Limit Search Results
Author
Wiley InterScience (Online service)
(7)
Charalambous, George, 1922-1994.
(6)
SpringerLink (Online service)
(4)
Burdock, George A.
(3)
Hui, Y. H. (Yiu H.)
(3)
Language
Publication Date
-
Subject
Flavor.
(13)
Flavor -- Congresses.
(12)
Food -- Analysis -- Congresses.
(7)
Food -- Sensory evaluation.
(6)
Flavor -- Analysis.
(5)
Material Type
Shelf Location
Library
Switch to list view
Switch to thumbnail view
Select an Action
79 Results Found Subscribe to search results
0000000000000000000000000000000000000000000000000000000000000000000000000000000DEFAULT
Print
1. 
Cover image for Flavor perception
Flavor perception
Author 
Taylor, A. J. (Andrew John), 1951- Roberts, Deborah D., 1969- Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9780470995716
Format: 
Availability 
Online Library~1
Available:
Copies:
2. 
Cover image for Flavor chemistry and technology
Flavor chemistry and technology
Author 
Reineccius, Gary. Heath, Henry B. Flavor chemistry and technology.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
3. 
Cover image for Biotechnology in flavor production
Biotechnology in flavor production
Author 
Havkin-Frenkel, D. (Daphna), 1951- Belanger, Faith C. Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0803/2007032683-b.html
John Wiley http://dx.doi.org/10.1002/9781444302493
Format: 
Availability 
Online Library~1
Available:
Copies:
4. 
Cover image for Sensory-directed flavor analysis
Sensory-directed flavor analysis
Author 
Marsili, Ray, 1946-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
5. 
Cover image for Fenaroli's handbook of flavor ingredients
Fenaroli's handbook of flavor ingredients
Author 
Fenaroli, Giovanni, Prof. Dr. Burdock, George A.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
6. 
Cover image for Fenaroli's handbook of flavor ingredients
Fenaroli's handbook of flavor ingredients
Author 
Burdock, George A. Fenaroli, Giovanni, Prof. Dr.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
7. 
Cover image for Flavor, satiety and food intake
Flavor, satiety and food intake
Author 
Tepper, Beverly J., editor. Yeomans, Martin, editor.
Preferred Shelf Number 
ONLINE
Electronic Access 
Wiley Online Library
Format: 
Availability 
Online Library~1
Available:
Copies:
8. 
Cover image for Flavor, fragrance, and odor analysis
Flavor, fragrance, and odor analysis
Author 
Marsili, Ray, 1946-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
9. 
Cover image for Citrus essential oils flavor and fragrance
Citrus essential oils flavor and fragrance
Author 
Sawamura, Masayoshi.
Preferred Shelf Number 
ONLINE
Electronic Access 
Connect to MyiLibrary resource.
John Wiley http://dx.doi.org/10.1002/9780470613160
Knovel http://app.knovel.com/web/toc.v/cid:kpCEOFF007
Format: 
Availability 
Online Library~1
Available:
Copies:
10. 
Cover image for Flavor Physics and the TeV Scale
Flavor Physics and the TeV Scale
Author 
Hou, George W. S. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-3-540-92792-1
Format: 
Availability 
Online Library~1
Available:
Copies:
11. 
Cover image for Perspectives in flavor and fragrance research
Perspectives in flavor and fragrance research
Author 
Kraft, Philip, 1944- Swift, Karl A. D. Royal Society of Chemistry (Great Britain) Society of Chemical Industry (Great Britain) Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9783906390475
Format: 
Availability 
Online Library~1
Available:
Copies:
12. 
Cover image for Flavor, fragrance, and odor analysis
Flavor, fragrance, and odor analysis
Author 
Marsili, Ray, 1946-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
13. 
Cover image for Flavor of meat and meat products
Flavor of meat and meat products
Author 
Shahidi, Fereidoon, ed.
Preferred Shelf Number 
TS 1960 F618 1994
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
14. 
Cover image for Warmed-over flavor of meat
Warmed-over flavor of meat
Author 
St. Angelo, Allen J. Bailey, Milton E., 1924-
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780126616057
Format: 
Availability 
Online Library~1
Available:
Copies:
15. 
