| Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th revised and extended ed.). Springer. |
| Weaver, C. M., & Daniel, J. R. (2003). Food chemistry laboratory: A manual for experimental foods, dietetics, and food scientists (2nd ed.). CRC Press. |
| Velisek, J. (2013). Chemistry of food (1st ed.). John Wiley & Sons. |
| Wang, D. (2012). Food chemistry. Nova Science Publishers. |
| Watson, R. R., & Preedy, V. R. (2015). Genetically modified organisms in food: Production, safety, regulation and public health. Academic Press. |
| Venema, K., & do Carmo, A. P. (2015). Probiotics and prebiotics. Caister Academic Press. |