Food Microbiology.

Recent advances in citrus fruits by: (Language materials, printed)

Halal and Kosher food = integration of quality and safety for global market trends / by: (Language materials, printed)

Direct-fed microbials and prebiotics for animals = science and mechanisms of action / by: (Language materials, printed)

Neglected plant foods of South Asia = exploring and valorizing nature to feed hunger / by: (Language materials, printed)

Handbook of food bioactive ingredients = properties and applications / by: (Language materials, printed)

Engineering aspects of food quality and safety by: (Language materials, printed)

The sensory evaluation of dairy products by: (Language materials, printed)

Microbial biocontrol.. Volume 1,. Sustainable agriculture and phytopathogen management by: (Language materials, printed)

Microbial Biocontrol: Food Security and Post Harvest Management = Volume 2 / by: (Language materials, printed)

Microbial Biocontrol: Sustainable Agriculture and Phytopathogen Management = Volume 1 / by: (Language materials, printed)

Denis Burkitt = A Cancer, the Virus, and the Prevention of Man-Made Diseases / by: (Language materials, printed)

Edible Food Packaging = Applications, Innovations and Sustainability / by: (Language materials, printed)

Releasing Systems in Active Food Packaging = Preparation and Applications / by: (Language materials, printed)

African Fermented Food Products- New Trends by: (Language materials, printed)

Applied Mycology = Entrepreneurship with Fungi / by: (Language materials, printed)

Stress Responses of Foodborne Pathogens by: (Language materials, printed)

Application of Microbes in Environmental and Microbial Biotechnology by: (Language materials, printed)

Microbiome-Gut-Brain Axis = Implications on Health / by: (Language materials, printed)

Nanosensing and Bioanalytical Technologies in Food Quality Control by: (Language materials, printed)

Phoma: Diversity, Taxonomy, Bioactivities, and Nanotechnology by: (Language materials, printed)

Applications of Cold Plasma in Food Safety by: (Language materials, printed)

Mycotoxins and Mycotoxicoses by: (Language materials, printed)

Food Waste to Green Fuel: Trend & Development by: (Language materials, printed)

Retention of Bioactives in Food Processing by: (Language materials, printed)

Asiatic Water Buffalo = A Sustainable and Healthy Red Meat Source / by: (Language materials, printed)

Recent Advances in Food Biotechnology by: (Language materials, printed)

Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide by: (Language materials, printed)

Biodegradable Polymer-Based Food Packaging by: (Language materials, printed)

Microbial Decontamination of Food by: (Language materials, printed)

Novel Food Grade Enzymes = Applications in Food Processing and Preservation Industries / by: (Language materials, printed)

Physicochemical and Enzymatic Modification of Gums = Synthesis, Characterization and Application / by: (Language materials, printed)

Membrane Separation of Food Bioactive Ingredients by: (Language materials, printed)

The Boletes of China: Tylopilus s.l. by: (Language materials, printed)

Aflatoxins in Food = A Recent Perspective / by: (Language materials, printed)

Introduction to Food Chemistry by: (Language materials, printed)

Lebensmittelphysik = Physikalische Kenngrößen - Messung und Anwendung / by: (Language materials, printed)

Tsukemono = Decoding the Art and Science of Japanese Pickling / by: (Language materials, printed)

Sustainable Agriculture Reviews 55 = Micro and Nano Engineering in Food Science Vol 1 / by: (Language materials, printed)

Functionality of Cyclodextrins in Encapsulation for Food Applications by: (Language materials, printed)

Gluten Sensitivity = About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet / by: (Language materials, printed)

Biosurfactants: Greener Surface Active Agents for Sustainable Future = Microbial Surfactants / by: (Language materials, printed)

Pheno-phospholipids and Lipo-phenolics = Novel Structured Antioxidants / by: (Language materials, printed)

Food Bioactives and Health by: (Language materials, printed)

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food by: (Language materials, printed)

