Search Results for Food -- Nutrition.

1.

Food and nutrition

Author

Cruickshank, E. W. H.

Preferred Shelf Number

QU 145 CRU 1951

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2.

Food and nutrition bulletin.

Author

UUnited Nations. Administrative Committee on Co-ordination. Sub-Committee on Nutrition.

Preferred Shelf Number

ALFABETİK V.3 1981

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3.

Food processing and nutrition

Author

Bender, Arnold E. (Arnold Eric)

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780120864508

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4.

Statistics in Food Science and Nutrition

Author

Pripp, Are Hugo. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(331647.1)

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http://dx.doi.org/10.1007/978-1-4614-5010-8

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5.

Statistics in food science and nutrition

Author

Pripp, Are Hugo.

Preferred Shelf Number

TX367 P75 2013

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6.

Handbook of nutrition and food

Author

Berdanier, Carolyn D.

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ONLINE

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7.

Krause's food, nutrition, & diet therapy

Author

Mahan, L. Kathleen, ed. Escott-Stump, Sylvia, ed.

Preferred Shelf Number

WB 400 K908 2000

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8.

Fermented food beverages in nutrition

Author

Gastineau, Clifford Felix, 1920- Darby, William J. (William Jefferson), 1913-2001. Turner, Thomas Bourne, 1902- International Symposium on Fermented Food Beverages in Nutrition (1977 : Mayo Clinic)

Preferred Shelf Number

ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780122770500

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9.

Food security, nutrition and sustainability

Author

Lawrence, Geoffrey. Lyons, Kristen. Wallington, Tabatha.

Preferred Shelf Number

ONLINE

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10.

Food composition and nutrition tables

Author

Scherz, Heimo. Senser, Friedrich. Souci, Siegfried Walter, 1904-

Preferred Shelf Number

TX551 F6856 2000

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11.

Reviews in food and nutrition toxicity

Author

Preedy, Victor R. Watson, Ronald R. (Ronald Ross)

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ONLINE

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12.

Reviews in food and nutrition toxicity

Author

Preedy, Victor R., ed. Watson, Ronald R. (Ronald Ross), ed.

Preferred Shelf Number

WA 701 R4545 2003 V.1

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13.

Handbook of nutrition and food

Author

Berdanier, Carolyn D., editor of compilation. Dwyer, Johanna T., editor of compilation. Heber, David, editor of compilation.

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ONLINE

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14.

Handbook of Behavior, Food and Nutrition

Author

Preedy, Victor R. editor. Watson, Ronald Ross. editor. Martin, Colin R. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

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http://dx.doi.org/10.1007/978-0-387-92271-3

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15.

Food lipids chemistry, nutrition, and biotechnology

Author

Akoh, Casimir C., 1955- Min, David B.

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ONLINE

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16.

Handbook of nutrition and food

Author

Berdanier, Carolyn D. Dwyer, Johanna T. Feldman, Elaine B., 1926-

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ONLINE

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17.

Encyclopedia of food sciences and nutrition

Author

Caballero, Benjamin. Trugo, Luiz. Finglas, Paul.

Preferred Shelf Number

ONLINE(356179.1)

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ScienceDirect http://www.sciencedirect.com/science/referenceworks/9780122270550

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18.

Food lipids chemistry, nutrition, and biochemistry

Author

Akoh, Casimir C., 1955- Min, David B.

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ONLINE

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19.

Food lipids : chemistry, nutrition, and biochemistry

Author

Akoh, Casimir C., ed. Min, David B., ed.

Preferred Shelf Number

QU 85 F686 2002

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20.

Food : nutrition and diet therapy

Author

Krause, Marie V.

Preferred Shelf Number

WB 400 KRA 1966 1.K

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21.

Chemistry of food and nutrition

Author

Sherman, Henry Clapp, 1875-

Preferred Shelf Number

QU 18 SHE 1952

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22.

Krause's food & the nutrition care process

Author

Mahan, L. Kathleen. Éditeur scientifique. Escott-Stump, Sylvia. Éditeur scientifique. Raymond, Janice L. Krause Mendelson, Marie (1906-1994). Auteur adapté /précédent.

Preferred Shelf Number

WB 400 K91 2012

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23.

Critical reviews in food science and nutrition.

Author

TAYLOR & FRANCIS

Preferred Shelf Number

ALFABETİK V.30 1991

Electronic Access

Elektronik erişim

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24.

Polysaccharides : natural fibers in food and nutrition

Author

Benkeblia, Noureddine, editor.

Preferred Shelf Number

ONLINE(356670.1)

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25.

Food in medieval England : diet and nutrition

Author

Woolgar, C. M. Waldron, T. (Tony), 1948- Serjeantson, D. (Dale)

Preferred Shelf Number

TX360.G7 F67 2011

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26.

The nutritionist food, nutrition, and optimal health

Author

Wildman, Robert E. C., 1964-

Preferred Shelf Number

ONLINE

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27.

Tropical food chemistry and nutrition. Volume 1

Author

Inglett, G. E., 1928- Charalambous, George, 1922-1994.

