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Sensory properties of foods
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Lipases : structure, functions and role in health and disease
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Processing and impact on active components in food
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Fruit flavors : biogenesis, characterization, and authentication
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Importance of chirality to flavor compounds
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Fruit flavors : biogenesis,characterization,and authentication
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Evaluation of certain food additives and naturally occurring toxicants : thirty-ninth report of the Joint FAOWHO Expert Committee on Food Additives.
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Handbook of nutraceuticals and functional foods
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Flavors and fragrances : a world perspective : proceedings
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Food antioxidants
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Principles of food chemistry
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Essays in brewing science
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Introduction to the chemistry of food
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Protein functionality in foods
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The Influence of chemistry on new foods and traditional products
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Chocolate, fast foods, and sweeteners : consumption and health
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Principles of food chemistry
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Food chemistry : a laboratory manual
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Quality attributes and their measurment in meat,poultry and fish products
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Plant nutrition for sustainable food production and environment : proceedings of the XIII International Plant Nutrition Colloquium, 13-19 September 1997, Tokyo, Japan
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