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Recently Added: Is
Is Is Not
within 1 Year
Author/Creator: Is
Is Is Not
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body
Subject: Is
Is Is Not
Food Analysis

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Current results range from 1950 to 2016

1.
Browned flavors : analysis, formation, and physiology
Published
Washington, DC : American Chemical Society, 2016.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
2.
The chemical sensory informatics of food : measurement, analysis, integration
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
3.
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
4.
Food additives and packaging
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
5.
Carotenoid cleavage products
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
6.
Physical methods in food analysis
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
7.
Hispanic foods : chemistry and bioactive compounds
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
8.
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
9.
Progress in authentication of food and wine
Published
Washington, DC : American Chemical Society, 2011.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
10.
Volatile sulfur compounds in food
Published
Washington, DC : American Chemical Society, 2011.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
11.
Controlling maillard pathways to generate flavors
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
12.
Intentional and unintentional contaminants in food and feed
Published
Washington, DC : American Chemical Society, 2009.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
13.
Food flavor : chemistry, sensory evaluation, and biological activity
Published
Washington, DC : American Chemical Society, 2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
14.
Functional food and health
Published
Washington, DC : American Chemical Society, 2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
15.
Hispanic foods : chemistry and flavor
Published
Washington, DC : American Chemical Society, 2006.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
16.
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
17.
Food lipids : chemistry, flavor, and texture
Published
Washington, DC : American Chemical Society, 2005.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
18.
Phenolic compounds in foods and natural health products
Published
Washington, DC : American Chemical Society, 2005.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
19.
Process and reaction flavors : recent developments
Published
Washington, DC : American Chemical Society, 2005.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
20.
Red wine color : revealing the mysteries
Published
Washington, DC : American Chemical Society, 2004.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
21.
Challenges in taste chemistry and biology
Published
Washington, DC : American Chemical Society, 2003.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
22.
Bioactive compounds in foods : effects of processing and storage
Published
Washington, DC : American Chemical Society, 2002.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
23.
Free radicals in food : chemistry, nutrition, and health effects
Published
Washington, DC : American Chemical Society, 2002.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
24.
Freshness and shelf life of foods
Published
Washington, DC : American Chemical Society, 2002.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
25.
Heteroatomic aroma compounds
Published
Washington, DC : American Chemical Society, 2002.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online