> Publishers' series
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No. 40:
Handbook of cheese chemistry edited by Michael H. Tunick, Drexel University, USA
London: Royal Society of Chemistry, [2023]
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No. 31:
Development of trans-free lipid systems and their use in food products Edited by Jorge F. Toro-Vazquez, Universidad Autonoma de San Luis Potosi, Mexico
Cambridge: Royal Society of Chemistry, [2022]
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No. 32:
Advanced spectroscopic techniques for food quality Ashutosh Kumar Shukla, Ewing Christian College, India
Cambridge: Royal Society of Chemistry, [2022]
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No. 27:
Food Proteins and Peptides emerging Biofunctions, Food and Biomaterial Applications edited by Chibuike C. Udenigwe (University of Ottawa, Canada)
Cambridge: Royal Society of Chemistry, [2021]
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no. 4:
Food irradiation technologies Edited by Isabel C.F.R. Ferreira (Instituto Politécnico de Bragança, Portugal), Amilcar L. Antonio (Instituto Politécnico de Bragança, Portugal) and Sandra Cabo Verde (Centro de Ciências e Tecnologias Nucleares, Instituto Superior Técnico, Universidade de Lisboa, Portugal)
Cambridge: Royal Society of Chemistry, [2018]
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no. 1:
Food biosensors edited by Minhaz Uddin Ahmed, Mohammed Zourob, Eiichi Tamiya
Cambridge: Royal Society of Chemistry, [2017]