Search Results for Food -- chemistry.

1.

Food chemistry

Author

Chopra, Harish Kumar. Panesar, P. S. (Parmjit Singh)

Preferred Shelf Number

TX545 C46 2010

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2.

Food Chemistry

Author

Belitz, Hans-Dieter. author. Grosch, Werner. author. Schieberle, Peter. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

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http://dx.doi.org/10.1007/978-3-540-69934-7

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3.

Food chemistry

Author

Belitz, Hans-Dieter. Grosch, Werner, ort. yaz.

Preferred Shelf Number

TX 545 B3513 1999

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4.

Food chemistry

Author

Fennema, Owen R., ed.

Preferred Shelf Number

TX 541 F65 1996

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5.

Food chemistry

Author

Meyer, Lillian Hoagland.

Preferred Shelf Number

QU 50 MEY 1960

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6.

Food carbohydrate chemistry

Author

Wrolstad, Ronald E.

Preferred Shelf Number

QD321 W88 2012

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7.

Advanced food chemistry

Author

Iqbal, S. A. Iqbal, Neelofar, joint author.

Preferred Shelf Number

TP248.65.F66 I63 2011

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8.

Introduction to food chemistry

Author

Owusu-Apenten, R. K.

Preferred Shelf Number

TX 545 .O98 2005

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9.

Fennema's food chemistry

Author

Damodaran, Srinivasan. Parkin, Kirk L. (Kirk Lindsay), 1955- Fennema, Owen R.

Preferred Shelf Number

ONLINE(312860.1)

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Knovel http://app.knovel.com/web/toc.v/cid:kpFFCE0003

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10.

Chemometrics in food chemistry

Author

Marini, Federico.

Preferred Shelf Number

ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780444595287

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11.

Fennema's food chemistry

Author

Damodaran, Srinivasan. Parkin, Kirk L. (Kirk Lindsay), 1955- Fennema, Owen R.

Preferred Shelf Number

TX541 F65 2008

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12.

The chemistry of food

Author

Velíšek, Jan, 1946-

Preferred Shelf Number

TP372.5 V4513 2014

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13.

Applied food protein chemistry

Author

Ustunol, Zeynep, 1960- editor.

Preferred Shelf Number

ONLINE(342242.1)

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John Wiley http://dx.doi.org/10.1002/9781118860588

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14.

Principles of food chemistry

Author

De Man, John M., 1925-

Preferred Shelf Number

TX 545 D39 1980

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15.

Journal of agricultural and food chemistry.

Author

Amer. Chem. Soc.

Preferred Shelf Number

ALFABETİK V.46 PART.1 1998

Electronic Access

ACS

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16.

Introduction to the chemistry of food

Author

Zeece, Michael, author.

Preferred Shelf Number

XX(522393.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128094341

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17.

Carbohydrate chemistry for food scientists

Author

BeMiller, James N.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128120699

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18.

Soft Chemistry and Food Fermentation

Author

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Preferred Shelf Number

QD478 S64 2017

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19.

Soft Chemistry and Food Fermentation

Author

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Preferred Shelf Number

ONL♯ʻNE

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https://www.sciencedirect.com/science/book/9780128114124

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20.

Food lipids chemistry, nutrition, and biotechnology

Author

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

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ONLINE

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21.

Handbook of food analytical chemistry

Author

Wrolstad, Ronald E., 1939-, ed.

Preferred Shelf Number

TX 545 .H34 2005 V.1

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22.

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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23.

Food lipids chemistry, nutrition, and biochemistry

Author

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

Preferred Shelf Number

ONLINE

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24.

Food chemistry : a laboratory manual

Author

Miller, Dennis D., 1945-

Preferred Shelf Number

TX 541 .M49 1998

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25.

Carbohydrate chemistry for food scientists

Author

Whistler, Roy L. BeMiller, James N., ort. yaz.

Preferred Shelf Number

TP 248.C27 W47 1997

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26.

Food phenolics : sources, chemistry, effects, applications

Author

Shahidi, Fereidoon, 1951- Naczk, Marian, ort. yaz.

Preferred Shelf Number

TP 453.P45 S55 1995

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27.

Food the chemistry of its components

Author

Coultate, T. P.

Preferred Shelf Number

QU 50 C855 1992

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28.

Food : the chemistry of its components

Author

Coultate, Tom P.

Preferred Shelf Number

TX 541 C899 1989

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29.

Chemistry of food and nutrition

Author

Sherman, Henry Clapp, 1875-

Preferred Shelf Number

QU 18 SHE 1952

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30.

Food flavours Biology and chemistry.

Preferred Shelf Number

ONLINE(343773.1)

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http://dx.doi.org/10.1039/9781847550866

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31.

