Published November, 2020
By Wilfred McSherry, Linda Rykkje and Susan Thornton
Publisher: Springer (Springer Nature Switzerland AG)
Rating:
in-stock

---

Published November, 2020
By Tom Jaksic, Charles W Van Way, III and Biren P. Modi
Publisher: Productivity Press
Rating: 1.00
in-stock

---

Published November, 2020
By Tatjana Golikova, Mark Shamtsyan, Diana Bogueva, Ida Jakobsone and Maris Jakobsons
Publisher: Elsevier (Academic Press Inc)
Rating:
in-stock

---

Published November, 2020
By Madho Singh Bisht and Nirmala Chongtham
Publisher: Taylor & Francis (CRC Press)
Rating:
in-stock

---

Published October, 2020
By Anil K Sharma, Rajesh K. Kesharwani and Raj K. Keservan
Publisher: Elsevier (Apple Academic Press Inc.)
Rating:
in-stock

---

Published October, 2020
By Arul Jayaraman, M. Pilar Francino, Joseph F Pierre, Kyong Lee, Kristina Martinez-Guryn, Ben Willing, Hariom Yadav, Vanessa Leone, Melissa Herbst-Kralovetz and Jun Miyoshi
Publisher: Royal Society of Chemistry
Rating:
in-stock

Bringing together expert researchers in the fields of microbiome, metabolism, and nutrition research, this book compiles the current state of knowledge from authorities specifically on how diet regulates microbial function with metabolic implications for the human host.

---

Published October, 2020
By Alejandro G. Marangoni, Gary Williamson, Valdir Florencio da Veiga, Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr and Ananda da Silva Antonio
Publisher: Royal Society of Chemistry
Rating:
in-stock

Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile.

---

Published October, 2020
By Peter Wilde, Elke Scholten, Miriam Pozo-Bayon, Nikolaos Giannakopoulos, Marco Morgenstern, Aarti Tobin, Gleb Yakubov, Marco Ramaioli, Andrew Rosenthal and George Van Aken
Publisher: Royal Society of Chemistry
Rating:
in-stock

This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.

---

Published October, 2020
By Vani Hari
Publisher: Hay House Inc
Rating:
in-stock

---

Published October, 2020
By Ivica Smokovski
Publisher: Springer (Springer Nature Switzerland AG)
Rating:
in-stock

---