Food - Composition.

The chemistry of food and nutrition[electronic resource] / by: (Language materials, printed)

The science of food[electronic resource] / by: (Language materials, printed)

Your brain on food[electronic resource] :how chemicals control your thoughts and feelings / by: (Language materials, printed)

Advances in food biochemistry[electronic resource] / by: (Language materials, printed)

Advances in deep fat frying foods[electronic resource] / by: (Language materials, printed)

Elements of food science[electronic resource] / by: (Language materials, printed)

Food flavors :chemical, sensory and technological properties / by: (Language materials, printed)

The kitchen as laboratory :reflections on the science of food and cooking / by: (Language materials, printed)

Chemical analysis of food[electronic resource] :techniques and applications / by: (Language materials, printed)

Biochemistry of foods[electronic resource] / by: (Language materials, printed)

Physicochemical aspects of food engineering and processing[electronic resource] / by: (Language materials, printed)

Food chemistry / by: (Language materials, printed)

Food microstructures [electronic resource]:microscopy, measurement and modelling / by: (Language materials, printed)

Food flavors[electronic resource] :chemical, sensory and technological properties / by: (Language materials, printed)

Formulation engineering of foods[electronic resource] / by: (Language materials, printed)

An introduction to the physical chemistry of food[electronic resource] / by: (Language materials, printed)

The importance of packaging design for the chemistry of food products[electronic resource] / by: (Language materials, printed)

Food science[electronic resource] :research and technology / by: (Language materials, printed)

Essentials of food science[electronic resource] / by: (Language materials, printed)

Food structures, digestion and health[electronic resource] / by: (Language materials, printed)

Handbook of food powders[electronic resource] :processes and properties / by: (Language materials, printed)

Phytonutrients[electronic resource] / by: (Language materials, printed)

Fats in food technology[electronic resource] / by: (Language materials, printed)

Foods of non-animal origin[electronic resource] :chemistry, technology, inspection procedures / by: (Language materials, printed)

Functional properties of traditional foods[electronic resource] / by: (Language materials, printed)

Chemistry and food safety in the EU[electronic resource] :the Rapid Alert System for Food and Feed (RASFF) / by: (Language materials, printed)

Edible structures[electronic resource] :the basic science of what we eat / by: (Language materials, printed)

Handbook of plant food phytochemicals[electronic resource] :sources, stability and extraction / by: (Electronic resources)

Trait-modified oils in foods[electronic resource] / by: (Electronic resources)

Chemesthesis[electronic resource] :chemical touch in food and eating / by: (Electronic resources)

Biosurfactants in food[electronic resource] / by: (Electronic resources)

Functional nucleic acids detection in food safety[electronic resource] :theories and applications / by: (Electronic resources)

Food safety[electronic resource] :basic concepts, recent issues, and future challenges / by: (Electronic resources)

Fermented foods.[electronic resource] /Part I,Biochemistry and biotechnology by: (Electronic resources)

Fermented foods.[electronic resource] /Part II,Technological interventions by: (Electronic resources)

Advances in food and beverage labelling[electronic resource] :information and regulations / by: (Electronic resources)

Food science and technology[electronic resource] :trends and future prospects / by: (Electronic resources)

Nutrition.

Food

Food Preservation.

Nutrition.

Food.

Aliments

Food Microbiology.

Food

Food Poisoning.

HEALTH & FITNESS

Nutrition.

Emotions.

Food

Neuropsychology.

Neurochemistry.

Food

Deep frying.

Food

Oils and fats, Edible.

Nutrition.

Food

Food industry and trade.

Food

Flavor.

Food

Cooking.

Food

Food

Biochemistry.

Food

Food

Microstructure.

Food

Food

Flavor.

Food

Chemistry.

Food

Physical Chemistry.

Food Science.

Chemistry.

Quality of Life Research.

Food

Characterization and Evaluation of Materials.

Food Science.

Food

Food industry and trade.

Nutrition.

Chemistry.

Food

Food Science.

Nutrition.

Food

Digestion.

Dried foods.

Food

Food

Phytochemicals.

Phytonutrients.

Food

Processed foods.

Chemistry.

Medical Biochemistry.

Quality of Life Research.

Food

Medical Microbiology.

Public Health.

Food industry and trade

Food Science.

Nutrition.

Chemistry.

Food Microbiology.

Food

Food Science.

Chemistry.

Nutrition.

Documentation and Information in Chemistry.

Food

European Law.

Food Science.

Food

Food

Phytochemicals.

Food industry and trade.

Plants

Oils and fats

Food

Oils and fats, Edible.

Chemical senses.

Intersensory effects.

Food

Biosurfactants.

Food Microbiology.

Food

Life Sciences.

Applied Microbiology.

Food Science.

Food

Public Health.

Food industry and trade

Life Sciences.

Nucleic Acid Chemistry.

Food Science.

Chemistry.

Food contamination.

Food

Food industry and trade

Applied Microbiology.

Analytical Chemistry.

Food Science.

Food

Fermented foods.

Biochemistry.

Food

Fermented foods.

Biochemistry.

Food

Beverages

Food

Food industry and trade.