Food The chemistry of its components.

Preferred Shelf Number

ONLINE(343823.1)

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http://dx.doi.org/10.1039/9781847550903

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32.

The chemistry of food additives and preservatives

Author

Msagati, Titus A. M.

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9781118274132

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33.

Chemistry and Safety of Acrylamide in Food

Author

Friedman, Mendel. editor. Mottram, Don. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

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http://dx.doi.org/10.1007/b106417

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34.

Food carbohydrates chemistry, physical properties, and applications

Author

Cui, Steve W.

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ONLINE

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35.

Vitamin E food chemistry, composition, and analysis

Author

Eitenmiller, Ronald R. (Ronald Ray), 1944- Lee, Junsoo, 1967-

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ONLINE

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36.

Polysaccharide dispersions chemistry and technology in food

Author

Walter, Reginald Henry, 1933-

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780127338651

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37.

Polysaccharide dispersions : chemistry and technology in food

Author

Walter, Reginald H., 1933-

Preferred Shelf Number

TP453.P64 W35 1998

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38.

Tropical food chemistry and nutrition. Volume 1

Author

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

Preferred Shelf Number

ONLINE

Electronic Access

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

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39.

Food safety chemistry : toxicant occurrence, analysis and mitigation

Author

Yu, Liangli, editor. Wang, Shuo, 1969- editor. Sun, Baoguo, 1961- editor.

Preferred Shelf Number

ONLINE(356818.1)

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40.

Food proteins and peptides chemistry, functionality, interactions, and commercialization

Author

Hettiarachchy, Navam S.

Preferred Shelf Number

ONLINE

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41.

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

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42.

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)

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http://dx.doi.org/10.1039/9781849731782

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43.

Cover image for Advances in Mass Data Analysis of Images and Signals in Medicine, Biotechnology, Chemistry and Food Industry Third International Conference, MDA 2008 Leipzig, Germany, July 14, 2008 Proceedings

Advances in Mass Data Analysis of Images and Signals in Medicine, Biotechnology, Chemistry and Food Industry Third International Conference, MDA 2008 Leipzig, Germany, July 14, 2008 Proceedings

Author

Perner, Petra. editor. Salvetti, Ovidio. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

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http://dx.doi.org/10.1007/978-3-540-70715-8

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44.

Cover image for Quality assurance in analytical chemistry applications in environmental, food, and materials analysis, biotechnology, and medical engineering

Quality assurance in analytical chemistry applications in environmental, food, and materials analysis, biotechnology, and medical engineering

Author

Funk, Werner, 1944-1996. Dammann, Vera. Donnevert, Gerhild. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9783527609444
http://www3.interscience.wiley.com/cgi-bin/bookhome/113444180

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45.

Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates

Author

Wrolstad, Ronald E., 1939- John Wiley & Sons.

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/0471709085

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46.

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

Author

Weaver, Connie, 1950-

Preferred Shelf Number

TX541 W43 2003

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47.

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

Author

Weaver, Connie, 1950- Daniel, James, ort.yaz.

Preferred Shelf Number

TX 541 W43 2003

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48.

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

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49.

Pesticide chemistry and bioscience : the food-environment challenge

Author

Brooks, Gerald T., ed. Roberts, Terence Robert, 1943- ed. International IUPAC Congress of Pesticide Chemistry (9th : 1998 : Queen Elizabeth II Conference Centre)

Preferred Shelf Number

SB 950.93 P47 1999

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50.

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

Author

Weaver, Connie, 1950-

Preferred Shelf Number

TX 541 W43 1996

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51.

Food protein chemistry an introduction for food scientists

Author

Regenstein, J. M. (Joe M.) Regenstein, Carrie. Kochen, Beth.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780125858205

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52.

Radiation chemistry of major food components : its relevance to the assessement of the wholesomeness of irradiated foods

Author

Elias, P. S. ed. Cohen, A. J. ed.

Preferred Shelf Number

WA 710 RAD 1977 1.K

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53.

Principles of food science part 1 food chemistry

Author

Fennema, O. R., ed.

Preferred Shelf Number

QU 50 P954 1976

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54.

Cover image for Air pollution damage to vegetation : a symposium sponsored by the Division of Agricultural and Food chemistry at the 161st meeting of the American Chemical Society, Los Angeles, Calif., March 31-April 1, 1971. Ed. by John A. Naegele.

Air pollution damage to vegetation : a symposium sponsored by the Division of Agricultural and Food chemistry at the 161st meeting of the American Chemical Society, Los Angeles, Calif., March 31-April 1, 1971. Ed. by John A. Naegele.

Author

Naegele, John A., ed.

Preferred Shelf Number

QD 1 A355 V.122

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55.

Food flavors and chemistry Advances of the new millennium.

