American Chemical Society, Division of Agricultural and Food Chemistry
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The organization American Chemical Society, Division of Agricultural and Food Chemistry represents an institution, an association, or corporate body that is associated with resources found in Sydney Jones Library, University of Liverpool.
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American Chemical Society, Division of Agricultural and Food Chemistry
Resource Information
The organization American Chemical Society, Division of Agricultural and Food Chemistry represents an institution, an association, or corporate body that is associated with resources found in Sydney Jones Library, University of Liverpool.
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- American Chemical Society, Division of Agricultural and Food Chemistry
- Subordinate unit
- Division of Agricultural and Food Chemistry
92 Items by the Organization American Chemical Society, Division of Agricultural and Food Chemistry
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- Agricultural applications of petroleum products : a collection of papers comprising the Symposium on Agricultural Applications of Petroleum Products, presented before the Divisions of Agricultural and Food Chemistry and Petroleum Chemistry at the 118th meeting of the American Chemical Society, Chicago, Ill., September 1951
- Agricultural biotechnology : challenges and prospects
- Agricultural control chemicals : collected papers from the Symposia on Economic Poisons presented before the Division of Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949, and the 116th national meeting in Atlantic City, September 18 to 23, 1949
- Analytical methods in the food industry : a collection of the papers presented at the Symposium on Analytical Methods in the Food Industry held by the Divisions of Analytical Chemistry and Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949
- Antinutrients and phytochemicals in food
- Antioxidant measurement and applications
- Aroma active compounds in foods : chemistry and sensory properties
- Authentication of food and wine
- Biogeneration of aromas
- Biotechnology for improved foods and flavors
- Biotechnology of amylodextrin oligosaccharides
- Challenges in taste chemistry and biology
- Characterization and measurement of flavor compounds
- Chemical markers for processed and stored foods
- Chemistry and function of pectins
- Chromatography of pharmaceuticals : natural, synthetic, and recombinant products
- Color quality of fresh and preserved foods
- Computers in flavor and fragrance research
- Ecology and metabolism of plant lipids
- Encapsulation and controlled release of food ingredients
- Enzymatic browning and its prevention
- Enzymes in food and beverage processing : a symposium
- Flavor analysis : developments in isolation and characterization
- Flavor and lipid chemistry of seafoods
- Flavor chemistry of animal foods : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Ill., August 29, 1977
- Flavor of dairy products
- Flavor quality, objective measurement : a symposium
- Flavor technology : physical chemistry, modification, and process
- Flavor-food interactions : developed from a symposium
- Food and packaging interactions
- Food and packaging interactions, v.2
- Food factors in health promotion and disease prevention
- Food flavor : chemistry, sensory evaluation, and biological activity
- Food lipids : chemistry, flavor, and texture
- Food phytochemicals for cancer prevention I : fruits and vegetables
- Food phytochemicals for cancer prevention II : teas, spices, and herbs
- Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981
- Food proteins : improvement through chemical and enzymatic modification : symposium
- Food safety assessment
- Fruit flavors : biogenesis, characterization, and authentication
- Functional foods and health
- Functional foods for disease prevention
- Functional properties of proteins and lipids
- Functionality and protein structure : based on a symposium
- Herbs : challenges in chemistry and biology
- Heteroatomic aroma compounds
- Hispanic foods : chemistry and flavor
- Human medicinal agents from plants
- Intentional and unintentional contaminants in food and feed
- Isopentenoids and other natural products : evolution and function
- Lipids in food flavors
- Micro/nanoencapsulation of active food ingredients
- Microemulsions and emulsions in foods
- Modern countercurrent chromatography
- Modern extraction techniques : food and agricultural samples
- Molecular modeling : from virtual tools to real problems
- N-nitroso compounds : based on a symposium
- Natural flavors and fragrances : chemistry, analysis, and production
- Natural plant hydrocolloids : a collection of papers comprising the Symposium on Natural Plant Hydrocolloids, presented before the Divisions of Colloid Chemistry and Agricultural and Food Chemistry at the 122nd meeting of the American Chemical Society, Atlantic City, N.J., September 1952
- New directions in electrophoretic methods
- Nitrosamines and related N-nitroso compounds : chemistry and biochemistry/
- Nutraceutical beverages : chemistry, nutrition, and health
- Odor quality and chemical structure : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 178th meeting of the American Chemical Society, Washington, D.C., September 13, 1979
- Oriental foods and herbs : chemistry and health effects
- Pesticides in tropical agriculture : a collection of papers comprising the Symposium on Pesticides in Tropical Agriculture, presented before the Division of Agricultural and Food Chemistry at the 126th meeting of the American Chemical Society, New York, N.Y., September 1954
- Phenolic compounds in food and their effects on health
- Phenolic compounds in foods and natural health products
- Physical functions of hydrocolloids : a collection of papers comprising the Symposium on Physical Functions of Hydrocolloids, presented before the Divisions of Agricultural and Food Chemistry and Colloid Chemistry at the 130th national meeting, Atlantic City, N.J., September, 1956
- Phytomedicines of Europe : chemistry and biological activity
- Polyketides : biosynthesis, biological activity, and genetic engineering
- Polymers from agricultural coproducts
- Potential health benefits of citrus
- Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980
- Quality factors of fruits and vegetables : chemistry and technology
- Radiation preservation of foods : a symposium
- Red wine color : revealing the mysteries
- Regulation of isopentenoid metabolism
- Semiochemicals in pest and weed control
- Spices : flavor chemistry and antioxidant properties
- Sulfur compounds in foods
- Supercritical fluid extraction and chromatography : techniques and applications
- Sweeteners : discovery, molecular design, and chemoreception
- Thermal generation of aromas
- Thermally generated flavors : Maillard, microwave, and extrusion processes
- Unconventional sources of dietary fiber : physiological and in vitro functional properties
- Use of sugars and other carbohydrates in the food industry : a collection of papers comprising the Symposium on the Use of Sugars and Other Carbohydrates in the Food Industry, presented jointly before the Divisions of Agricultural and Food Chemistry and Carbohydrate Chemistry at the 123rd meeting of the American Chemical Society, Los Angeles, Calif., March 1953
- Wine : nutritional and therapeutic benefits
- Xenobiotic metabolism : nutritional effects
- Xenobiotics in foods and feeds
- Advances in biopolymers : molecules, clusters, networks, and interactions
- [Beta]-glucosidases : biochemistry and molecular biology
- Advances in microbial food safety
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/resource/jZ2mnsyykHQ/" typeof="Organization http://bibfra.me/vocab/lite/Organization"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/resource/jZ2mnsyykHQ/">American Chemical Society, Division of Agricultural and Food Chemistry</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
