大葉大學圖書館 |

Works:	148 works in 148 publications in 148 languages

Titles

How to reliably test for GMOs[electronic resource] / by: (Language materials, printed)

Novel technologies in food science[electronic resource] :their impact on products, consumer trends and the environment / by: (Language materials, printed)

Mycotoxins in feedstuffs[electronic resource] / by: (Language materials, printed)

Strategies for achieving food security in Central Asia[electronic resource] / by: (Language materials, printed)

Direct-fed microbials and prebiotics for animals[electronic resource] :science and mechanisms of action / by: (Language materials, printed)

Microbial food safety[electronic resource] :an introduction / by: (Language materials, printed)

Veterinary science[electronic resource] :current aspects in biology, animal pathology, clinic and food hygiene : LXIV annual meeting of The Italian Society for Veterinary Sciences. Asti 2010 : selected papers / by: (Language materials, printed)

Chocolate and health[electronic resource] / by: (Language materials, printed)

Lipids, lipophilic components and essential oils from plant sources[electronic resource] / by: (Language materials, printed)

Green technologies in food production and processing[electronic resource] / by: (Language materials, printed)

From sugar to Splenda[electronic resource] :a personal and scientific journey of a carbohydrate chemist and expert witness / by: (Language materials, printed)

Iron physiology and pathophysiology in humans[electronic resource] / by: (Language materials, printed)

Plasma for bio-decontamination, medicine and food security[electronic resource] / by: (Language materials, printed)

Environmental and food safety and security for South-East Europe and Ukraine[electronic resource] / by: (Language materials, printed)

Microarray detection and characterization of bacterial foodborne pathogens[electronic resource] / by: (Language materials, printed)

Analytical techniques for studying the physical properties of lipid emulsions[electronic resource] / by: (Language materials, printed)

Becoming a food scientist[electronic resource] :to graduate school and beyond / by: (Language materials, printed)

Radioactivity transfer in environment and food[electronic resource] / by: (Language materials, printed)

Experiments in unit operations and processing of foods[electronic resource] / by: (Language materials, printed)

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

Edible ectomycorrhizal mushrooms[electronic resource] :current knowledge and future prospects / by: (Language materials, printed)

Chromatography of aroma compounds and fragrances[electronic resource] / by: (Language materials, printed)

Multidisciplinary approaches to allergies[electronic resource] / by: (Language materials, printed)

Global tea breeding[electronic resource] :achievements, challenges and perspectives / by: (Language materials, printed)

Molecular Mechanisms in Yeast Carbon Metabolism[electronic resource] / by: (Language materials, printed)

Imaging with electromagnetic spectrum[electronic resource] :applications in food and agriculture / by: (Language materials, printed)

Toxicants in food packaging and household plastics[electronic resource] :exposure and health risks to consumers / by: (Language materials, printed)

Gas sensing fundamentals[electronic resource] / by: (Language materials, printed)

Upscaling of bio-nano-processes[electronic resource] :selective bioseparation by magnetic particles / by: (Language materials, printed)

Horticulture.[electronic resource] :plants for people and places /Volume 3,Social horticulture by: (Language materials, printed)

Horticulture.[electronic resource] :plants for people and places /Volume 1,Production horticulture by: (Language materials, printed)

Horticulture.[electronic resource] :plants for people and places /Volume 2,Environmental horticulture by: (Language materials, printed)

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

Food allergens[electronic resource] :biochemistry and molecular nutrition / by: (Language materials, printed)

Chemistry and technology of yoghurt fermentation[electronic resource] / by: (Language materials, printed)

Pharma-nutrition[electronic resource] :an overview / by: (Language materials, printed)

Vacuum drying for extending food shelf-life[electronic resource] / by: (Language materials, printed)

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

Metabonomics and gut microbiota in nutrition and disease[electronic resource] / by: (Language materials, printed)

High pressure fluid technology for green food processing[electronic resource] / by: (Language materials, printed)

Minimally processed foods[electronic resource] :technologies for safety, quality, and convenience / by: (Language materials, printed)

Yellow alkaline noodles[electronic resource] :processing technology and quality improvement / by: (Language materials, printed)

Branched chain amino acids in clinical nutrition.[electronic resource] /Volume 2 by: (Language materials, printed)

Branched chain amino acids in clinical nutrition.[electronic resource] /Volume 1 by: (Language materials, printed)

Lipids and skin health[electronic resource] / by: (Language materials, printed)

