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Macromolecular interactions in food technology /
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Novel food packaging techniques
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Food flavor and safety molecular analysis and design /
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Lipid oxidation in food /
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Foods for health in the 21st century : a roadmap for the future /
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Antinutrients and phytochemicals in food /
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Flavor precursors : thermal and enzymatic conversions /
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Pesticide residues and food safety : a harvest of viewpoints : developed from a special conference sponsored by the Division of Agrochemicals of the American Chemical Society, Point Clear, Alabama, January 21-25, 1990 /
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Plant proteins : applications, biological effects, and chemistry /
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Novel Food Processing Technologies
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Food : the chemistry of its components /
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Microelectronics technology : polymers for advanced imaging and packaging : developed from a symposium sponsored by the ACS Division of Polymeric Materials: Science and Engineering, Inc., and the Polymers for Microelectronics Division of the Society of Polymer Science, Japan, at the 209th National Meeting of the American Chemical Society, Anaheim, California, April 2-6, 1995 /
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Chemical and functional properties of food components /
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Food chemistry /
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Methods of analysis of food components and additives /
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Introduction to food chemistry /
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Food authenticity and traceability /
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Food and nutritional toxicology /
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Lipids in food flavors /
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Introducing food science /
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Functional foods and biotechnology /
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Modern food microbiology /
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Bioprocesses and biotechnology for functional foods and nutraceuticals /
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The microbiology of safe food