The Miracle of Salt

Wild Drinks

Micro-organisms and Fermentation

Novel Food Fermentation Technologies

Fermented Milk and Dairy Products

Biochemistry of Beer Fermentation

Chemistry and Technology of Yoghurt Fermentation

Cocoa and Coffee Fermentations

Fermented foods in general and ethnic fermented foods in particular

Amino Acid Fermentation

Making Koji by Fermentation with Aspergillus Oryzae and Applications: Simplest but Most Advanced Methods

Theory and Design of Fermentation Processes

Microbiology and Technology of Fermented Foods

Ferments et Fermentations

Yeast

Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More

Handbook of Fermented Functional Foods