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Subject: Is
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Food Analysis

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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.
Trace materials in air, soil, and water
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
4.
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
5.
Food additives and packaging
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
6.
Carotenoid cleavage products
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
7.
Physical methods in food analysis
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
8.
Using food to stimulate interest in the chemistry classroom
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
9.
Hispanic foods : chemistry and bioactive compounds
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
10.
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
11.
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
12.
Volatile sulfur compounds in food
Published
Washington, DC : American Chemical Society, 2011.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
13.
Controlling maillard pathways to generate flavors
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
14.
Food & function
Published
Cambridge, U.K. : Royal Society of Chemistry (RSC), 2010-
Online
Full text
Location
Yale Internet Resource >> None
Format
Journals & Newspapers / Online
15.
Mass spectrometry and nutrition research
Published
Cambridge : Royal Society of Chemistry, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
16.
Nanotechnologies in food
Published
Cambridge : Royal Society of Chemistry, ©2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
17.
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
18.
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
19.
Functional food and health
Published
Washington, DC : American Chemical Society, 2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
20.
Microbial risk analysis of foods
Published
Washington, D.C. : ASM Press, ©2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
21.
Authentication of food and wine
Published
Washington, DC : American Chemical Society, 2006.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
22.
Hispanic foods : chemistry and flavor
Published
Washington, DC : American Chemical Society, 2006.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
23.
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
24.
Food lipids : chemistry, flavor, and texture
Published
Washington, DC : American Chemical Society, 2005.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
25.
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