Home Advanced Search

Advanced Search - Page 1

Food Flavor. Chemistry, Sensory Evaluation, and Biological Activity
  • PDF
  • English
  • Year: 2008
  • Author: Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, and Gary R. Takeoka (Eds.)
Authentication of Food and Wine
  • PDF
  • English
  • Year: 2007
  • Author: Susan E. Ebeler, Gary R. Takeoka, and Peter Winterhalter (Eds.)
Progress in Authentication of Food and Wine
  • PDF
  • English
  • Year: 2011
  • Author: Susan E. Ebeler, Gary R. Takeoka, and Peter Winterhalter (Eds.)
Advances in wine research
  • PDF
  • English
  • Year: 2015
  • Author: Ebeler, Susan E
Flavor Precursors. Thermal and Enzymatic Conversions
  • PDF
  • English
  • Year: 1992
  • Author: Roy Teranishi, Gary R. Takeoka, and Matthias Güntert (Eds.)
Aroma Active Compounds in Foods. Chemistry and Sensory Properties
  • PDF
  • English
  • Year: 2001
  • Author: Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)
Genetically Modified Foods. Safety Issues
  • PDF
  • English
  • Year: 1995
  • Author: Karl-Heinz Engel, Gary R. Takeoka, and Roy Teranishi (Eds.)
Sensory and Instrumental Evaluation of Alcoholic Beverages
  • PDF
  • English
  • Year: 2016
  • Author: Hildegarde Heymann, Susan E. Ebeler
Importance of chirality to flavor compounds
  • PDF
  • English
  • Year: 2015
  • Author: Engel, Karl-Heinz; Takeoka, Gary R
Transcriptional and Translational Regulation of Stem Cells
  • PDF
  • English
  • Year: 2013
  • Author: Gary R. Hime, Helen E. Abud (auth.), Gary Hime, Helen Abud (eds.)
search