Mohamed Fawzy Ramadan is a Professor of Food Chemistry and Biochemistry at the Department of Clinical Nutrition, Faculty of Applied Medical Science, Umm Al-Qura University, Makkah, Saudi Arabia. His main research interests are focused on food chemistry, food science, and nutrition, and he has broad experience in the fields of plant molecular biology, biochemistry, physiology, and biotechnology, with a specialization in food chemical safety, sensory evaluation, and functional food. Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). He continued his postdoctoral research at ranked universities such as the University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2012, he was appointed as a visiting professor at the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.Prof. Ramadan published over 400 research papers and reviews in international peer-reviewed journals. He also edited and published several books and book chapters (Scopus h-index is 52 and more than 9500 citations). He also holds a patent on the formulation and functionality of Phenolipids for novel foods and pharmaceuticals (WO2016097779 A1, 2016). Since 2003, Prof. Ramadan has been a reviewer and editor in several highly cited international journals, such as Earth Systems and Environment, Journal of Medicinal Food, eFood, Journal of Umm Al-Qura University for Applied Sciences, and Journal of Advanced Research. He is the editor-in-chief of Journal of Umm Al-Qura University for Medical Science.Throughout his career, Prof. Ramadan received several awards, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), the European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).

• Part I General Aspects.- Chapter 1 Introduction to bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.- Part 2  Phytochemicals from bulb vegetable by-products.- Chapter 2 Phytochemicals from garlic (Allium sativum L.) by-products.- Chapter 3 Phytochemicals from onion (Allium cepa L.) by-products.- Chapter 4 Phytochemicals from Fennel (Foeniculum vulgare) by-products.- Part 3 Phytochemicals from flower vegetable by-products.- Chapter 5 Phytochemicals from Artichoke (Cynara cardunculus var. scolymus L.) by-products.- Chapter 6 Phytochemicals from Cauliflower (Brassica oleracea) by-products.- Part 4 Phytochemicals from fruit vegetable by-products.- Chapter 7 Phytochemicals from Bell pepper (Capsicum annuum) by-products.- Chapter 8 Phytochemicals from Chayote (Sechium edule) by-products.- Chapter 9 Phytochemicals from Cucumber (Cucumis sativus) by-products.- Chapter 10 Phytochemicals from Eggplant (Solanum melongena L.) by-products.- Chapter 11 Phytochemicals from Pumpkin (Cucurbita maxima) by-products.- Chapter 12 Phytochemicals from tomato (Solanum lycopersicum L.) by-products.- Part 5 Future trends and conclusion.-  Chapter 13 Future trends and conclusion for bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.

Mohamed Fawzy Ramadan is a Professor of Food Chemistry and Biochemistry at the Department of Clinical Nutrition, Faculty of Applied Medical Science, Umm Al-Qura University, Makkah, Saudi Arabia. His main research interests are focused on food chemistry, food science, and nutrition, and he has broad experience in the fields of plant molecular biology, biochemistry, physiology, and biotechnology, with a specialization in food chemical safety, sensory evaluation, and functional food. Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). He continued his postdoctoral research at ranked universities such as the University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2012, he was appointed as a visiting professor at the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.Prof. Ramadan published over 400 research papers and reviews in international peer-reviewed journals. He also edited and published several books and book chapters (Scopus h-index is 52 and more than 9500 citations). He also holds a patent on the formulation and functionality of Phenolipids for novel foods and pharmaceuticals (WO2016097779 A1, 2016). Since 2003, Prof. Ramadan has been a reviewer and editor in several highly cited international journals, such as Earth Systems and Environment, Journal of Medicinal Food, eFood, Journal of Umm Al-Qura University for Applied Sciences, and Journal of Advanced Research. He is the editor-in-chief of Journal of Umm Al-Qura University for Medical Science.Throughout his career, Prof. Ramadan received several awards, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), the European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).

