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Removing Dangerous Phenolic Compounds by Advanced Oxidation Processes
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Plant phenolics and human health : biochemistry, nutrition, and pharmacology /
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Food phytochemicals for cancer prevention II : teas, spices, and herbs /
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The chemistry of the atmosphere : its impact on global change : perspectives and recommendations /
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Radon and its decay products : occurrence, properties, and health effects /
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Pesticides in urban environments : fate and significance /
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Hydroxyderiváty v životnom a pracovnom prostredí
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Fumigants : environmental fate, exposure, and analysis /
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Bound and conjugated pesticide residues : a symposium /
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Environmental geochemistry of sulfide oxidation : developed from a symposium sponsored by the Division of Geochemistry, Inc., at the 204th National Meeting of the American Chemical Society, Washington, DC, August 23-28, 1992 /
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Environmental epidemiology effects of environmental chemicals on human health /
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Foods for health in the 21st century : a roadmap for the future /
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Pest control with enhanced environmental safety /
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Antioxidant food supplements in human health /
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Natural compounds and their role in apoptotic cell signaling pathways
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Antinutrients and phytochemicals in food /
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Lipids in food flavors /
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Macromolecular interactions in food technology /
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Lipid oxidation in food /
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Biological monitoring for pesticide exposure measurement, estimation, and risk reduction /
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Nitrosamines and related N-nitroso compounds : chemistry and biochemistry /
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Food and packaging interactions II /
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Kolóna na delenie alkylačnej zmesi
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Flavor precursors : thermal and enzymatic conversions /