Phase transitions in foods by Roos, Yrjo H.

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

Seafood science advances in chemistry, technology, and applications

Spectroscopic Assessment of boric acid levels in samples of instant noodles by Almeda, Ma. Cecilia V.

Chemistry of food, food supplements, and food contact materials from production to plate

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The Chemistry of food by Velisek, Jan

Food composition and analysis methods and strategies

The chemistry of food by Velisek, Jan

The Importance of packaging design for the chemistry of food products by Brunazzi, Giovanni, Parisi, Salvatore, Pereno, Amina

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