Recursos

• Aquaculture Virology (Second Edition)
• Pigmented Grains
• Edible Flowers
• Hormones and Reproduction of Vertebrates, Volume 1 (Second Edition)
• Hormones and Reproduction of Vertebrates, Volume 2 (Second Edition)
• Vegetation Dynamics and Crop Stress
• Nutritional and Health Aspects of Food in Western Africa
• Functionality of Plant Proteins
• Enzymatic Processes for Food Valorization
• Microbial Biostimulants for Plant Growth and Abiotic Stress Amelioration
• Biochar Production for Green Economy
• Waste Management for Sustainable and Restored Agricultural Soil
• Prosopis Juliflora
• Human Neuroanatomy
• Meso and Microplastic Risk Assessment in Marine Environments
• Valorization of Fruit Seed Waste from Food Processing Industry
• Future Food Systems
• Biogenic Volatile Organic Compounds and Climate Change
• BioInoculants in Horticultural Crops
• Adding Value to Fruit Wastes
• Handbook of PlantBased Food and Drinks Design
• Sustainable Cassava
• DefenseRelated Proteins in Plants
• Advances in Biopolymers for Food Science and Technology
• Colorimetric Sensors
• Plant Biomass Applications
• Treatment and Utilization of Combustion and Incineration Residues
• Advanced Techniques of Honey Analysis
• Nanobiotechnology for Food Processing and Packaging
• Starch in Food
• Banana Peels Valorization
• Unit Operations in Food Grain Processing
• Handbook of PlantBased Meat Analogs
• Bioremediation of Emerging Contaminants from Soils
• Microbial Vitamins and Carotenoids in Food Biotechnology
• Microplastics
• Essential Minerals in PlantSoil Systems
• Biodegradable and Edible Food Packaging
• Food Sustainability and the Media
• Primate Anatomy (Fourth Edition)
• Terramechanics and OffRoad Vehicle Engineering (Third Edition)
• Biocharassisted Remediation of Contaminated Soils Under Changing Climate
• Pepper Virome
• Protein DigestionDerived Peptides
• Agri 4.0 and the Future of CyberPhysical Agricultural Systems
• Intelligent Packaging
• Food Industry 4.0
• Livestock Genome Editing Tools
• MicrobiomeBased Decontamination of Environmental Pollutants
• LowTemperature Processing of Food Products