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  1. 1

    Flavor, satiety and food intake

    Published 2017
    Book

    Flavor, satiety and food intake
  2. 2

    Dictionary of flavors by De Rovira, Dolf A.

    Published 2017
    Book

    Dictionary of flavors
  3. 3

    Flavour from food to perception

    Published 2017
    Book

    Flavour from food to perception
  4. 4

    Importance of chirality to flavor compounds

    Published 2015
    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

    Importance of chirality to flavor compounds
  5. 5

    Flavour science Proceedings from XIII Weurman Flavour Research Symposium

    Published 2014
    Book

    Flavour science Proceedings from XIII Weurman Flavour Research Symposium
  6. 6

    Recent advances in the analysis of food and flavors

    Published 2012
    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

    Recent advances in the analysis of food and flavors
  7. 7

    Food flavour technology

    Published 2010
    Available for University of the Philippines Diliman via Wiley Online Library. Click here to access
    Electronic Resource

    Food flavour technology
  8. 8

    Controlling Maillard pathways to generate flavors

    Published 2010
    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

    Controlling Maillard pathways to generate flavors
  9. 9

    Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrou... by Sanceda, Norlita

    Article

    Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrounds
  10. 10

    The psychology of flavour by Stevenson, Richard J.

    Published 2009
    Available for the University of the Philippines System via Oxford scholarship online. Click here to access
    Electronic Resource

    The psychology of flavour
  11. 11

    Biotechnology in flavor production

    Published 2008
    Book

    Biotechnology in flavor production
  12. 12

    Food flavor chemistry, sensory evaluation, and biological activity

    Published 2008
    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

    Food flavor chemistry, sensory evaluation, and biological activity
  13. 13

    Flavor of dairy products

    Published 2007
    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

    Flavor of dairy products
  14. 14

    Molecular gastronomy exploring the science of flavor by This, Herve

    Published 2006
    Book

    Molecular gastronomy exploring the science of flavor
  15. 15

    Flavor chemistry and technology by Reineccius, Gary

    Published 2006
    Book

    Flavor chemistry and technology
  16. 16

    Natural flavors and fragrances chemistry, analysis, and production

    Published 2005
    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

    Natural flavors and fragrances chemistry, analysis, and production
  17. 17

    Process and reaction flavors recent developments

    Published 2005
    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

    Process and reaction flavors recent developments
  18. 18

    Challenges in taste chemistry and biology

    Published 2003
    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

    Challenges in taste chemistry and biology
  19. 19

    Off-flavors in aquaculture

    Published 2003
    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

    Off-flavors in aquaculture
  20. 20

    Aroma active compounds in foods chemistry and sensory properties

    Published 2001
    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

    Aroma active compounds in foods chemistry and sensory properties

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