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1.
The smell of slavery : olofactory racism and the Atlantic world
Author
Kettler, Andrew
Published
Cambridge : Cambridge University Press, 2020.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
2.
Sex, smoke, and spirits : the role of chemistry
Published
Washington, DC : American Chemical Society, 2019.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
3.
Browned flavors : analysis, formation, and physiology
Published
Washington, DC : American Chemical Society, 2016.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
4.
Browned flavors : analysis, formation, and physiology
Published
Washington, DC : American Chemical Society, 2016.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
5.
Advances in wine research
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
6.
Advances in wine research
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
7.
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
8.
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
9.
Importance of chirality to flavor compounds
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
10.
Importance of chirality to flavor compounds
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
11.
Instrumental methods for the analysis and identification of bioactive molecules
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
12.
Instrumental methods for the analysis and identification of bioactive molecules
Published
Washington, DC : American Chemical Society, 2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
13.
Biochalcogen chemistry : the biological chemistry of sulfur, selenium, and tellurium
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
14.
Biochalcogen chemistry : the biological chemistry of sulfur, selenium, and tellurium
Published
Washington, DC : American Chemical Society, 2013.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
15.
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
16.
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
17.
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
18.
Volatile sulfur compounds in food
Published
Washington, DC : American Chemical Society, 2011.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
19.
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
20.
Micro/nanoencapsulation of active food ingredients
Published
Washington, DC : American Chemical Society, 2009.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
21.
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
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.
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
24.
Process and reaction flavors : recent developments
Published
Washington, DC : American Chemical Society, 2005.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
25.
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