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  1. 1

    Food chemistry a laboratory manual by Miller, Dennis D. 1945-, Yeung, C. K.

    Published 2022
    Book

    Food chemistry a laboratory manual
  2. 2

    Food chemistry the role of additives, preservatives and adulteration

    Published 2022
    Click here to access
    Electronic Resource

    Food chemistry the role of additives, preservatives and adulteration
  3. 3

    Myths about liquids by Almocera, Evelyn Villaflor

    Published in Health & Home (2020)
    Article

    Myths about liquids
  4. 4

    Chemistry's role in food production and sustainability past and present

    Published 2019
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Chemistry's role in food production and sustainability past and present
  5. 5

    Chemistry of korean foods and beverages

    Published 2019
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Chemistry of korean foods and beverages
  6. 6

    Plant food by-products industrial relevance for food additives and nutraceuticals

    Published 2018
    Book

    Plant food by-products industrial relevance for food additives and nutraceuticals
  7. 7

    Handbook of vegetables and vegetable processing

    Published 2018
    Book

    Handbook of vegetables and vegetable processing
  8. 8

    Fats in food technology by Kumari, Sapna

    Published 2018
    Book

    Fats in food technology
  9. 9

    Handbook of vegetables and vegetable processing

    Published 2018
    Click here to access
    Electronic Resource

    Handbook of vegetables and vegetable processing
  10. 10

    Ullmann's food and feed

    Published 2017
    Book

    Ullmann's food and feed
  11. 11

    Handbook of functional beverages and human health

    Published 2016
    Book

    Handbook of functional beverages and human health
  12. 12

    The Maillard reaction reconsidered cooking and eating for health by Losso, Jack N.

    Published 2016
    Book

    The Maillard reaction reconsidered cooking and eating for health
  13. 13

    Advances in potato chemistry and technology

    Published 2016
    Book

    Advances in potato chemistry and technology
  14. 14

    The Science of cooking understanding the biology and chemistry behind food and cooking by Provost, Joseph J., Colabroy, Keri L., Kelly, Brenda S., Wallert, Mark

    Published 2016
    Book

    The Science of cooking understanding the biology and chemistry behind food and cooking
  15. 15

    Phase transitions in foods by Roos, Yrjo H.

    Published 2016
    Book

    Phase transitions in foods
  16. 16

    Analysis of oceanic waters and sediments by Crompton, Thomas Roy

    Published 2016
    Book

    Analysis of oceanic waters and sediments
  17. 17

    Physical-chemical properties of foods new tools for prediction by Musavu Ndob, Aïchatou, Melas, Malik, Lebert, Andre

    Published 2015
    Book

    Physical-chemical properties of foods new tools for prediction
  18. 18

    Cooking as a chemical reaction culinary science with experiments by Ozilgen, Sibel

    Published 2015
    Book

    Cooking as a chemical reaction culinary science with experiments
  19. 19

    Of James Bond and fake rice by Mendoza, Psyche Roxas

    Published in Philippine Graphic (2015)
    Article

    Of James Bond and fake rice
  20. 20

    Effect of biological treatment using rumen fluid on the lignocellulosic composition of rice (Oryza sativa) straw by Madigal, James Paul T.

    Article

    Effect of biological treatment using rumen fluid on the lignocellulosic composition of rice (Oryza sativa) straw

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