American Chemical Society, Division of Agricultural and Food Chemistry
Resource Information
The organization American Chemical Society, Division of Agricultural and Food Chemistry represents an institution, an association, or corporate body that is associated with resources found in University of Missouri Libraries.
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American Chemical Society, Division of Agricultural and Food Chemistry
Resource Information
The organization American Chemical Society, Division of Agricultural and Food Chemistry represents an institution, an association, or corporate body that is associated with resources found in University of Missouri Libraries.
- Label
- American Chemical Society, Division of Agricultural and Food Chemistry
- Subordinate unit
- Division of Agricultural and Food Chemistry
260 Items by the Organization American Chemical Society, Division of Agricultural and Food Chemistry
1 Items that are about the Organization American Chemical Society, Division of Agricultural and Food Chemistry
Context
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- Gibberellins : a collection of papers comprising the symposium on gibberellins, presented before the Division of Agricultural and Food Chemistry at the 138th national meeting of the American Chemical Society, New York, N.Y., September 1960
- Agricultural control chemicals : collected papers from the symposia on economic poisons presented before the Division of Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949, and the 116th national meeting in Atlantic City, September 18 to 23, 1949
- Agricultural applications of petroleum products : a collection of papers...presented before the Divisions of Agricultural and Food Chemistry and Petroleum Chemistry at the American Chemical Society, Chicago, Ill., September 1951
- Physical functions of hydrocolloids : a collection of papers comprising the symposium on physical functions of hydrocolloids presented before the Divisions of Agricultural and Food Chemistry and Colloid Chemistry at the 130th national meeting, Atlantic City, N. J., September, 1956
- Use of sugars and other carbohydrates in the food industry : a collection of papers comprising the symposium on the use of sugars and other carbohydrates in the food industry presented jointly before the Divisions of Agricultural and Food Chemistry and Carbohydrate Chemistry at the 123rd meeting of the American Chemical Society, Los Angeles, Calif., Mar. 1953
- Gibberellins : a collection of papers
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- Antinutrients and phytochemicals in food
- Antinutrients and phytochemicals in food
- Antioxidant measurement and applications
- Antioxidant nutrients and immune functions
- Aroma active compounds in foods : chemistry and sensory properties
- Aroma active compounds in foods : chemistry and sensory properties
- Authentication of food and wine
- Bioactive volatile compounds from plants
- Bioactive volatile compounds from plants : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 203rd National Meeting of the American Chemical Society, San Francisco, California, April 5-19, 1992
- Biogeneration of aromas : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 190th meeting of the American Chemical Society, Chicago, Illinois, September 8-13, 1985
- Bioregulators, chemistry and uses : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 186th meeting of the American Chemical Society, Washington, D.C., August 28-September 2, 1983
- Biotechnology for improved foods and flavors
- Biotechnology for improved foods and flavors : developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies
- Biotechnology in agricultural chemistry
- Biotechnology in agricultural chemistry
- Biotechnology of amylodextrin oligosaccharides
- Biotechnology of amylodextrin oligosaccharides : developed from a symposium sponsored by the Divisions of Carbohydrate Chemistry and of Agricultural and Food Chemistry at the 198th National Meeting of the American Chemical Society, Miami Beach, Florida, September 10-15, 1989
- Browned flavors : analysis, formation, and physiology
- Carotenoid cleavage products
- Challenges in taste chemistry and biology
- Chemical deterioration of proteins : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 4-5, 1979
- Chemical markers for processed and stored foods
- Chemical markers for processed and stored foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 210th National Meeting of the American Chemical Society, Chicago, Illinois, August 20-24, 1995
- Chemistry and function of pectins : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 189th Meeting of the American Chemical Society, Miami Beach, Florida, April 28-May 3, 1985
- Chemistry and physiology of selected food colorants
- Chemistry and physiology of selected food colorants
- Chemistry of food packaging
- Chemistry of food packaging
- Chemistry of food, food supplements, and food contact materials : from production to plate
- Chemistry of taste : mechanisms, behavior, and mimics
- Chemistry of wine flavor
- Chemistry of winemaking
- Chemistry of winemaking
- Chemistry, texture, and flavor of soy
- Citrus nutrition and quality : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 26, 1980
- Citrus nutrition and quality : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 26, 1980
- Color quality of fresh and processed foods
- Computers in flavor and fragrance research
- Computers in flavor and fragrance research : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 186th Meeting of the American Chemical Society, Washington, D.C., August 28-September 2, 1983
- Controlling Maillard pathways to generate flavors
- Dietary chemicals vs. dental caries : based on a Symposium on Dietary Chemicals in Relation to Dental Caries, sponsored by the Agricultural and Food Chemistry Division at the 1966 winter meeting of the American Chemical Society, Phoenix, Arizona, January 18, 1966
- Dietary chemicals vs. dental caries : based on a Symposium on Dietary Chemicals in Relation to Dental Caries, sponsored by the Agricultural and Food Chemistry Division at the 1966 winter meeting of the American Chemical Society, Phoenix, Arizona, January 18, 1966.
