Published January, 2021
By Ulrich Lüttge, Francisco M. Canovas, Maria-Carmen Risueno and Hans Pretzsch
Publisher: Springer (Springer Nature Switzerland AG)
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Availability: Available

With one volume each year, this series keeps scientists and advanced students informed of the latest developments and results in all areas of the plant sciences. This latest volume includes reviews on plant physiology, biochemistry, genetics and genomics, forests, and ecosystems.

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Published January, 2021
By Robert B. Grossman
Publisher: Springer (Springer Nature Switzerland AG)
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Availability: Available

Intended for students of intermediate organic chemistry, this text shows how to write a reasonable mechanism for an organic chemical transformation. Worked problems are included in the discussion of each mechanism, and "common error alerts" are scattered throughout the text to warn readers about pitfalls and misconceptions that bedevil students.

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Published January, 2021
By Wided Batat
Publisher: Springer (Springer Nature Switzerland AG)
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Availability: Available

While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food.

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Published January, 2021
By Min Zhang and Haixia Chen
Publisher: Springer (Springer Verlag, Singapore)
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Availability: Available

The purpose of this book is to introduce the classified chemical components of hypoglycemic compounds in natural products, summarize the recent research progress of natural products with hypoglycemic activity in the past 20 years, and provide the original analysis and development opinions of relevant scholars.

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Published January, 2021
By Peter J. Taormina, Margaret D. Hardin, Peter Taormina and Margaret Hardin
Publisher: Springer (Springer Nature Switzerland AG)
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This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption.

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Published January, 2021
By Miguel A. R. B. Castanho and Andrea T. Da Poian
Publisher: Springer (Springer Nature Switzerland AG)
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Availability: Available

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Published January, 2021
By Sankhavaram R. Panini and Sankhavaram Panini
Publisher: Thieme (Thieme Medical Publishers Inc)
Rating: 1.00
Availability: Available

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Published January, 2021
By Zeynep Gromley and Adam Gromley
Publisher: Thieme (Thieme Medical Publishers Inc)
Rating: 1.00
Availability: Available

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Published January, 2021
By Kodoth Prabhakaran Nair
Publisher: Springer (Springer Nature Switzerland AG)
Rating:
Availability: Available

This book discusses the role of food and the human nutrition-behavior interface. This book looks at this critical question from various angles and considers different concepts and approaches to food, nutrition and well-being.

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Published January, 2021
By David E. Draper
Publisher: Taylor & Francis (CRC Press Inc)
Rating: 1.00
Availability: Available

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