Claudia Ruiz-Capillas, PhD, is a research scientist at the Department of Products at the Meat and Meat Products Science and Technology Laboratory in the Institute of Food Science Technology and Nutrition (ICTAN-CSIC) of the Spanish Science Research Council (CSIC). Her current research is focused on developing healthy meat products and improving their quality (reducing additives, biogenic amines, etc.). She has participated in various national and international research projects, taking the lead on some of them, and has more than 90 SCI scientific contributions in food science and technology to her credit.Leo M. L. Nollet, PhD, is the editor and associate editor of a number of books. He edited the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis (Marcel Dekker, New York—now CRC Press of Taylor & Francis Group). The last edition is a two-volume book. He also edited Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, 3rd edition (CRC Press). Additionally, he has coedited several books, including Advanced Technologies for Meat Processing and Advances in Food Diagnostics.

• Flow Injection Analysis: Theory and Trends. Preservatives. Synthetic Antioxidants. Natural Antioxidants. Sweeteners. Colorants and Dyes. Flavor Enhancers. Antioxidant Capacity. Antimicrobial Effects. Acidity.

Claudia Ruiz-Capillas, PhD, is a research scientist at the Department of Products at the Meat and Meat Products Science and Technology Laboratory in the Institute of Food Science Technology and Nutrition (ICTAN-CSIC) of the Spanish Science Research Council (CSIC). Her current research is focused on developing healthy meat products and improving their quality (reducing additives, biogenic amines, etc.). She has participated in various national and international research projects, taking the lead on some of them, and has more than 90 SCI scientific contributions in food science and technology to her credit.Leo M. L. Nollet, PhD, is the editor and associate editor of a number of books. He edited the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis (Marcel Dekker, New York—now CRC Press of Taylor & Francis Group). The last edition is a two-volume book. He also edited Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, 3rd edition (CRC Press). Additionally, he has coedited several books, including Advanced Technologies for Meat Processing and Advances in Food Diagnostics.

• Flow Injection Analysis: Theory and Trends. Preservatives. Synthetic Antioxidants. Natural Antioxidants. Sweeteners. Colorants and Dyes. Flavor Enhancers. Antioxidant Capacity. Antimicrobial Effects. Acidity.

Claudia Ruiz-Capillas, PhD, is a research scientist at the Department of Products at the Meat and Meat Products Science and Technology Laboratory in the Institute of Food Science Technology and Nutrition (ICTAN-CSIC) of the Spanish Science Research Council (CSIC). Her current research is focused on developing healthy meat products and improving their quality (reducing additives, biogenic amines, etc.). She has participated in various national and international research projects, taking the lead on some of them, and has more than 90 SCI scientific contributions in food science and technology to her credit.Leo M. L. Nollet, PhD, is the editor and associate editor of a number of books. He edited the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis (Marcel Dekker, New York—now CRC Press of Taylor & Francis Group). The last edition is a two-volume book. He also edited Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, 3rd edition (CRC Press). Additionally, he has coedited several books, including Advanced Technologies for Meat Processing and Advances in Food Diagnostics.

• Flow Injection Analysis: Theory and Trends. Preservatives. Synthetic Antioxidants. Natural Antioxidants. Sweeteners. Colorants and Dyes. Flavor Enhancers. Antioxidant Capacity. Antimicrobial Effects. Acidity.