CiNii Books Author - Royal Society of Chemistry (Great Britain). Food Chemistry Group

1

Starch : advances in structure and function

edited by T. L. Barsby, A. M. Donald, P. J. Frazier

The Royal Society of Chemistry c2001 Special publication / Royal Society of Chemistry No.271

Available at 8 libraries
2

Food colloids : fundamentals of formulation

edited by Eric Dickinson, Reinhard Miller

Royal Society of Chemistry c2001 Special publication / Royal Society of Chemistry no. 258

Available at 11 libraries
3

Food emulsions and foams : interfaces, interactions and stability

edited by E. Dickinson, J.M. Rodríguez Patino

Royal Society of Chemistry c1999 Special publication / Royal Society of Chemistry no. 227

Available at 9 libraries
4

Functional foods : the consumer, the products and the evidence

edited by Michèle J. Sadler, Michael Saltmarsh

Royal Society of Chemistry c1998 Special publication / Royal Society of Chemistry no.215

Available at 17 libraries
5

Food colloids, proteins, lipids and polysaccharides

edited by E. Dickinson, B. Bergenståhl

Royal Society of Chemistry c1997 Special publication / Royal Society of Chemistry no. 192

Available at 10 libraries
6

Food macromolecules and colloids

edited by E. Dickinson, D. Lorient

Royal Society of Chemistry c1995 Special publication / Royal Society of Chemistry no. 156

Available at 11 libraries
7

Food and cancer prevention : chemical and biological aspects

edited by K.W. Waldron, I.T. Johnson, and G.R. Fenwick

Royal Society of Chemistry c1993 Special publication / Royal Society of Chemistry no. 123

Available at 13 libraries
8

Food colloids and polymers : stability and mechanical properties

edited by E. Dickinson, P. Walstra

Royal Society of Chemistry c1993 Special publication / Royal Society of Chemistry no. 113

Available at 15 libraries
9

The chemistry of muscle-based foods

edited by D.E. Johnston, M.K. Knight, D.A. Ledward

Royal Society of Chemistry c1992 Special publication / Royal Society of Chemistry no. 106

Available at 16 libraries
10

Food polymers, gels and colloids : based on the proceedings of an international symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990

edited by Eric Dickinson

Royal Society of Chemistry c1991 Special publication / Royal Society of Chemistry no. 82

Available at 17 libraries
11

Food irradiation and the chemist : the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry as part of the Annual Chemical Congress 1990, Queen's University, Belfast 10-11 April 1990

ed. by D.E. Johnston, M.H. Stevenson

Royal Society of Chemistry c1990 Special publication / Royal Society of Chemistry no. 86

Available at 5 libraries
12

Nutrient availability : chemical and biological aspects

edited by D.A.T. Southgate, I.T. Johnson, and G.R. Fenwick

Royal Society of Chemistry c1989 Special publication / Royal Society of Chemistry no. 72

Available at 6 libraries
13

Food colloids : the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry, Unilever Research, Colworth, UK, 13th-15th April 1988

edited by R.D. Bee, P. Richmond, J. Mingins

Royal Society of Chemistry c1989 Special publication / Royal Society of Chemistry NO. 75

Available at 12 libraries
14

Aluminium in food and the environment : the proceedings of a symposium organised by the Environment and Food Chemistry Groups of the Royal Society of Chemistry, London, 17th May 1988

edited by R. Massey, D. Taylor

Royal Society of Chemistry c1989 Special publication / Royal Society of Chemistry no. 73

Available at 14 libraries
15

Chemistry and physics of baking : materials, processes, and products : the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham, the School of Agriculture, Sutton Bonington, 10th-12th April 1985

edited by J.M.V. Blanshard, P.J. Frazier, T. Galliard

Royal Society of Chemistry 1988, c1986 Special publication / Royal Society of Chemistry no.56

Available at 8 libraries
16

Food emulsions and foams : based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986

edited by Eric Dickinson

Royal Society of Chemistry c1987 Special publication / Royal Society of Chemistry 58

Available at 13 libraries
17

Challenges to contemporary dairy analytical techniques : the proceedings of a seminar organised by the Food Chemistry Group of the Royal Society of Chemistry in association with the International Dairy Federation, the Federation of European Chemical Societies Working Party of Food Chemistry (FECS event no. 65), and the Association of Official Analytical Chemists University of Reading, England March 28th-30th, 1984

Royal Society of Chemistry c1984 Special publication / Royal Society of Chemistry no.49

Available at 5 libraries
18

Recent advances in the chemistry of meat

the proceedings of a symposium organized by the Food Chemistry Group of the Royal Society of Chemistry and the Food Group of the Society of Chemical Industry, ARC Meat Research Institute, Langford, Bristol 14th-15th April 1983 ; edited by Allen J. Bailey

The Royal Society of Chemistry c1984 Special publication / Royal Society of Chemistry no. 47

Available at 12 libraries

Royal Society of Chemistry (Great Britain). Food Chemistry Group

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