Roe and Roe Gastronomy
Ole G. Mouritsen
Rediscovering Flavor
Alexander Wieck Fjaeldstad
From Ancient Diets To Modern Minds
Hans Konrad Biesalski
Sonochemistry
Navnath Hatvate
Model Predictive Control
E. F. Camacho
Worldwide Perspectives on Geographical Indications
Emilie Vandecandelaere
Chemical and Petroleum Industries At Newtown Creek
Peter Spellane
Our Carbon Hoofprint
Diane Mayerfeld
Nano Emulsions in Enhanced Oil Recovery
Neha Saxena
Food, Social Change and Identity
Cynthia Chou
The Secret Life of Chemicals
Alfred Poulos
Brewing Science: A Multidisciplinary Approach
Michael Mosher
Octopuses, Squid & Cuttlefish
Ole G. Mouritsen
Food Safety Management Systems
Hal King
Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges
Mahadi Hasan Masud
Upcycling Legume Water: From Wastewater To Food Ingredients
Luca Serventi
Betalains: Biomolecular Aspects
Erum Akbar Hussain
French Pâtisserie
Rina Nurra
Everlasting Plastics
Isabelle Kirkham-lewitt
