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author_facet:"Takeoka, Gary R."
dewey-ones:"664 - Food technology"
product_txtF_mv:"ACS Symposium Series"
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1
Flavor precursors : thermal and enzymatic conversions
Published 1992
American Chemical Society
Call Number:
QP801.F45
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2
Biotechnology for improved foods and flavors
Published 1996
American Chemical Society
Call Number:
TP248.65.F66
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3
Aroma active compounds in foods : chemistry and sensory properties
Published 2001
American Chemical Society
Call Number:
TP372.5
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4
Progress in authentication of food and wine
Published 2011
American Chemical Society
Call Number:
TX531
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5
Importance of chirality to flavor compounds
Published 2015
American Chemical Society
Call Number:
TP418
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6
Authentication of food and wine
Published 2006
American Chemical Society
Call Number:
TX531
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7
Food flavor : chemistry, sensory evaluation, and biological activity
Published 2008
American Chemical Society
Call Number:
TP248.65.F66
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Author: Takeoka, Gary R.
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Classification: 664 - Food technology
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Collection: ACS Symposium Series
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664 - Food technology
Language
English
7
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ACS Symposium Series
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American Chemical Society Division of Agricultural and Food Chemistry
7
Takeoka, Gary R.
Ebeler, Susan E.
3
Engel, Karl-Heinz
2
Güntert, Matthias
2
Teranishi, Roy
2
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Winterhalter, Peter
2
American Chemical Society Meeting ( 1991, New York, N.Y.)
1
American Chemical Society Meeting ( 1999, New Orleans, Louisiana)
1
American Chemical Society Pacific Region (2005, Honolulu, Hawaii)
1
Chemical Congress of North America ( 1991, New York, N.Y.)
1
International Chemical Congress of Pacific Basin Societies (1995, Honolulu, Hawaii)
1
Kobayashi, Akio
1
Kubota, Kikue
1
Tamura, Hirotoshi
1
Williams, Patrick J.
1
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