Preferred Shelf Number

ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780123709011

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28.

The complete book of food and nutrition

Preferred Shelf Number

QU 145 ROT 1961

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29.

CRC Critical reviews in food science and nutrition.

Author

Chemical Rubber Company.

Preferred Shelf Number

ALFABETİK V.6 1975

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30.

Agri-food industry strategies for healthy diets and sustainability : new challenges in nutrition and public health

Author

Barba, Francisco (Francisco J.), editor. Putnik, Predrag, editor. Kova�cevi�c, Danijela Bursa�c, editor.

Preferred Shelf Number

XX(522411.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128172261

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31.

Nanotechnology applications in food : flavor, stability, nutrition and safety

Author

Oprea, Alexandra Elena, editor. Grumezescu, Alexandru Mihai, editor.

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ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780128119426

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32.

Current developments in biotechnology and bioengineering : crop modification, nutrition, and food production

Author

Dubey, Suresh Kumar, editor. Pandey, Ashok, editor. Sangwan, Rajender Singh, editor.

Preferred Shelf Number

ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780444636614

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33.

Probiotics and prebiotics in food, nutrition and health

Author

Ötleş, Semih, editor.

Preferred Shelf Number

ONLINE(342782.1)

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34.

Foodomics : advanced mass spectrometry in modern food science and nutrition

Author

Cifuentes, Alejandro,

Preferred Shelf Number

TX547 F66 2013

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35.

Canola and rapeseed production, processing, food quality, and nutrition

Author

Thiyam-Hollaender, Usha. Eskin, N. A. M. (Neason Akivah Michael) Matthũs, Bertrand.

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ONLINE

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36.

Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals

Author

Edelstein, Sari.

Preferred Shelf Number

TX357 .F637 2011

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37.

The complete guide to food for sports performance a guide to peak nutrition for your sport

Author

Burke, Louise, 1959- Cox, Greg.

Preferred Shelf Number

ONLINE

Electronic Access

EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=312125

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38.

Food and western disease health and nutrition from an evolutionary perspective

Author

Lindeberg, Staffan, 1950-

Preferred Shelf Number

ONLINE

Electronic Access

Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=470620
John Wiley http://dx.doi.org/10.1002/9781444317176
http://site.ebrary.com/lib/alltitles/Doc?id=10351098
http://swb.eblib.com/patron/FullRecord.aspx?p=470620

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39.

Food security, poverty, and nutrition policy analysis statistical methods and policy applications

Author

International Food Policy Research Institute. Babu, Suresh Chandra. Sanyal, Prabuddha.

Preferred Shelf Number

ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780123747129

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40.

Food security, poverty, and nutrition policy analysis : statistical methods and applications

Author

Babu, Suresh Chandra. Sanyal, Prabuddha. International Food Policy Research Institute.

Preferred Shelf Number

ONLINE(355983.1)

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780124058644

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41.

Annual reviews in food and nutrition toxicity. Vol. 2

Author

Preedy, Victor R. Watson, Ronald R. (Ronald Ross)

Preferred Shelf Number

ONLINE

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42.

Reviews in food and nutrition toxicity. Vol. 4

Author

Preedy, Victor R. Watson, Ronald R. (Ronald Ross)

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ONLINE

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43.

Annual reviews in food and nutrition toxicity. Vol. 3

Author

Preedy, Victor R. Watson, Ronald R. (Ronald Ross)

Preferred Shelf Number

ONLINE

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44.

Adverse reactions to food : The Report of a British Nutrition Foundation task force

Author

Buttriss, Judith, ed. British Nutrition Foundation.

Preferred Shelf Number

WD 310 A244 2002

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45.

Adverse reactions to food the report of a British nutrition foundation task force

Author

Buttriss, Judith. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

Book review (E-STREAMS) http://www.e-streams.com/es0509/es0509%5F2093.htm
John Wiley http://dx.doi.org/10.1002/9780470698792

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46.

Feast and famine food and nutrition in Ireland, 1500-1920

Author

Clarkson, Leslie A. Crawford, E. Margaret.

Preferred Shelf Number

ONLINE

Electronic Access

Oxford scholarship online http://dx.doi.org/10.1093/acprof:oso/9780198227519.001.0001

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47.

Cover image for Dietary reference intakes. Applications in dietary assessment : a report of the Subcommittees on Interpretation and Uses of Dietary Reference Intakes and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and NutritionBoard, Institute of Medicine.

Dietary reference intakes. Applications in dietary assessment : a report of the Subcommittees on Interpretation and Uses of Dietary Reference Intakes and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and NutritionBoard, Institute of Medicine.

Author

Institute of Medicine (U.S.). Subcommittee on Interpretation and Uses of Dietary Institute of Medicine (U.S.). Subcommittee on Upper Reference Levels of Nutrient Institute of Medicine (U.S.). Standing Committee on the Scientific Evaluation of DietarReference Intakes.

Preferred Shelf Number

QU 146 D5656 2001

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48.

Cover image for Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids : a report of the Panel on Dietary Antioxidants and Related Compounds, Subcommittees on Upper Reference Levels of Nutrients and Interpretation and Uses of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine.

Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids : a report of the Panel on Dietary Antioxidants and Related Compounds, Subcommittees on Upper Reference Levels of Nutrients and Interpretation and Uses of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine.

Author

Institute of Medicine (U.S.). Panel on Dietary Antioxidants and Related Compounds.

Preferred Shelf Number

QU 145 D5656 2000

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49.

Cover image for Dietary reference intakes. Proposed definition and plan for review of dietary antioxidants and related compounds : a report of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and Its Panel on Dietary Antioxidants and Related Compounds, Food and Nutrition.

Dietary reference intakes. Proposed definition and plan for review of dietary antioxidants and related compounds : a report of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and Its Panel on Dietary Antioxidants and Related Compounds, Food and Nutrition.

Author

Institute of Medicine (U.S.) Standing Committee on the Scientific Evaluation of Dietary Reference Institute of Medicine (U.S.). Panel on Dietary Antioxidants and Related Compounds.

Preferred Shelf Number

QU 145 D5657 1998

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50.

Analyzing food for nutrition labeling and hazardous contaminants

Author

Jeon, Ike J., Ikins, William G.,

Preferred Shelf Number

TX 541 .A764 1995

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51.

Food and health data : Their use in nutrition policy-making

Author

World Health Organization. Regional Office for Europe.

Preferred Shelf Number

QU 145 WHO 1991 F

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52.

Food policy trends in Europe : nutrition, technology, analtsis and safety

Author

Deelstra, Hendrik, ed.

Preferred Shelf Number

TX 360.E8 F66 1991

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53.

Food and nutrition procedures in times of disaster

Author

Masefield, G. B.

Preferred Shelf Number

QU 145 MAS 1967

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54.

Teacher's manual for use with food nutrition and diet therapy

Author

Krause, Marie V.

Preferred Shelf Number

QU 145 KRA

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55.

Predictive Microbiology in Foods

Author

Perez-Rodriguez, Fernando. author. Valero, Antonio. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(331795.1)

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-5520-2

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56.

Bacterial Communication in Foods

Author

Gobbetti, Marco. author. Di Cagno, Raffaella. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(331831.1)

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-5656-8

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57.

Food Structure and Moisture Transfer A Modeling Approach

Author

Guillard, Valérie. author. Bourlieu, Claire. author. Gontard, Nathalie. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332009.1)

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http://dx.doi.org/10.1007/978-1-4614-6342-9

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58.

Recent Developments in High Pressure Processing of Foods

Author

Rastogi, Navin K. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332195.1)

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http://dx.doi.org/10.1007/978-1-4614-7055-7

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59.

Hepatitis A Virus in Food Detection and Inactivation Methods

Author

Sánchez, Glòria. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332207.1)

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http://dx.doi.org/10.1007/978-1-4614-7104-2

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60.

Pore Structure in Food Simulation, Measurement and Applications

Author

Gueven, Alper. author. Hicsasmaz, Zeynep. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332268.1)

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http://dx.doi.org/10.1007/978-1-4614-7354-1

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61.

Hepatitis E Virus An Emerging Zoonotic and Foodborne Pathogen

Author

Ruggeri, Franco Maria. author. Di Bartolo, Ilaria. author. Ostanello, Fabio. author. Trevisani, Marcello. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332299.1)

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http://dx.doi.org/10.1007/978-1-4614-7522-4

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62.

Sonocrystallization of Fats

Author

Martini, Silvana. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332327.1)

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http://dx.doi.org/10.1007/978-1-4614-7693-1

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63.

Giardia as a Foodborne Pathogen

Author

Robertson, Lucy J. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332338.1)

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-7756-3

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64.

Computational Fluid Dynamics Applications in Food Processing

Author

Anandharamakrishnan, C. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332378.1)

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-7990-1

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65.

Dietary Supplement Regulation in the United States

Author

Wallace, Taylor C. author. MacKay, Douglas. author. Al-Mondhiry, Rend. author. Nguyen, Haiuyen. author. Griffiths, James C. author.

Preferred Shelf Number

ONLINE(332871.1)

Electronic Access

http://dx.doi.org/10.1007/978-3-319-01502-6

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66.

Food in the Internet Age

Author

Aspray, William. author. Royer, George. author. Ocepek, Melissa G. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332877.1)

Electronic Access

http://dx.doi.org/10.1007/978-3-319-01598-9

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67.

How to Reliably Test for GMOs

Author

Žel, Jana. author. Milavec, Mojca. author. Morisset, Dany. author. Plan, Damien. author. Van den Eede, Guy. author.

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-1390-5

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68.

Microarray Detection and Characterization of Bacterial Foodborne Pathogens

Author

López-Campos, Guillermo. author. Martínez-Suárez, Joaquín V. author. Aguado-Urda, Mónica. author. López-Alonso, Victoria. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

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http://dx.doi.org/10.1007/978-1-4614-3250-0

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69.

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

Author

Herrera, Maria Lidia. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-3256-2

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70.

