1 Subjects: “...Ananas / chemistry...”

2 Subjects: “...Catechin / chemistry...”

3 Table of Contents: “...1. Flavor and Chemistry of Ethnic Foods: An Overview -- 2. Flavor Components of Shoyu and Miso...”

4 Table of Contents: “...1 The chemistry, processing technology and quality of seafoods — an overview -- 1 The chemistry...”

5 Subjects: “...Solanum tuberosum / chemistry...”

6 Subjects: “...Free Radicals / chemistry...”

7 Subjects: “...SCIENCE / Life Sciences / Biochemistry / bisacsh...”

8 Table of Contents: “... Developments in Canola Research -- 5 The Role of Biotechnology in Canola/Rapeseed Research -- 2: Chemistry...”

9 Subjects: “...Biochemistry...”

10 Subjects: “...Fatty Acids / chemistry...”

11 Subjects: “...Allergens / chemistry...”

12

13 Table of Contents: “.... Combinatorial Chemistry and Its Applications in Agriculture and Food -- 9. Biological Nitrogen Fixation...”

14 Subjects: “...Flavonoids / chemistry...”

15

16 Table of Contents: “... of the chemistry of meat flavour -- 3 Analytical methodologies -- 13 Instrumental methods of meat flavour analysis...”

17

18

19 Table of Contents: “.... Temperature, color and texture prediction models for surimi seafood pasteurization -- 8. The chemistry...”