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Brewing and Craft Beer
Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food

Food, Health and Safety in Cross Cultural Consumer Contexts
Functionality and Food Applications of Plant Proteins (Volume II)

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Sensory Analysis and Consumer Research in New Product Development

Sensory and Consumer Research for a Sustainable Food System
Sustainable Functional Food Processing

Taste, Nutrition and Health
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