Cover image for Fenaroli's handbook of flavor ingredients
Fenaroli's handbook of flavor ingredients
Author 
Fenaroli, Giovanni. Furia, Thomas E., ed. Bellanca, Nicolo, ed.
Preferred Shelf Number 
TP450 F35 1971
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
16. 
Cover image for Flavor research : principles and techniques
Flavor research : principles and techniques
Author 
Teranishi, Roy, ort.yaz.
Preferred Shelf Number 
TX 541 F55 1971 1.K
Format: 
Availability 
Health Sciences Library~1
Available:
Copies:
17. 
Cover image for Perfume and flavor chemicals (aroma chemical)
Perfume and flavor chemicals (aroma chemical)
Author 
Arctander, Steffen.
Preferred Shelf Number 
TP 983 A77 1969 V.1
Format: 
Availability 
Beytepe Library~2
Available:
Copies:
18. 
Cover image for Practical analysis of flavor and fragrance materials
Practical analysis of flavor and fragrance materials
Author 
Goodner, Kevin. Rousseff, Russell.
Preferred Shelf Number 
ONLINE
Electronic Access 
Click here to view book
John Wiley http://dx.doi.org/10.1002/9781444343137
OverDrive (PDF) http://www.contentreserve.com/TitleInfo.asp?ID={291D46BF-FF83-425C-9F55-815F39FF71B3}&Format=50
OverDrive (EPUB) http://www.contentreserve.com/TitleInfo.asp?ID={291D46BF-FF83-425C-9F55-815F39FF71B3}&Format=410
Image http://images.contentreserve.com/ImageType-100/0128-1/{291D46BF-FF83-425C-9F55-815F39FF71B3}Img100.jpg
Format: 
Availability 
Online Library~1
Available:
Copies:
19. 
Cover image for Perfume and flavor materials of natural origin
Perfume and flavor materials of natural origin
Author 
Arctander, Steffen.
Preferred Shelf Number 
TP 958 AR273 1960
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
20. 
Cover image for Common fragrance and flavor materials preparation, properties and uses.
Common fragrance and flavor materials preparation, properties and uses.
Author 
Surburg, Horst. Panten, Johannes. Bauer, Kurt. Common fragrance and flavor materials. John Wiley & Sons.
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/3527608214
http://www3.interscience.wiley.com/cgi-bin/bookhome/112650295
Format: 
Availability 
Online Library~1
Available:
Copies:
21. 
Cover image for Fenaroli's handbook of flavor ingredients George A. Burdock.
Fenaroli's handbook of flavor ingredients George A. Burdock.
Author 
Burdock, George A. Fenaroli, Giovanni, Prof. Dr. Handbook of flavor ingredients.
Preferred Shelf Number 
ONLINE
Electronic Access 
book distributed by CRC Press. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
22. 
Cover image for Recent advances in food and flavor chemistry food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
Recent advances in food and flavor chemistry food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
Author 
International Flavor Conference (12th : 2009 : Skiathos, Greece) Ho, Chi-Tang, 1944-
Preferred Shelf Number 
ONLINE(312973.1)
Electronic Access 
Knovel http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6
Format: 
Availability 
Online Library~1
Available:
Copies:
23. 
Cover image for Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997
Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997
Author 
International Flavor Conference (9th : 1997 : Lemnos Island, Greece) Contis, Ellene Tratras.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780444825902
Format: 
Availability 
Online Library~1
Available:
Copies:
24. 
Cover image for Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994
Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994
Author 
International Flavor Conference (8th : 1994 : Kos, Greece) Charalambous, George, 1922-1994.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780444820136
Format: 
Availability 
Online Library~1
Available:
Copies:
25. 
Cover image for Hidden persuaders in cocoa and chocolate : a flavor lexicon for cocoa and chocolate sensory professionals
Hidden persuaders in cocoa and chocolate : a flavor lexicon for cocoa and chocolate sensory professionals
Author 
Januszewska, Renata, author.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect https://www.sciencedirect.com/science/book/9780128154472
Format: 
Availability 
Online Library~1
Available:
Copies:
26. 
