Chemical Engineering Industrial Chemistry

Phytochemicals in Nutrition and Health

By Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, Stanley T. Omaye

Phytochemicals: Mechanisms of Action

By Mark S. Meskin (California State Polytechnic University, Pomona, USA), Wayne R. Bidlack (California State Polytechnic University, Audra J. Davies, Douglas S. Lewis (California State University, California USA), R. Keith Randolph (...

Phytochemicals as Bioactive Agents

By Wayne R. Bidlack, Stanley T. Omaye, Mark S. Meskin, Debra K.W. Topham

Guidelines for Sensory Analysis in Food Product Development and Quality Control

By D. Lyon, etc.

Dietary Fiber in Health & Disease

By David Kritchevsky, Charles Bonfield

Light Foods: An Assessment of Their Psychological, Sociocultural, Physiological, Nutritional and Safety Aspects

By J. Leathwood, Ilsi Europe, Peter Leathwood, J. Louis-Sylvestre, J.-P. Mareschi

Food Lipids and Health

By Richard E. McDonald, David B. Min

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 1

By Michele Jeanne Sadler (MSJR Associates, UK)

Food Antioxidants

By B. J. F. Hudson

Adverse Reactions to Food (British Nutrition Foundation)

By Buttriss Buttriss

The Role of Fats in Human Nutrition

By Fred B. Padley, etc.

Functional Foods 2000 - Conference Proceedings

By Christine Miller, Fiona Angus

Milk Proteins: From Expression to Food

By Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand), Harjinder Singh (Riddet Institute, Massey University), Abby Thompson (Riddet Institute, Massey University

Iron: Nutritional and physiological significance The Report of the British Nutrition Foundation's Task Force

By The British Nutrition Foundation

Functional Foods: The Consumer

By Mike Saltmarsh (Inglehurst Foods Limited, UK), Michele Sadler, British Nutrition Foundation Nutrition Foundation

McCance and Widdowson's The Composition of Foods: 2nd suppl

By Robert Alexander McCance, Elsie M. Widdowson

Progress in Pesticide Biochemistry and Toxicology: v. 3

By David Hutson, T.R. Roberts

Progress in Pesticide Biochemistry and Toxicology: v. 6: Herbicides

By David Hutson, T.R. Roberts

Progress in Pesticide Biochemistry and Toxicology: v. 4

By David Hutson, T.R. Roberts

Progress in Pesticide Biochemistry and Toxicology: v. 5: Insecticides

By David Hutson, T.R. Roberts

Functional Foods, Cardiovascular Disease and Diabetes

By A Arnoldi (University of Milan, Italy)

Concise Encyclopedia of Temperate Tree Fruit

By Suman Singha (University of Connecticut, Storrs, CT, USA), Tara Baugher

Sensory Analysis of Foods

By J. R. Piggott

Dictionary of Renewable Resources

By H. Zoebelein

Thermal Properties of Food and Agricultural Materials

By Nuri N. Mohsenin

Agri-Food Quality: An Interdisciplinary Approach

By G Roger Fenwick, Ray L Richards, C Hedley, Santosh Khokhar, J Hautvast

The Potato Crop: The scientific basis for improvement

By P.M. Harris

Fat Content and Composition of Animal Products: Proceedings of a Symposium

By Board on Agriculture, National Research Council, Assembly of Life Sciences, Board on Agriculture and Renewable Resources, Food and Nutrition Board

The Preservation of Fruit and Vegetable Food Products

By Donald Holdsworth

Essential Guide to Food Additives

By Mike Saltmarsh