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Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)
Raúl González-Domínguez (editor)
Food Bioactive Compounds: Chemical Challenges and Opportunities
Smaoui Slim (editor)
Nenad Naumovski and Domenico Sergi, editors
Food Chains and Food Webs in Aquatic Ecosystems
Young-Seuk Park and Ihn-Sil Kwak, editors
Food Composition and Dedicated Databases: Key Tools for Human Health and Public Nutrition
Alessandra Durazzo and Massimo Lucarini, editors
Food Contaminant Components: Source, Detection, Toxicity and Removal
Dapeng Peng and Yongzhong Qian, editors
Food Innovation as a Means of Developing Healthier and More Sustainable Foods
Adrián Rabadán and Rodolfo Bernabéu, editors
Food Labeling: Analysis, Understanding, and Perception
Daniela Martini and Davide Menozzi, editors
Food Legumes: Physicochemical and Nutritional Properties
Ryszard Amarowicz (editor)
Food Packaging. Materials and Technologies
Cornelia Vasile and Morten Sivertsvik
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
Jan Oszmianski and Sabina Lachowicz-Wiśniewska, editors
Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition
Sabina Lachowicz-Wiśniewska (editor)
Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector
António Raposo et al. (editors)
Food Supplements and Functional Foods Assessment for Health and Nutrition
Laura Domínguez Díaz et al. (editors)
Food Supply Chain through Ongoing Evolution: Lessons from Continuous Transformations
Karim Marini Thomé et al. (editors)