Cover image for Nanotechnology applications in food : flavor, stability, nutrition and safety
Nanotechnology applications in food : flavor, stability, nutrition and safety
Author 
Oprea, Alexandra Elena, editor. Grumezescu, Alexandru Mihai, editor.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780128119426
Format: 
Availability 
Online Library~1
Available:
Copies:
27. 
Cover image for Effects of forage feeding on milk : bioactive compounds and flavor
Effects of forage feeding on milk : bioactive compounds and flavor
Author 
Kalač, Pavel, author.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect https://www.sciencedirect.com/science/book/9780128118627
Format: 
Availability 
Online Library~1
Available:
Copies:
28. 
Cover image for Flavor : from food to behaviors, wellbeing and health
Flavor : from food to behaviors, wellbeing and health
Author 
Etiévant, P. (Patrick), editor. Guichard, Elisabeth, editor Salles, Christian, editor. Voilley, Andrée., editor.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780081002957
Format: 
Availability 
Online Library~1
Available:
Copies:
29. 
Cover image for Multisensory flavor perception : from fundamental neuroscience through to the marketplace
Multisensory flavor perception : from fundamental neuroscience through to the marketplace
Author 
Piqueras-Fiszman, Betina, editor. Spence, Charles (Experimental psychologist), editor.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780081003503
Format: 
Availability 
Online Library~1
Available:
Copies:
30. 
Cover image for Flavor Physics at the Tevatron Decay, Mixing and CP-Violation Measurements in pp-Collisions
Flavor Physics at the Tevatron Decay, Mixing and CP-Violation Measurements in pp-Collisions
Author 
Kuhr, Thomas. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(333044.1)
Electronic Access 
http://dx.doi.org/10.1007/978-3-642-10300-1
Format: 
Availability 
Online Library~1
Available:
Copies:
31. 
Cover image for Charm Production in Deep Inelastic Scattering Mellin Moments of Heavy Flavor Contributions to F2(x,Q^2) at NNLO
Charm Production in Deep Inelastic Scattering Mellin Moments of Heavy Flavor Contributions to F2(x,Q^2) at NNLO
Author 
Klein, Sebastian. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-3-642-23286-2
Format: 
Availability 
Online Library~1
Available:
Copies:
32. 
Cover image for Neurogastronomy : How the Brain Creates Flavor and Why it Matters.
Neurogastronomy : How the Brain Creates Flavor and Why it Matters.
Author 
Shepherd, Gordon M.
Preferred Shelf Number 
ONLINE
Electronic Access 
http://www.jstor.org/stable/10.7312/shep15910
Format: 
Availability 
Online Library~1
Available:
Copies:
33. 
Cover image for Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
Author 
Ho, Chi-Tang. Mussinan, Cynthia J. Shahidi, Fereidoon, 1951- Tratras Contis, Ellene.
Preferred Shelf Number 
ONLINE(344141.1)
Electronic Access 
http://dx.doi.org/10.1039/9781849731782
Format: 
Availability 
Online Library~1
Available:
Copies:
34. 
Cover image for "I sweat the flavor of tin" labor activism in early twentieth-century Bolivia
"I sweat the flavor of tin" labor activism in early twentieth-century Bolivia
Author 
Smale, Robert L. Project Muse.
Preferred Shelf Number 
ONLINE
Electronic Access 
Full text available:
Format: 
Availability 
Online Library~1
Available:
Copies:
35. 
Cover image for Handbook of flavor characterization sensory analysis, chemistry, and physiology
Handbook of flavor characterization sensory analysis, chemistry, and physiology
Author 
Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
36. 
Cover image for The dictionary of flavors and general guide for those training in the art and science of flavor chemistry
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)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9780470385067
Format: 
Availability 
Online Library~1
Available:
Copies:
37. 
Cover image for Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography
Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography
Author 
Jennings, Walter G., 1922- Shibamoto, Takayuki, joint author.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780123842503
Format: 
Availability 
Online Library~1
Available:
Copies:
38. 
Cover image for Flavor of foods and beverages chemistry and technology
Flavor of foods and beverages chemistry and technology
Author 
Charalambous, George, 1922-1994.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780121690601
Format: 
Availability 
Online Library~1
Available:
Copies:
39. 
