Chemistry/Food Science, general.
Overview
| Works: | 42 works in 42 publications in 42 languages | |
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Titles
Microwave-induced synthesis of aromatic heterocycles[electronic resource] /
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Novel technologies in food science[electronic resource] :their impact on products, consumer trends and the environment /
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Edible medicinal and non-medicinal plants.[electronic resource] /Volume 2,Fruits
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A master of science history[electronic resource] :essays in honor of Charles Coulston Gillispie /
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Edible medicinal and non-medicinal plants.[electronic resource] /Volume 3,Fruits
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Environmental and food safety and security for South-East Europe and Ukraine[electronic resource] /
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Microarray detection and characterization of bacterial foodborne pathogens[electronic resource] /
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Green solvents.[electronic resource] /I,Properties and application in chemistry
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Becoming a food scientist[electronic resource] :to graduate school and beyond /
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Green technologies for wastewater treatment[electronic resource] :energy recovery and emerging compounds removal /
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Is water H2O?[electronic resource] :evidence, realism and pluralism /
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Herbal drugs and fingerprints[electronic resource] :evidence based herbal drugs /
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Experiments in unit operations and processing of foods[electronic resource] /
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Encyclopedia of sustainability science and technology[electronic resource] /
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MACPF/CDC proteins - agents of defence, attack and invasion[electronic resource] /
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Making and exploiting fullerenes, graphene, and carbon nanotubes[electronic resource] /
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Multiscale modelling of organic and hybrid photovoltaics[electronic resource] /
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Microbial diversity and biotechnology in food security[electronic resource] /
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Food allergens[electronic resource] :biochemistry and molecular nutrition /
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Mom the chemistry professor[electronic resource] :personal accounts and advice from chemistry professors who are mothers /
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Salts of amino acids[electronic resource] :crystallization, structure and properties /
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Modern climate change science[electronic resource] :an overview of today's climate change science /
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Philosophy of chemistry[electronic resource] :growth of a new discipline /
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Edible medicinal and non medicinal plants.[electronic resource] /Volume 9,Modified stems, roots, bulbs
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Affective dimensions in chemistry education[electronic resource] /
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Chlorophyll biosynthesis and technological applications[electronic resource] /
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Instant controlled pressure drop (D.I.C.) in food processing[electronic resource] :from fundamental to industrial applications /
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Handbook of gas sensor materials[electronic resource] :properties, advantages and shortcomings for applications.Volume 2,New trends and technologies /
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Transmission electron microscopy characterization of nanomaterials[electronic resource] /
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The personality of Henry Cavendish - A Great Scientist with Extraordinary Peculiarities[electronic resource] /
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High pressure bioscience[electronic resource] :basic concepts, applications and frontiers /
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Water stress in biological, chemical, pharmaceutical and food systems[electronic resource] /
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Fundamentals of protein structure and function[electronic resource] /
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Subjects