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American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body
Subject with Hierarchy: Is
Is Is Not
Flavoring essences

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Current results range from 1976 to 2015

1.
Importance of chirality to flavor compounds
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
2.
Importance of chirality to flavor compounds
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
3.
Controlling maillard pathways to generate flavors
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
4.
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
5.
Challenges in taste chemistry and biology
Published
Washington, DC : American Chemical Society, 2003.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
6.
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
7.
Aroma active compounds in foods : chemistry and sensory properties
Published
Washington, DC : American Chemical Society, 2001.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
8.
Flavor chemistry : industrial and academic research
Published
Washington, DC : American Chemical Society, 2000.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
9.
Encapsulation and controlled release of food ingredients
Published
Washington, DC : American Chemical Society, 1995.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
10.
Fruit flavors : biogenesis, characterization, and authentication
Published
Washington, DC : American Chemical Society, 1995.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
11.
Flavor chemistry : trends and developments
Published
Washington, DC : American Chemical Society, 1989.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
12.
Flavor encapsulation
Published
Washington, DC : American Chemical Society, 1988.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
13.
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
14.
Computers in flavor and fragrance research
Published
Washington, DC : American Chemical Society, 1984.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
15.
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
16.
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