yr 〜
yr

Search results 74

Dynamic flavor: capturing aroma using real-time mass spectrometry : American Chemical Society (ACS) symposium : ACS spring 2021 national meeting : Apr 2021, ------. (ACS Symposium Series ; 1402)

Dynamic flavor: capturing aroma using real-time mass spectrometry : American Chemical Society (ACS) symposium : ACS spring 2021 national meeting : Apr 2021, ------. (ACS Symposium Series ; 1402)
Paper図書
American Chemical Society[2021]<M17-22-1129>
National Diet LibraryOther Libraries in Japan
  • LCCTX546

Sensory evaluation practices Fifth edition

Sensory evaluation practices Fifth edition
Paper図書
Herbert Stone, Rebecca N. Bleibaum, Heather A. ThomasElsevier/Academic Press[2021]<PC21-D19>
National Diet LibraryOther Libraries in Japan
  • LCCTX546

Textural characteristics of world foods

Textural characteristics of world foods
Paper図書
edited by Katsuyoshi Nishinari.John Wiley & Sons Ltd2020.<PC21-D1>
National Diet Library
  • LCCTX546

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)
Paper図書
Ole G. Mouritsen and Klavs Styrbæk, translated and adapted by Mariela Johansen.Columbia University Press[2017]<PC21-B77>
National Diet LibraryOther Libraries in Japan
  • LCCTX546

Bitterness : perception, chemistry and food processing First edition. (IFT Press series)

Bitterness : perception, chemistry and food processing First edition. (IFT Press series)
Paper図書
edited by Michel Aliani & Michael N.A. Eskin.IFT Press2017.<PC21-B53>
National Diet Library
  • LCCTX546

The chemical sensory informatics of food: measurement, analysis, integration : ACS symposia : 245th ACS national meeting & expo : 247th ACS national meeting & expo : ------. (ACS Symposium Series ; 1191)

The chemical sensory informatics of food: measurement, analysis, integration : ACS symposia : 245th ACS national meeting & expo : 247th ACS national meeting & expo : ------. (ACS Symposium Series ; 1191)
Paper図書
American Chemical Society[2015]<M17-16-1630>
National Diet Library
  • LCCTX546

Handbook of food safety engineering

Handbook of food safety engineering
Paper図書
edited by Da-Wen Sun.Wiley-Blackwell2012.<SC186-B44>
National Diet Library
  • LCCTX546

Flavor, fragrance, and odor analysis 2nd ed.

Flavor, fragrance, and odor analysis 2nd ed.
Paper図書
edited by Ray Marsili.CRC Pressc2012.<PC21-B28>
National Diet Library
  • LCCTX546

Auditory contributions to food perception and consumer behaviour : hardback

Auditory contributions to food perception and consumer behaviour : hardback
Paper図書
edited by Charles Spence ... [et al.]Brill2019
Other Libraries in Japan
  • LCCTX546

Textural characteristics of world foods : hardback

Textural characteristics of world foods : hardback
Paper図書
edited by Katsuyoshi NishinariJohn Wiley & Sons2020
Other Libraries in Japan
  • LCCTX546

Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise. (Arts and traditions of the table : perspectives on culinary history)

Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise. (Arts and traditions of the table : perspectives on culinary history)
Paper図書
Columbia University Pressc2006.<PC21-B5>
National Diet Library
  • LCCTX546

Bitterness : perception, chemistry and food processing : hardback

Bitterness : perception, chemistry and food processing : hardback
Paper図書
edited by Michel Aliani & Michael N.A. EskinWiley Blackwell2017
Other Libraries in Japan
  • LCCTX546

Sensory evaluation practices / Herbert Stone and Joel L. Sidel. 3rd ed. (Food science and technology international series)

Sensory evaluation practices / Herbert Stone and Joel L. Sidel. 3rd ed. (Food science and technology international series)
Paper図書
Elsevier Academic Pressc2004.<X>
National Diet LibraryOther Libraries in Japan
  • LCCTX546

Multisensory flavor perception : from fundamental neuroscience through to the marketplace : [hardback]

Multisensory flavor perception : from fundamental neuroscience through to the marketplace : [hardback]
Paper図書
edited by Betina Piqueras-Fiszman, Charles SpenceWoodhead Pub.c2016
Other Libraries in Japan
  • LCCTX546

Chemesthesis : chemical touch in food and eating

Chemesthesis : chemical touch in food and eating
Paper図書
edited by Shane T. McDonald, David A. Bolliet, John E. Hayes ; foreword by John PrescottWiley Blackwell2016
Other Libraries in Japan
  • LCCTX546

Tasty : the art and science of what we eat : pbk

Tasty : the art and science of what we eat : pbk
Paper図書
John McQuaidScribner2016, c2015
Other Libraries in Japan
  • LCCTX631 TX546

The chemical sensory informatics of food : measurement, analysis, integration

The chemical sensory informatics of food : measurement, analysis, integration
Paper図書
Brian Guthrie, editor ... [et al.] ; sponsored by the ACS Division of Agricultural Food and ChemistryAmerican Chemical Societyc2015
Other Libraries in Japan
  • LCCTX546

Food texture design and optimization : hbk

Food texture design and optimization : hbk
Paper図書
edited by Yadunandan Lal Dar, Joseph M. LightWiley-Blackwellc2014
Other Libraries in Japan
  • LCCTX546

Laboratory exercises for sensory evaluation

Laboratory exercises for sensory evaluation
Paper図書
Harry T LawlessSpringer2013
Other Libraries in Japan
  • LCCTX546

Flavor, fragrance, and odor analysis : hardback 2nd ed

Flavor, fragrance, and odor analysis : hardback 2nd ed
Paper図書
edited by Ray MarsiliCRC Pressc2012
Other Libraries in Japan
  • LCCTX546