Food law and regulation for non-lawyers[electronic resource] :a US perspective / by: (Language materials, printed)

Glutamine in clinical nutrition[electronic resource] / by: (Language materials, printed)

Nutrition and bone health[electronic resource] / by: (Language materials, printed)

Abiotic stress biology in horticultural plants[electronic resource] / by: (Language materials, printed)

Science and technology governance and ethics[electronic resource] :a global perspective from Europe, India and China / by: (Language materials, printed)

Detection and typing strategies for pathogenic escherichia coli[electronic resource] / by: (Language materials, printed)

Risk regulation in non-animal food imports[electronic resource] :the European Union approach / by: (Language materials, printed)

Food packaging hygiene[electronic resource] / by: (Language materials, printed)

Life cycle assessment in the agri-food sector[electronic resource] :case studies, methodological issues and best practices / by: (Language materials, printed)

Balsamic vinegars[electronic resource] :tradition, technology, trade / by: (Language materials, printed)

Technology of breadmaking[electronic resource] / by: (Language materials, printed)

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

Value addition of horticultural crops[electronic resource] :recent trends and future directions / by: (Language materials, printed)

Molluscan Shellfish Safety[electronic resource] / by: (Language materials, printed)

Current and future reproductive technologies and world food production[electronic resource] / by: (Language materials, printed)

Desert truffles[electronic resource] :phylogeny, physiology, distribution and domestication / by: (Language materials, printed)

Instant controlled pressure drop (D.I.C.) in food processing[electronic resource] :from fundamental to industrial applications / by: (Language materials, printed)

Rheology of fluid, semisolid, and solid foods[electronic resource] :principles and applications / by: (Language materials, printed)

Cryptosporidium as a foodborne pathogen[electronic resource] / by: (Language materials, printed)

Techniques for nanoencapsulation of food ingredients[electronic resource] / by: (Language materials, printed)

Nutrition in pediatric pulmonary disease[electronic resource] / by: (Language materials, printed)

Maize[electronic resource] :nutrition dynamics and novel uses / by: (Language materials, printed)

Lipid hydroperoxide-derived modification of biomolecules[electronic resource] / by: (Language materials, printed)

Socio-economic considerations in biotechnology regulation[electronic resource] / by: (Language materials, printed)

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

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

Biosystems engineering[electronic resource] :biofactories for food production in the XXI century / by: (Language materials, printed)

Novel sensors for food inspection[electronic resource] :modelling, fabrication and experimentation / by: (Language materials, printed)

Nutrition in kidney disease[electronic resource] / by: (Language materials, printed)

Fructose, high fructose corn syrup, sucrose and health[electronic resource] / by: (Language materials, printed)

Candy bites[electronic resource] :the science of sweets / by: (Language materials, printed)

The geography of beer[electronic resource] :regions, environment, and societies / by: (Language materials, printed)

Starch[electronic resource] :metabolism and structure / by: (Electronic resources)

Dietary Chinese herbs[electronic resource] :chemistry, pharmacology and clinical evidence / by: (Electronic resources)

Dairy chemistry and biochemistry[electronic resource] / by: (Language materials, printed)

Microbial toxins and related contamination in the food industry[electronic resource] / by: (Language materials, printed)

Smart Milan[electronic resource] :innovations from expo to expo (1906-2015) / by: (Language materials, printed)

Regulatory foundations for the food protection professional[electronic resource] / by: (Language materials, printed)

Fungicide resistance in plant pathogens[electronic resource] :principles and a guide to practical management / by: (Language materials, printed)

Marine protists[electronic resource] :diversity and dynamics / by: (Language materials, printed)

Hyperspectral imaging technology in food and agriculture[electronic resource] / by: (Language materials, printed)

Postharvest quality assurance of fruits[electronic resource] :practical approaches for developing countries / by: (Language materials, printed)

Trypanosoma cruzi as a foodborne pathogen[electronic resource] / by: (Language materials, printed)

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

Beneficial microorganisms in food and nutraceuticals[electronic resource] / by: (Language materials, printed)

Therapeutic potentials of curcumin for Alzheimer disease[electronic resource] / by: (Language materials, printed)

Traditional foods[electronic resource] :general and consumer aspects / by: (Language materials, printed)

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

Mediterranean wild edible plants[electronic resource] :ethnobotany and food composition tables / by: (Language materials, printed)

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

Microbes in food and health[electronic resource] / by: (Language materials, printed)

Anthocyanins and human health[electronic resource] :biomolecular and therapeutic aspects / by: (Language materials, printed)