Cover image for Flavour science recent advances and trends
Flavour science recent advances and trends
Author 
Bredie, Wender L. P. Petersen, Mikael Agerlin.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780444527424
Format: 
Availability 
Online Library~1
Available:
Copies:
40. 
Cover image for Flavour development, analysis and perception in food and beverages
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.
Preferred Shelf Number 
ONLINE(355333.1)
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9781782421030
Format: 
Availability 
Online Library~1
Available:
Copies:
41. 
Cover image for Food flavors and chemistry : advances of the new millennium
Food flavors and chemistry : advances of the new millennium
Author 
International Flavor Conference (10th : 2000 : Paros, Greece) Spanier, Arthur M., ed.
Preferred Shelf Number 
TP 372.5 I56 2000
Format: 
Availability 
Health Sciences Library~1
Available:
Copies:
42. 
Cover image for Instrumental analysis of foods
Instrumental analysis of foods
Author 
International Flavor Conference (3rd : 1983 : Corfu, Greece) Charalambous, George, 1922-1994. Inglett, G. E., 1928-
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect Vol. 1
ScienceDirect Vol. 2
Format: 
Availability 
Online Library~1
Available:
Copies:
43. 
Cover image for Instrumental analysis of foods, recent progress
Instrumental analysis of foods, recent progress
Author 
International flavor conference (3rd: 27-30 July 1983 : Corfu, Greece) Charalambous, G., ed. Inglett, G., ed.
Preferred Shelf Number 
QU 50 I61 1983
Format: 
Availability 
Health Sciences Library~2
Available:
Copies:
44. 
Cover image for The Quality of foods and beverages chemistry and technology
The Quality of foods and beverages chemistry and technology
Author 
Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect Vol. 1
ScienceDirect Vol. 2
Format: 
Availability 
Online Library~1
Available:
Copies:
45. 
Cover image for Analysis of foods and beverages headspace techniques
Analysis of foods and beverages headspace techniques
Author 
Charalambous, George, 1922-1994. American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780121690502
Format: 
Availability 
Online Library~1
Available:
Copies:
46. 
Cover image for AIxIA 2022 - Advances in Artificial Intelligence XXIst International Conference of the Italian Association for Artificial Intelligence, AIxIA 2022, Udine, Italy, November 28 - December 2, 2022, Proceedings
AIxIA 2022 - Advances in Artificial Intelligence XXIst International Conference of the Italian Association for Artificial Intelligence, AIxIA 2022, Udine, Italy, November 28 - December 2, 2022, Proceedings
Author 
Dovier, Agostino. editor. Montanari, Angelo. editor. Orlandini, Andrea. editor. SpringerLink (Online service)
Preferred Shelf Number 
XX(520898.1)
Electronic Access 
https://doi.org/10.1007/978-3-031-27181-6
Format: 
Availability 
Online Library~1
Available:
Copies:
47. 
Cover image for The Genus citrus
The Genus citrus
Author 
Talon, Manuel, editor. Caruso, Marco, editor. Gmitter, Fred G., editor.
Preferred Shelf Number 
XX(522386.1)
Electronic Access 
ScienceDirect https://www.sciencedirect.com/science/book/9780128121634
Format: 
Availability 
Online Library~1
Available:
Copies:
48. 
Cover image for Handbook of fermented meat and poultry
Handbook of fermented meat and poultry
Author 
Toldrá, Fidel, editor. Hui, Y. H. (Yiu H.), editor. Astiasarán Anchia, Iciar, editor. Sebranek, Joseph G. (Joseph George), editor. Talon, Régine, editor.
Preferred Shelf Number 
ONLINE(341570.1)
Electronic Access 
ebrary http://site.ebrary.com/id/10960905
John Wiley http://dx.doi.org/10.1002/9781118522653
Format: 
Availability 
Online Library~1
Available:
Copies:
49. 
Cover image for The perfect meal : the multisensory science of food and dining
The perfect meal : the multisensory science of food and dining
Author 
Spence, Charles, author. Piqueras-Fiszman, Betina, author.
