Algae: An Emerging Global Food Source (Editor: Joel L. Cuello)
Application of Essential Oils in Food Systems (Editors: Juana Fernández-López, Manuel Viuda-Martos)
Drying Technologies in Food Preservation (Editors: Adam Figiel, Anna Michalska, Ángel Calín Sánchez, Chong Chien Hwa)
Edible Films Characterization and Application in Foods (Editors: Reza Tahergorabi, Salam A Ibrahim)
Food Legumes: Physicochemical and Nutritional Properties (Editor: Ryszard Amarowicz)
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)
Functional and Bioactive Properties of Food (Editors: Diego A. Moreno, Nebojsa Ilic)
Grain-based Foods: Processing, Properties, and Heath Attributes (Editors: Emanuele Zannini, Raffaella di Cagno)
High Pressure Technologies in Food Processing (Editor: Carl Schaschke)
Microbiology of Fermented Foods and Beverages (Editor: Theo H Varzakas)
Natural Antimicrobials and Their Applications in Foods (Editors: Salam A Ibrahim, Rabin Gyawali, Ali Daneshmand)
Nonthermal Modification of Food Structure and Functionality (Editors: Indrawati Oey, Sze Ying Leong)
Novel Food Processing and Extraction Technologies (Editors: Predrag Putnik, Danijela Bursac Kovacevic, Francisco Barba, Daniel Granato)
Nutraceuticals: The New Frontier (Editor: Antonello Santini)
Olive Oil: Processing, Characterization, and Health Benefits (Editors: Dimitrios Boskou, Maria Lisa Clodoveo)
Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties (Editors: Dario Donno, Federica Turrini)
Qualitative Analysis of Food Products (Editor: Theo H Varzakas)
Quality and Consumer Acceptability of Dairy Foods (Editors: Salam A Ibrahim, Reza Tahergorabi, Xi Feng)
Quality and Safety of Meat Products (Editors: Begoña Panea, Guillermo Ripoll)
Selected Papers from International Conference on Raw Material to Processed Foods (Editors: Serkan Selli, Hasim Kelebek)
Sensors Application in Food Analysis and Detection (Editors: Thierry Noguer, Carole Calas-Blanchard)
Sensory Evaluation of Functional Foods (Editors: Michel Aliani, Heather Blewett)
Starch: From a Complex Biopolymer to a Knowledge Driven Application in Food Systems (Editors: Mario Jekle, Christoph Verheyen)
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)
Wine Composition and Quality Analysis (Editors: Kerry Wilkinson, Julie Culbert)