Fourier Transform Infrared Spectroscopy in Food Microbiology

Author

Alvarez-Ordóñez, Avelino. author. Prieto, Miguel. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-3813-7

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71.

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

Author

Toldrá, Fidel. author. Reig, Milagro. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-4277-6

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72.

Researching food habits : methods and problems

Author

Macbeth, Helen M. MacClancy, Jeremy.

Preferred Shelf Number

GT2850 .R47 2004

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73.

Viewpoints and controversies in sensory science and consumer product testing

Author

Moskowitz, Howard R. Muñoz, Alejandra M., 1957- Gacula, Maximo C. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470385128

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74.

Dry-cured meat products

Author

Toldrá, Fidel. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470385111

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75.

Drinking : anthropological approaches

Author

Garine, Igor de. Garine, Valerie de.

Preferred Shelf Number

GT2880 .D781 2001

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76.

Open dating of foods

Author

Labuza, Theodore Peter, 1940- Szybist, Lynn M. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470385104

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77.

Nitrite curing of meat the N-nitrosamine problem and nitrite alternatives

Author

Pegg, Ronald B. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470385081

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78.

Food safety the implications of change from producerism to consumerism

Author

Sheridan, James J., Ph.D. O'Keeffe, Michael, Ph. D. Rogers, Mark, Ph.D. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470385074

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79.

Multivariate data analysis in sensory and consumer science

Author

Dijksterhuis, Garmt B. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470385050

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80.

Meat preservation preventing losses and assuring safety

Author

Cassens, Robert G. (Robert Gene), 1937- Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470385029

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81.

Design and analysis of sensory optimization

Author

Gacula, Maximo C. Wiley InterScience (Online service)

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82.

Investigations of ancient human tissue : chemical analyses in anthropology

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Sandford, Mary K., ed.

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GN 62.159 I8 1993

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83.

Microbial endophytes : prospects for sustainable agriculture

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Kumar, Ajay, PhD, editor. Singh, Vipin Kumar, editor.

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84.

Saffron : science, technology and health

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Koocheki, A., editor. Khajeh-Hosseini, Mohammad, editor.

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85.

Salt, fat and sugar reduction : sensory approaches for nutritional reformulation of foods and beverages

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O'Sullivan, Maurice G., author.

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86.

Case studies in the traditional food sector : a volume in the consumer science and strategic marketing series

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Cavicchi, Alessio, editor. Santini, Cristina, editor.

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Breeding sorghum for diverse end uses

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C, Aruna, editor. Visarada, K. B. R. S., editor. Bhat, B. Venkatesh, editor. Tonapi, Vilas A., editor.

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Swainson's handbook of technical and quality management for the food manufacturing sector

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Swainson, M., author.

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Organic farming : global perspectives and methods

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Sarathchandran, C., 1978- editor. Unni, M. R., editor. Thomas, Sabu, editor.

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Kent's technology of cereals : an introduction for students of food science and agriculture

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Rosentrater, Kurt August, author. Evers, Anthony D., author.

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Food microstructure and its relationship with quality and stability

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Devahastin, Sakamon, author.

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92.

Sensory panel management : a practical handbook for recruitment, training and performance

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Case studies in the traditional food sector : a volume in the Consumer Science and Strategic Marketing series

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Cavicchi, Alessio, editor. Santini, Cristina, editor.

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Advances in pig welfare

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Špinka, Marek, editor.

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95.

Proteins in food processing

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Yada, R. Y. (Rickey Yoshio), 1954- editor.

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Advances in cattle welfare

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Tucker, Cassandra B., editor.

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Starch in food : structure, function and applications

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Sjöö, Malin, editor. Nilsson, Lars, editor.

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98.

Advances in poultry welfare

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Mench, Joy A., editor.

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99.

Advances in agricultural animal welfare : science and practice

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Mench, Joy A., editor.

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100.

Methods in consumer research. Volume 1, New approaches to classic methods

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Ares, Gaston, editor. Varela, Paula, editor.

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101.

Food neophobia : behavioral and biological influences

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Reilly, Steve, editor.

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102.

Methods in consumer research. Volume 2, Alternative approaches and special applications

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Ares, Gaston, editor. Varela, Paula, editor.

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103.

Individual Differences in Sensory and Consumer Science : Experimentation, Analysis and Interpretation.

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Nsæ, Tormod. Varela, Paula. Berget, Ingunn.

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104.

Preparation and processing of religious and cultural foods

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Ali, Eaqub Md., editor. Nizar, Nina Naquiah Ahmad, editor.

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105.

Advances in food rheology and its applications

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Ahmed, Jasim, editor. Ptaszek, P., editor. Basu, S., editor.

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106.

Cover image for A handbook for sensory and consumer-driven new product development : innovative technologies for the food and beverage industry

A handbook for sensory and consumer-driven new product development : innovative technologies for the food and beverage industry

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O'Sullivan, Maurice G., author.

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107.

Food processing technology : principles and practice

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Fellows, P. (Peter), 1953-

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108.

Food protection and security : preventing and mitigating contamination during food processing and production

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Kennedy, Shaun, editor.

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109.