Preferred Shelf Number

ONLINE(343481.1)

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http://dx.doi.org/10.1039/9781847550859

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56.

Cover image for Dietary chemicals vs. dental caries : based on a symposium on Dietary Chemicals in Relation to Dental Caries sponsored by the Agricultural and Food Chemistry Division at the 1966 Winter Meeting of the American Chemical Society, Phoenix, Arizona January 18, 1966

Dietary chemicals vs. dental caries : based on a symposium on Dietary Chemicals in Relation to Dental Caries sponsored by the Agricultural and Food Chemistry Division at the 1966 Winter Meeting of the American Chemical Society, Phoenix, Arizona January 18, 1966

Preferred Shelf Number

QD 1 A355

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57.

Handbook of food structure development

Author

Spyropoulos, Fotios, editor. Lazidis, Aris, editor. Norton, Ian T., editor.

Preferred Shelf Number

ONLİNE

Electronic Access

http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2294685

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58.

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

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59.

Wheat structure, biochemistry and functionality

Author

Wheat Structure, Biochemistry and Functionality Conference (1995 : Reading, England) Schofield, J. David. Royal Society of Chemistry (Great Britain). Food Chemistry Group. Royal Society of Chemistry (Great Britain)

Preferred Shelf Number

SB191.W5 W543

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60.

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

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61.

Gıda kimyası

Author

Saldamlı, İlbilge.

Preferred Shelf Number

TX545 G53 2021

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62.

Gıda kimyası

Author

Tayar, Mustafa Çıbık, Recep

Preferred Shelf Number

TX541 T39 2021

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63.

Functional foods in cancer prevention and therapy

Author

Kabir, Yearul, 1958- editer.

Preferred Shelf Number

XX(522416.1)

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ScienceDirect https://www.sciencedirect.com/science/book/9780128161517

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64.

Beslenme biyokimyası

Author

Gürdöl, Figen.

Preferred Shelf Number

QU 50 G873 2014

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65.

Gıda kimyası

Author

Saldamlı, İlbilge.

Preferred Shelf Number

TX545 G53 2017

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66.

Food oxidants and antioxidants chemical, biological, and functional properties

Author

Bartosz, G. (Grzegorz)

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ONLINE

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67.

Biosensors nanotechnology

Author

Tiwari, Ashutosh, 1978- editor. Turner, Anthony P. F., editor.

Preferred Shelf Number

ONLINE(341766.1)

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68.

The chemistry of bio-based polymers

Author

Fink, Johannes Karl, author.

Preferred Shelf Number

ONLINE(341861.1)

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69.

English for Academic Research: Vocabulary Exercises

Author

Wallwork, Adrian. author. SpringerLink (Online service)

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ONLINE(331463.1)

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http://dx.doi.org/10.1007/978-1-4614-4268-4

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70.

Edible Oil Processing from a Patent Perspective

Author

Dijkstra, Albert J. author. SpringerLink (Online service)

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ONLINE(331336.1)

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http://dx.doi.org/10.1007/978-1-4614-3351-4

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71.

Phosphorus An Element that could have been called Lucifer

Author

Butusov, Mikhail. author. Jernelöv, Arne. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(332122.1)

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http://dx.doi.org/10.1007/978-1-4614-6803-5

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72.

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)

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

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73.

The Noble Gases as Geochemical Tracers

Author

Burnard, Pete. editor. SpringerLink (Online service)

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ONLINE(333207.1)

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http://dx.doi.org/10.1007/978-3-642-28836-4

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74.

Novel Selenium-Mediated Rearrangements and Cyclisations

Author

Shahzad, Sohail Anjum. author. SpringerLink (Online service)

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ONLINE(333676.1)

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http://dx.doi.org/10.1007/978-3-642-33173-2

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75.

Essential guide to food additives

Author

Saltmarsh, Michael.

Preferred Shelf Number

ONLINE(312975.1)

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Knovel http://app.knovel.com/web/toc.v/cid:kpEGFAE018

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76.

Enzymatic Transformation

Author

Divakar, Soundar. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(335474.1)

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http://dx.doi.org/10.1007/978-81-322-0873-0

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77.

I cibi della salute Le basi chimiche di una corretta alimentazione

Author

Colonna, Stefano. author. Folco, Giancarlo. author. Marangoni, Franca. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(335535.1)

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http://dx.doi.org/10.1007/978-88-470-2026-9

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78.

Edible Medicinal And Non-Medicinal Plants Volume 6, Fruits

Author

Lim, T. K. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(336023.1)

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http://dx.doi.org/10.1007/978-94-007-5628-1

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79.

