- Antioxidant Products: Nutritional Science and Marketplace Opportunities
- Hygiene in the Kitchen
- Turning the Tide
- Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review
- Chemistry of Deep-Fat Frying Oils
- Carbohydrates functionality in foods
- Energy intake and sensory properties of food
- Functionality of sugars - physicochemical interactions in foods
- Health-promoting properties of common herbs
- Polyphenols (sifat sensori & pengaruh pada pangan)