Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York-now CRC Press of Taylor & Francis Publishing Group-the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis.

Dr. Javed Ahmad (ORCID iD: 0000-[...]X) is an assistant professor at the Department of Pharmaceutics, College of Pharmacy, Najran University, Saudi Arabia. He received his doctorate degree in pharmaceutical sciences (Pharmaceutics) from the School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India. His current research interest lies in formulation design and characterization of pharmaceuticals/nutraceuticals/cosmeceuticals to improve efficacy and performance.

Dr. Javed Ahamad is Assistant Professor Pharmacognosy at the Faculty of Pharmacy, Tishk International University, Erbil, Iraq. He earned his [...]. in 2009 and his Ph.D. (Pharmacognosy and Phytochemistry) in 2015 at Jamia Hamdard University, New Dehli, India. His research interests are study of phytomedicine and its role in healthcare; isolation and characterization of natural products by modern analytical tools like UV, FTIR, NMR and Mass spectroscopy; development and validation of analytical methods (HPLC/HPTLC); characterization of volatile oils by GC and GC-MS; standardization of Herbal formulations and plant drugs and pharmacological screening of natural products.

1. Food Spices: An Overview 2. Terpenes and terpenoids containing food spices 3. Oleoresins containing Food spices 4. Alkaloids Containing Food Spices 5. Polyphenols and Flavonoids Containing Food Spices 6. Qualitative diagnostic features of terpenes and terpenoids containing food spices 7. Qualitative diagnostic features of oleoresins containing food spices 8. Qualitative diagnostic features of Alkaloidal spices 9. Qualitative diagnostic features of polyphenols and flavonoids containing food spices 10. HPLC analysis of food spices 11. LC-MS and LC-MS/MS analysis of food spices 12. GC and GC-MS analysis of food spices 13. HPTLC Analysis of Food Spices 14. Capillary Electrophoresis 15. The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices 16. Non-destructive Testing Methods of Spices