- Active packaging for food applications
- Alternative sweeteners
- An introduction to statistical methods and data analysis
- Analisi dei prodotti alimentari
- Bakery products science and technology
- Baking problems solved
- Biscuit, cracker and cookie recipes for the food industry
- Chimica, biosintesi e bioattività delle sostanze naturali
- Dictionary of nutraceuticals and functional foods
- Engineering properties of food
- Enologia
- Enzymes in food and technology
- Food and wine pairing: a sensory experience
- Food chemistry
- Food lipids: chemistry, nutrition and biotechnology
- Food packaging technology
- Food powders – physical properties, processing, and functionality
- Food processing technology – principles and practice
- Frozen food science and technology
- Functional food product development
- Functional foods: concept to product
- Handbook of essential oils: science, technology and applications
- Handbook of food products manufacturing
- Handbook of fruits and fruit processing
- Hembaket är bäst
- Imballaggio e confezionamento dei prodotti alimentari
- Industrial chocolate manufacture and use
- La ciencia de las golosinas
- La ciencia del chocolate
- Le cucine piu’ creative del mondo: edible Selby
- Manuale di microbiologia predittiva
- Model kitchen – nelle cucine dei modelli
- Modern food microbiology
- Physical properties of foods
- Prodotti dietetici
- Read, cook, eat
- Starch in food: structure, function and applications
- Statistics for food scientists
- Statistics for sensory and consumer science
- Statistical methods for food science
- Tecnologie del latte
SCIENCE
La natura è biomimetica Il colore degli alimenti Nato ricco o povero
