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1.

図書
図書
1. Dynamic flavor : capturing aroma using real-time mass spectrometry (: hardcover)
edited by Jonathan D. Beauchamp ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society, 2021  xi, 159 p. ; 26 cm
シリーズ名: ACS symposium series ; 1402
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2.

図書
図書
2. Chemistry of Korean foods and beverages
Choon H. Do, editor, Agnes M. Rimando, editor, Youngmok Kim, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
出版情報: Washington, DC : American Chemical Society, c2019  xii, 195 p. ; 26 cm
シリーズ名: ACS symposium series ; 1303
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3.

図書
図書
3. Food-borne toxicants : formation, analysis, and toxicology
Michael Granvogl, editor, Shaun MacMahon, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
出版情報: Washington, DC : American Chemical Society, c2019  x, 142 p. ; 24 cm
シリーズ名: ACS symposium series ; 1306
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4.

図書
図書
4. Innovative uses of agricultural products and byproducts
Michael H. Tunick, editor, LinShu Liu, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
出版情報: Washington, DC : American Chemical Society, c2020  x, 169 p. ; 27 cm
シリーズ名: ACS symposium series ; 1347
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5.

図書
図書
5. Quality of selected fruits and vegetables of North America : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the second Chemical Congress of the North American Continent (180th ACS national meeting) Las Vegas, Nevada, August 24-29, 1980
Roy Teranishi, editor, Heriberto Barrera-Benitez, editor
出版情報: Washington, D.C. : American Chemical Society, 1981  ix, 240 p. ; 23 cm
シリーズ名: ACS symposium series ; 170
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6.

図書
図書
6. Chemistry of food packaging
Charles M. Swalm, editor
出版情報: Washington : American Chemical Society, 1974  ix, 109 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 135
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7.

図書
図書
7. Proteins at low temperatures : based on a symposium sponsored by the Division of Agriculture [sic] and Food Chemistry at the 175th Meeting of the American Chemical Society, Anaheim, California, March 12-17, 1978
Owen Fennema, editor
出版情報: Washington : American Chemical Society, 1979  vi, 233 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 180
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8.

図書
図書
8. Air pollution damage to vegetation
John A. Naegele, editor
出版情報: Washington : American Chemical Society, 1973  xiii, 137 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 122
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9.

図書
図書
9. 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
Howard R. Moskowitz, editor, Craig B. Warren, editor
出版情報: Washington, D.C. : American Chemical Society, 1981  ix, 243 p. ; 24 cm
シリーズ名: ACS symposium series ; 148
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10.

図書
図書
10. Sulfur compounds in foods
Cynthia J. Mussinan, editor, Mary E. Keelan, editor
出版情報: Washington, DC : American Chemical Society, 1994  ix, 301 p. ; 24 cm
シリーズ名: ACS symposium series ; 564
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目次情報: 続きを見る
Sulfur Compounds in Foods: An Overview / C.J. Mussinan ; M.E. Keelan
Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods / B.S. Mistry ; G.A. Reineccius ; B.L. Jasper
Chemiluminescence Detection of Sulfur Compounds in Cooked Milk / J.S. Steely
Sulfur Volatiles in Cucumis melo cv. Makdimon (Muskmelon) Aroma: Sensory Evaluation by Gas Chromatography-Olfactometry / S.G. Wyllie ; D.N. Leach ; Y. Wang ; R. L. Shewfelt
Sulfur-Containing Flavor Compounds in Beef: Are They Really Present or Are They Artifacts? / A. M. Spanier ; C.C. Grimm ; J. A. Miller
Facts and ARtifact in Allium Chemistry / E. Block ; E. M. Calvey
Effect of L-Cysteine and N-Acetyl-L-cysteine on Off-Flavor Formation in Stored Citrus Products / M. Naim ; U. Zehavi ; I. Zuker ; R. L. Rouseff ; S. Nagy
Modulation of Volatile Sulfur Compounds in Cruciferous Vegetables / H.-W. Chin ; R. C. Lindsay
Thioglucosides of Brassica Polseeds and Their Process-Induced Chemical Transformations / F. Shahidi
Kinetics of the Formation of Methional, Dimethyl Disulfide, and 2-Acetylthiophene via the Maillard Reaction / F. Chan
Kinetics of the Release of Hydrogen Sulfide from Cysteine and Glutathione During Thermal Treatment / Y. Zheng ; C.-T. Ho
Volatile Sulfur Compounds in Yeast Extracts / J.M. Ames
Generation of Furfuryl Mercaptan in Cysteine-Pentose Model Systems in Relation to Roasted Coffee / T.H. Parliment ; H. D. Stahl
Heat-Induced Changes of Sulfhydrl Groups of Muscle Foods / A. C. Onodenalore ; J. Synowiecki
Important Sulfur-Containing Aroma Volatiles in Meat / D.S. Mottram ; M. S. Madruga
Volatile Compounds Generated from Thermal Interactions of Inosine-5'-monophosphate and Allin or Deoxyallim / T.-H. Yu ; C.-M. Wu
Thermal Degradation of Thiamin (Vitamin B1): A Comprehensive Survey of the Latest Studies / M. Guntert ; H.-J. Bertram ; R. Emberger ; R. Hopp ; H. Sommer ; P. Werkhoff
Formation of Sulfur-Containing Flavor Compounds from [13C]-Labeled Sugars, Cysteine, and Methionine / R. Tressl ; E. Kersten ; C. Nittka ; D. Rewicki
Sulfur Compounds in Wood Garlic (Scorodocarpus borneensis Becc.) as Versatile Food Components / K. Kubota ; A. Kobayashi
Sulfur-Containing Heterocyclic Compounds with Antioxidative Activity Formed in Maillard Reaction Model Systems / J.P. Eiserich ; T Shibamoto
Mechanisms of Beneficial Effects of Sulfur Amino Acids / M. Friedman
Inhibition of Chemically Induced Carcinogenesis by 2-n-Heptylfuran and 2-n-Butylthiophene from Roast Beef Aroma / L.K. T. Lam ; J. Zhang ; F. Zhang ; B. Zhang
Sulfur Compounds in Foods: An Overview / C.J. Mussinan ; M.E. Keelan
Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods / B.S. Mistry ; G.A. Reineccius ; B.L. Jasper
Chemiluminescence Detection of Sulfur Compounds in Cooked Milk / J.S. Steely
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