Eitemau Tebyg: Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition
- Fermented Beverages Revisited: From Terroir to Customized Functional Products
- Brewing and Craft Beer
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Quality Evaluation of Plant-Derived Foods
- Polyphenolic Compounds in Wine and Beer
- Polyphenolic Compounds in Wine and Beer