food chemistry
91Amino acid — This article is about the class of chemicals. For the structures and properties of the standard proteinogenic amino acids, see Proteinogenic amino acid. The generic structure of an alpha amino acid in its unionized form …
92Chi-Tang Ho — (Chinese: 何其儻; born 1944) is a Chinese born American food scientist. He received his PhD in organic chemistry in 1974 and immediately started working professionally as a researcher and professor in the food science department at Rutgers… …
93Vanillin — Strukturformel Allgemeines Name Vanillin Andere Namen …
94Liebig, Justus, Freiherr von — ▪ German chemist Introduction born May 12, 1803, Darmstadt, Hesse Darmstadt [Germany] died April 18, 1873, Munich, Bavaria German chemist who made significant contributions to the analysis of organic compounds, the organization of laboratory… …
95Advanced Synthesis & Catalysis —   Titre abrégé Adv. Synth. Catal. Discipline Chimie …
96 Boletus edulis — Cèpe de Bor …
97Microporous and Mesoporous Materials —   Titre abrégé Microporous Mesoporous Mater. Discipline …
98Organic Process Research & Development —   Titre abrégé Org. Process Res. Dev. Discipline Chimie …
99Garlic — For other uses, see Garlic (disambiguation). Garlic Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793. Scientific classification …
100Catalysis Today —   Titre abrégé Catal. Today Discipline Catalyse Langue …