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FOODnetBASE ( 174 Title(s) )
1 Adult Obesity: A Paediatric Challenge Author : et al
2 Advanced Nutrition Micronutrients Author : Carolyn D. Berdanier
3 Advanced Technologies For Meat Processing Author : Leo M.L. Nollet
4 Aflatoxin and Food Safety Author : Hamed Abbas
5 Alcohol and Coffee Use in the Aging Author : Ronald Watson
6 Amino Acids and Proteins for the Athlete: The Anabolic Edge Second Edition Author : Mauro Di Pasquale
7 Analysis of Pesticides in Food and Environmental Samples Author : Jose Tadeo
8 Analytical Methods for Food Additives Author : Roger Wood
9 Antimicrobials in Food Third Edition Author : P. Michael Davidson
10 Antioxidants in Food: Practical Applications Author : Jan Pokorny
11 Appetite and Food Intake: Behavioral and Physiological Considerations Author : Ruth B.S. Harris
12 Automation for Food Engineering: Food Quality Quantization and Process Control Author : Yanbo Huang
13 Baking Problems Solved Author : Stanley P Cauvain
14 Beverage Quality and Safety Author : Tammy Foster
15 Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals Author : JeanRichard Neeser
16 Bioterrorism and Food Safety Author : Barbara Rasco
17 Brewing: Science and Practice Author : Dennis E Briggs
18 Carbohydrates in Food 2nd Edition Author : AnnCharlotte Eliasson
19 Cereal Biotechnology Author : Peter Morris
20 Characterization of Cereals and Flours: Properties Analysis and Applications Author : Gonul Kalentuc
21 Chemical and Functional Properties of Food Components Third Edition Author : Zdzislaw Sikorski
22 Computational Fluid Dynamics in Food Processing Author : DaWen Sun
23 Concise Encyclopedia of Foods and Nutrition Second Edition (The) Author : Audrey H. Ensminger
24 CRC Handbook of Medicinal Spices Author : James A. Duke
25 Detecting Foreign Bodies in Food Author : Mike Edwards
26 Developing New Food Products for a Changing Marketplace Author : Aaron L. Brody
27 Development and Processing of Vegetable Oils for Human Nutrition Author : Roman Przybylski
28 Dictionary of Carbohydrates with CDROM Second Edition Author : Peter Collins
29 Dictionary of Nutraceuticals and Functional Foods Author : N.A. Michael Eskin
30 Dietary Proteins and Atherosclerosis Author : G. Debry
31 Drinking Water and Infectious Disease: Establishing the Links Author : Paul Raymond Hunter
32 Eating Disorders in Women and Children: Prevention Stress Management and Treatment Author : Jacalyn RobertMcComb
33 Environmentally Friendly Technologies for Agricultural Produce Quality Author : Shimshon Ben Yeoshua
34 Fats and Oils: Formulating and Processing for Applications Second Edition Author : Richard D O'Brien
35 Fatty Acids in Foods and their Health Implications Third Edition Author : Ching Kuang Chow
36 Flaxseed in Human Nutrition Second Edition Author : Lilian U. Thompson
37 Food Consumers and the Food Industry: Catastrophe or Opportunity? Author : Gordon W Fuller
38 Food diet and obesity Author : David Mela
39 Food Additives Second Edition Author : A. Larry Branen
40 Food and Nutritional Toxicology Author : Stanley T Omaye
41 Food Authenticity and Traceability Author : Michele Lees
42 Food Biotechnology Second Edition Author : Kalidas Shetty
43 Food Chemical Safety: Additives Volume II Author : David Watson
44 Food Chemical Safety: Contaminants Volume I Author : David Watson
45 Food Colorants: Chemical and Functional Properties Author : Carmen Socaciu
46 Food consumption and disease risk: Consumerpathogen interactions Author : Morris Potter
47 Food Emulsions Fourth Edition Author : Stig Friberg
48 Food Emulsions: Principles Practices and Techniques Second Edition Author : David Julian McClements
49 Food Engineering Aspects of Baking Sweet Goods Author : Servet Gulum Sumnu
50 Food Intolerance and the Food Industry Author : Taraneh Dean
51 Food Labelling Author : J Ralph Blanchfield
52 Food Lipids: Chemistry Nutrition and Biotechnology Second Edition Author : Casimir Akoh
53 Food Plant Sanitation Author : Y.H. Hui
54 Food Plant Sanitation: Design Maintenance and Good Manufacturing Practices Author : Michael Cramer
55 Food Preservation Techniques Author : Peter Zeuthen
56 Food Process Modelling Author : L. M. M.. Tijskens
57 Food Quality Assurance: Principles and Practices Author : Inteaz Alli
