Title: Cooking as a Chemical Reaction: Culinary Science with Experiments / Edition 2, Author: Z. Sibel Ozilgen
Title: Nutritional Toxicology / Edition 2, Author: Frank N. Kotsonis
Title: Organic Food: Consumers' Choices and Farmers' Opportunities / Edition 1, Author: Maurizio Canavari
Title: Nanotechnology in Nutraceuticals: Production to Consumption / Edition 1, Author: Shampa Sen
Title: Seafoods: Quality, Technology and Nutraceutical Applications / Edition 1, Author: Cesarettin Alasalvar
Title: Introduction to Toxicology and Food / Edition 1, Author: Tomris Altug
Title: Resistant Starch: Sources, Applications and Health Benefits / Edition 1, Author: Yong-Cheng Shi
Title: Nutrition and Alcohol: Linking Nutrient Interactions and Dietary Intake / Edition 1, Author: Ronald Ross Watson
Title: Nutrition and Cancer Prevention: New Insights into the Role of Phytochemicals / Edition 1, Author: American Institute for Cancer Research
Title: Functional Foods: Biochemical and Processing Aspects, Volume 1 / Edition 1, Author: Giuseppe Mazza
Title: Exercise Dependence / Edition 1, Author: John H. Kerr
Title: Through the Kitchen Window: Women Explore the Intimate Meanings of Food and Cooking, Author: Arlene Voski Avakian
Title: Enzybiotics: Antibiotic Enzymes as Drugs and Therapeutics / Edition 1, Author: Tomas G. Villa
Title: Soy in Health and Disease Prevention / Edition 1, Author: Michihiro Sugano
Title: Nutrient-Drug Interactions / Edition 1, Author: Kelly Anne Meckling
Title: Asian Functional Foods / Edition 1, Author: John Shi
Title: Emotional Eating: What You Need to Know Before Starting Your Next Diet / Edition 1, Author: Edward Abramson
Title: Glycemic Load Diet Cookbook: 150 Recipes to Help You Lose Weight and Reverse Insulin Resistance / Edition 1, Author: Dana Carpender
Title: The Psychology of Eating: From Healthy to Disordered Behavior / Edition 2, Author: Jane Ogden
Title: Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices / Edition 1, Author: Mark B. Springett

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