotics in Human Health (Editor: Ara Kanekanian)
Utilisation of Plant Food Waste (Editor: Costas Stathopoulos, FIFST)