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Flavor and lipid chemistry of seafoods /
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Flavor chemistry : trends and developments /
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Lipids in food flavors /
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Macromolecular interactions in food technology /
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Food flavor and safety molecular analysis and design /
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Antinutrients and phytochemicals in food /
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Regulation of isopentenoid metabolism /
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Xenobiotic conjugation chemistry /
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Cannabinoid analysis in physiological fluids : based on a symposium sponsored by the Division of Analytical Chemistry at the 173rd meeting of the American Chemical Society, New Orleans, Louisiana, March 20-25, 1977 /
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Separation, recovery, and purification in biotechnology : recent advances and mathematical modeling /
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Food and packaging interactions II /
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Luminescence applications in biological, chemical, environmental, and hydrological sciences /
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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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Quality of selected fruits and vegetables of North America : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the second Chemical Congress of the North American Continent (180th ACS national meeting) Las Vegas, Nevada, August 24-29, 1980 /
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Enzymatic browning and its prevention /
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Plant proteins : applications, biological effects, and chemistry /
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Enzymatic conversion of biomass for fuels production /
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Colloid-polymer interactions : particulate, amphiphilic, and biological surfaces : developed from a symposium /
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Natural compounds and their role in apoptotic cell signaling pathways
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Introduction to microlithography /
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Polymers for high technology : electronics and photonics /
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Polymeric reagents and catalysts /
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Activation and functionalization of C-H bonds /