| Food and Agricultural Biotechnology: An Overview / D.D. Jones ; A.L. Young |
| The Potential Impact of Biotechnology in the FoodIndustry: An Overview / J.W. Finley ; S. Scheinbach |
| The Usefulness of Transglutaminase for Food Processing / C. Kuraishi ; J. Sakamoto ; T. Soeda |
| Biotechnology of Astaxanthin Production in Phaffia rhodozyma / E.A. Johnson ; W.A. Schroeder |
| Antimicrobial,Insecticidal, and Medicinal Properties of Natural Product Flavors and Fragrances / H.G. Cutler ; R.A. Hill ; B.G. Ward ; B.H. Rohitha ; A. Stewart |
| Creation of Transgenic CitrusFree from Limonin Bitterness / H. Masuda ; Y. Harada ; K. Tanaka ; M. Nakajima ; H. Tabeta11 ; S. Hasegawa ; C. Suhayda ; M. Omura ; M. Berhow |
| Effect of Amide Content on Thermal Generation of MaillardFlavor in Enzymatically Hydrolyzed Wheat Protein / Q. Chen ; C.-T. Ho |
| Production of Volatile Compounds in Suspension Cell Cultures of Coriandrum satibrum L. and Levisticum officinales / H.-F. Hsu ; J.-S. Yang |
| In Vitro Tailoring of Tomatoes To Meet Process and Fresh-Market Standards / M.L. Weaver ; H. Timm ; J.K. Lassegues |
| Generation of Flavors by Microorganisms and Enzymes:An Overview / K.-H. Engel ; I. Roling |
| Sensory Analysis and Quantitative Determinationof Grape Glycosides: The Contribution of These Data To Winemaking and Viticulture / P.J. Williams ; I.L. Francis |
| Chimeric b-Glucosidases with Increased Heat Stability / K. Hayashi ; A. Singh ; C. Aoyagi ; A. Nakatani ; K. Tokuyasu ; Y. Kashiwagi |
| Biogeneration of Volatile Compounds via Oxylipins in Edible Seaweeds / T. Kajiwara ; K.Matsui ; Y. Akakabe |
| Elimination of Bitterness of Bitter Peptides by Squid Liver Carboxypeptidase / C. Kawabata ; T. Komai ; S. Gocho |
| Microbial Transformation of Monoterpenes: Flavor and Biological Activity / H. Nishimura ; Y. Noma |
| Microbial Oxidation of Alcohols by Candidaboidinii: Selective Oxidation / M. Nozaki ; N. Suzuki ; Y. Washizu |
| Alcohol Acetyl Transferase Genes and Ester Formation in Brewer's Yeast / Y. Tamai |
| Plant Biochemical Regulators and Agricultural Crops / H. Yokoyama ; H. Gausman |
| Analytical Methodology in Biotechnology: An Overview / G.R. Takeoka ; A. Kobayashi ; R. Teranishi |
| Existence of Different Origins for Methoxypyrazines of Grapes and Wines / M.S. Allen ; M.J. Lacey ; S.J. Boyd |
| Development of Flavor Attributes in the Fruit of C. melo During Ripening and Storage / S.G. Wyllie ; D.N. Leach ; Y. Wang |
| Methods for Isolating Food and Plant Volatiles / R.G. Buttery ; L.C. Ling |
| Modern Biotechnology in Plant Breeding: Analysis of Glycoalkaloids in Transgenic Potatoes / W.K. Blaas ; B. Gabriel ; M. Beckman |
| Application of Atmospheric Pressure Ionization Liquid Chromatography-Tandem Mass Spectrometry for the Analysis of Flavor Precursors / M. Herderich ; R. Roscher ; P. Schreier |
| Application of New Microwave Reactors for Foodand Flavor Research / C.R. Strauss ; R.W. Trainor |
| Characterization of Citrus Aroma Quality by Odor Threshold Values / H. Tamura ; Y. Fukuda ; A. Padrayuttawat |
| Carotenoid-Derived Aroma Compounds: Biogenetic and Biotechnological Aspects / P. Winterhalter |
| Biotechnology and the Development of Functional Foods: New Opportunities |
| Food and Agricultural Biotechnology: An Overview / D.D. Jones ; A.L. Young |
| The Potential Impact of Biotechnology in the FoodIndustry: An Overview / J.W. Finley ; S. Scheinbach |
| The Usefulness of Transglutaminase for Food Processing / C. Kuraishi ; J. Sakamoto ; T. Soeda |
| Biotechnology of Astaxanthin Production in Phaffia rhodozyma / E.A. Johnson ; W.A. Schroeder |
| Antimicrobial,Insecticidal, and Medicinal Properties of Natural Product Flavors and Fragrances / H.G. Cutler ; R.A. Hill ; B.G. Ward ; B.H. Rohitha ; A. Stewart |
| Creation of Transgenic CitrusFree from Limonin Bitterness / H. Masuda ; Y. Harada ; K. Tanaka ; M. Nakajima ; H. Tabeta11 ; S. Hasegawa ; C. Suhayda ; M. Omura ; M. Berhow |
