Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize ...

Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize ...

It is almost 100 years since the Maillard reaction was first described. Despite decades of resear...

Chemical Physics of Food

In the rapidly developing field of analysis it is important to be aware of the newest methods wit...

This book is designed as a laboratory manual of methods used for the preparation and extraction o...

Magnetic Resonance has long demonstrated its tremendous versatility in many areas of science.Nowh...

This unique and definitive reference on hormone abuse in food producing animals is for scientists...

The scope of applications of magnetic resonance to food science continues to expand. Recently, th...

With contributions from a whole range of magnetic resonance applications in food and representing...

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imagi...

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imagi...

The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to orga...

Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contr...

There are many challenges and problems in food science and magnetic resonance methods may be used...

A Senior Staff Attorney Reflects on Four Decades With the California Supreme Court

A Senior Staff Attorney Reflects on Four Decades With the California Supreme Court