Non-equilibrium states and glass transitions in foods : processing effects and product-specific implications

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Bhandari, Bhesh, editor. Roos, Yrjö H., editor.

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110.

The microwave processing of foods

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Regier, Marc, editor. Knoerzer, Kai, editor. Schubert, Helmar, editor.

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111.

The microbiological quality of food : foodborne spoilers

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Bevilacqua, Antonio, editor. Corbo, Maria Rosaria, editor. Sinigaglia, Milena, editor.

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112.

Food for the aging population

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Raats, Monique. Groot, Lisette C. P. G. M. de. Asselt, Dieneke van.

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113.

Early nutrition and long-term health : mechanisms, consequences, and opportunities

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Saavedra, José Miguel, editor. Dattilo, Anne, editor.

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114.

Cereal grains : assessing and managing quality

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Wrigley, Colin W., editor. Batey, I. L. (Ian Leslie), editor. Miskelly, Diane, editor.

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115.

Baking problems solved

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Cauvain, Stanley P., author.

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116.

New aspects of meat quality : from genes to ethics

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Purslow, Peter P., editor.

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117.

Lawrie's meat science

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Toldrá, Fidel, editor.

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118.

Chemical contaminants and residues in food

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Schrenk, D. (Dieter), editor. Cartus, Alexander, editor.

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119.

Discrimination testing in sensory science : a practical handbook

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Rogers, Lauren, editor.

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120.

Soft drink and fruit juice problems solved

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Ashurst, P. R., author. Hargitt, Robert, author. Palmer, Fiona, author.

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121.

Cover image for Gluten-free ancient grains : cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century

Gluten-free ancient grains : cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century

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Taylor, John R. N., editor. Awika, Joseph, editor.

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122.

Advances in sheep welfare

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Ferguson, Drewe, editor. Lee, Caroline, editor. Fisher, Andrew, editor.

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123.

Poultry quality evaluation : quality attributes and consumer values

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Petracci, Massimiliano, editor. Berri, Cecile, editor.

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124.

Foods, nutrients and food ingredients with authorised EU health claims

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Sadler, Michele J.

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125.

Integrating the packaging and product experience in food and beverages : a road-map to consumer satisfaction

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Burgess, Peter, editor.

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126.

Multisensory flavor perception : from fundamental neuroscience through to the marketplace

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Piqueras-Fiszman, Betina, editor. Spence, Charles (Experimental psychologist), editor.

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127.

Handbook on natural pigments in food and beverages : industrial applications for improving food color

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Carle, Reinhold. Schweiggert, Ralf M.

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128.

Developing food products for consumers with specific dietary needs

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Osborn, Steve, editor. Morley, Wayne, editor.

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129.

The stability and shelf life of food

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Subramaniam, Persis, editor.

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130.

Flavor : from food to behaviors, wellbeing and health

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Etiévant, P. (Patrick), editor. Guichard, Elisabeth, editor Salles, Christian, editor. Voilley, Andrée., editor.

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131.

Advances in food traceability techniques and technologies : improving quality throughout the food chain

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Espiñeira, Montserrat, editor. Santaclara, Francisco J., editor.

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132.

Innovative food processing technologies : extraction, separation, component modification and process intensification

Author

Knoerzer, Kai, editor. Juliano, Pablo, editor. Smithers, Geoffrey W., editor.

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133.

Handbook of hygiene control in the food industry

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Lelieveld, H. L. M., editor. Holah, J. T., editor. Gabrić, Domagoj, editor.

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134.

Advances in food authenticity testing

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Downey, Gerard.

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135.

Steamed breads : ingredients, processing and quality

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Huang, Sidi, author. Miskelly, Diane, author.

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136.

Flavour development, analysis and perception in food and beverages

Author

Parker, J. K., editor. Elmore, J. S., editor. Methven, L., editor. Balagiannis, D. P., contributor.

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137.

Metabolomics as a tool in nutrition research

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Sebedio, J.-L., editor. Brennan, L. (Lance), editor.

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138.

Dietary supplements : safety, efficacy and quality

Author

Berginc, K. (Katja), editor. Kreft, S. (Samo), 1972- editor.

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139.

Advances in fermented foods and beverages : improving quality, technologies and health benefits

Author

Holzapfel, Wilhelm, editor. Alessandria, V., contributor.

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ONLINE(355454.1)

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140.

Heat treatment for insect control : developments and applications

Author

Hammond, David, author.

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141.

Handbook of food allergen detection and control

Author

Flanagan, Simon, editor.

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ONLINE(355513.1)

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142.

Cover image for High throughput screening for food safety assessment : biosensor technologies, hyperspectral imaging and practical applications

High throughput screening for food safety assessment : biosensor technologies, hyperspectral imaging and practical applications

Author

Bhunia, Arun K., editor. Kim, Moon S., editor. Taitt, Chris R., editor.

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ONLINE(355528.1)

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143.

Rapid sensory profiling techniques and related methods : applications in new product development and consumer research

Author

Delarue, Julien, editor. Lawlor, J. Ben, editor. Rogeaux, Michel, editor.

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144.

