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Books (9)
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1

Food Flavor. Chemistry, Sensory Evaluation, and Biological Activity

Food Flavor. Chemistry, Sensory Evaluation, and Biological Activity

American Chemical Society

Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, and Gary R. Takeoka (Eds.)

Year:

2008

Language:

english

File:

PDF, 22.51 MB

0 / 0

english, 2008

2

Aroma Active Compounds in Foods. Chemistry and Sensory Properties

Aroma Active Compounds in Foods. Chemistry and Sensory Properties

American Chemical Society

Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)

Year:

2001

Language:

english

File:

PDF, 27.15 MB

0 / 0

english, 2001

3

Biotechnology for Improved Foods and Flavors

Biotechnology for Improved Foods and Flavors

American Chemical Society

Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, and Akio Kobayashi (Eds.)

Year:

1996

Language:

english

File:

PDF, 5.40 MB

0 / 0

english, 1996

4

Progress in Authentication of Food and Wine

Progress in Authentication of Food and Wine

American Chemical Society

Susan E. Ebeler, Gary R. Takeoka, and Peter Winterhalter (Eds.)

Year:

2011

Language:

english

File:

PDF, 17.47 MB

0 / 0

english, 2011

5

Genetically Modified Foods. Safety Issues

Genetically Modified Foods. Safety Issues

American Chemical Society

Karl-Heinz Engel, Gary R. Takeoka, and Roy Teranishi (Eds.)

Year:

1995

Language:

english

File:

PDF, 21.81 MB

0 / 0

english, 1995

6

Biotechnology for Improved Foods and Flavors (Acs Symposium Series)

Biotechnology for Improved Foods and Flavors (Acs Symposium Series)

An American Chemical Society Publication

Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi

Year:

1996

Language:

english

File:

PDF, 5.38 MB

0 / 0

english, 1996

7

Importance of chirality to flavor compounds

Importance of chirality to flavor compounds

American Chemical Society

Engel, Karl-Heinz, Takeoka, Gary R

Year:

2015

Language:

english

File:

PDF, 3.43 MB

0 / 0

english, 2015

8

Authentication of Food and Wine

Authentication of Food and Wine

American Chemical Society

Susan E. Ebeler, Gary R. Takeoka, and Peter Winterhalter (Eds.)

Year:

2007

Language:

english

File:

PDF, 25.30 MB

0 / 0

english, 2007

9

Flavor Precursors. Thermal and Enzymatic Conversions

Flavor Precursors. Thermal and Enzymatic Conversions

American Chemical Society

Roy Teranishi, Gary R. Takeoka, and Matthias Güntert (Eds.)

Year:

1992

Language:

english

File:

PDF, 21.59 MB

0 / 5.0

english, 1992