Preferred Shelf Number 
ONLINE(341559.1)
Electronic Access 
Cover image http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg
Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1732296
ebrary http://site.ebrary.com/id/10892179
John Wiley http://dx.doi.org/10.1002/9781118491003
MyiLibrary http://www.myilibrary.com?id=627052
Format: 
Availability 
Online Library~1
Available:
Copies:
50. 
Cover image for Laboratory experiments using microwave heating
Laboratory experiments using microwave heating
Author 
Leadbeater, Nicholas E. McGowan, Cynthia B.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
51. 
Cover image for Handbook of meat and meat processing
Handbook of meat and meat processing
Author 
Hui, Y. H. (Yiu H.) Aalhus, J. L.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
52. 
Cover image for Food science research and technology
Food science research and technology
Author 
Haghi, A. K.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
53. 
Cover image for Food flavors chemical, sensory and technological properties
Food flavors chemical, sensory and technological properties
Author 
Jelen, Henryk.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
54. 
Cover image for Wine flavour chemistry
Wine flavour chemistry
Author 
Bakker, Jokie. Clarke, R. J. (Ronald James) Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
Wiley InterScience An electronic book accessible through the World Wide Web; click for information
Format: 
Availability 
Online Library~1
Available:
Copies:
55. 
Cover image for Fermentation effects on food properties
Fermentation effects on food properties
Author 
Mehta, Bhavbhuti M. Kamal-Eldin, Afaf. Iwanski, Robert Z.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
56. 
Cover image for The neural bases of multisensory processes
The neural bases of multisensory processes
Author 
Murray, M. M. (Micah M.) Wallace, Mark T.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
57. 
Cover image for Handbook of plant-based fermented food and beverage technology
Handbook of plant-based fermented food and beverage technology
Author 
Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Arroyo-Lp̤ez, Francisco No.̌
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
58. 
Cover image for Emerging technologies for food quality and food safety evaluation
Emerging technologies for food quality and food safety evaluation
Author 
Cho, Yong-Jin, 1961-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
59. 
Cover image for Fruit and cereal bioactives sources, chemistry, and applications
Fruit and cereal bioactives sources, chemistry, and applications
Author 
Tokusoglu, Ozlem. Hall, Clifford, III.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
60. 
Cover image for Controlling Maillard pathways to generate flavors
Controlling Maillard pathways to generate flavors
Author 
Mottram, D. S. (Donald S.) Taylor, A. J. (Andrew John), 1951-
Preferred Shelf Number 
TP372.55 C66 2010
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
61. 
Cover image for Advances in food biochemistry
Advances in food biochemistry
Author 
Yildiz, Fatih.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
62. 
Cover image for Handbook of fruit and vegetable flavors
Handbook of fruit and vegetable flavors
Author 
Hui, Y. H. (Yiu H.)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9780470622834
http://onlinelibrary.wiley.com/book/10.1002/9780470622834
Knovel http://app.knovel.com/web/toc.v/cid:kpHFVF0002
http://site.ebrary.com/lib/alltitles/Doc?id=10392932
Format: 
Availability 
Online Library~1
Available:
Copies:
63. 
Cover image for Food flavour technology
Food flavour technology
Author 
Taylor, A. J. (Andrew John), 1951- Linforth, Robert S. T. Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9781444317770
Format: 
Availability 
Online Library~1
Available:
Copies:
64. 
Cover image for Tree nuts composition, phytochemicals, and health effects
Tree nuts composition, phytochemicals, and health effects
Author 
Alasalvar, Cesarettin. Shahidi, Fereidoon, 1951-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
65. 
Cover image for Tea and tea products chemistry and health-promoting properties
Tea and tea products chemistry and health-promoting properties
Author 
Ho, Chi-Tang, 1944- Lin, Jen-Kun. Shahidi, Fereidoon, 1951-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
66. 
Cover image for Chemistry and Technology of Flavors and Fragrances.
Chemistry and Technology of Flavors and Fragrances.
Author 
Rowe, David J. (David John), 1958-
Preferred Shelf Number 
ONLINE(318763.1)
Electronic Access 
Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371
MyiLibrary http://www.myilibrary.com?id=21299
John Wiley http://dx.doi.org/10.1002/9781444305517
Table of contents http://www.myilibrary.com?id=21299&ref=toc
Format: 
Availability 
Online Library~1
Available:
Copies:
67. 