Electron beam pasteurization and complementary food processing technologies

Author

Pillai, Suresh D., editor. Shayanfa, Shima, editor.

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145.

Managing and preventing obesity : behavioural factors and dietary interventions

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Gill, Timothy.

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146.

Human milk biochemistry and infant formula manufacturing technology

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Guo, M., editor.

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147.

Foods, nutrients and food ingredients with authorised EU health claims Volume 1

Author

Sadler, M. J. (Michèle J.), editor.

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148.

Global safety of fresh produce a handbook of best practice, innovative commercial solutions and case studies

Author

Hoorfar, J. (Jeffrey)

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149.

Hygiene in food processing : principles and practice

Author

Lelieveld, H. L. M., editor. Holah, J. T., editor. Napper, D. (David), editor.

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150.

Microbial production of food ingredients, enzymes, and nutraceuticals

Author

McNeil, B., editor. Archer, D. B. (David B.), editor. Giavasis, Ioannis, editor. Harvey, L. M., editor.

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TP248.25.M39 M53 2013

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151.

Food processing technology : principles and practice

Author

Fellows, P. J.

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TP370 .F45 2009

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152.

Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption

Author

McClements, D. Julian. Decker, Eric A.

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QP144.F85 D47 2009

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153.

Handbook of hydrocolloids

Author

Phillips, G. O. Williams, P. A.

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TP453.C65 H36 2009

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154.

Meat products handbook practical science and technology

Author

Feiner, Gerhard.

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ONLINE(312970.1)

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Knovel http://app.knovel.com/web/toc.v/cid:kpMPHPST0H

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155.

Yeasts in food Beneficial and detrimental aspects

Author

Boekhout, T.

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ONLINE(312974.1)

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Knovel http://app.knovel.com/web/toc.v/cid:kpYFBDA008

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156.

Food for health in the Pacific Rim 3rd International Conference of [i.e. on] Food Science and Technology

Author

International Conference on Food Science and Technology (3rd : 1997 : University of California, Davis) Whitaker, John R. University of California, Davis. Wuxi qing gong ye xue yuan. Wiley InterScience (Online service)

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John Wiley http://dx.doi.org/10.1002/9780470390412

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157.

The Origins and ancient history of wine

Author

McGovern, Patrick E., ed. Katz, Solomon H., ed.

Preferred Shelf Number

TP 549 O4 1995

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158.

Cover image for Human nutrition in tropical Africa : A textbook for health workers with special reference to community health problems in East Africa

Human nutrition in tropical Africa : A textbook for health workers with special reference to community health problems in East Africa

Author

Latham, M. C.

Preferred Shelf Number

QU 146 LAT 1979

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159.

Recommended dietary allowances : report

Author

National Research Council. Food and Nutrition Board.

Preferred Shelf Number

QU 145 NAT 1968

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160.

Dietary reference intakes : A risk assessment model for establishing upper intake levels for nutrients

Author

Institute of Medicine (U.S.). Food and Nutrition Board.

Preferred Shelf Number

QU 145 D5656 1998

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161.

Leveraging food technology for obesity prevention and reduction efforts : workshop summary

Author

Pray, Leslie A. Pillsbury, Laura, 1984- Institute of Medicine (U.S.). Food Forum. Institute of Medicine (U.S.). Food and Nutrition Board. Leveraging Food Technology for Obesity Prevention and Reduction Efforts (2010 : Washington, D.C.)

Preferred Shelf Number

ONLINE

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EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=396576

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162.

Dietary Reference Intakes Research Synthesis Workshop summary

Author

Dietary Reference Intakes Research Synthesis Workshop (2006 : Institute of Medicine (U.S.)) Suitor, Carol West. Meyers, Linda D. Institute of Medicine (U.S.). Food and Nutrition Board.

Preferred Shelf Number

QU 145 D5659 2007

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163.

Cover image for DRI, dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc : a report of the Panel on Micronutrients ... [et al.].

DRI, dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc : a report of the Panel on Micronutrients ... [et al.].

Author

Institute of Medicine (U.S.). Panel on Micronutrients. Institute of Medicine (U.S.). Food and Nutrition Board.

Preferred Shelf Number

QU 145 D779 2001

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164.

Manual of nutrition.

Author

Ministry of Agriculture, Fisheries and Food.

Preferred Shelf Number

QU 145 MIN 1961

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165.

Cover image for New Trends in Information and Communications Technology Applications 6th International Conference, NTICT 2022, Baghdad, Iraq, November 16-17, 2022, Proceedings

New Trends in Information and Communications Technology Applications 6th International Conference, NTICT 2022, Baghdad, Iraq, November 16-17, 2022, Proceedings

Author

Al-Bakry, Abbas M. editor. (orcid) Al-Mamory, Safaa O. editor. Sahib, Mouayad A. editor. (orcid) George, Loay E. editor. Aldhaibani, Jaafar A. editor. (orcid)

Preferred Shelf Number

XX(520772.1)

Electronic Access

https://doi.org/10.1007/978-3-031-35442-7

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166.