58 Food Safety and Toxicity Author : John De Vries
59 Food Shelf Life Stability: Chemical Biochemical and Microbiological Changes Author : N. A. Michael Eskin
60 Food Storage Stability Author : Irwin A. Taub
61 Food Toxicology Author : William Helferich
62 Fruit and Vegetable Processing Author : Wim Jongen
63 Frying Technology and Practices Author : Monoj K. Gupta
64 Frying: Improving Quality Author : J. B. Rossell
65 Functional dairy products Volume 2 Author : M. Saarela
66 Functional Food Carbohydrates Author : Costas Biliaderis
67 Functional Food Ingredients and Nutraceuticals: Processing Technologies Author : John Shi
68 Functional Foods Cardiovascular Disease and Diabetes Author : A Arnoldi
69 Functional Foods and Biotechnology Author : Kalidas Shetty
70 Gamma Linolenic Acid: Metabolism and Its Roles in Nutrition and Medicine Author : YungSheng Huang
71 Genetic Variation in Taste Sensitivity Author : John Prescott
72 Green Tea: Health Benefits and Applications Author : Yukihiko Hara
73 HACCP in the Meat Industry Author : Martyn Brown
74 Halal Food Production Author : Mian N Riaz
75 Handbook of Dairy Foods and Nutrition Second Edition Author : Gregory D. Miller
76 Handbook of Dietary Fiber Author : Susan Sungsoo Cho
77 Handbook Of Dough Fermentations Author : Karel Kulp
78 Handbook of Fat Replacers Author : Sibel Roller
79 Handbook of Fermented Functional Foods Author : Edward Farnworth
80 Handbook of Food and Beverage Fermentation Technology Author : Y.H. Hui
81 Handbook of Food Engineering Practice Author : Kenneth J Valentas
82 Handbook of Food Enzymology Author : R. John Whitaker
83 Handbook of Food Preservation Second Edition Author : M. Shafiur Rahman
84 Handbook of Food Spoilage Yeasts Second Edition Author : Tibor Deak
85 Handbook of Food Toxicology Author : S.S. Deshpande
86 Handbook of FoodDrug Interactions Author : Beverly J. McCabe
87 Handbook of Frozen Food Processing and Packaging Author : DaWen Sun
88 Handbook of Frozen Foods Author : Y.H. Hui
89 Handbook of hygiene control in the food industry Author : H.L.M. Lelieveld
90 Handbook of Nutraceuticals and Functional Foods Author : Dr. Robert E.C. Wildman
91 Handbook of Nutraceuticals and Functional Foods Second Edition Author : Robert E.C. Wildman
92 Handbook of Vitamins Fourth Edition Author : Janos Zempleni
93 Handbook of waste management and coproduct recovery in food processing: Volume 1 Author : K. Waldron
94 Hygiene in Food Processing: Principles and Practice Author : Huub Lelieveld
95 Improving the Safety of Fresh Fruit and Vegetables Author : et al
96 Industrial Applications of Single Cell Oils Author : et al
97 Instrumentation and Sensors for the Food Industry Second Edition Author : Erika KressRogers
98 Intelligent and Active Packaging for Fruits and Vegetables Author : Charles Wilson
99 Interdisciplinary Food Safety Research Author : Neal H. Hooker
100 InulinType Fructans: Functional Food Ingredients Author : Marcel Roberfroid
101 Lactoferrin: Natural Multifunctional Antimicrobial Author : Narian Naidu
102 Lipid Analysis and Lipidomics: NewTechniques and Applications Author : Magdi Mossoba
103 Lipid Biotechnology Author : Tsung Min Kuo
104 Making the Most of HACCP: Learning from Others' Experience Author : Tom Mayes
105 Managing allergens in food Author : Clare Mills
106 Marine Nutraceuticals and Functional Foods Author : Colin Barrow
107 Measurement and Control in Food Processing Author : Manabendra Bhuyan
108 Methods in Microarray Normalization Author : Phillip Stafford
109 Methods of Analysis of Food Components and Additives Author : Semih Otles
110 Microbial Food Contamination Author : Charles L. Wilson
111 Microbial Food Contamination Second Edition Author : Charles Wilson
112 Microbial Safety of Minimally Processed Foods Author : John S. Novak
113 Microbiological analysis of red meat poultry and eggs Author : G. Mead
114 Microbiology of Fruits and Vegetables Author : Gerald Sapers
115 Microwave Processing of Foods The Author : Helmar Schubert
116 Modifying Flavour in Food Author : A.J. Taylor
117 Natural Arsenic in Groundwater: Occurrence Remediation and Management Proceedings of the PreCongress Workshop 'Natural Arsenic in Groundwater (BWO 06) 32nd International Geological Congress Florence Italy 1819 August 2004 Author : Jochen Bundschuh