Food price volatility and its implications for food security and policy[electronic resource] / by: (Language materials, printed)

Grapes and health[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)

Electrochemical sensing[electronic resource] :carcinogens in beverages / by: (Language materials, printed)

Handbook of trace analysis[electronic resource] :fundamentals and applications / by: (Language materials, printed)

Advanced dairy chemistry.[electronic resource] /Volume 1B,Proteins : applied aspects by: (Language materials, printed)

Porosity[electronic resource] :establishing the relationship between drying parameters and dried food quality / by: (Language materials, printed)

Fruit and vegetable storage[electronic resource] :hypobaric, hyperbaric and controlled atmosphere / by: (Language materials, printed)

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

Thermal processing of packaged foods[electronic resource] / by: (Language materials, printed)

Probiotics and bioactive carbohydrates in colon cancer management[electronic resource] / by: (Language materials, printed)

Food poverty and insecurity[electronic resource] :international food inequalities / by: (Language materials, printed)

Life - as a matter of fat[electronic resource] :lipids in a membrane biophysics perspective / by: (Language materials, printed)

Food safety risks from wildlife[electronic resource] :challenges in agriculture, conservation, and public health / by: (Language materials, printed)

Scented rice (Oryza sativa L.) cultivars of India[electronic resource] :a perspective on quality and diversity / by: (Language materials, printed)

Aware food choices[electronic resource] :bridging the gap between consumer knowledge about nutritional Requirements and nutritional information / by: (Language materials, printed)

Effect of milk fat globule size on the physical functionality of dairy products[electronic resource] / by: (Language materials, printed)

Emerging and traditional technologies for safe, healthy and quality food[electronic resource] / by: (Language materials, printed)

Handbook of food processing equipment[electronic resource] / by: (Language materials, printed)

High pressure processing of food[electronic resource] :principles, technology and applications / by: (Language materials, printed)

Imaging technologies and data processing for food engineers[electronic resource] / by: (Language materials, printed)

Biofortification of food crops[electronic resource] / by: (Language materials, printed)

Food, media and contemporary culture[electronic resource] :the edible image / by: (Language materials, printed)

Biosurfactants of Lactic Acid Bacteria[electronic resource] / by: (Language materials, printed)

Modernization of traditional food processes and products[electronic resource] / by: (Language materials, printed)

Postharvest management approaches for maintaining quality of fresh produce[electronic resource] / by: (Language materials, printed)

Wine safety, consumer preference, and human health[electronic resource] / by: (Language materials, printed)

Beverage impacts on health and nutrition[electronic resource] / by: (Language materials, printed)

Campylobacter spp. and related organisms in poultry[electronic resource] :pathogen-host interactions, diagnosis and epidemiology / by: (Electronic resources)

Procedures to investigate waterborne illness[electronic resource] / by: (Electronic resources)

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

The chemistry of thermal food processing procedures[electronic resource] / by: (Electronic resources)

Viruses in foods[electronic resource] / by: (Electronic resources)

Carotenoids in nature[electronic resource] :biosynthesis, regulation and function / by: (Electronic resources)

Agricultural proteomics.[electronic resource] /Volume 1,Crops, horticulture, farm animals, food, insect and microorganisms by: (Electronic resources)

Agricultural proteomics.[electronic resource] /Volume 2,Environmental stresses by: (Electronic resources)

Analysis of samples of clinical and alimentary interest with paper-based devices[electronic resource] / by: (Electronic resources)

Encyclopedia of membranes[electronic resource] / by: (Electronic resources)

Ethnic fermented foods and alcoholic beverages of Asia[electronic resource] / by: (Electronic resources)

Anti-inflammatory nutraceuticals and chronic diseases[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)

Novel food fermentation technologies[electronic resource] / by: (Electronic resources)

Introduction to food manufacturing engineering[electronic resource] / by: (Electronic resources)

The WTO and food security[electronic resource] :implications for developing countries / by: (Electronic resources)

Omega-3 fatty acids[electronic resource] :keys to nutritional health / by: (Electronic resources)

Rapid urbanisation, urban food deserts and food security in Africa[electronic resource] / by: (Electronic resources)

Drug discovery from mother nature[electronic resource] / by: (Electronic resources)

Biology and biotechnology of patagonian microorganisms[electronic resource] / by: (Language materials, printed)

LED lighting for urban agriculture[electronic resource] / by: (Language materials, printed)

International food law and policy[electronic resource] / by: (Language materials, printed)

Food Science.