• Part I General Aspects.- Chapter 1 Introduction to bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.- Part 2  Phytochemicals from bulb vegetable by-products.- Chapter 2 Phytochemicals from garlic (Allium sativum L.) by-products.- Chapter 3 Phytochemicals from onion (Allium cepa L.) by-products.- Chapter 4 Phytochemicals from Fennel (Foeniculum vulgare) by-products.- Part 3 Phytochemicals from flower vegetable by-products.- Chapter 5 Phytochemicals from Artichoke (Cynara cardunculus var. scolymus L.) by-products.- Chapter 6 Phytochemicals from Cauliflower (Brassica oleracea) by-products.- Part 4 Phytochemicals from fruit vegetable by-products.- Chapter 7 Phytochemicals from Bell pepper (Capsicum annuum) by-products.- Chapter 8 Phytochemicals from Chayote (Sechium edule) by-products.- Chapter 9 Phytochemicals from Cucumber (Cucumis sativus) by-products.- Chapter 10 Phytochemicals from Eggplant (Solanum melongena L.) by-products.- Chapter 11 Phytochemicals from Pumpkin (Cucurbita maxima) by-products.- Chapter 12 Phytochemicals from tomato (Solanum lycopersicum L.) by-products.- Part 5 Future trends and conclusion.-  Chapter 13 Future trends and conclusion for bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.

Mohamed Fawzy Ramadan is a Professor of Food Chemistry and Biochemistry at the Department of Clinical Nutrition, Faculty of Applied Medical Science, Umm Al-Qura University, Makkah, Saudi Arabia. His main research interests are focused on food chemistry, food science, and nutrition, and he has broad experience in the fields of plant molecular biology, biochemistry, physiology, and biotechnology, with a specialization in food chemical safety, sensory evaluation, and functional food. Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). He continued his postdoctoral research at ranked universities such as the University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2012, he was appointed as a visiting professor at the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.Prof. Ramadan published over 400 research papers and reviews in international peer-reviewed journals. He also edited and published several books and book chapters (Scopus h-index is 52 and more than 9500 citations). He also holds a patent on the formulation and functionality of Phenolipids for novel foods and pharmaceuticals (WO2016097779 A1, 2016). Since 2003, Prof. Ramadan has been a reviewer and editor in several highly cited international journals, such as Earth Systems and Environment, Journal of Medicinal Food, eFood, Journal of Umm Al-Qura University for Applied Sciences, and Journal of Advanced Research. He is the editor-in-chief of Journal of Umm Al-Qura University for Medical Science.Throughout his career, Prof. Ramadan received several awards, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), the European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).

• Part I General Aspects.- Chapter 1 Introduction to bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.- Part 2  Phytochemicals from bulb vegetable by-products.- Chapter 2 Phytochemicals from garlic (Allium sativum L.) by-products.- Chapter 3 Phytochemicals from onion (Allium cepa L.) by-products.- Chapter 4 Phytochemicals from Fennel (Foeniculum vulgare) by-products.- Part 3 Phytochemicals from flower vegetable by-products.- Chapter 5 Phytochemicals from Artichoke (Cynara cardunculus var. scolymus L.) by-products.- Chapter 6 Phytochemicals from Cauliflower (Brassica oleracea) by-products.- Part 4 Phytochemicals from fruit vegetable by-products.- Chapter 7 Phytochemicals from Bell pepper (Capsicum annuum) by-products.- Chapter 8 Phytochemicals from Chayote (Sechium edule) by-products.- Chapter 9 Phytochemicals from Cucumber (Cucumis sativus) by-products.- Chapter 10 Phytochemicals from Eggplant (Solanum melongena L.) by-products.- Chapter 11 Phytochemicals from Pumpkin (Cucurbita maxima) by-products.- Chapter 12 Phytochemicals from tomato (Solanum lycopersicum L.) by-products.- Part 5 Future trends and conclusion.-  Chapter 13 Future trends and conclusion for bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.