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Flavor and lipid chemistry of seafoods /
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Flavor chemistry : trends and developments /
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Flavor precursors : thermal and enzymatic conversions /
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Lipid oxidation in food /
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Crystallization and solidification properties of lipids /
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Food flavor and safety molecular analysis and design /
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Food lipids chemistry, nutrition, and biochemistry /
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Macromolecular interactions in food technology /
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Food and packaging interactions II /
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Antinutrients and phytochemicals in food /
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Lipid biotechnology /
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Common Fragrance and Flavor Materials preparation, properties and uses /
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Lipid Oxidation
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The lipid handbook with CD-ROM /
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Foods for health in the 21st century : a roadmap for the future /
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Food phytochemicals for cancer prevention II : teas, spices, and herbs /
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Developments in the Analysis of Lipids
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Synthesis in Lipid Chemistry
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Phenolic compounds in food and their effects on health /
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Lipid analysis; isolation, separation, identification, and lipidomic analysis
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Molecular gastronomy exploring the science of flavor /
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Colloid-polymer interactions : particulate, amphiphilic, and biological surfaces : developed from a symposium /
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Enzymatic browning and its prevention /
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Natural compounds and their role in apoptotic cell signaling pathways