- Ecology and metabolism of plant lipids
- Ecology and metabolism of plant lipids : developed from a symposium sponsored by the Division of Agriculture and Food Chemistry at the 189th Meeting of the American Chemical Society, Miami Beach, Florida, April 28-May 3, 1985
- Emerging trends in dietary components for preventing and combating disease
- Encapsulation and controlled release of food ingredients
- Encapsulation and controlled release of food ingredients : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th national meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
- Enzymatic browning and its prevention
- Enzymatic browning and its prevention : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994
- Enzymatic degradation of insoluble carbohydrates
- Enzymatic degradation of insoluble carbohydrates : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 207th National Meeting of the American Chemical Society, San Diego, California, March 13-17, 1994
- Enzymes in food and beverage processing : a symposium
- Fabricated foods
- Flavonoids in the living system
- Flavor analysis : developments in isolation and characterization
- Flavor analysis : developments in isolation and characterization
- Flavor and health benefits of small fruits
- Flavor and lipid chemistry of seafoods
- Flavor and lipid chemistry of seafoods
- Flavor chemistry : a symposium sponsored by the division of Agricultural and Food Chemistry at the 149th meeting of the American Chemical Society, Detroit, Mich., April 6-7, 1965
- Flavor chemistry : a symposium sponsored by the division of Agricultural and Food Chemistry at the 149th meeting of the American Chemical Society, Detroit, Mich., April 6-7, 1965.
- Flavor chemistry : trends and developments
- Flavor chemistry : trends and developments : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988
- Flavor chemistry of animal foods : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Ill., August 29, 1977
- Flavor chemistry of animal foods : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Ill., August 29, 1977
- Flavor chemistry of wine and other alcoholic beverages
- Flavor encapsulation : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 194th Meeting of the American Chemical Society, New Orleans, Louisiana, August 30-September 4, 1987
- Flavor of dairy products
- Flavor precursors : thermal and enzymatic conversions
- Flavor precursors : thermal and enzymatic conversions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991
- Flavor quality, objective measurement : a symposium
- Flavor quality, objective measurement : a symposium
- Flavor science : sensible principles and techniques
- Flavor technology : physical chemistry, modification, and process
- Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
- Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
- Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
- Flavors in noncarbonated beverages
- Food additives and packaging
- Food and packaging interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 193rd Meeting of the American Chemical Society, Denver, Colorado, April 5-10, 1987
- Food and packaging interactions II
- Food and packaging interactions II : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 200th National Meeting of the American Chemical Society, Washington, D.C., August 25-31, 1990
- Food factors in health promotion and disease prevention
- Food factors in health promotion and disease prevention
- Food flavor : chemistry, sensory evaluation, and biological activity
- Food flavor : chemistry, sensory evaluation, and biological activity
- Food flavor and safety : molecular analysis and design
- Food flavor and safety : molecular analysis and design : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 203rd national meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992
- Food lipids : chemistry, flavor, and texture
- Food phytochemicals for cancer prevention
- Food phytochemicals for cancer prevention : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992
- Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981
- Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981
- Food proteins : improvement through chemical and enzymatic modification : symposium
- Food related enzymes : a symposium
- Food related enzymes : a symposium
- Food safety assessment
- Food safety assessment : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 200th National Meeting of the American Chemical Society, Washington, D.C., August 26-31, 1990
- Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979
- Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979
- Food-borne toxicants : formation, analysis, and toxicology
- Food-borne toxicants : formation, analysis, and toxicology
- Fruit flavors : biogenesis, characterization, and authentication
- Fruit flavors : biogenesis, characterization, and authentication : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
- Functional food and health
- Functional food and health
- Functional foods for disease prevention
- Functional foods for disease prevention
- Functional properties of proteins and lipids
- Functionality and protein structure : based on a symposium
- Fungal polysaccharides : based on a symposium
- Genetically modified foods : safety issues
