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Bioactive Volatile Compounds from Plants
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  • Year: 1993
  • Author: Roy Teranishi, Ron G. Buttery, and Hiroshi Sugisawa (Eds.)
Flavor Chemistry. Trends and Developments
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  • English
  • Year: 1989
  • Author: Roy Teranishi, Ron G. Buttery, and Fereidoon Shahidi (Eds.)
Quality of Selected Fruits and Vegetables of North America
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  • English
  • Year: 1981
  • Author: Roy Teranishi and Heriberto Barrera-Benitez (Eds.)
Flavor Precursors. Thermal and Enzymatic Conversions
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  • English
  • Year: 1992
  • Author: Roy Teranishi, Gary R. Takeoka, and Matthias Güntert (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.)
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.)
Genetically Modified Foods. Safety Issues
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  • English
  • Year: 1995
  • Author: Karl-Heinz Engel, Gary R. Takeoka, and Roy Teranishi (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.)
The Absent Author
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  • English
  • Year: 1997
  • Author: Ron Roy
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