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Aroma Active Compounds in Foods. Chemistry and Sensory Properties
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  • English
  • Year: 2001
  • Author: Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)
Importance of chirality to flavor compounds
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  • English
  • Year: 2015
  • Author: Engel, Karl-Heinz; Takeoka, Gary R
Flavor Precursors. Thermal and Enzymatic Conversions
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  • English
  • Year: 1992
  • Author: Roy Teranishi, Gary R. Takeoka, and Matthias Güntert (Eds.)
Genetically Modified Foods. Safety Issues
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  • English
  • Year: 1995
  • Author: Karl-Heinz Engel, Gary R. Takeoka, and Roy Teranishi (Eds.)
Progress in Authentication of Food and Wine
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  • English
  • Year: 2011
  • Author: Susan E. Ebeler, Gary R. Takeoka, and Peter Winterhalter (Eds.)
Authentication of Food and Wine
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  • English
  • Year: 2007
  • Author: Susan E. Ebeler, Gary R. Takeoka, and Peter Winterhalter (Eds.)
Food Flavor. Chemistry, Sensory Evaluation, and Biological Activity
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  • English
  • Year: 2008
  • Author: Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, and Gary R. Takeoka (Eds.)
Biotechnology for Improved Foods and Flavors
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  • English
  • Year: 1996
  • Author: Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, and Akio Kobayashi (Eds.)
Operations Research Proceedings 2008: Selected Papers of the Annual International Conference of the German Operations Research Society (GOR) University of Augsburg, September 3-5, 2008
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  • English
  • Year: 2009
  • Author: Matthias Amen (auth.), Bernhard Fleischmann, Karl-Heinz Borgwardt, Robert Klein, Axel Tuma (eds.)
Strassburg als Garnisonsstadt unter dem Ancien Regime
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  • German
  • Year: 1901
  • Author: Karl Engel
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