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analysis (6) 6
chemistry (5) 5
congresses (4) 4
congrès (4) 4
food (4) 4
tea (4) 4
technology & engineering / food science / chemistry & biotechnology (4) 4
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1. Progress in authentication of food and wine
by Ebeler, Susan E and Takeoka, Gary R and Winterhalter, Peter and American Chemical Society. Division of Agricultural and Food Chemistry
2011, ACS symposium series, ISBN 9780841226708, Volume 1081., xii, 377
Wine and wine making | Analyse | Chemistry | Analysis | Qualité | Quality control | Vin | Chimie | Contrôle | Aliments | Food
Book
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2. Food related enzymes
: a symposium
by Whitaker, John R and American Chemical Society and American Chemical Society. Division of Agricultural and Food Chemistry
1974, Advances in chemistry series, Volume 136, 365
Fermentation | Enzymes | Congresses
Book
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3. Flavors in noncarbonated beverages
by Da Costa, Neil C and Cannon, Robert J and American Chemical Society. Division of Agricultural and Food Chemistry
2010, ACS symposium series, ISBN 0841225516, Volume 1036., ix, 219
Tea | Non-alcoholic beverages | Energy drinks | Flavor and odor | Fruit juices
Book
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4. Phenolic compounds in foods and natural health products
by Shahidi, Fereidoon and Ho, Chi-Tang and American Chemical Society and American Chemical Society. Division of Agricultural and Food Chemistry
2005, ACS symposium series, ISBN 084123891X, Volume 909., xi, 308
Phenols | Phénols | Nutraceutiques | Functional foods | Physiological effect | Effets physiologiques
Book
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5. Organic pesticides in the environment
: a symposium ...
and American Chemical Society. Division of Water, Air, and Waste ChemistryAmerican Chemical Society. Division of Agricultural and Food Chemistry. Pesticides Subdivision
1966, Advances in chemistry series., Volume 60., 309
Toxicology | Pesticides
Book
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6. Food factors in health promotion and disease prevention
by Shahidi, Fereidoon, 1951 and American Chemical Society. Meeting San Diego, Calif.) 2001 : (221st and American Chemical Society. Division of Agricultural and Food Chemistry
2003, ACS symposium series, ISBN 0841238073, Volume 851, xiii, 450
Phytochemicals | Nutrition | Functional foods | Therapeutic use
Book
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7. Full Text Enzymes in food and beverage processing
: a symposium
and American Chemical Society. Meeting San Francisco, California) (172ndAmerican Chemical Society. Division of Agricultural and Food Chemistry
1977, ISBN 084120375X, Volume 47, 1 online resource (340 pages)
Dairy products | Soybeans | Vegetables | Sausages | Seafood | Microbiological chemistry | Oxides | Oilseeds | Alcohol Dehydrogenase | Solubilization | TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology | Peanut products | Hemoglobin | Meat Products | Flavor and odor | Milk | Quality Control | Enzymes | Beta-galactosidase | Stability | Hordeum | Hydrolosis | physiology | Enzymes, Immobilized | Industrial applications | Fermentation | enzymology | Postharvest physiology | Immobilized enzymes | Citrus Products | Analysis | Biomarkers | Wheat | Modification | Leaf proteins | Soybean | Research | Coffee | Immunochemistry | Aldehydes | Alcohols | Processing | Food industry and trade | Triticum | Physiological aspects | Peroxidase | Plant Oils | Food Handling | Beverages | Hemoglobins | chemistry | Barley | Fruit | Scientific applications | Lactase | Food-Processing Industry | Seed proteins | Citrus | Hydrolysis | Tea | Amylases | Utilization | Plant Proteins | Arachis | Vegetable Proteins
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8. Antioxidant nutrients and immune functions
by Bendich, Adrianne and Phillips, Marshall and Tengerdy, Robert P and American Chemical Society. Division of Agricultural and Food Chemistry
1990, Volume 262
Antioxidants | Nutritional aspects | Congresses | Active oxygen | Immunity | Physiological effect
Conference Proceeding
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