Helmut Guth Books
Aroma Active Compounds In Foods
By Hideki Masuda, Akio Kobayashi, Dongmei Wang, W. Schwab, P. Schreier, C. Cerny, A. Schellenberg, Matthias Güntert, P. Schieberle, Terry E. Acree, M. Steiner, Horst Surburg, Peter Werkhoff, Susan E. Ebeler, Peter Winterhalter, Chi-Tang Ho, Horst Sommer, M. Hartl, Wilhelm Pickenhagen, H. Lange, Gary R. Takeoka, Stefan Lambrecht, N. Suzuki, 余文鳳, K. -H Engel, Xiaogen Yang, M. Nozaki, Helmut Guth, H. Weenen, Karl-Heinz Engel, Yasuhiro Harada, I. Blank, L. B. Fay, Gary Takeoka, S. Devaud, B. Zurbriggen, Bernd Bonnländer, Gay M. Sun, Allen K. Vickers, Phil Stremple, Jeanne M. Davidsen, Robert N. Antenucci, Robert G. Eilerman, R. J. McGorrin, L. Gimelfarb, Katja Buhr, Roberto Fritzler, A. Buettner, Gerhard Krammer, H.-G. Schmarr, Kikue Kubota, Takako Yoshimura, L.-A. Garbe, R. Tressl, J. G. M. Van Der Ven, John Didzbalis, M. Ikeuchi, T. König, B. Gutsche, R. Hübscher, Noriaki Kishimoto, Tatsuo Tano, Edward H. Lavin
Over the past decades, flavor research has witnessed tremendous developments (1, 2).
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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...
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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...
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Aroma Active Compounds In Foods : Chemistry And Sensory Properties
By Hideki Masuda, Akio Kobayashi, Dongmei Wang, W. Schwab, P. Schreier, C. Cerny, A. Schellenberg, Matthias Güntert, P. Schieberle, Terry E. Acree, M. Steiner, Horst Surburg, Peter Werkhoff, Susan E. Ebeler, Peter Winterhalter, Chi-Tang Ho, Horst Sommer, M. Hartl, Wilhelm Pickenhagen, H. Lange, Gary R. Takeoka, Stefan Lambrecht, N. Suzuki, 余文鳳, K. -H Engel, Xiaogen Yang, M. Nozaki, Helmut Guth, H. Weenen, Karl-Heinz Engel, Yasuhiro Harada, I. Blank, L. B. Fay, Gary Takeoka, S. Devaud, B. Zurbriggen, Bernd Bonnländer, Gay M. Sun, Allen K. Vickers, Phil Stremple, Jeanne M. Davidsen, Robert N. Antenucci, Robert G. Eilerman, R. J. McGorrin, L. Gimelfarb, Katja Buhr, Roberto Fritzler, A. Buettner, Gerhard Krammer, H.-G. Schmarr, Kikue Kubota, Takako Yoshimura, L.-A. Garbe, R. Tressl, J. G. M. Van Der Ven, John Didzbalis, M. Ikeuchi, T. König, B. Gutsche, R. Hübscher, Noriaki Kishimoto, Tatsuo Tano, Edward H. Lavin
Over the past decades, flavor research has witnessed tremendous developments (1, 2).
Read More
