Analyses for Hormonal Substances in Food Producing Animals

contributions by Len Levy, Matthew Sharman, James Scarth, Ed Houghton, Christine Akre, James D. MacNeil, Bruno Le Bizec, Leen van Ginkel, Phil Teale & Emmanuelle Bichon
edited by Jack F. Kay
series edited by Peter S. Belton & Gerry Downey

Froth!

The Science of Beer

by (author) Mark Denny

Food Lipids

Chemistry, Flavor, and Texture

edited by Fereidoon Shahidi & Hugo Weenan

Phenolic Compounds in Foods and Natural Health Products

edited by Fereidoon Shahidi & Chi-Tang Ho

Handbook of Food Analytical Chemistry, Volume 2

Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

edited by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith & Peter Sporns

Nitrite Curing of Meat

The N-Nitrosamine Problem and Nitrite Alternatives

by (author) Ronald B. Pegg & Fereidoon Shahidi

Handbook of Food Analytical Chemistry, Volumes 1 and 2

edited by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith & Peter Sporns

Nutraceutical Beverages

Chemistry, Nutrition, and Health Effects

by (author) Fereidoon Shahidi & Deepthi K. Weerasinghe

Food Factors in Health Promotion and Disease Prevention

edited by Fereidoon Shahidi, Chi-Tang Ho, Shaw Watanabe & Toshihiko Osawa

How We Eat

Appetite, Culture, and the Psychology of Food

by (author) Leon Rappoport

Free Radicals in Food

Chemistry, Nutrition and Health Effects

edited by Michael J. Morello, Fereidoon Shahidi & Chi-Tang Ho

Functional Properties of Proteins and Lipids

edited by John R. Whitaker, Fereidoon Shahidi, Agustin Lopez Munguia, Rickey Y. Yada & Glenn Fuller

Flavor and Lipid Chemistry of Seafoods

edited by F. Shahidi & K. Caldwallader

Antinutrients and Phytochemicals in Foods

edited by Fereidoon Shahidi