Acetic Acid Bacteria
        Fundamentals and Food Applications
        ISBN 978-1-4987-63691, January 2017


Advances in Probiotic Technology
         ISBN 978-1-4987-3453-0, July 2015


Authenticity of Foods of Animal Origin
        ISBN 978-1-4987-0641-4, April 2015


Biopackaging
        ISBN 978-1-4987-4968-8, September 2017


Bread and Its Fortification for Nutrition and Health Benefits
         ISBN 978-1-4987-0156-3, June 2015


Dairy Microbiology
        A Practical Approach
        ISBN 978-1-4822-9867-3, December 2014


Dairy Microbiology and Biochemistry
        Recent Developments
        ISBN 978-1-4822-3502-9, May 2014


Edible Insects of the World
        ISBN 978-1-4987-5657-0, April 2016


Fermented Foods
        Part I: Biochemistry and Biotechnology
        Series: Food Biology Series
        ISBN 978-1-4987-4079-1, December 2015


Fermented Foods
        Part II: Technological Interventions
        Series: Food Biology Series
        ISBN 978-1-1386-3784-9, March 2017


Fermented Foods of Latin America
        From Traditional Knowledge to Innovative Applications
        ISBN 978-1-4987-3811-8, April 2016


Fermented Meat Products
        Health Aspects
        Series: Food Biology Series
        ISBN 978-1-4987-3304-5, September 2016


Food Allergy
         Molecular and Clinical Practice
         ISBN 978-1-4987-2244-5, March 2017 


Food Forensics
         Stable Isotopes as a Guide to Authenticity and Origin
         ISBN 978-1-4987-4172-9, July 2017 


Food Microbiology
         In Human Health and Disease
        ISBN 978-1-4987-0878-4, December 2015 


Food Traceability and Authenticity
         Analytical Techniques
        Series: Food Biology Series 
        ISBN 978-1-4987-8842-7, October 2017 


Interactive Probiotics
        ISBN 978-1-4665-7555-4, December 2013


Lactic Acid Fermentation of Fruits and Vegetables
        Series: Food Biology Series
        ISBN 978-1-4987-2690-0, May 2016


Mediterranean Foods
        Composition and Processing
        ISBN 978-1-4987-4089-0, July 2016


Methods in Food Analysis
        ISBN 978-1-4822-3195-3, April 2014


Microbial Enzyme Technology in Food Applications
        Series: Food Biology Series
        ISBN 978-1-4987-4983-1, December 2016


Microorganisms and Fermentation of Traditional Foods
        ISBN 978-1-4822-2308-8, October 2014


Novel Food Preservation and Microbial Assessment Techniques
        ISBN 978-1-4665-8075-6, March 2014


PROBIOTICS
         Immunobiotics and Immunogenics
        ISBN 978-1-4822-0684-5, October 2013


Probiotics and Prebiotics in Food, Nutrition and Health
        ISBN 978-1-4665-8623-9, October 2013


Probiotics in Mental Health
        ISBN 978-1-4665-7356-7, March 2018


Seafood Science
        Advances in Chemistry, Technology and Applications
        ISBN 978-1-4665-9582-8, April 2014


Utilisation of Bioactive Compounds from Agricultural and Food Production Waste
        ISBN ISBN 978-1-4987-4131-6, April 2017


Vitamin B12: Advances and Insights
        ISBN 978-1-4987-0699-5, January 2017