Advancing the Science of Cancer in Latinos Building Collaboration for Action

Author

Ramirez, Amelie G. editor. Trapido, Edward J. editor. SpringerLink (Online service)

Preferred Shelf Number

XX(521421.1)

Electronic Access

https://doi.org/10.1007/978-3-031-14436-3

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167.

Human Growth and Nutrition in Latin American and Caribbean Countries

Author

Datta Banik, Sudip. editor. SpringerLink (Online service)

Preferred Shelf Number

XX(521850.1)

Electronic Access

https://doi.org/10.1007/978-3-031-27848-8

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168.

Nutritional Health Strategies for Disease Prevention

Author

Temple, Norman J. editor. Wilson, Ted. editor. Jacobs, Jr., David R. editor. Bray, George A. editor. SpringerLink (Online service)

Preferred Shelf Number

XX(521918.1)

Electronic Access

https://doi.org/10.1007/978-3-031-24663-0

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169.

Rethinking food and agriculture : new ways forward

Author

Kassam, A. H. Kassam, Laila.

Preferred Shelf Number

XX(522478.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128164105

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170.

Food and society

Author

Gibson, Mark, 1957- editor.

Preferred Shelf Number

XX(522402.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128118085

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171.

Nutritional and health aspects of food in South Asian countries

Author

Prakash, Jamuna, editor. Waisundara, Viduranga Y., editor. Prakash, V. (Vishweshwaraiah), 1951- editor.

Preferred Shelf Number

XX(522412.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128200117

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172.

Nuts and seeds in health and disease prevention

Author

Preedy, Victor R., editor. Watson, Ronald R. (Ronald Ross), editor.

Preferred Shelf Number

XX(522430.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128185537

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173.

The Mediterranean diet : an evidence-based approach

Author

Preedy, Victor R. Watson, Ronald R. (Ronald Ross)

Preferred Shelf Number

XX(522445.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128186497

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174.

Present knowledge in nutrition. Volume 2, Clinical and applied topics in nutrition

Author

Marriott, Bernadette P., editor. Birt, Diane F., editor. Stallings, Virginia A., editor. Yates, Allison A., editor.

Preferred Shelf Number

XX(522449.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128184608

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175.

Lipids and edible oils : properties, processing and applications

Author

Galanakis, Charis M., editor.

Preferred Shelf Number

XX(522368.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128171059

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176.

The Principles and Practice of Nutritional Support

Author

O'Keefe, Stephen J.D. author. SpringerLink (Online service)

Preferred Shelf Number

XX(519364.1)

Electronic Access

https://doi.org/10.1007/978-1-4939-1779-2

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177.

Handbook of Clinical Nutrition and Aging

Author

Bales, Connie Watkins. editor. Locher, Julie L. editor. Saltzman, Edward. editor. SpringerLink (Online service)

Preferred Shelf Number

XX(519456.1)

Electronic Access

https://doi.org/10.1007/978-1-4939-1929-1

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178.

Preventive Nutrition The Comprehensive Guide for Health Professionals

Author

Bendich, Adrianne. editor. Deckelbaum, Richard J. editor. SpringerLink (Online service)

Preferred Shelf Number

XX(519467.1)

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https://doi.org/10.1007/978-3-319-22431-2

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179.

Physical Activity, Exercise, Sedentary Behavior and Health

Author

Kanosue, Kazuyuki. editor. Oshima, Satomi. editor. Cao, Zhen-Bo. editor. Oka, Koichiro. editor. SpringerLink (Online service)

Preferred Shelf Number

XX(519724.1)

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https://doi.org/10.1007/978-4-431-55333-5

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180.

Nutrition and Bone Health

Author

Holick, Michael F. editor. Nieves, Jeri W. editor. SpringerLink (Online service)

Preferred Shelf Number

XX(519762.1)

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https://doi.org/10.1007/978-1-4939-2001-3

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181.

Metabolic Syndrome and Complications of Pregnancy The Potential Preventive Role of Nutrition

Author

Ferrazzi, Enrico. editor. Sears, Barry. editor. SpringerLink (Online service)

Preferred Shelf Number

XX(519839.1)

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https://doi.org/10.1007/978-3-319-16853-1

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182.

Innovation in healthy and functional foods

Author

Ghosh, Dilip K.

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183.

Nutrition, functional and sensory properties of foods

Author

Ho, Chi-Tang, 1944-

Preferred Shelf Number

ONLINE(343138.1)

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Royal Society of Chemistry http://dx.doi.org/10.1039/9781849737685
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184.

Omics technologies tools for food science

Author

Benkeblia, Noureddine.

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185.

The Nature of Nutrition : A Unifying Framework from Animal Adaptation to Human Obesity

Author

Simpson, Stephen J. Raubenheimer, David, 1960-

Preferred Shelf Number

ONLINE

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http://www.jstor.org/stable/10.2307/j.ctt7tb3x

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186.

Growth and mineral nutrition of field crops

Author

Fageria, N. K., 1942- Baligar, V. C. Jones, C. Allan.

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187.

Chemical, biological, and functional aspects of food lipids

Author

Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-

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188.

Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

Author

Boskou, Dimitrios. Elmadfa, I.

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189.

Food in context

Author

Lerner, Brenda Wilmoth, editor. Lerner, K. Lee, editor. Gale Group.

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ONLINE(341137.1)

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Available for Hacettepe University via Gale Virtual Reference Library. Click here to access

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190.

Adequate food for all culture, science, and technology of food in the 21st century

Author

Pond, Wilson G., 1930- Nichols, Buford Lee, 1931- Brown, Dan L.

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191.

Handbook of prebiotics

Author

Gibson, Glenn R. Roberfroid, M. B.

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192.

Community nutrition : applying epidemiology to contemporary practice

Author

Frank, Gail C.

Preferred Shelf Number

QU 145 F828 2008

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193.

Beslenme ve besinler

Author

Yaşar, Hikmet. Melek, Suat.

Preferred Shelf Number

TX 353 Y29 2008

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194.

School lunch politics : the surprising history of America's favorite welfare program

Author

Levine, Susan, 1947-

Preferred Shelf Number

ONLINE

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http://www.jstor.org/stable/10.2307/j.ctt7pfp8

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195.

Handbook of nutraceuticals and functional foods

Author

Wildman, Robert E. C., 1964-

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196.

Turizmde beslenme ilkeleri ve mönü planlama

Author

Türkan, Cemal.

Preferred Shelf Number

TX353 .T87 2007

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197.

Issues and choices in clinical nutrition practice

Author

Bloch, Abby S.

Preferred Shelf Number

WB 400 I86 2007

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198.

Modern nutrition in health and disease

Author

Shils, Maurice E. (Maurice Edward), ed. Shike, Moshe, ed.

Preferred Shelf Number

WB 400 M689 2006

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199.

Complementary medicine in clinical practice : integrative practice in American healthcare

Author

Rakel, David. Faass, Nancy.

Preferred Shelf Number

WB 890 C7376 2006

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200.

Celebration games : physical activities for every month

Author

Wnek, Barbara, 1949- Wnek, Barbara, 1949- Holiday games and activities.

Preferred Shelf Number

GV443 .W58 2006

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201.

Gold medal nutrition

Author

Cardwell, Glenn, 1956-

Preferred Shelf Number

TX361.A8 C35 2006

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202.

Textbook of complementary and alternative medicine

Author

Yuan, Chun-Su Bieber, Eric J Bauer, Brent A

Preferred Shelf Number

WB 890 T355 2006

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203.

Preventive nutrition : the comprehensive guide for health professionals

Author

Bendich, Adrianne. Deckelbaum, Richard J.

Preferred Shelf Number

QU 145 P944 2005

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204.

Beslenme ilkeleri ve mönü planlama

Author

Bulduk, Sıdıka.

Preferred Shelf Number

TX353 .B85 2005

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205.

Human nutrition

Author

Geissler, Catherine. Powers, Hilary J. Garrow, J. S. Human nutrition and dietetics.

Preferred Shelf Number

QU 146 H9182 2005

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206.

Besinler ve beslenme

Author

Yaşar, Hikmet. Melek, Suat.

Preferred Shelf Number

TX 353 Y29 2003

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207.

Lipid biotechnology

Author

Kuo, Tsung Min, 1942- Gardner, Harold W., 1935-

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208.

Encyclopedia of foods a guide to healthy nutrition

Author

Mayo Clinic. University of California, Los Angeles. Dole Food Company.

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ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780122198038

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209.

Verocytotoxigenic E. coli

Author

Duffy, Geraldine. Garvey, Patricia. McDowell, David A. Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470385098

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210.

The dictionary of flavors and general guide for those training in the art and science of flavor chemistry

Author

De Rovira, Dolf A. Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470385067

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211.

Cover image for The first European Symposium on Enzymes and Grain Processing : proceedings of ESEGP-1, Noordwijkerhout, the Netherlands, December 2-4, 1996

The first European Symposium on Enzymes and Grain Processing : proceedings of ESEGP-1, Noordwijkerhout, the Netherlands, December 2-4, 1996

Author

European Symposium on Enzymes and Grain Processing (1st : 1996 : Noordwijkerhout, The Netherlands) Angelino, S. A. G. F., ed.

Preferred Shelf Number

TP 456.E58 E74 1996

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212.

Descriptive sensory analysis in practice

Author

Gacula, Maximo C. Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470385036

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213.

Nutraceuticals designer foods III garlic, soy, and licorice

Author

Lachance, Paul A. Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470385043

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214.

HACCP : an integrated approach to assuring the microbiological safety of meat and poultry

Author

Sheridan, James J., ed. Buchanan, Robert L., ed. Montville, Thomas J., ed.

Preferred Shelf Number

QR 117 H33 1996

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215.

Controlled/modified atmosphere/vacuum packaging of foods

Author

Brody, Aaron L., ed.

Preferred Shelf Number

TP 374 C66 1989

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216.

The science of meat and meat products

Author

Price, James F., 1932- ed. Schweigert, B. S., ed.

Preferred Shelf Number

TX 556.M4 S54 1987

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