Cover image for Chemistry and Technology of Flavors and Fragrances.
Chemistry and Technology of Flavors and Fragrances.
Author 
Rowe, David J. (David John), 1958-
Preferred Shelf Number 
ONLINE(318769.1)
Electronic Access 
Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371
MyiLibrary http://www.myilibrary.com?id=21299
John Wiley http://dx.doi.org/10.1002/9781444305517
Table of contents http://www.myilibrary.com?id=21299&ref=toc
Format: 
Availability 
Online Library~1
Available:
Copies:
68. 
Cover image for Chemistry and Technology of Flavors and Fragrances.
Chemistry and Technology of Flavors and Fragrances.
Author 
Rowe, David J. (David John), 1958-
Preferred Shelf Number 
ONLINE(318774.1)
Electronic Access 
Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371
MyiLibrary http://www.myilibrary.com?id=21299
John Wiley http://dx.doi.org/10.1002/9781444305517
Table of contents http://www.myilibrary.com?id=21299&ref=toc
Format: 
Availability 
Online Library~1
Available:
Copies:
69. 
Cover image for Wine flavour chemistry
Wine flavour chemistry
Author 
Clarke, R. J. (Ronald James) Bakker, Jokie. Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9780470995594
Format: 
Availability 
Online Library~1
Available:
Copies:
70. 
Cover image for Taints and off-flavours in food
Taints and off-flavours in food
Author 
Baigrie, Brian, ed.
Preferred Shelf Number 
TX 531 T33 2003
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
71. 
Cover image for Fresh-cut fruits and vegetables science, technology, and market
Fresh-cut fruits and vegetables science, technology, and market
Author 
Lamikanra, Olusola.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
72. 
Cover image for Lipid biotechnology
Lipid biotechnology
Author 
Kuo, Tsung Min, 1942- Gardner, Harold W., 1935-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
73. 
Cover image for Poultry products processing an industry guide
Poultry products processing an industry guide
Author 
Barbut, Shabtai.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
74. 
Cover image for Heavy flavour physics theory and experimental results in heavy quark physics and CP violation : proceedings of the Fifty-Fifth Scottish Universities Summer School in Physics, St. Andrews, 7 August - 23 August 2001
Heavy flavour physics theory and experimental results in heavy quark physics and CP violation : proceedings of the Fifty-Fifth Scottish Universities Summer School in Physics, St. Andrews, 7 August - 23 August 2001
Author 
Scottish Universities Summer School in Physics (55th : 2001 : St. Andrews, Scotland) Davies, C. T. H. Playfer, S. M. (Steve M.) North Atlantic Treaty Organization.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
75. 
Cover image for Solid phase microextraction a practical guide
Solid phase microextraction a practical guide
Author 
Scheppers Wercinski, Sue Ann, 1957-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
76. 
Cover image for Spice science and technology
Spice science and technology
Author 
Hirasa, Kenji, 1958- Takemasa, Mitsuo, 1943-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
77. 
Cover image for Interaction of the chemical senses with nutrition
Interaction of the chemical senses with nutrition
Author 
Kare, Morley R. (Morley Richard), 1922-1990. Brand, Joseph G. International Conference on the Chemical Senses and Nutrition (3rd : 1984 : Monell Chemical Senses Center)
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780123978554
Format: 
Availability 
Online Library~1
Available:
Copies:
78. 
Cover image for The analysis and control of less-desirable flavors in foods and beverages
The analysis and control of less-desirable flavors in foods and beverages
Author 
Charalambous, George, 1922-1994. Chemical Congress of the North American Continent (2nd : 1980 : Las Vegas)
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780121690656
Format: 
Availability 
Online Library~1
Available:
Copies:
79. 
Cover image for Plant pigments, flavors and textures the chemistry and biochemistry of selected compounds
Plant pigments, flavors and textures the chemistry and biochemistry of selected compounds
Author 
Eskin, N. A. M. (Neason Akivah Michael)
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780122422508
Format: 
Availability 
Online Library~1
Available:
Copies: