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Flavor Precursors. Thermal and Enzymatic Conversions
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  • Year: 1992
  • Author: Roy Teranishi, Gary R. Takeoka, and Matthias Güntert (Eds.)
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.)
Genetically Modified Foods. Safety Issues
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  • 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.)
Importance of chirality to flavor compounds
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  • English
  • Year: 2015
  • Author: Engel, Karl-Heinz; Takeoka, Gary R
Bioactive Volatile Compounds from Plants
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  • English
  • Year: 1993
  • Author: Roy Teranishi, Ron G. Buttery, and Hiroshi Sugisawa (Eds.)
Flavor Chemistry: Thirty Years of Progress
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  • English
  • Year: 1999
  • Author: Roy Teranishi, Emily L. Wick, Irwin Hornstein (auth.), Roy Teranishi, Emily L. Wick, Irwin Hornstein (eds.)
Flavor Chemistry: Thirty Years of Progress
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  • English
  • Year: 1999
  • Author: Roy Teranishi, Emily L. Wick, Irwin Hornstein (auth.), Roy Teranishi, Emily L. Wick, Irwin Hornstein (eds.)
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