1. Applied sensory analysis of foods. (2017) Other Names: Moskowitz, Howard R Record Type: Book Extent: 1 online resource (272 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Chemesthesis : chemical touch in food and eating /: chemical touch in food and eating. ([2016]) Editors: McDonald, Shane T (Shane Thomas); Bolliet, David; Hayes, John (John E.) Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Cooking for the senses : vegan neurogastronomy /: vegan neurogastronomy. (2018) Authors: Rhind, Jennifer; Law, Gregor Record Type: Book Extent: 1 online resource, illustrations (colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Flavor, fragrance, and odor analysis. (©2012) Other Names: Marsili, Ray, 1946- Record Type: Book Extent: 1 online resource (xi, 262 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Food aroma evolution : during food processing, cooking and aging /: during food processing, cooking and aging. (2019) Editors: Bordiga, Matteo; Nollet, Leo M.L Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Food biosensors. (2016) Editors: Ahmed, Minhaj Uddin; Zourob, Mohammed; Tamiya, Eiichi, 1954- Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Food education and gastronomic tradition in Japan and France : ethical and sociological theories /: ethical and sociological theories. (2022) Authors: Ueda, Haruka Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Food history : a feast of the senses in Europe, 1750 to the present /: a feast of the senses in Europe, 1750 to the present. (2021) Editors: Vabre, Sylvie; Bruegel, Martin, 1960-; Atkins, P. J (Peter J.) Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Fruit and vegetable flavour : recent advances and future prospects /: recent advances and future prospects. (2008) Other Names: Brückner, Bernhard; Wyllie, S. Grant Record Type: Book Extent: 1 online resource (336 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Gastrophysics : the new science of eating /: the new science of eating. (2017) Authors: (Experimental psychologist), Spence, Charles Other Names: Blumenthal, Heston writer of foreword. Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