-
Lipids in food flavors /
-
Flavor and lipid chemistry of seafoods /
-
Crystallization and solidification properties of lipids /
-
Lipid Oxidation
-
Heterogeneous hydrocarbon oxidation /
-
Food and packaging interactions II /
-
Macromolecular interactions in food technology /
-
Food flavor and safety molecular analysis and design /
-
Antinutrients and phytochemicals in food /
-
Foods for health in the 21st century : a roadmap for the future /
-
Flavor precursors : thermal and enzymatic conversions /
-
Environmental geochemistry of sulfide oxidation : developed from a symposium sponsored by the Division of Geochemistry, Inc., at the 204th National Meeting of the American Chemical Society, Washington, DC, August 23-28, 1992 /
-
Food lipids chemistry, nutrition, and biochemistry /
-
Handbook of functional lipids /
-
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 /
-
Plant proteins : applications, biological effects, and chemistry /
-
Novel Food Processing Technologies
-
Lipid biotechnology /
-
Electron transfer reactions : inorganic, organometallic, and biological applications /
-
The lipid handbook with CD-ROM /
-
Food phytochemicals for cancer prevention II : teas, spices, and herbs /
-
Developments in the Analysis of Lipids
-
Synthesis in Lipid Chemistry
-
Phenolic compounds in food and their effects on health /