- Genetically modified foods : safety issues : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
- Herbs : challenges in chemistry and biology
- Heteroatomic aroma compounds
- Hispanic foods : chemistry and bioactive compounds
- Hispanic foods : chemistry and flavor
- Human medicinal agents from plants
- Human medicinal agents from plants : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 203rd National Meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992
- Immobilized microbial cells : based on a symposium jointly sponsored by the ACS Divisions of Microbial and Biochemical Technology, Agricultural and Food Chemistry, and Carbohydrate Chemistry at the 176th meeting of the American Chemical Society, Miami Beach, Florida, September 14, 1978
- Immunoassays for residue analysis : food safety
- Immunoassays for residue analysis : food safety : developed from a symposium sponsored by the Division of Agriculture and Food Chemistry at the 209th National Meeting of the American Chemical Society, Anaheim, California, April 2-7, 1995
- Importance of chirality to flavor compounds
- Instrumental methods for the analysis and identification of bioactive molecules
- Intentional and unintentional contaminants in food and feed
- Irradiation of food and packaging : recent developments
- Isopentenoids and other natural products : evolution and function
- Isopentenoids and other natural products : evolution and function : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993
- Lipid oxidation in food
- Lipid oxidation in food : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991
- Lipids in food flavors
- Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993
- Micro/nanoencapsulation of active food ingredients
- Microemulsions and emulsions in foods
- Microemulsions and emulsions in foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22-27, 1990
- Modern countercurrent chromatography
- Modern countercurrent chromatography : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th national meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
- Modern extraction techniques : food and agricultural samples
- Modification of proteins : food, nutritional, and pharmacological aspects : based on a symposium
- Molecular modeling : from virtual tools to real problems
- Molecular modeling : from virtual tools to real problems : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993
- Mycotoxin prevention and control in agriculture
- Mycotoxins and other fungal related food problems : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 168th meeting of the American Chemical Society, Atlantic City, N.J., Sept. 11-13, 1974 : [papers]
- Mycotoxins and other fungal related food problems : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 168th meeting of the American Chemical Society, Atlantic City, N.J., Sept. 11-13, 1974 : [papers]
- N-nitroso compounds
- N-nitroso compounds : based on a symposium cosponsored by the Divisions of Agricultural and Food Chemistry and Pesticide Chemistry at the 181st meeting of the American Chemical Society, Atlanta, Georgia, March 31-April 1, 1981
- Natural and selected synthetic toxins : biological implications
- Natural flavors and fragrances : chemistry, analysis, and production
- Natural plant hydrocolloids : a collection of papers comprising the Symposium on Natural Plant Hydrocolloids, presented before the Divisions of Colloid Chemistry and Agricultural and Food Chemistry at the 122nd meeting of the American Chemical Society, Atlantic City, N.J., September 1952
- Natural plant hydrocolloids : a collection of papers comprising the symposium on natural plant hydrocolloids, presented before the Divisions of Colloid Chemistry and Agricultural and Food Chemistry at the 122nd meeting of the American Chemical Society, Atlantic City, N.J., September 1952
- Natural products for pest management
- New directions in electrophoretic methods : developed from a symposium sponsored by the Divisions of Agricultural and Food Chemistry and Analytical Chemistry at the 190th Meeting of the American Chemical Society, Chicago, Illinois, September 8-13, 1985
- Nitrosamines and related N-nitroso compounds : chemistry and biochemistry : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992
- Non-first order degradation and time-dependent sorption of organic chemicals in soil
- Nutraceutical beverages : chemistry, nutrition, and health
- Nutrition and aerobic exercise
- Nutrition and aerobic exercise
- Nutritional bioavailability of calcium
- Nutritional bioavailability of calcium : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 187th Meeting of the American Chemical Society, St. Louis, Missouri, April 8-13, 1984
- Nutritional bioavailability of manganese : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 192nd Meeting of the American Chemical Society, Anaheim, California, September 7-12, 1986
- Nutritional bioavailability of zinc
- Nutritional bioavailability of zinc : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 183rd meeting of the American Chemical Society, Las Vegas, Nevada, March 28-April 2, 1982
- 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
- Oriental foods and herbs : chemistry and health effects
- Oriental foods and herbs : chemistry and health effects
- Pesticidal formulations research : physical and colloidal chemical aspects.
