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Antinutrients and phytochemicals in food /
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Introduction to human nutrition /
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Plant proteins : applications, biological effects, and chemistry /
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Food and packaging interactions II /
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Macromolecular interactions in food technology /
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Handbook of nutraceuticals and functional foods /
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Lipid oxidation in food /
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Food flavor and safety molecular analysis and design /
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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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Functional food carbohydrates /
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Whole-grain foods in health and disease /
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Food phytochemicals for cancer prevention II : teas, spices, and herbs /
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Handbook of functional lipids /
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Human nutrition.
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Novel Food Processing Technologies
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Fundamentals of human nutrition : for students and practitioners in the health sciences /
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Healthy foods : fact versus fiction /
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Practical public health nutrition /
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Methods of analysis for functional foods and nutraceuticals /
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Fiber ingredients food applications and health benefits
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Biochemical, physiological, and molecular aspects of human nutrition /
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Functional foods and biotechnology /
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Introducing food science /