With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research.

This book has been designed to highlight the associated issues of aromatic plants including the aspects of their classification, importance, uses and applications for human wellbeing, botany, agrotechniques, major bioactive constituents, ...

This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight.

This book has been designed to highlight the associated issues of aromatic plants including the aspects of their classification, importance, uses and applications for human wellbeing, botany, agrotechniques, major bioactive constituents, ...

Provides an overview of the current status of basic science on the senses of smell, taste and pungency on which practical applications are based, and then show where some of the most interesting practical outcomes of these fundamentals are ...

This book is an unparalleled resource for food and flavor scientists and chemists.

This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception.