Explore Books on
chemistryfood science general

Edible medicinal and non-medicinal plants

By Lim Tong Kwee

Philosophy of chemistry

By Davis Baird,Eric R. Scerri,Lee C. McIntyre,Eric Scerri

Encyclopedia of Sustainability Science and Technology

By Robert A. Meyers

Making and Exploiting Fullerenes, Graphene, and Carbon Nanotubes

By Massimo Marcaccio,Francesco Paolucci

Novel Selenium-Mediated Rearrangements and Cyclisations

By Sohail Anjum Shahzad

Atomic Many-Body Theory

By Ingvar Lindgren

Retail Food Safety

By Jeffrey Farber,Jackie Crichton,O. Snyder

Soil Chemical Pollution, Risk Assessment, Remediation and Security

By Vardan Sargsyan

Instant Controlled Pressure Drop in Food Processing

By Tamara Allaf,Karim Allaf

Chemical and Bioprocess Engineering

By Ricardo Simpson,Sudhir K. Sastry

Magnetic Resonance in Colloid and Interface Science

By J. Fraissard,H.A. Resing

Ultrasound technologies for food and bioprocessing

By Hao Feng,Gustavo V. Barbosa-Cánovas,Jochen Weiss

Analytical Applications of FT-IR to Molecular and Biological Systems

By J. R. Durig

Matrix Isolation Spectroscopy

By A. Barnes,W.J. Orville-Thomas,R. Gaufrès,Achim Müller

Enzymatic transformation

By Soundar Divakar

Quantum Theory of Polymers

By J.-M André,J. Delhalle,J. Ladik

Green Solvents I

By M. Inamuddin,Ali Mohammad

Introduction to Mathematics for Life Scientists

By E. Batschelet

Biotechnology of Food and Feed Additives

By Holger Zorn,Peter Czermak

Is Water H2O?

By Hasok Chang

Functional Foods and Nutraceuticals

By Rotimi E. Aluko

Fast Reactions in Energetic Systems

By Christos Capellos

100 Chemical Myths

By Lajos Kovács,Dezső Csupor,Gábor Lente,Tamás Gunda

Chemistry for the Protection of the Environment 2

By Lucjan Pawlowski,William J. Lacy,Christopher G. Uchrin