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Search results 348

Flavor : from food to behaviors, wellbeing and health Second edition (Woodhead publishing series in food science, technology and nutrition)

Flavor : from food to behaviors, wellbeing and health Second edition (Woodhead publishing series in food science, technology and nutrition)
Paper図書
edited by Elisabeth Guichard, Christian SallesWoodhead Publishing[2023]<SC71-D29>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFlavor Flavor--Biotechnology Flavor. Flavor--Biotechnology.

Flavors for nutraceutical and functional foods (Nutraceuticals : basic research/clinical applications)

Flavors for nutraceutical and functional foods (Nutraceuticals : basic research/clinical applications)
Paper図書
editors, M. Selvamuthukumaran, Yashwant V. Pathak.CRC Press[2019]<PC25-B110>
National Diet Library
  • Subject HeadingFunctional foods--Sensory evaluation. Flavor.

Dictionary of flavors Third edition.

Dictionary of flavors Third edition.
Paper図書
Dolf De Rovira.Wiley Blackwell2017.<PC2-B18>
National Diet LibraryOther Libraries in Japan
  • Subject Heading...-Dictionaries. Flavor. Flavoring essences. Food--Ana...

Search for new phenomena in top-antitop quarks final states with additional heavy-flavour jets with the ATLAS detector (Springer theses)

Search for new phenomena in top-antitop quarks final states with additional heavy-flavour jets with the ATLAS detector (Springer theses)
Paper図書
Daiki Yamaguchi.Springer[2019]<MC271-D5>
National Diet Library
  • Subject HeadingParticles (Nuclear physics)--Flavor. Jets (Nuclear physics)

Natural and artificial flavoring agents and food dyes (Handbook of food bioengineering ; volume 7)

Natural and artificial flavoring agents and food dyes (Handbook of food bioengineering ; volume 7)
Paper図書
edited by Alexandru Mihai Grumezescu, Alina Maria Holban.Academic Press, an imprint of Elsevier[2018]<PC51-B9>
National Diet LibraryOther Libraries in Japan

Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science

Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science
Paper図書
Motonaka Kuroda, editorSpringer[2024]<PC25-D45>
National Diet Library

Food aroma evolution : during food processing, cooking, and aging (Food analysis & properties)

Food aroma evolution : during food processing, cooking, and aging (Food analysis & properties)
Paper図書
edited by Matteo Bordiga, Leo M.L. Nollet.CRC Press, Taylor & Francis Group[2020]<PC21-D8>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFood--Biotechnology. Food--Odor. Food--Sensory evaluation. Flavor.

Science and technology of aroma, flavor, and fragrance in rice

Science and technology of aroma, flavor, and fragrance in rice
Paper図書
edited by Deepak Kumar Verma, Prem Prakash Srivastav.Apple Academic Press[2019]<RB113-D2>
National Diet LibraryOther Libraries in Japan

Importance of chirality to flavor compounds : 248th national meeting of the American Chemical Society : Aug 2014, San Francisco, CA. (ACS Symposium Series ; 1212)

Importance of chirality to flavor compounds : 248th national meeting of the American Chemical Society : Aug 2014, San Francisco, CA. (ACS Symposium Series ; 1212)
Paper図書
American Chemical Society[2015]<M17-16-2220>
National Diet Library

Flavor : from food to behaviors, wellbeing and health (Woodhead Publishing series in food science, technology and nutrition ; number 299)

Flavor : from food to behaviors, wellbeing and health (Woodhead Publishing series in food science, technology and nutrition ; number 299)
Paper図書
edited by Patrick Etiévant, Elisabeth Guichard, Christian Salles, Andrée Voilley.Woodhead Publishing[2016]<SC71-D5>
National Diet Library
  • Subject Heading...ding Behavior. Flavor. Flavor--Biotechnology.

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
  • Subject HeadingFood--Sensory evaluation. Flavor. Odors. Taste--Molecular aspec...

自然な大統一理論の構築とその予言と超弦理論からの導出

自然な大統一理論の構築とその予言と超弦理論からの導出
Paper図書
前川展祐, 名古屋大学 [著][前川展祐]2004-2006<Y151-H16540247>
National Diet Library

Koku in food science and physiology : recent research on a key concept in palatability

Koku in food science and physiology : recent research on a key concept in palatability
Paper図書
Toshihide Nishimura, Motonaka Kuroda, editors.Springer[2019]<PC25-D1>
National Diet LibraryOther Libraries in Japan

Common fragrance and flavor materials : preparation, properties and uses 6 completely revised and updated edition.

Common fragrance and flavor materials : preparation, properties and uses 6 completely revised and updated edition.
Paper図書
Horst Surburg, Johannes Panten.Wiley-VCH[2016]<PA555-B20>
National Diet Library

Food flavour technology / edited by Andrew J. Taylor and Robert S.T. Linforth. 2nd ed.

Food flavour technology / edited by Andrew J. Taylor and Robert S.T. Linforth. 2nd ed.
Paper図書
Wiley-Blackwell2010.<PC51-B4>
National Diet Library
  • Subject HeadingFlavor. Flavoring essences. Flavor --...

Practical analysis of flavor and fragrance materials / edited by Kevin Goodner and Russell Rousseff.

Practical analysis of flavor and fragrance materials / edited by Kevin Goodner and Russell Rousseff.
Paper図書
Wiley2011.<PA555-B8>
National Diet Library

Sex, smoke, and spirits: the role of chemistry : 255th ACS national meeting : "chemistry of sex" symposium : Mar 2018, New Orleans, LA. (ACS Symposium Series ; 1321)

Sex, smoke, and spirits: the role of chemistry : 255th ACS national meeting : "chemistry of sex" symposium : Mar 2018, New Orleans, LA. (ACS Symposium Series ; 1321)
Paper図書
American Chemical Society[2019]<M17-21-716>
National Diet LibraryOther Libraries in Japan

Natural food flavors and colorants Second edition. (IFT Press series)

Natural food flavors and colorants Second edition. (IFT Press series)
Paper図書
Mathew Attokaran.John Wiley & Sons Ltd2017.<PC2-B17>
National Diet Library

Evaluation of certain food additives : seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. (WHO technical report series ; 990)

Evaluation of certain food additives : seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. (WHO technical report series ; 990)
Paper図書
World Health Organization[2015]<EG211-B1001>
National Diet LibraryOther Libraries in Japan

微生物機能を活用した新たな風味を有する泡盛醸造技術の開発

微生物機能を活用した新たな風味を有する泡盛醸造技術の開発
Digital博士論文障害者向け資料あり
塚原, 正俊奈良先端科学技術大学院大学2023-03-31
Available onlineNational Diet LibraryOther Libraries in Japan