The Science and Craft of Artisanal Food
Michael H. (Assistant Clinical Professor of Food Science, Assi Tunick
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Umami : Taste for Health
Ana San Gabriel
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Nanotechnology in Construction for Circular Economy : Proceedings of NICOM7, 31 October–02 November, 2022, Melbourne, Australia
Wenhui Duan
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Interfacial Phenomena in Adhesion and Adhesive Bonding
Shin Horiuchi
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Science of Bakery Products
William P (Bardfield Consultants, UK) Edwards
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Science and Commerce of Whisky
Ian (Brollachan Ltd, UK) Buxton
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The Art of Beef Cutting : A Meat Professional's Guide to Butchering and Merchandising
Kari Underly
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Introduction to Ionic Liquids
Michael Freemantle
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Froth! : The Science of Beer
Mark Denny
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Chemistry and Biology of Winemaking
Ian S (Nethergate Brewery, UK) Hornsey
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Treasures from the Sea : Sea Silk and Shellfish Purple Dye in Antiquity
Hedvig Landenius Enegren
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Denis Burkitt : A Cancer, the Virus, and the Prevention of Man-Made Diseases
John H. Cummings
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Ham : Prime Hams of Europe Stories and Recipes
Stefaan Daeninck
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Beer School : Bottling Success at the Brooklyn Brewery
Steve Hindy
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Creating Wine : The Emergence of a World Industry, 1840-1914
James Simpson
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The Umami Factor : Full-Spectrum Fermentation for the 21st Century
Robert George
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Molecules, Microbes, and Meals : The Surprising Science of Food
Alan (Professor of Food Science, Professor of Food Science, Uni Kelly
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Green Chemistry : Greener Alternatives to Synthetic Organic Transformations
V.K. Ahluwalia
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Computational Fluid Dynamics
Gautam Biswas
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Glass Structures : Design and Construction of Self-supporting Skins
Jan Wurm
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The World of Soy
Christine M. Du Bois
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Nutrition for a Better Life : A Journey from the Origins of Industrial Food Production to Nutrigenomics
Peter Brabeck-Letmathe
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