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Relevant bibliographies by topics / Food odour / Books

Books on the topic 'Food odour'

To see the other types of publications on this topic, follow the link: Food odour.

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Lindell, Henry. A study of odour and taste originating from food packaging board analysed by chromatographic techniques and sensory evaluation. Åbo: Åbo Academy Press, 1991.

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2

Flavor, fragrance, and odor analysis. 2nd ed. Boca Raton, FL: CRC Press, 2012.

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3

1946-, Marsili Ray, ed. Flavor, fragrance, and odor analysis. New York: Marcel Dekker, Inc., 2002.

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4

Pairing wine and food. Ithaca, NY: Burford Books, 2012.

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5

Matsunaga, Waki. Odoru "shoku no anzen": Nōyaku kara mieru Nihon no shokutaku. Tōkyō: Ie no Hikari Kyōkai, 2006.

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6

Scentsational weight loss. New York: Fireside, 1998.

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7

Johnson-Bell, Linda. Pairing wine and food. Springfield, NJ: Burford Books, 1999.

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8

Manfred, Rothe. Introduction to aroma research. Dordrecht, Netherlands: Kluwer Academic Publishers, 1988.

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9

D, Swift Karl A., and Royal Society of Chemistry (Great Britain), eds. Advances in flavours and fragrances: From the sensation to the synthesis. Cambridge, UK: Royal Society of Chemistry, 2002.

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10

Downie, David. Food, wine, the Italian Riviera, & Genoa: A terroir guide. New York: Little Bookroom, 2008.

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11

Kendal-Reed, Martin Stuart. Human infant olfaction: Responses to food odours measured by brain electrical activity mapping (B.E.A.M.). [s.l.]: typescript, 1990.

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12

1939-, Parliment Thomas H., McGorrin Robert J. 1951-, Ho Chi-Tang 1944-, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Thermal generation of aromas. Washington, DC: American Chemical Society, 1989.

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13

Edwin, Soon, ed. Wine with Asian food: New frontiers in taste. Windsor, CT: Tide-Mark Press, 2008.

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14

1953-, Berger Ralf G., ed. Flavours and fragrances: Chemistry, bioprocessing and sustainability. Berlin: Springer, 2007.

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15

Hui, Y. H. Handbook of fruit and vegetable flavors. Hoboken, N.J: Wiley, 2010.

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16

Léger, Suzanne. Apprécier les qualités organoleptiques des aliments. Montréal, Québec: Centre collégial de développement de matériel didactique, 2013.

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17

Gary, Reineccius, Reineccius Terry A. 1961-, American Chemical Society. Division of Agricultural and Food Chemistry, and American Chemical Society Meeting, eds. Heteroatomic aroma compounds. Washington, D.C: American Chemical Society, 2002.

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18

Colgan, Shane. An investigation into colour development in roasted cereals for use in the Brewing Industry. Dublin: University College Dublin, 1997.

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19

Chartier, François. Taste buds and molecules: The art and science of food, wine, and flavor. Hoboken, N.J: Wiley, 2012.

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20

Cserháti, Tibor. Chromatography of aroma compounds and fragrances. Heidelberg: Springer, 2010.

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21

Gasnier, Vincent. A Taste for Wine. London: Dorling Kindersley Limited, 2008.

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22

Nenes, Michael F. The wine, beer, and spirits handbook: A guide to styles and service. Hoboken, N.J: Wiley, 2010.

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23

The Wine, Beer, and Spirits Handbook. New York: John Wiley & Sons, Ltd., 2009.

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24

Papilles et molécules: La science aromatique des aliments et des vins. Montréal: Éditions La Presse, 2009.

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25

John, Dobbing, and International Life Sciences Institute, eds. Sweetness. London: Springer-Verlag, 1987.

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26

Minimisation of odour from composting of food waste through process optimisation. Nordic Council of Ministers, 2009. http://dx.doi.org/10.6027/tn2009-561.

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27

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.

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28

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.

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29

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.

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30

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.

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31

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.

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32

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.

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33

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.

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34

Marsili, Ray. Flavor, Fragrance & Odor Analysis (Food Science and Technology). CRC, 2001.

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35

Food Flavours. Royal Society of Chemistry, 1997.

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36

Wetherwax, Peter B. Scent-making by nectar collecting honey bees. 1993.

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37

Wetherwax, Peter B. Scent-making by nectar collecting honey bees. 1993.

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38

Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food. MDPI, 2021. http://dx.doi.org/10.3390/books978-3-03943-413-8.

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39

1951-, Shahidi Fereidoon, Weenen Hugo 1953-, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, D.C: American Chemical Society, 2005.

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40

1951-, Shahidi Fereidoon, Weenen Hugo 1953-, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, DC: American Chemical Society, 2006.

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41

Taylor, Andy, Thomas R. Scott, Carolyn Fisher, and D. S. Mottram. Food Flavours: Biology and Chemistry. Royal Society of Chemistry, The, 2020.

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42

Kennard, Christopher. Abnormalities of smell and taste. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780198569381.003.0381.

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Abstract:

Since both the sensation of smell, olfaction, and taste, gustation, rely on chemical stimuli to excite their receptors, they are known as the chemosensory system (Smith and Shepherd 1999). Both of these senses are interdependent together providing the sensation of flavour of food and drink, but dysfunction of one may be misinterpreted as an abnormality of the other. Although loss of either sensation is rarely a major handicap, they are essential to detect noxious odours, such as smoke or gas, and to avoid spoiled food or potential poisons. Their loss could, therefore, have serious consequences. In addition, loss of smell or taste may indicate serious intracranial or systemic disease.

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43

Nicolay, Xavier. Odors In the Food Industry (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development). Springer, 2006.

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44

(Editor), Gary Takeoka, Matthias Guntert (Editor), and Karl-Heinz Engel (Editor), eds. Aroma Active Compounds in Foods. An American Chemical Society Publication, 2001.

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45

Grüter, Christoph. Social Learning of Food Odours in Honeybees: Mechanisms and Implications for Collective Foraging. AV Akademikerverlag GmbH & Co. KG, 2008.

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46

Food Lipids: Chemistry, Flavor, and Texture (Acs Symposium Series). An American Chemical Society Publication, 2006.

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47

1958-, Risch Sara J., and Ho Chi-Tang 1944-, eds. Flavor chemistry: Industrial and academic research. Washington, DC: American Chemical Society, 2000.

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48

Flavor chemistry: Thirty years of progress. New York: Kluwer Academic/Plenum Publishers, 1999.

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49

Flavor Chemistry: 30 Years of Progress. Springer, 1999.

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50

Flavor Chemistry: Industrial and Academic Research (Acs Symposium Series). An American Chemical Society Publication, 2000.

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