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Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods
Animal Nutrition and Productions

Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy
Chemical and Technological Characterization of Dairy Products

Consumer Preference and Acceptance of Food Products
Durum Wheat Products - Recent Advances

Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
Legumes as Food Ingredient

Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
Nutritional Components of Wheat Based Food: Composition, Properties and Uses

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Quality Evaluation of Plant-Derived Foods Ⅱ

Sausages: Nutrition, Safety, Processing and Quality Improvement
Sensory Analysis and Consumer Research in New Product Development

Sustainability of Olive Oil System
Trends in Grain Processing for Food Industry

The Use of Waste Products from the Food Industry to Obtain High Value-Added Products
Wine Aromas

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