Bioaccessibility and Digestibility of Lipids from Food by: (Language materials, printed)

Agents of Change = Enzymes in Milk and Dairy Products / by: (Language materials, printed)

Food Safety and Quality-Based Shelf Life of Perishable Foods by: (Language materials, printed)

Brewing Science: A Multidisciplinary Approach by: (Language materials, printed)

Postharvest Pathology = Next Generation Solutions to Reducing Losses and Enhancing Safety / by: (Language materials, printed)

Techniques to Measure Food Safety and Quality = Microbial, Chemical, and Sensory / by: (Language materials, printed)

Essentials of Food Science by: (Language materials, printed)

Advances in Probiotics for Sustainable Food and Medicine by: (Language materials, printed)

Advanced Nondestructive Detection Technologies in Food by: (Language materials, printed)

Fighting Campylobacter Infections = Towards a One Health Approach / by: (Language materials, printed)

Sustainable Food Waste Management = Concepts and Innovations / by: (Language materials, printed)

Sugar and Sugar Derivatives: Changing Consumer Preferences by: (Language materials, printed)

Antimicrobials in Livestock 1: Regulation, Science, Practice = A European Perspective / by: (Language materials, printed)

Food Safety Engineering by: (Language materials, printed)

Whole-Wheat Bread for Human Health by: (Language materials, printed)

Vegetable Fats and Oils by: (Language materials, printed)

Why Gut Microbes Matter = Understanding Our Microbiome / by: (Language materials, printed)

Handbook of Electroporation by: (Language materials, printed)

Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges by: (Language materials, printed)

Dairy Processing: Advanced Research to Applications by: (Language materials, printed)

Gut Microbiome and Its Impact on Health and Diseases by: (Language materials, printed)

β-Casomorphins = A1 Milk, Milk Peptides and Human Health / by: (Language materials, printed)

Functional Foods and Nutraceuticals = Bioactive Components, Formulations and Innovations / by: (Language materials, printed)

METABIOTICS = PRESENT STATE, CHALLENGES AND PERSPECTIVES / by: (Language materials, printed)

Nanotechnology for Food, Agriculture, and Environment by: (Language materials, printed)

Management of Fungal Pathogens in Pulses = Current Status and Future Challenges / by: (Language materials, printed)

Nano-food Engineering = Volume One / by: (Language materials, printed)

Ethnic Fermented Foods and Beverages of India: Science History and Culture by: (Language materials, printed)

Functional Food Products and Sustainable Health by: (Language materials, printed)

Chemical Quality Assurance of Milk and Milk Products by: (Language materials, printed)

Emerging Technologies in Food Science = Focus on the Developing World / by: (Language materials, printed)

Advances in Agri-Food Biotechnology by: (Language materials, printed)

Gut Remediation of Environmental Pollutants = Potential Roles of Probiotics and Gut Microbiota / by: (Language materials, printed)

Emulsion‐based Encapsulation of Antioxidants = Design and Performance / by: (Language materials, printed)

Regulatory foundations for the food protection professional by: (Language materials, printed)

The science of food by: (Language materials, printed)

Foodborne pathogens = hazards, risk analysis and control / by: (Language materials, printed)

Food constituents and oral health = current status and future prospects / by: (Language materials, printed)

1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies (WC 2015) = Portoroz, Slovenia, September 6 -10, 2015 / by: (Language materials, printed)

Food safety risks from wildlife = challenges in agriculture, conservation, and public health / by: (Language materials, printed)

Modernization of traditional food processes and products by: (Language materials, printed)

Traditional foods = general and consumer aspects / by: (Language materials, printed)

Functional properties of traditional foods by: (Language materials, printed)

Procedures to investigate waterborne illness by: (Language materials, printed)

Biosurfactants in food by: (Language materials, printed)

Viruses in foods by: (Language materials, printed)

Nanoscience in food and agriculture.. 1 by: (Language materials, printed)

