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Advances in Flavours and Fragrances: From the Sensation to...

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Advances in Flavours and Fragrances:...

Advances in Flavours and Fragrances: From the Sensation to the Synthesis

K.A.D. Swift

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This book is a compilation of sixteen of the twenty papers presented at the 2001 RSC/SCI flavours and fragrances conference at Scarman House, University of Warwick.

Kategorije:

Godina:

2002

Izdanje:

1

Izdavač:

Royal Society of Chemistry

Jezik:

english

Strane:

238

ISBN 10:

0854048219

ISBN 13:

9780854048212

Serije:

Special Publication

Fajl:

PDF, 14.49 MB

IPFS:

,

english, 2002

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— Technical guidance document for the determination of fragrance materials in cosmetic products

Rowe D.J. (Ed.) — Chemistry and Technology of Flavours and Fragrances

Surburg H., Panten J., (2006) — Common Fragrance and Flavour Materials; Preparation, Properties and Uses (5th Ed.) – Wiley-VCH

Gerhard G. Rimkus — Synthetic Musk Fragrances in the Environment (Handbook of Environmental Chemistry)

Steffen Arctander — Perfume and materials of natural origin

Chandler Burr — The Emperor of Scent: A True Story of Perfume and Obsession

— the chemistry of essential oils and artificial perfumes

Luca Turin — The Secret of Scent: Adventures in Perfume and the Science of Smell

Walter Jennings — Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography

Constan Classen, David Howes, Anthony Synnott — Aroma: The Cultural History of Smell

D. M. Stoddart (auth.), Steve Van Toller, George H. Dodd (eds.) — Perfumery: The psychology and biology of fragrance

Y. H. Hui, Feng Chen, L. M. Nollet, Raquel P. F. Guiné, Olga Martin-Belloso, M. Isabel Menguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Nirmal Sinha, Peggy Stanfield — Handbook of Fruit and Vegetable Flavors

Masayoshi Sawamura — Citrus Essential Oils: Flavor and Fragrance

Dr. Andreas Herrmann — The Chemistry and Biology of Volatiles

Robert R. Calkin, J. Stephan Jellinek — Perfumery. Principles ansd Practice

Catherine Rouby, Benoist Schaal, Danièle Dubois, Rémi Gervais, A. Holley — Olfaction, Taste, and Cognition

Angie Andriot — Introduction to Artisan Perfumery

Daniel Patterson, Mandy Aftel — The Art of Flavor

Sarah McCartney, Samantha Scriven — The Perfume Companion: The Definitive Guide to Choosing Your Next Scent

Ray Marsili — Flavor, Fragrance & Odor Analysis

Philip R. Ashurst — Food Flavorings, 3rd ed

Craig B. Warren and John P. Walradt (Eds.) — Computers in Flavor and Fragrance Research

Carl Frey and Russell Rouseff (Eds.) — Natural Flavors and Fragrances. Chemistry, Analysis, and Production

Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, and Gary R. Takeoka (Eds.) — Food Flavor. Chemistry, Sensory Evaluation, and Biological Activity

Andrew J. Taylor — Food Flavour Technology

T. P. Coultate, Royal Society of Chemistry — Food, 5th ed: The chemistry of its components

D.H. Pybus, C.S. Sell — The chemistry of fragrances

C.W Jones, J.H. Clark — Applications of Hydrogen Peroxide and Derivatives:

C FISHER, T SCOTT, Carolyn Fisher, T. Scott — Food flavours: biology and chemistry

John D. Hepworth, Mike J. Waring, David R. Waring, Martyn Berry, E.W. Abel, A.G. Davies, David Phillips, J.Derek Woollins, Colin Drayton — Aromatic Chemistry

C.S. Sell — A fragrant introduction to terpenoid chemistry

Charles Sell — The Chemistry of Fragrances: From Perfumer to Consumer

Thomas DeBaggio, Arthur O. Tucker, Francesco DeBaggio — The encyclopedia of herbs : a comprehensive reference to herbs of flavor and fragrance

Nancy M. Booth — Perfumes, Splashes & Colognes

Steffen Arctander — Perfume and Flavor Chemicals Volume 1 and 2

David J Rowe — Chemistry and Technology of Flavors and Fragrances

Kevin Goodner, Russell Rouseff — Practical Analysis of Flavor and Fragrance Materials

Andrew J. Taylor, Robert Linforth — Food Flavour Technology, Second Edition

Ernest, J. Parry — The Chemistry of Essential Oils and Artificial Perfumes - Volume 1 (Fourth Edition)

Ernest Parry — The Chemistry of Essential Oils and Artificial Perfumes - Volume 2 (Fourth Edition)

Henryk Jelen — Food flavors : chemical, sensory and technological properties

Ray Marsili — Flavor, Fragrance, and Odor Analysis

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