Chemical Engineering Industrial Chemistry

Phytochemicals as Bioactive Agents

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

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 in Nutrition and Health

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

Phytochemicals: A New Paradigm

By Wayne R. Bidlack (California State Polytechnic University, Pomona, USA), Stanley T. Omaye (University of Nevada, Reno, Mark S. Meskin (California State Polytechnic University, Debra K.W. Topham (Nutrilite Division of Access Business...

Handbook of Food Proteins

By Glyn O. Phillips (Chairman, Phillips Hydrocolloid Research Ltd, UK), Peter A. Williams (Professor of Polymer and Colloid Chemistry, and Director of the Centre for Water Soluble Polymers at Wrexham Glyndwr University)

Sweet Talk: The Secret History of Confectionery

By Nicholas Whittaker

Food Technology

By Neil Morris, Oxford Designers and Illustrators

The Contrary Forces of Innovation: An Ethnography of Innovation in the Food Industry

By T. Hoholm

Strategic Alliances as Social Facts: Business, Biotechnology, and Intellectual History

By Mark De Rond (University of Cambridge), Anne Huff

Insect Pheromones and their Use in Pest Management

By P. Howse, J.M. Stevens, Owen T Jones

Quality in Stored and Processed Vegetables and Fruit

By P.W. Goodenough, R. K. Atkin

Cider: The Forgotten Miracle

By James Crowden

Nutraceuticals: Designer Foods III: Garlic, Soy and Licorice

By Paul A. LaChance (Rutgers - The State University, Dept. of Food Science, New Brunswick)

A Pharmacology Primer: Techniques for More Effective and Strategic Drug Discovery

By Terry P. Kenakin, PhD (Professor, Pharmacology, University of North Carolina, USA)

Biotechnology and Food Ingredients

By Israel Goldberg, Richard Williams

Bioprocess Production of Flavor, Fragrance, and Color Ingredients

By Alan Gabelman (Tastemaker, Cincinnati, Ohio)

Al Dente

By William Black

Food Advisory Committee Report on Its Review of Food Labelling and Advertising 1990

By Agriculture, Fish.& Food, Min.of

Handbook of Food Engineering

By Dennis R. Heldman (Heldman Associates, Mason, Ohio, USA), Christina Sabliov (Louisiana State University, Baton, Rouge

Food Safety 1994

By 0 Food Research Institute

Flavourings in Food

By Agriculture, Fish.& Food, Min.of

Food Additives

By R. J. Taylor

Studies in Natural Products Chemistry: Bioactive Natural Products (Part M): Volume 33

By Atta-ur Rahman (Professor Emeritus, International Center for Chemical and Biological Sciences (H. E. J. Research Institute of Chemistry and Dr. Panjwani Center for Molecular Medicine and Drug Research), University of Karachi, Pakistan)

Chemistry Success Guide Standard Grade

By Archie Gibb, Emma Poole

New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers

By Gregory J. Noonan

Get Set for Fun: Band 02B/Red B (Collins Big Cat Phonics for Letters and Sounds)

By Lavelle, David, Collins Big Cat

Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs and Cosmetics

By Ikhlas A. Khan (University of Mississippi, USA), Ehab A. Abourashed (ElSohly Laboratories, Inc.

Handbook of Industrial Chemistry

By M. Ali, Bassam El Ali

Chemical Process Industries

By Randolph Norris Shreve, Joseph Brink

Principles of Coordination Polymerisation: Heterogeneous and Homogeneous Catalysis in Polymer Chemistry -- Polymerisation of Hydrocarbon, Heterocyclic and Heterounsaturated Monomers

By Witold Kuran (Department of Polymer Chemistry and Technology, Faculty of Chemistry, Warsaw University of Technology, Warsaw, Poland)