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Subject: "Research"
Author/Creator: Is
Is Is Not
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body
LC Class: Is
Is Is Not
T - Technology

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Current results range from 1974 to 2015

1.
Flavor and health benefits of small fruits
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
2.
Chemistry and function of pectins
Published
Washington, DC : American Chemical Society, 1986.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
3.
Food related enzymes : a symposium
Published
Washington, DC : American Chemical Society, 1974.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
4.
Enzymatic browning and its prevention
Published
Washington, DC : American Chemical Society, 1995.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
5.
Food packaging : testing methods and applications
Published
Washington, DC : American Chemical Society, 2000.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
6.
Food lipids : chemistry, flavor, and texture
Published
Washington, DC : American Chemical Society, 2005.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
7.
Chemistry of wine flavor
Published
Washington, DC : American Chemical Society, 1998.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
8.
Flavor encapsulation
Published
Washington, DC : American Chemical Society, 1988.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
9.
Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979
Published
Washington, DC : American Chemical Society, 1979.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
10.
Enzymes in food and beverage processing : a symposium
Published
Washington, DC : American Chemical Society, 1977.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
11.
Hispanic foods : chemistry and flavor
Published
Washington, DC : American Chemical Society, 2006.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
12.
Flavor technology : physical chemistry, modification, and process
Published
Washington, DC : American Chemical Society, 1997.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
13.
Microemulsions and emulsions in foods
Published
Washington, DC : American Chemical Society, 1991.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
14.
Importance of chirality to flavor compounds
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
15.
Importance of chirality to flavor compounds
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
16.
Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981
Published
Washington, DC : American Chemical Society, 1982.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
17.
Functionality and protein structure : based on a symposium
Published
Washington, DC : American Chemical Society, 1979.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
18.
Food and packaging interactions II
Published
Washington, DC : American Chemical Society, 1991.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
19.
Food proteins : improvement through chemical and enzymatic modification : symposium
Published
Washington, DC : American Chemical Society, 1977.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
20.
Irradiation of food and packaging : recent developments
Published
Washington, DC : American Chemical Society, 2004.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
21.
Food flavor and safety : molecular analysis and design
Published
Washington, DC : American Chemical Society, 1993.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
22.
Micro/nanoencapsulation of active food ingredients
Published
Washington, DC : American Chemical Society, 2009.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
23.
Heteroatomic aroma compounds
Published
Washington, DC : American Chemical Society, 2002.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
24.
Chemistry of winemaking
Published
Washington, DC : American Chemical Society, 1974.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
25.
Modern extraction techniques : food and agricultural samples
Published
Washington, DC : American Chemical Society, 2006.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
26.
Flavor chemistry : industrial and academic research
Published
Washington, DC : American Chemical Society, 2000.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
27.
Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
Published
Washington, DC : American Chemical Society, 1996.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
28.
Controlling maillard pathways to generate flavors
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
29.
Fruit flavors : biogenesis, characterization, and authentication
Published
Washington, DC : American Chemical Society, 1995.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
30.
Food additives and packaging
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
31.
Food additives and packaging
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
32.
Flavor chemistry : trends and developments
Published
Washington, DC : American Chemical Society, 1989.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
33.
Flavors in noncarbonated beverages
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
34.
Immunoassays for residue analysis : food safety
Published
Washington, DC : American Chemical Society, 1996.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
35.
Chemistry of food, food supplements, and food contact materials : from production to plate
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
36.
Chemistry of food, food supplements, and food contact materials : from production to plate
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
37.
Biogeneration of aromas : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 190th meeting of the American Chemical Society, Chicago, Illinois, September 8-13, 1985
Published
Washington, DC : American Chemical Society, 1986.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
38.
Flavor analysis : developments in isolation and characterization
Published
Washington, DC : American Chemical Society, 1998.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
39.
Flavor chemistry of wine and other alcoholic beverages
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
40.
Flavor chemistry of wine and other alcoholic beverages
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
41.
Recent advances in the analysis of food and flavors
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
42.
Recent advances in the analysis of food and flavors
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
43.
Freshness and shelf life of foods
Published
Washington, DC : American Chemical Society, 2002.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
44.
Food safety assessment
Published
Washington, DC : American Chemical Society, 1992.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
45.
Enzymatic degradation of insoluble carbohydrates
Published
Washington, DC : American Chemical Society, 1996.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
46.
The Maillard reaction in foods and nutrition
Published
Washington, DC : American Chemical Society, 1983.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
47.
Food contaminants : mycotoxins and food allergens
Published
Washington, DC : American Chemical Society, 2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
48.
Phenolic, sulfur, and nitrogen compounds in food flavors : a symposium
Published
Washington, DC : American Chemical Society, 1976.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
49.
Food and packaging interactions
Published
Washington, DC : American Chemical Society, 1988.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
50.
Natural flavors and fragrances : chemistry, analysis, and production
Published
Washington, DC : American Chemical Society, 2005.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online