Deepthi K. Weerasinghe Books

The Plasma Proteins: Structure, Function, And Genetic Control

By Deepthi K. Weerasinghe, Fereidoon Shahidi, Shahidi, Fereidoon (Editor), Weerasinghe, Deepthi K. (Editor), Fereidoon Sahidi

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Epidemiological evidences have pointed to the link between dietary intake of fruits, vegetables, and products thereof as well as health and disease status. These studies have served as a catalyst f...

Process And Reaction Flavors: Recent Developments

By Chockchai Theerakulkait, A. J. Taylor, F. Robert, Xuetong Fan, Deepthi K. Weerasinghe, Thomas Hofmann, Brian Byrne, E. Engel, Peter Schieberle, Chi-Tang Ho, Cathy Davies, Keith R. Cadwallader, Charles H. Manley, C. Salles, George P. Rizzi, I. Blank, Mathias K. Sucan, Kris B. De Roos, Mathias A. Sucan, John B. Hallagan, Kimberly Janiec, Edith Cullen-Innis, Ana I. Carrapiso, M. Rosa Carrapiso, Arporn Jarunrattanasri, Junwu (Eric) Xi, Kees Wolswinkel, Gerben Sipma, Christoph Winterhalter, Frank Deters, H. Simian, J. Héritier, J. Quiquerez, G. A. Channell, S. Nicklaus, J. L. Le Quéré

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much Progress In The Understanding And Utilization Of Process Flavors Was Made Due To (1) Advances In Chromatographic Separation And Computer-related Technology, (2) Relentless Investigation Of A W...

Sweetness And Sweeteners: Biology, Chemistry And Psychophysics (ACS Symposium Series (979))

By C. Adam, Xiaodong Li, Yu Cao, C. Ward, L. Huang, Goran Hellekant, Meng Cui, Guy Servant, Steven D. Munger, American Chemical Society, Oliver, Frank., Paul A. S. Breslin, G. Lecourt, Terry E. Acree, Deepthi K. Weerasinghe, Peihua Jiang, Linda M. Bartoshuk, Christina Kuhn, Thomas Hofmann, C. Crawford, Wolfgang Meyerhof, Michael Lindley, Annick Faurion, Yiwen Wang, Maik Behrens, R. W. Bryant, Gabriella Morini, D. Eric Walters, W. Meyerhof, Graeme L. Conn, I. Peri, M. Naim, A. I. Spielman, Alexander A. Bachmanov, Jeannine F. Delwiche, Grant E DuBois, Emeline Maillet, Roman Osman, Marianna Max, Robert F. Margolskee, Stephan Vigues, Jeanette R. Hobbs, Yiling Nie, Nancy E. Rawson, M. Hakan Ozdener, Nicolas Froloff, Angela Bassoli, Piero A. Temussi, Veronica Galindo-Cuspinera, M. Scott Herness, Fang-Li Zhao, Nirupa Chaudhari, Sue C. Kinnamon, Marcel Winnig, Bernd Bufe, M. E. Shaul, Derek J. Snyder, Valerie B. Duffy, Susan E. Marino, Amanda R. Warnock, C. T. Simons, J. P. Slack, A. C. Spector, S. Eylam, C. D. Dotson, K. S. Atwal, I. Bakaj, M. T. Buber, S. Carlucci, R. Cerne

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Sweetness is the major vehicle through which we accept or dislike many food products. Sugar has the disadvantage of being associated with a number of adverse health related issues and, as a result,...

How to Convert ISBN-10 to ISBN-13 (and Vice Versa): A Complete Guide

If you’re in the world of books—whether as a publisher, librarian, bookseller, or avid collector—you’ve likely come across the terms ISBN-10 and ISBN-13. Understanding these formats and knowing how to convert between them is essential for maintaining consistency and compatibility in book records. In this post, we’ll cover everything you need to know about ISBN conversions, step by step.

What is an EAN and How Does it Relate to an ISBN?

If you’ve ever purchased a product online or in a store, you’ve likely come across a barcode. Behind these barcodes lies a standardized system that makes modern commerce possible. Two key codes often encountered are the EAN (European Article Number) and ISBN (International Standard Book Number). But what are they, how are they connected, and why are they so crucial? Let’s explore.