The chemistry of milk and milk products physicochemical properties, therapeutic characteristics, and processing methods

Food structure engineering and design for improved nutrition, health and well-being

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

Food chemistry the role of additives, preservatives and adulteration

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Myths about liquids by Almocera, Evelyn Villaflor

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

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

Chemistry of korean foods and beverages

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

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

Handbook of vegetables and vegetable processing

Fats in food technology by Kumari, Sapna

Handbook of vegetables and vegetable processing

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Ullmann's food and feed

Handbook of functional beverages and human health

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

Advances in potato chemistry and technology

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

Phase transitions in foods by Roos, Yrjo H.

Analysis of oceanic waters and sediments by Crompton, Thomas Roy

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

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