Nanoscience in food and agriculture.. 2 by: (Language materials, printed)

Bacterial fish pathogens = disease of farmed and wild fish / by: (Language materials, printed)

Nanoscience in food and agriculture 3 by: (Language materials, printed)

Modern tools and techniques to understand microbes by: (Language materials, printed)

Safety assessment of genetically modified foods by: (Language materials, printed)

Food bioactives = extraction and biotechnology applications / by: (Language materials, printed)

Lactic Acid in the Food Industry by: (Language materials, printed)

Food safety for farmers markets = a guide to enhancing safety of local foods / by: (Language materials, printed)

Mining of microbial wealth and metagenomics by: (Language materials, printed)

Foodborne pathogens = virulence factors and host susceptibility / by: (Language materials, printed)

Probiotics and plant health by: (Language materials, printed)

Biology of microorganisms on grapes, in must and in wine by: (Language materials, printed)

Antibiotics and antibiotics resistance genes in soils = monitoring, toxicity, risk assessment and management / by: (Language materials, printed)

Recent advances in applied microbiology by: (Language materials, printed)

Microbial biomass process technologies and management by: (Language materials, printed)

Nanoscience in food and agriculture.. 5 by: (Language materials, printed)

Probiotics in agroecosystem by: (Language materials, printed)

Food microbiology laboratory for the food science student = a practical approach / by: (Language materials, printed)

Handbook of electroporation by: (Language materials, printed)

Innovations in technologies for fermented food and beverage industries by: (Language materials, printed)

The cheeses of Italy = science and technology / by: (Language materials, printed)

Foodborne microbial pathogens = mechanisms and pathogenesis / by: (Language materials, printed)

Novel foods in the European Union by: (Language materials, printed)

Plant bioproducts by: (Language materials, printed)

Enzymes in food technology = improvements and innovations / by: (Language materials, printed)

Lactic acid bacteria in foodborne hazards reduction = physiology to practice / by: (Language materials, printed)

Food safety economics = incentives for a safer food supply / by: (Language materials, printed)

Food preservation in developing countries = challenges and solutions / by: (Language materials, printed)

Food traceability = from binders to blockchain / by: (Language materials, printed)

Maillard reaction in foods = mitigation strategies and positive properties / by: (Language materials, printed)

Whisky science = a condensed distillation / by: (Language materials, printed)

Effect of emerging processing methods on the food quality = advantages and challenges / by: (Language materials, printed)

Digenetic trematodes by: (Language materials, printed)

Bioactive factors and processing technology for cereal foods by: (Language materials, printed)

Lactic acid bacteria = bioengineering and industrial applications / by: (Language materials, printed)

Modeling in food microbiology : = from predictive microbiology to exposure assessment / by: (Language materials, printed)

Staphylococcus aureus / by: (Language materials, printed)

Fundamentals of cheese science by: (Language materials, printed)

Impact of food processing on anthocyanins by: (Language materials, printed)

Applied genomics of foodborne pathogens by: (Language materials, printed)

Shiga toxins = a review of structure, mechanism, and detection / by: (Language materials, printed)

The Impact of Food Bioactives on Health = in vitro and ex vivo models / by: (Language materials, printed)

Regulatory Foundations for the Food Protection Professional by: (Language materials, printed)

Biosurfactants in Food by: (Language materials, printed)

Berichte zur Lebensmittelsicherheit 2014 = Bundesweiter Überwachungsplan 2014 . by: (Language materials, printed)

Modernization of Traditional Food Processes and Products by: (Language materials, printed)

Functional Properties of Traditional Foods by: (Language materials, printed)

Traditional Foods = General and Consumer Aspects / by: (Language materials, printed)

1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies = Portorož, Slovenia, September 6 –10, 2015 / by: (Language materials, printed)

Procedures to Investigate Waterborne Illness by: (Language materials, printed)