- Pesticidal formulations research : physical and colloidal chemical aspects; a symposium
- Pesticides in surface water : monitoring, modeling, risk assessment, and management
- Pesticides in tropical agriculture : a collection of papers comprising the Symposium on Pesticides in Tropical Agriculture, presented before the Division of Agricultural and Food Chemistry at the 126th meeting of the American Chemical Society, New York, N.Y., September 1954
- Phenolic compounds in food and their effects on health
- Phenolic compounds in food and their effects on health : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, N.Y., August 25-30, 1991
- Phenolic compounds in foods and natural health products
- Phenolic, sulfur, and nitrogen compounds in food flavors : a symposium
- Phenolic, sulfur, and nitrogen compounds in food flavors : a symposium
- Physical functions of hydrocolloids : a collection of papers comprising the Symposium on Physical Functions of Hydrocolloids, presented before the Divisions of Agricultural and Food Chemistry and Colloid Chemistry at the 130th national meeting, Atlantic City, N.J., September, 1956
- Physical methods in food analysis
- Physiological effects of food carbohydrates : a symposium co-sponsored by the Division of Carbohydrate Chemistry and the Division of Agricultural and Food Chemistry at the 168th meeting of the American Chemical Society, Atlantic City, N.J., Sept. 11-12, 1974
- Physiological effects of food carbohydrates : a symposium co-sponsored by the Division of Carbohydrate Chemistry and the Division of Agricultural and Food Chemistry at the 168th meeting of the American Chemical Society, Atlantic City, N.J., Sept. 11-12, 1974
- Phytomedicines of Europe : chemistry and biological activity
- Plant proteins : applications, biological effects, and chemistry
- Plant proteins : applications, biological effects, and chemistry : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 190th Meeting of the American Chemical Society, Chicago, Illinois, September 8-13, 1985
- Polyketides : biosynthesis, biological activity, and genetic engineering
- Polymers from agricultural coproducts : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
- Potential health benefits of citrus
- Process and reaction flavors : recent developments
- Progress in authentication of food and wine
- Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980
- Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980
- Proteins at low temperatures : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 175th Meeting of the American Chemical Society, Anaheim, California, March 12-17, 1978
- 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
- Quality factors of fruits and vegetables : chemistry and technology
- Quality factors of fruits and vegetables : chemistry and technology : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th National Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988
- 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
- Radiation preservation of foods : a symposium co-sponsored by the Division of Agricultural and Food Chemistry and the Division of Nuclear Chemistry and Technology at the 150th meeting of the American Chemical Society, Atlantic City, N.J., Sept. 16-17, 1965
- Recent advances in the analysis of food and flavors
- Red wine color : exploring the mysteries
- Regulation of isopentenoid metabolism
- Regulation of isopentenoid metabolism : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 201st National Meeting of the American Chemical Society, Atlanta, Georgia, April 14-19, 1991
- Seafood toxins : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 186th meeting of the American Chemical Society, Washington, D.C., August 28-September 2, 1983
- Seafood toxins : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 186th meeting of the American Chemical Society, Washington, D.C., August 28-September 2, 1983
- Semiochemicals in pest and weed control
- Sex, smoke, and spirits : the role of chemistry
- Small wonders : peptides for disease control
- Spices : flavor chemistry and antioxidant properties
- Spices : flavor chemistry and antioxidant properties
- Stable isotopes in nutrition : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 186th meeting of the American Chemical Society, Washington, D.C., August 28-September 2, 1983
- Stable isotopes in nutrition : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 186th meeting of the American Chemical Society, Washington, D.C., August 28-September 2, 1983
- Sulfur compounds in foods
- Sulfur compounds in foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
- Supercritical fluid extraction and chromatography : techniques and applications
- Supercritical fluid extraction and chromatography : techniques and applications : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 193rd Meeting of the American Chemical Society, Denver, Colorado, April 5-10, 1987
- Sweeteners : discovery, molecular design, and chemoreception
- Sweeteners : discovery, molecular design, and chemoreception : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22-27, 1990
- The Maillard reaction in foods and nutrition : based on a symposium jointly sponsored by the Divisions of Agricultural and Food Chemistry and Carbohydrate Chemistry at the 183rd meeting of the American Chemical Society, Las Vegas, Nevada, March 28-April 2, 1982
- The chemical sensory informatics of food : measurement, analysis, integration
- Thermal generation of aromas
- Thermal generation of aromas : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988
- Thermally generated flavors : Maillard, microwave, and extrusion processes
- Thermally generated flavors : Maillard, microwave, and extrusion processes : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992
- Tropical and subtropical fruits : flavors, color, and health benefits
