Importance of Chirality to Flavor Compounds

by Takeoka, Gary; Engel, Karl-Heinz

• ISBN13: 9780841231146
• ISBN10: 0841231141
• Format: Hardcover

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Aroma Active Compounds in Foods Chemistry and Sensory Properties

by Takeoka, Gary; Güntert, Matthias; Engel, Karl-Heinz

• ISBN13: 9780841236943
• ISBN10: 0841236941
• Format: Hardcover

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Authentication of Food and Wine

by Ebeler, Susan E.; Takeoka, Gary R.; Winterhalter, Peter

• ISBN13: 9780841239654
• ISBN10: 0841239657
• Format: Hardcover

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Food Flavor Chemistry, Sensory Evaluation, and Biological Activity

by Tamura, Hirotoshi; Ebeler, Susan E.; Kubota, Kikue; et al.

• ISBN13: 9780841274112
• ISBN10: 0841274118
• Format: Hardcover

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Progress in Authentication of Food And Wine

by Ebeler, Susan; Takeoka, Gary; Winterhalter, Peter

• ISBN13: 9780841226708
• ISBN10: 0841226709
• Format: Hardcover

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Biotechnology for Improved Foods and Flavors

by Takeoka, Gary R.; Teranishi, Roy; Williams, Patrick J.; et al.

• ISBN13: 9780841234215
• ISBN10: 0841234213
• Format: Hardcover

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Flavor Precursors Thermal and Enzymatic Conversions

by Teranishi, Roy; Takeoka, Gary R.; Güntert, Matthias

• ISBN13: 9780841222229
• ISBN10: 0841222223
• Format: Hardcover

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Genetically Modified Foods Safety Aspects

by Engel, Karl-Heinz; Takeoka, Gary R.; Teranishi, Roy

• ISBN13: 9780841233201
• ISBN10: 0841233209
• Format: Hardcover