Food - Analysis.

Physicochemical aspects of food engineering and processing by: (Language materials, printed)

The kitchen as laboratory = reflections on the science of food and cooking / by: (Language materials, printed)

Engineering properties of foods. by: (Language materials, printed)

Mineral components in foods by: (Language materials, printed)

Analysis of pesticides in food and environmental samples by: (Language materials, printed)

Chemical and functional properties of food components by: (Language materials, printed)

Ingredient interactions = effects on food quality / by: (Language materials, printed)

Engineering properties of foods by: (Language materials, printed)

Image analysis of food microstructure by: (Language materials, printed)

Food engineering aspects of baking sweet goods by: (Language materials, printed)

Food properties handbook by: (Language materials, printed)

Advances in deep fat frying foods by: (Language materials, printed)

Proteomics in foods = principles and applications / by: (Language materials, printed)

Pore structure in food = simulation, measurement and applications / by: (Language materials, printed)

How to reliably test for GMOs by: (Language materials, printed)

Food chemistry by: (Language materials, printed)

Ultra performance liquid chromatography mass spectrometry : = evaluation and applications in food analysis / by: (Language materials, printed)

Chemical contaminants and residues in food by: (Language materials, printed)

Food flavors = chemical, sensory and technological properties / by: (Language materials, printed)

Advances in food science and technology by: (Language materials, printed)

Foodomics = advanced mass spectrometry in modern food science and nutrition / by: (Language materials, printed)

Food microstructures = microscopy, measurement and modelling / by: (Language materials, printed)

New analytical approaches for verifying the origin of food by: (Language materials, printed)

Essentials of food science by: (Language materials, printed)

Characterization of food = emerging methods / by: (Language materials, printed)

Instrumental methods in food analysis by: (Language materials, printed)

Instrumental methods in food and beverage analysis by: (Language materials, printed)

Encapsulation technologies and delivery systems for food ingredients and nutraceuticals by: (Language materials, printed)

Handbook of food powders = processes and properties / by: (Language materials, printed)

Handbook of food allergen detection and control by: (Language materials, printed)

Chemical deterioration and physical instability of food and beverages by: (Language materials, printed)

Food analysis and preservation = current research topics / by: (Language materials, printed)

Food science = research and technology / by: (Language materials, printed)

Edible structures = the basic science of what we eat / by: (Language materials, printed)

Fast liquid chromatography-mass spectrometry methods in food and environmental analysis by: (Language materials, printed)

Imaging technologies and data processing for food engineers by: (Language materials, printed)

Foods of non-animal origin = chemistry, technology, inspection procedures / by: (Language materials, printed)

Functional properties of traditional foods by: (Language materials, printed)

Chemistry and food safety in the EU = the Rapid Alert System for Food and Feed (RASFF) / by: (Language materials, printed)

The chemistry of thermal food processing procedures by: (Language materials, printed)

Food safety = basic concepts, recent issues, and future challenges / by: (Language materials, printed)

Ultra performance liquid chromatography mass spectrometry = evaluation and applications in food analysis / by: (Language materials, printed)

The science of cooking : = understanding the biology and chemistry behind food and cooking / by: (Language materials, printed)

Advances in food authenticity testing by: (Language materials, printed)

Pesticide residue in foods = sources, management, and control / by: (Language materials, printed)

Agricultural and food electroanalysis by: (Language materials, printed)

Applied food protein chemistry by: (Language materials, printed)

Encapsulation and controlled release technologies in food systems by: (Language materials, printed)

Food analysis by: (Language materials, printed)

Adhesion in foods = fundamental principles and applications / by: (Language materials, printed)

Confectionery and chocolate engineering = principles and applications / by: (Language materials, printed)

Advances in food diagnostics by: (Language materials, printed)

Measurement of antioxidant activity & capacity = recent trends and applications / by: (Language materials, printed)

Fingerprinting techniques in food authentication and traceability / by: (Language materials, printed)

Rapid detection of food adulterants and contaminants : = theory and practice / by: (Language materials, printed)

Introduction to the chemistry of food by: (Language materials, printed)

Electron spin resonance in food science by: (Language materials, printed)

Advanced food analysis tools = biosensors and nanotechnology / by: (Language materials, printed)

Food science and technology = trends and future prospects / by: (Language materials, printed)

Metabolomics applications in food analysis / by: (Language materials, printed)

Food physics = physical properties - measurement and applications / by: (Language materials, printed)

Fundamentals and application of atomic force microscopy for food research by: (Language materials, printed)

Aroma and flavor in product development = characterization, perception, and application / by: (Language materials, printed)

Cooking as a chemical reaction = culinary science with experiments / by: (Language materials, printed)

The chemistry of food and nutrition by: (Language materials, printed)

Non-invasive and non-destructive methods for food integrity by: (Language materials, printed)