118 Natural Food Antimicrobial Systems Author : A. S. Narain Naidu
119 Novel enzyme technology for food applications Author : Robert Rastall
120 Novel Food Processing Technologies Author : Gustavo BarbosaCanovas
121 Nutraceutical and Specialty Lipids and their CoProducts Author : Fereidoon Shahidi
122 Nutraceuticals in Health and Disease Prevention Author : Lester Packer
123 Nutrition and AIDS Second Edition Author : Ronald Watson
124 Nutrition and Biochemistry of Phospholipids Author : Bernard F. Szuhaj
125 Nutrition and Heart Disease: Causation and Prevention Author : Ronald Ross Watson
126 Nutritional Applications in Exercise and Sport Author : Ira Wolinsky
127 Nutritionally Enhanced Edible Oil and Oilseed Processing Author : Dunford Nurhan Turgut
128 Official Methods for the Determination of Trans Fat Author : Magdi M. Mossoba
129 Oil Extraction and Analysis Critical Issues and Comparative Studies Author : D.L. Luthria
130 Olive Oil: Minor Constituents and Health Author : Dimitrios Boskou
131 Optimizing sweet taste in foods Author : W.J. Spillane
132 Pesticide veterinary and other residues in food Author : David H Watson
133 Pharmaceutical Experimental Design Author : Gareth A. Lewis
134 Physical Chemistry of Foods Author : Pieter Walstra
135 Physical Principles of Food Preservation Second Edition Author : Marcus Karel
136 Phytochemical Functional Foods Author : Ian Johnson
137 Phytochemicals in Nutrition and Health Author : Mark S. Meskin
138 Phytochemicals: Aging and Health Author : Mark Meskin
139 Phytochemicals: NutrientGene Interactions Author : Mark Meskin
140 Phytosterols as Functional Food Components and Nutraceuticals Author : Paresh Dutta
141 Polysaccharides: Structural Diversity and Functional Versatility Second Edition Author : Severian Dumitriu
142 Pomegranates: Ancient Roots to Modern Medicine Author : Navindra Seeram
143 Probiotics in Food Safety and Human Health Author : Ipek Goktepe
144 Proceedings of the World Conference on Lauric Oils: Sources Processing and Applications Author : et al
145 Processing Foods: Quality Optimization and Process Assessment Author : Fernanda A. R. Oliveira
146 Processing Fruits: Science and Technology Second Edition Author : Diane Barrett
147 Quality Assurance for the Food Industry: A Practical Approach Author : J. Andres Vasconcellos
148 Recent Developments in the Synthesis of Fatty Acid Derivatives Author : et al
149 Reducing salt in foods: Practical strategies Author : David Kilcast
150 Reviews in Food and Nutrition Toxicity Author : Victor Preedy
151 Safflower Author : et al
152 Seafood and Freshwater Toxins: Pharmacology Physiology and Detection Second Edition Author : Luis Botana
153 Sensory Evaluation Techniques Third Edition Author : Morten C. Meilgaard
154 Single Cell Oil Author : Zvi Cohen
155 Snack Foods Processing Author : Edmund W. Lusas
156 Soy Applications in Food Author : Mian Riaz
157 Soy Protein Products Characteristics Nutritional Aspects and Utilization Author : Joseph G. Endres
158 Soybeans as Functional Foods and Ingredients Author : KeShun Liu
159 Spirulina in Human Nutrition and Health Author : M. Gershwin
160 Sports Nutrition: Energy Metabolism and Exercise Author : Ira Wolinsky
161 Sports Nutrition: Fats and Proteins Author : Judy Driskell
162 Structural Modified Food Fats: Synthesis Biochemistry and Use Author : et al
163 Taints and OffFlavours in Food Author : Brian Baigrie
164 Tea and Tea Products: Chemistry and HealthPromoting Properties Author : ChiTang Ho
165 Technology of Functional Cereal Products Author : et al
166 Toxins in Food Author : Waldemar M Dabrowski
167 Trace Elements and Free Radicals in Oxidative Diseases Author : et al
168 Turmeric: The genus Curcuma Author : P. Ravindran
169 Vegetables Fruits and Herbs in Health Promotion Author : Ronald R. Watson
170 Vegetables and Fruits: Nutritional and Therapeutic Values Author : Thomas S.C. Li
171 Vitamin Analysis for the Health and Food Sciences Author : Ronald R. Eitenmiller
172 Vitamin E: Food Chemistry Composition and Analysis Author : Ronald Eitenmiller
173 Vitamins In Foods: Analysis Bioavailability and Stability Author : George F.M. Ball
174 Wine: A Scientific Exploration Author : Merton Sandler

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