Non-Conventional Starch Sources: Properties, Functionality, and Applications
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Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications
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Strategies to Improve the Quality of Foods
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Methods to Assess the Quality of Meat Products
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Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions
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Production of Traditional Mediterranean Meat Products
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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products
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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
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Plant Polyphenols in the Food and Cosmetic Industries: Extraction and Applications
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Organic Food Production: Innovation and Sustainable Practice
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