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Handbook of cheese chemistry (Food chemistry, function and analysis ; no. 40)

Handbook of cheese chemistry (Food chemistry, function and analysis ; no. 40)
Paper図書
edited by Michael H. TunickRoyal Society of Chemistry[2023]<PC71-D15>
National Diet LibraryOther Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis
  • Title HeadingFood chemistry, function and analysis ; no. 40

Fats and associated compounds (Food chemistry, function and analysis ; no. 29)

Fats and associated compounds (Food chemistry, function and analysis ; no. 29)
Paper図書
edited by José Manuel Miranda López and Alberto Cepeda SáezRoyal Society of Chemistry[2022]<RA87-D6>
National Diet Library
  • Title HeadingFood chemistry, function and analysis ; no. 29

Chemistry and nutritional effects of Capsicum (Food chemistry, function and analysis ; no. 37)

Chemistry and nutritional effects of Capsicum (Food chemistry, function and analysis ; no. 37)
Paper図書
Valdir Florencio da Veiga, Jr., Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr., and Ananda da Silva AntonioRoyal Society of Chemistry2022<RB155-D8>
National Diet Library

Foodomics : omic strategies and applications in food science (Food chemistry, function and analysis ; 26)

Foodomics : omic strategies and applications in food science (Food chemistry, function and analysis ; 26)
Paper図書
edited by Jorge Barros-VelázquezRoyal Society of Chemistry[2021]<PC21-D21>
National Diet Library
  • Title HeadingFood chemistry, function and analysis ; no. 26

The chemistry and bioactive components of turmeric (Food chemistry, function and analysis ; no. 25)

The chemistry and bioactive components of turmeric (Food chemistry, function and analysis ; no. 25)
Paper図書
edited by Sreeraj Gopi, Sabu Thomas, Ajaikumar B. Kunnumakkara, Bharat B. Aggarwal, and Augustine AmalrajRoyal Society of Chemistry[2021]<RB155-D6>
National Diet Library
  • Title HeadingFood chemistry, function and analysis ; no. 25

Handbook of antioxidant methodology : approaches to activity determination (Food chemistry, function and analysis ; no. 28)

Handbook of antioxidant methodology : approaches to activity determination (Food chemistry, function and analysis ; no. 28)
Paper図書
edited by Paul D. Prenzler, Danielle Ryan and Kevin RobardsRoyal Society of Chemistry[2021]<PA151-D28>
National Diet Library
  • Title HeadingFood chemistry, function and analysis ; 28

Handbook of food structure development (Food chemistry, function and analysis ; no. 18)

Handbook of food structure development (Food chemistry, function and analysis ; no. 18)
Paper図書
edited by Fotis Spyropoulos, Aris Lazidis, and Ian T. Norton.Royal Society of Chemistry[2020]<PC25-D3>
National Diet Library
  • Title HeadingFood chemistry, function and analysis ; v. 18.

Food proteins and peptides : emerging biofunctions, food and biomaterial applications (Food chemistry, function and analysis ; no. 27)

Food proteins and peptides : emerging biofunctions, food and biomaterial applications (Food chemistry, function and analysis ; no. 27)
Paper図書
edited by Chibuike C. UdenigweRoyal Society of Chemistry[2021]<PC25-D22>
National Diet LibraryOther Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

Vitamin E : chemistry and nutritional benefits (Food chemistry, function and analysis ; 11)

Vitamin E : chemistry and nutritional benefits (Food chemistry, function and analysis ; 11)
Paper図書
edited by Etsuo Niki, University of Tokyo, Japan.Royal Society of Chemistry[2019]<SC91-B18>
National Diet Library

Legumes : nutritional quality, processing and potential health benefits (Food chemistry, function and analysis ; no. 8)

Legumes : nutritional quality, processing and potential health benefits (Food chemistry, function and analysis ; no. 8)
Paper図書
edited by María Ángeles Martín-Cabrejas.The Royal Society of Chemistry[2019]<EF27-B339>
National Diet LibraryOther Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis
  • Title HeadingFood chemistry, function and analysis ; no. 8.

Edible fungi : chemical composition, nutrition and health effects : print

Edible fungi : chemical composition, nutrition and health effects : print
Paper図書
edited by Dejan Stojković and Lillian BarrosRoyal Society of Chemistryc2023
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

Pigmented cereals and millets : bioactive profile and food applications : print

Pigmented cereals and millets : bioactive profile and food applications : print
Paper図書
edited by Sneh Punia Bangar, Sajid Maqsood and Anil Kumar SirohaRoyal Society of Chemistryc2023
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

Dietary supplements with antioxidant activity : understanding mechanisms and potential health benefits : print

Dietary supplements with antioxidant activity : understanding mechanisms and potential health benefits : print
Paper図書
edited by Cesarettin Alasalvar, Fereidoon Shahidi and Chi-Tang HoRoyal Society of Chemistryc2023
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

Biogenic amines in food : analysis, occurrence and toxicity : print

Biogenic amines in food : analysis, occurrence and toxicity : print
Paper図書
edited by Bahruddin Saad and Rosanna TofaloRoyal Society of Chemistryc2020
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

DNA techniques to verify food authenticity : applications in food fraud

DNA techniques to verify food authenticity : applications in food fraud
Paper図書
edited by Malcolm Burns, Lucy Foster and Michael WalkerRoyal Society of Chemistryc2020
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

Steviol glycosides : cultivation, processing, analysis and applications in food : print

Steviol glycosides : cultivation, processing, analysis and applications in food : print
Paper図書
edited by Ursula Wölwer-RieckRoyal Society of Chemistryc2019
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

Food Contact Materials Analysis : mass spectrometry techniques

Food Contact Materials Analysis : mass spectrometry techniques
Paper図書
edited by Michele SumanRoyal Society of Chemistryc2019
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

Vitamin E : chemistry and nutritional benefits : print

Vitamin E : chemistry and nutritional benefits : print
Paper図書
edited by Etsuo NikiRoyal Society of Chemistryc2019
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

Cereal grain-based functional foods : carbohydrate and phytochemical components : print

Cereal grain-based functional foods : carbohydrate and phytochemical components : print
Paper図書
edited by Trust Beta and Mary Ellen CamireRoyal Society of Chemistryc2019
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis

Anthocyanins from natural sources : exploiting targeted delivery for improved health : print

Anthocyanins from natural sources : exploiting targeted delivery for improved health : print
Paper図書
edited by Marianne Su-Ling Brooks and Giovana B. CelliRoyal Society of Chemistryc2019
Other Libraries in Japan
  • Related MaterialFood chemistry, function and analysis
  • Periodical TitleFood chemistry, function and analysis