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Bioactive molecules in food
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Essays in brewing science
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Fruit flavors : biogenesis,characterization,and authentication
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Food flavours
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Dried fruits : phytochemicals and health applications
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Fruit flavors : biogenesis, characterization, and authentication
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Food flavours.
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Phytates in cereals and legumes
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Food : the chemistry of its components
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Vegetable fats and oils
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Cereals and pulses : nutraceutical properties and health benefits
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Lipid oxidation in food
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Carbohydrate levels and fructan metabolism in barley (Hordeum vulgare L.) leaves : effects of manipulating mineral nutrition and photosynthesis
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Chemistry and technology of soft drinks and fruit juices
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Food and feed from legumes and oilseeds
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Handbook of analysis of active compounds in functional foods
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Nutraceutical and specialty lipids and their co-products
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Fruit and vegetable phytochemicals : chemistry, nutritional value, and stability
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Solving the puzzle of your ADD/ADHD child : natural alternatives for hard-to-raise children /
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Oils and fats in the food industry
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