| TITLE/AUTHOR |
PRICE |
|---|
| Advances in Flavours and Fragrances: From the Sensation to the Synthesis (Swift) |
108.00 |
| Allured's Flavor and Materials 2010 |
128.00 |
| Analysis of Taste and Aroma (Jackson and Linskens) |
278.00 |
| Biology of Floral Scent (Dudareva) |
153.95 |
| Bioprocess Production of Flavor, Fragrance and Color Ingredients (Gabelman) |
174.00 |
| Biotechnology for Improved Foods and Flavors (Takeoka) |
104.00 |
| Biotechnology in Flavor Production (Havkin-Frenkel) |
218.95 |
| Carotenoid-Derived Aroma Compounds (Winterhalter and Rouseff) |
276.00 |
| Carotenoids Handbook (Britton et al) |
168.00 |
| Chemistry and Technology of Flavours and Fragrances (Rowe) |
168.95 |
| Chemistry of Wine Flavor (Waterhouse) |
69.00 |
| Coffee Flavor Chemistry (Flament) |
419.00 |
| Common Fragrance and Flavor Materials, 5th edition (Surburg) |
199.00 |
| Consumer Sensory Testing for Product Development
(Resurreccion) |
158.00 |
| Current Topics in Flavor and Fragrance Research (Kraft) |
144.00 |
| Design and Analysis of Sensory Optimization (Gacula) |
94.00 |
| Dictionary of Flavors, 2nd edition (De Rovira) |
238.95 |
| Electronic Noses and Sensor Array Based Systems (Hurst) |
168.95 |
| Expectations in the Food Industry: The Impact of Color and Appearance (Hutchings) |
137.00 |
| Fenaroli's Handbook of Flavor Ingredients, 6th edition (Burdock) |
398.95 |
| Flavor and Fragrance Chemistry (Lanzotti and Taglialatela-Scafati) |
177.00 |
| Flavor Chemistry and Technology, 2nd edition (Reineccius) |
183.95 |
| Flavor Development: Composition to Innovation |
128.00 |
| Flavor, Fragrance, and Odor Analysis (Marsili) |
218.95 |
| Flavor of Meat, Meat Products and Seafoods,
2nd edition (Shahidi) |
258.00 |
| Flavor Perception (Taylor) |
248.95 |
| Flavour in Food (Voilley) |
278.95 |
| Flavourings: Production • Composition • Applications • Regulations, 2nd edition (Ziegler) |
349.00 |
| Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability (Berger) |
188.00 |
| Food Flavor and Chemistry: Explorations into the 21st Century (Spanier) |
209.00 |
| Food Flavorings 3rd Edition (Ashurst) |
208.00 |
| Food Flavour Technology, 2nd edition (Taylor) |
198.95 |
| Food Texture: Measurement and Perception
(Rosenthal) |
168.00 |
| Fruit and Vegetable Flavor: Recent Advances and Future Trends (Bruckner) |
258.95 |
| Genetic Variation in Taste Sensitivity (Prescott and Tepper) |
198.95 |
| Guidelines for Sensory Analysis in Food
Product Development and Quality Control 2nd edition (Carpenter) |
198.00 |
| Handbook of Flavor Characterization (Deibler and Delwiche) |
218.95 |
| Handbook of Flavors and Fragrances, 4th edition (Ash) |
375.00 |
| Handbook of Flavors and Fragrances, 4th edition CD-ROM—Single User (Ash) |
375.00 |
| Handbook of Flavors and Fragrances, 4th edition CD-ROM—network version 1-5 users (Ash) |
875.00 |
| Handbook of Fruit and Vegetable Flavors (Hui) |
294.00 |
| Handbook of Machine Olfaction: Electronic Nose Technology (Pearce, Schiffmann, Nagle, Gardner) |
384.00 |
| Handbook of Spices Seasonings and Flavorings, 2nd edition (Raghavan) |
161.95 |
| Headspace Analysis of Foods and Flavors (Rouseff and Cadwallader) |
194.00 |
| Instrumentation and Sensors for the Food Industry (Kress-Rogers) |
268.95 |
| Magnetic Resonance in Food Science: The Multivariate Challenge (Englesen) |
244.00 |
| Maillard Reaction (Fayle and Gerrard) |
98.00 |
| Maillard Reaction: Chemistry, Biochemistry and Implications (Nursten) |
198.00 |
| Mass Spectra of Volatile Compounds in Food CD—2nd edition |
1,849.00 |
| Methods in Chemosensory Research (Simon) |
148.95 |
| Modifying Flavour in Food (Taylor) |
288.95 |
| Multivariate and Probabilistic Analyses of Sensory Science Problems (Meullenet) |
198.00 |
| Multivariate Data Analysis in Sensory and Consumer Science (Dijksterhuis) |
118.95 |
| Nonparametrics for Sensory Science (Rayner) |
188.95 |
| Odors in the Food Industry (Nicolay) |
148.00 |
| Optimizing Sweet Taste in Foods (Spillane) |
268.95 |
| Perfume and Flavor Materials of Natural Origin (Arctander) |
348.00 |
| Perspectives in Flavor and Fragrance Research (Kraft and Swift) |
169.00 |
| Psychological Basis of Perfumery, 4th edition (Jellinek) |
328.00 |
| Reducing Salt in Foods: Practical Strategies (Kilcast) |
278.95 |
| Sensory Directed Flavor Analysis (Marsili) |
208.95 |
| Sensory Discrimination Tests and Measurements: Statistical Principles, Procedures and Tables (Bi) |
208.95 |
| Sensory Evaluation: A Practical Handbook (Kemp) |
93.95 |
| Sensory Evaluation of Dairy Products, 2nd edition (Clark) |
88.95 |
| Sensory Evaluation of Food (Lawless) |
98.00 |
| Source Book of Flavors (Reineccius) |
294.00 |
| Statistics for Sensory and Consumer Science (Næs) |
139.00 |
| Successful Flavors: From Formulation to Quality Control to Applications and Beyond (Mosciano) |
159.00 |
| Taints and Off-Flavours in Food (Baigrie) |
238.95 |
| Tasting and Smelling (Beauchamp) |
154.00 |
| Terpenes: Flavor, Fragrances, Pharmaca, Pheromones (Breitmaier) |
78.00 |
| Understanding Fragrance Chemistry (Sell) |
129.00 |
| Understanding Fragrance Chemistry Workbook and Study Guide (Sell) |
39.00 |
| Understanding Natural Flavors (Piggott) |
198.00 |
| Viewpoints and Controversies in Sensory Science and Consumer Product Testing (Moskowitz) |
178.95 |
| Volatile Compounds in Foods and Beverages (Maarse) |
308.95 |
| Wine Flavour Chemistry (Clarke and Bakker) |
198.95 |
| Prices subject to change - Prices are in U.S. Dollars |