- Unconventional sources of dietary fiber : physiological and in vitro functional properties
- Unconventional sources of dietary fiber : physiological and in vitro functional properties : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 183rd Meeting of the American Chemical Society, Las Vegas, Nevada, March 28-April 2, 1982
- Use of sugars and other carbohydrates in the food industry : a collection of papers comprising the Symposium on the Use of Sugars and Other Carbohydrates in the Food Industry, presented jointly before the Divisions of Agricultural and Food Chemistry and Carbohydrate Chemistry at the 123rd meeting of the American Chemical Society, Los Angeles, Calif., March 1953
- Veterinary drug residues : food safety : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry, at the 209th National Meeting of the American Chemical Society, Anaheim, California, April 2-7, 1995
- Veterinary drug residues : food safety : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry, at the 209th National Meeting of the American Chemical Society, Anaheim, California, April 2-7, 1995
- Volatile sulfur compounds in food
- Wine : nutritional and therapeutic benefits
- Wine : nutritional and therapeutic benefits
- World protein resources
- World protein resources
- Xenobiotic metabolism : nutritional effects : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 187th Meeting of the American Chemical Society, St. Louis, Missouri, April 8-13, 1984
- [Beta]-glucosidases : biochemistry and molecular biology
- Xenobiotics in foods and feeds : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 184th Meeting of the American Chemical Society, Kansas City, Missouri, September 12-17, 1982
- [Beta]-glucosidases : biochemistry and molecular biology : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th national meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992
- Advances in applied nanotechnology for agriculture
- Advances in biopolymers : molecules, clusters, networks, and interactions
- Advances in cereal science : implications to food processing and health promotion
- Advances in microbial food safety
- Advances in wine research
- Agricultural and food chemistry : past, present, future
- Agricultural applications of petroleum products : a collection of papers comprising the Symposium on Agricultural Applications of Petroleum Products, presented before the Divisions of Agricultural and Food Chemistry and Petroleum Chemistry at the 118th meeting of the American Chemical Society, Chicago, Ill., September 1951
- Agricultural biotechnology : challenges and prospects
- Agricultural control chemicals : collected papers from the Symposia on Economic Poisons presented before the Division of Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949, and the 116th national meeting in Atlantic City, September 18 to 23, 1949
- Agricultural materials as renewable resources : nonfood and industrial applications : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry
- Agricultural uses of antibiotics : developed from a symposium sponsored by the Division of Agriculture and Food Chemistry at the 190th Meeting of the American Chemical Society, Chicago, Illinois, September 8-13, 1985
- Air pollution damage to vegetation
- Air pollution damage to vegetation
- Air pollution effects on plant growth : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 167th meeting of the American Chemical Society, Los Angeles, Calif., April 1, 1974
- Air pollution effects on plant growth : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 167th meeting of the American Chemical Society, Los Angeles, Calif., April 1, 1974
- Allelochemicals : role in agriculture and forestry
- Allelochemicals : role in agriculture and forestry : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 190th Meeting of the American Chemical Society, Chicago, Illinois, September 8-13, 1985
- Analysis of antibiotic/drug residues in food products of animal origin
- Analytical methods in the food industry : a collection of the papers presented at the Symposium on Analytical Methods in the Food Industry held by the Divisions of Analytical Chemistry and Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949
- Analytical methods in the food industry : a collection of the papers presented at the symposium on analytical methods in the food industry held by the Divisions of Analytical Chemistry and Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949
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- Tropical and subtropical fruits : flavors, color, and health benefits
- Advances in applied nanotechnology for agriculture
- Sex, smoke, and spirits : the role of chemistry
- Food additives and packaging
- Food-borne toxicants : formation, analysis, and toxicology
- Chemistry of food, food supplements, and food contact materials : from production to plate
- Micro/nanoencapsulation of active food ingredients
- Physical methods in food analysis
- Radiation preservation of foods : a symposium co-sponsored by the Division of Agricultural and Food Chemistry and the Division of Nuclear Chemistry and Technology at the 150th meeting of the American Chemical Society, Atlantic City, N.J., Sept. 16-17, 1965
- Instrumental methods for the analysis and identification of bioactive molecules
- Carotenoid cleavage products
- Flavor chemistry of wine and other alcoholic beverages
- Non-first order degradation and time-dependent sorption of organic chemicals in soil
- Hispanic foods : chemistry and bioactive compounds
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/resource/jZ2mnsyykHQ/" typeof="Organization http://bibfra.me/vocab/lite/Organization"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/resource/jZ2mnsyykHQ/">American Chemical Society, Division of Agricultural and Food Chemistry</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
