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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
Remedios Castro-Mejías and Enrique Durán-Guerrero, editors
New Trends in Table Olive Fermentation, 2nd Edition
Joaquín Bautista-Gallego et al. (editors)
Omics and Systems Approaches to Study the Biology and Applications of Lactic Acid Bacteria
Konstantinos Papadimitriou et al. (editors)
Application of Protective Cultures and Bacteriocins for Food Biopreservation
Riadh Hammami et al. (editors)
New Trends in Table Olive Fermentation
Joaquín Bautista-Gallego et al. (editors)
Advances in Sustainable Viticulture and Winemaking Microbiology
Gustavo Cordero-Bueso et al. (editors)
Toward a Sustainable Agriculture Through Plant Biostimulants
Youssef Rouphael and Giuseppe Colla, editors
Dietary Plant Origin Bio-Active Compounds, Intestinal Functionality and Microbiome
Elad Tako (editor)
Current Advances in Anaerobic Digestion Technology
Marcell Nikolausz and Jörg Kretzschmar, editors
Efstathios Giaouris et al. (editors)
Features of Pathogenesis of Human Viral Infections and Antiviral Drugs
Stefano Aquaro (editor)
Bioactive Components in Fermented Foods and Food By-Products
Vito Verardo et al.
Modern Technologies and Their Influence in Fermentation Quality
Santiago Benito
Immunobiotics: Interactions of Beneficial Microbes with the Immune System
Julio Villena and Haruki Kitazawa