Food Safety Risks from Wildlife = Challenges in Agriculture, Conservation, and Public Health / by: (Language materials, printed)

Viruses in Foods by: (Language materials, printed)

Nanoscience in Food and Agriculture 3 by: (Language materials, printed)

Nanoscience in Food and Agriculture 2 by: (Language materials, printed)

Nanoscience in Food and Agriculture 1 by: (Language materials, printed)

Bacterial Fish Pathogens = Disease of Farmed and Wild Fish / by: (Language materials, printed)

Plant Bioproducts by: (Language materials, printed)

An Introduction to Food Grade Nanoemulsions by: (Language materials, printed)

Lactic Acid Bacteria in Foodborne Hazards Reduction = Physiology to Practice / by: (Language materials, printed)

Enzymes in Food Technology = Improvements and Innovations / by: (Language materials, printed)

Innovations in Technologies for Fermented Food and Beverage Industries by: (Language materials, printed)

Food Safety Economics = Incentives for a Safer Food Supply / by: (Language materials, printed)

Thermal Treatments of Canned Foods by: (Language materials, printed)

Foodborne Microbial Pathogens = Mechanisms and Pathogenesis / by: (Language materials, printed)

The Cheeses of Italy: Science and Technology by: (Language materials, printed)

Novel Foods in the European Union by: (Language materials, printed)

Principles of Food Sanitation by: (Language materials, printed)

Food Allergens = Best Practices for Assessing, Managing and Communicating the Risks / by: (Language materials, printed)

Microorganisms in Foods 7 = Microbiological Testing in Food Safety Management / by: (Language materials, printed)

Quantitative Methods for Food Safety and Quality in the Vegetable Industry by: (Language materials, printed)

Bioactive Factors and Processing Technology for Cereal Foods by: (Language materials, printed)

Traditional Foods = History, Preparation, Processing and Safety / by: (Language materials, printed)

Food Preservation in Developing Countries: Challenges and Solutions by: (Language materials, printed)

Food Traceability = From Binders to Blockchain / by: (Language materials, printed)

Food Fraud Prevention = Introduction, Implementation, and Management / by: (Language materials, printed)

Lactic Acid Bacteria = Omics and Functional Evaluation / by: (Language materials, printed)

Edible Insects in the Food Sector = Methods, Current Applications and Perspectives / by: (Language materials, printed)

Banana Ripening = Science and Technology / by: (Language materials, printed)

Electrolyzed Water in Food: Fundamentals and Applications by: (Language materials, printed)

Health and Safety Aspects of Food Processing Technologies by: (Language materials, printed)

Whisky Science = A Condensed Distillation / by: (Language materials, printed)

Maillard Reaction in Foods = Mitigation Strategies and Positive Properties / by: (Language materials, printed)

Reformulation as a Strategy for Developing Healthier Food Products = Challenges, Recent Developments and Future Prospects / by: (Language materials, printed)

Yeasts in the Production of Wine by: (Language materials, printed)

Fish and Fishery Products Analysis = A Theoretical and Practical Perspective / by: (Language materials, printed)

Nanotechnology: Applications in Energy, Drug and Food by: (Language materials, printed)

Food Safety & Mycotoxins by: (Language materials, printed)

Food Safety in Poultry Meat Production by: (Language materials, printed)

Food Emulsifiers and Their Applications by: (Language materials, printed)

Effect of Emerging Processing Methods on the Food Quality = Advantages and Challenges / by: (Language materials, printed)

Digenetic Trematodes by: (Language materials, printed)

How Fermented Foods Feed a Healthy Gut Microbiota = A Nutrition Continuum / by: (Language materials, printed)

Lactic Acid Bacteria = Bioengineering and Industrial Applications / by: (Language materials, printed)

Glutenunverträglichkeit = Über Gluten-assoziierte Erkrankungen und den Sinn einer glutenfreien Ernährung / by: (Language materials, printed)