Encapsulation in Food Processing and Fermentation
Steva Lević, Viktor Nedovic & Branko Bugarski
Authenticity of Foods of Plant Origin
Konstantinos Kotsanopoulos
Bioactive Compounds in Fermented Foods
Amit Kumar Rai & Anu Appaiah K. A.
Mycotoxins in Food and Beverages
Didier Montet, Catherine Brabet, Sabine Schorr-Galindo & Ramesh C. Ray
Winemaking
V. K. Joshi & Ramesh C. Ray
Microbial Enzyme Technology in Food Applications
Ramesh C. Ray & Cristina M. Rosell
Food Molecular Microbiology
Spiros Paramithiotis & Jayanta Kumar Patra
Seafood Safety and Quality
Md. Latiful Bari & Koji Yamazaki
Food Traceability and Authenticity
Didier Montet & Ramesh C. Ray
Acetic Acid Bacteria
Ilkin Yucel Sengun