Quality Of Fresh And Processed Foods, Vol. 542

By Terry Braggins, Arthur M. Spanier, Fereidoon Shahidi, Chi-Tang Ho

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constitue...

Lipid Oxidation In Food

By Theodore P. Labuza, Etsuo Niki, Eric A. Decker, John M. Bland, J. Bruce German, Michael G. Simic, Hongjian Zhang, George J Flick, J. P. Roozen, James A. Miller, Arthur M. Spanier, Katherine A. Nelson, Fereidoon Shahidi, Werner Grosch, Hans Lingnert, Allen J. St. Angelo, Edward G. Perkins, Milton E. Bailey, Ralf Berger, J. R. Vercellotti, Slobodan V. Jovanovic, Herbert O. Hultin, Joseph Kanner, Ki Won Um, Karen L. Bett, Gi-Pyo Hong, Geoffrey M. Knobl, R. G. Ackman, H. Gunnlaugsdottir, O. E. Mills, D. L. Sullen, Ute Christine Konopka, Helmut Guth, G. V. Civille, C. A. Dus, J. P. H. Linssen, T. D. Boylston, M. C. Erickson

Content: Lipid oxidation in foods : an overview / J.R. Vercellotti, Allen J. St. Angelo, and Arthur M. Spanier -- Mechanisms of lipid oxidative processes and their inhibition / Michael G. Simic, Sl...

Food Flavor And Safety: Molecular Analysis And Design

By ALISTAIR PATERSON, John R. Piggott, H. Kawakami, Douglas L. Marshall, J. A. Miller, J. P. Roozen, Andrew D. Clarke, Klaus O. Gerhardt, Arthur M. Spanier, Jianping Jiang, D. Bhatnagar, Masahiro Tamura, Ganesan Narsimhan, Peter B. Johnsen, Allen J. St. Angelo, Kōzō Nakamura, Gaston Vernin, Robert H. Cagan, Michael W. Pariza, Jacques Metzger, Milton E. Bailey, A.M. Spanier, Cyril Párkányi, Ki Won Um, HIDEO OKAI, John N. Labows, Adel A. M. Sultan, Ahmed K. El-Shafei, S. J. Withers, Roy R. Chao, Rie Kuramitsu, Masaru Nakatani, Mototake Murakami, Masami Kawanari, F. F. Shih, N. F. Campbell, P. A. Lining, S. M. Van Ruth, Shunsuke Muramatsu, Yoshihito Sano, Yasuyuki Uzuka, Y. Kawasaki, M. Tanimoto, S. Dosako, K. Kinomura, S. Kitazawa, M. Okumura, T. Sakakibara, Amardeep S. Rehill, Patti L. Wiese-Lehigh, Sou F. Chin, Jayne M. Storkson, P. J. Cotty, T. E. Cleveland, Donald W. Thayer, Jay B. Fox, Leon Lakritz, Peter M. Muriana, Christopher P. Dionigi

Content: Molecular approaches to the study of food quality / A.M. Spanier -- Complexity of flavor recognition and transduction / John N. Labows and Robert H. Cagan -- Do we recognize sweetness and...

Food Flavors And Chemistry: Advances Of The New Millennium

By ACS Food Chemistry Division, Arthur M. Spanier, Fereidoon Shahidi, International Flavor Conference (10th 2000 Paros, Greece), International Flavor Conference

Quality Of Fresh And Processed Foods

By Arthur M. Spanier, Fereidoon Shahidi, Chi-Tang Ho

Quality Of Fresh And Processed Foods

By Terry Braggins, Arthur M. Spanier, Fereidoon Shahidi, Chi-Tang Ho

Food Flavors And Chemistry

By Author, ACS Food Chemistry Division, Cynthia Mussinan, Arthur M. Spanier, Fereidoon Shahidi, Thomas H. Parliment, International Flavor Conference

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium prim...

Lipid Oxidation In Food : Developed From A Symposium Sponsored By The Division Of Agricultural And Food Chemistry Of The American Chemical Society At The Fourth Chemical Congress Of North America (202nd National Meeting Of The American Chemical Society), New York, New York, August 25-30, 1991

By Theodore P. Labuza, Etsuo Niki, Eric A. Decker, John M. Bland, J. Bruce German, Michael G. Simic, Hongjian Zhang, George J Flick, J. P. Roozen, James A. Miller, Arthur M. Spanier, Katherine A. Nelson, Fereidoon Shahidi, Werner Grosch, Hans Lingnert, Allen J. St. Angelo, Edward G. Perkins, Milton E. Bailey, Ralf Berger, J. R. Vercellotti, Slobodan V. Jovanovic, Herbert O. Hultin, Joseph Kanner, Ki Won Um, Karen L. Bett, Gi-Pyo Hong, Geoffrey M. Knobl, R. G. Ackman, H. Gunnlaugsdottir, O. E. Mills, D. L. Sullen, Ute Christine Konopka, Helmut Guth, G. V. Civille, C. A. Dus, J. P. H. Linssen, T. D. Boylston, M. C. Erickson

Content: Lipid oxidation in foods : an overview / J.R. Vercellotti, Allen J. St. Angelo, and Arthur M. Spanier -- Mechanisms of lipid oxidative processes and their inhibition / Michael G. Simic, Sl...

Food Flavor And Safety : Molecular Analysis And Design : Developed From A Symposium Sponsored By The Division Of Agricultural And Food Chemistry At The 203rd National Meeting Of The American Chemical Society, San Francisco, California, April 5-10, 1992

By ALISTAIR PATERSON, John R. Piggott, H. Kawakami, Douglas L. Marshall, J. A. Miller, J. P. Roozen, Andrew D. Clarke, Klaus O. Gerhardt, Arthur M. Spanier, Jianping Jiang, D. Bhatnagar, Masahiro Tamura, Ganesan Narsimhan, Peter B. Johnsen, Allen J. St. Angelo, Kōzō Nakamura, Gaston Vernin, Robert H. Cagan, Michael W. Pariza, Jacques Metzger, Milton E. Bailey, A.M. Spanier, Cyril Párkányi, Ki Won Um, HIDEO OKAI, John N. Labows, Adel A. M. Sultan, Ahmed K. El-Shafei, S. J. Withers, Roy R. Chao, Rie Kuramitsu, Masaru Nakatani, Mototake Murakami, Masami Kawanari, F. F. Shih, N. F. Campbell, P. A. Lining, S. M. Van Ruth, Shunsuke Muramatsu, Yoshihito Sano, Yasuyuki Uzuka, Y. Kawasaki, M. Tanimoto, S. Dosako, K. Kinomura, S. Kitazawa, M. Okumura, T. Sakakibara, Amardeep S. Rehill, Patti L. Wiese-Lehigh, Sou F. Chin, Jayne M. Storkson, P. J. Cotty, T. E. Cleveland, Donald W. Thayer, Jay B. Fox, Leon Lakritz, Peter M. Muriana, Christopher P. Dionigi

Content: Molecular approaches to the study of food quality / A.M. Spanier -- Complexity of flavor recognition and transduction / John N. Labows and Robert H. Cagan -- Do we recognize sweetness and...