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딜리셔스 : 인류의 진화를 이끈 미식의 과학
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Sensory properties of foods
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Food microbiology
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Process and reaction flavors : recent developments
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Recent advances in the analysis of food and flavors
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Food flavourings
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Functional properties of food macromolecules
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Food lipids : chemistry, flavor, and texture
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Food proteins and peptides : emerging biofunctions, food and biomaterial applications
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Performance functional foods
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Flavor and lipid chemistry of seafoods
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Headspace analysis of foods and flavors : theory and practice
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Lipids in food flavors
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Optimising sweet taste in foods
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Characterization and measurement of flavor compounds
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Nutritional and functional properties of squid and cuttlefish
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Functional properties of food macromolecules
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Biotechnology in flavor production
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Food flavorings
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Food flavors and chemistry : advances of the new millennium
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