books by subject

Chemistry

Biocatalysis for the Pharmaceutical Industry: Discovery, Development, and Manufacturing

By Junhua (Alex) Tao (BioVerdant, Inc. USA), Guo-Qiang Lin (Shanghai Institute of Organic Chemistry, China), Andreas Liese (Forschungszentrum Julich, Germany)

Chemistry Demystified

By Williams, Linda

Food Information on the Internet: An Essential Guide

By Karen Blakeman

Essential Guide to Food Additives

By Mike Saltmarsh

Dorothy Hodgkin: A Life

By Georgina Ferry

Whole Grains and Health

By Len Marquart (University of Minnesota, USA), David R. Jacobs (University of Minnesota, Graeme H. McIntosh (University of Adelaide, Australia), Kaisa Poutanen (University of Kuopio, Finland), Marla Reicks (University of Minnesota

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...

Reaching Children in War

Understand Risk:Inform Decisio

Visualizations

By Mr Martin Kemp

Molecules

By Atkins, Peter W.

Public Health Nutrition

By Barrie M. Margetts, Michael J. Gibney, Lenore Arab, John Kearney

Pihkal

By Alexander T. Shulgin, Ann Shulgin

Plutonium: A History of the World's Most Dangerous Element

By Jeremy Bernstein

Molecular Quantum Mechanics

By Atkins, Peter W.

Molecular Quantum Electrodynamics

By D. P. Craig

Beyond the Molecular Frontier: Challenges for Chemistry and Chemical Engineering

By Committee on Challenges for the Chemical Sciences in the 21st Century, Board on Chemical Sciences and Technology, Division on Earth and Life Studies, National Research Council

Calculations for A-Level Chemistry - Fourth Edition (Calculations for A Level Chemistry)

By Ramsden, Eileen

McCance and Widdowson's The Composition of Foods: Seventh Summary Edition

By Paul Finglas (Institute of Food Research), Mark Roe (Institute of Food Research), Hannah Pinchen (Institute of Food Research, UK), Rachel Berry (Institute of Food Research, Susan Church (Food Standards Agency)