Edible Medicinal And Non-Medicinal Plants Volume 5, Fruits

Author

Lim, T. K. author. SpringerLink (Online service)

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ONLINE(336031.1)

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http://dx.doi.org/10.1007/978-94-007-5653-3

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80.

Interrelations between Essential Metal Ions and Human Diseases

Author

Sigel, Astrid. editor. Sigel, Helmut. editor. Sigel, Roland K.O. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(336364.1)

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http://dx.doi.org/10.1007/978-94-007-7500-8

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81.

Chemical and Bioprocess Engineering Fundamental Concepts for First-Year Students

Author

Simpson, Ricardo. author. Sastry, Sudhir K. author. SpringerLink (Online service)

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ONLINE(332471.1)

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http://dx.doi.org/10.1007/978-1-4614-9126-2

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82.

Le culture del cibo Salute e nutrizione, tradizioni, emozioni

Author

Gaddi, Antonio Vittorino. author. Fragiacomo, Claudia. author. Iavazzo, Raffaele. author. SpringerLink (Online service)

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ONLINE(335640.1)

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http://dx.doi.org/10.1007/978-88-470-5447-9

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83.

GAPDH: Biological Properties and Diversity

Author

Seidler, Norbert W. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(335806.1)

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http://dx.doi.org/10.1007/978-94-007-4716-6

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84.

Cover image for Developments in Soil Classification, Land Use Planning and Policy Implications Innovative Thinking of Soil Inventory for Land Use Planning and Management of Land Resources

Developments in Soil Classification, Land Use Planning and Policy Implications Innovative Thinking of Soil Inventory for Land Use Planning and Management of Land Resources

Author

Shahid, Shabbir A. editor. Taha, Faisal K. editor. Abdelfattah, Mahmoud A. editor. SpringerLink (Online service)

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ONLINE(335949.1)

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85.

Basic Sciences in Ophthalmology Physics and Chemistry

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Flammer, Josef. author. Mozaffarieh, Maneli. author. Bebie, Hans. author. SpringerLink (Online service)

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86.

Cover image for One Health: The Human-Animal-Environment Interfaces in Emerging Infectious Diseases Food Safety and Security, and International and National Plans for Implementation of One Health Activities

One Health: The Human-Animal-Environment Interfaces in Emerging Infectious Diseases Food Safety and Security, and International and National Plans for Implementation of One Health Activities

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Mackenzie, John S. editor. Jeggo, Martyn. editor. Daszak, Peter. editor. Richt, Juergen A. editor. SpringerLink (Online service)

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87.

Starch-based polymeric materials and nanocomposites chemistry, processing, and applications

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Ahmed, Jasim.

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88.

Sweeteners nutritional aspects, applications, and production technology

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Varzakas, Theodoros. Labropoulos, Athanasios. Anestis, Stylianos.

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89.

Handbook on applications of ultrasound sonochemistry for sustainability

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Chen, Dong, 1971 July 17- Sharma, Sanjay Kumar. Mudhoo, Ackmez.

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90.

Every molecule tells a story

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Cotton, Simon.

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91.

Safe or Not Safe Deciding What Risks to Accept in Our Environment and Food

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Pechan, Paul. author. Renn, Ortwin. author. Watt, Allan. author. Pongratz, Ingemar. author. SpringerLink (Online service)

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92.

Analytical chemistry methods and applications

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Trimm, Harold H. (Harold Henry), 1955-

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93.

Hydrophilic interaction liquid chromatography (HILIC) and advanced applications

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Wang, Perry G. He, Weixuan.

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94.

Chemical, biological, and functional aspects of food lipids

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

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95.

Engineering aspects of milk and dairy products

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Coimbra, Jane Selia dos Reis, 1962- Teixeira, Jos ̌A. (Jos ̌Antn̤io), 1957-

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96.

Application of solution protein chemistry to biotechnology

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Lundblad, Roger L.

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97.

Teaching innovations in lipid science

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Weselake, Randall J.

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98.

Essential environment : the science behind the stories

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Withgott, Jay. Brennan, Scott R.

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GE105 B74 2007

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99.

Gıda kimyası

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Saldamlı, İlbilge, ed.

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100.

Lipid analysis and lipidomics new techniques and applications

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Mossoba, Magdi M.

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101.

Gıda kimyası

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Saldamlı, İlbilge.

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QU50 .G453 2005

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102.

Pesticide residues in food and drinking water human exposure and risks

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Hamilton, Denis. Crossley, Stephen.

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103.

Phytochemicals as bioactive agents

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Bidlack, Wayne R., ed.

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QV 269 P578 2000

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104.

Beslenme biyokimyası

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Aksoy, Meral.

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QU 50 A315 2000

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105.

Gıda kimyası

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Saldamlı, İlbilge, ed.

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QU 50 G453 1998

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