Food Microbiology

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  • 2014

    Handbook of Indigenous Foods Involving Alkaline Fermentation

    Sarkar, P. K. (ed.) & Nout, M. J. R. (ed.), 2014, 1 ed. Boca Raton, FL: CRC Press. 629 p. (Fermented Foods and Beverages Series)

    Research output: Book/Report › Book editing › Academic

    8 Citations (Scopus)
  • 2013

    Solid state fermentation for foods and beverages

    Chen, J. (ed.), Zhu, Y. (ed.), Nout, M. J. R. (ed.) & Sarkar, P. K. (ed.), 2013, Boca Raton, FL: CRC Press. 408 p. (Fermented foods and beverages series)

    Research output: Book/Report › Book editing › Academic › peer-review

  • 2012

    Valorization of food processing by-products

    Chandrasekaran, M. (ed.), Nout, M. J. R. (ed.) & Sarkar, P. K. (ed.), 2012, Boca Raton, FL: CRC Press. 836 p. (Fermented Foods and Beverages)

    Research output: Book/Report › Book editing › Academic › peer-review

    23 Citations (Scopus)
  • 2007

    Modelling microorganisms in food

    Brul, S. (ed.), van Gerwen, S. (ed.) & Zwietering, M. H. (ed.), 2007, Cambridge, UK: Woodhead Publishing. 294 p. (Woodhead Publishing in food science, technology and nutrition)

    Research output: Book/Report › Book editing › Academic

    51 Citations (Scopus)
  • 2001

    Fermentation and Food Safety

    Adams, M. R. (ed.) & Nout, M. J. R. (ed.), 2001, Gaithersburg, MD: Aspen Publishers. 290 p.

    Research output: Book/Report › Book editing › Academic

  • 2000

    Food safety for nutritionists and other health professionals, 2nd ed. met CD-ROM

    van Schothorst, M. (ed.), 2000, Geneva: Who. 647 p.

    Research output: Book/Report › Book editing › Professional