Analytical Methods for the Assessment of Maillard Reactions in Foods

Basics of Chemistry

Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat

Engineering Chemistry

SSC Previous year questions CHEMISTRY: Topic and subtopic wise

Toxins and Contaminants in Indian Food Products

The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements

Chemistry of Maillard Reactions in Processed Foods

Chemistry for Degree Students B.Sc. First Year

Raw Material Scarcity and Overproduction in the Food Industry

Controlled-Potential Analysis: International Series of Monographs on Analytical Chemistry

The Importance of Packaging Design for the Chemistry of Food Products

Chemistry for Degree Students B.Sc. Second Year

Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)

Reaction Mechanism in Organic Chemistry

The Chemistry of Thermal Food Processing Procedures

Chemistry for Degree Students B.Sc. Semester - I (As per CBCS)

Chemistry of the Mediterranean Diet

Chemistry for Degree Students B.Sc. Third Year

The Chemistry of Frozen Vegetables