Polysaccharides: Natural Fibers in Food and Nutrition..

Plant Resources for Food Fuel and Conservation..

Phytochemicals: Health Promotion and Therapeutic Potential..

Phytochemicals as Nutraceuticals: Global Approaches to Their Role in Nutrition and Health..

Physical Properties of Foods: Novel Measurement Techniques and Applications..

Physical Chemistry of Foods..

Phase State Transitions in Foods: Chemical Structural and Rheological Changes..

Pests of Stored Foodstuffs and their Control..

Pathology of Food and Pasture Legumes..

Packaging for Food Preservation..

Organic Food and Agriculture: Contemporary Trends and Developments..

Organic Farming and Food Quality..

Open Innovation in the Food and Beverage Industry..

Oils and Fats Manual: A Comprehensive Treatise in 2 Vols..

Official Methods of Analysis of AOAC International 22nd edn in 3 Vols..