Gary R. Takeoka

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Books by Gary R. Takeoka (50 max)

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Genetically modified foods: safety issues

1995

Gary R. Takeoka, Roy Teranishi

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Aroma Active Compounds in Foods

2001

Gary R. Takeoka

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Authentication of food and wine

2006

Susan E. Ebeler, Gary R. Takeoka, Susan E. Ebeler, Peter Winterhalter

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Food flavor: chemistry, sensory evaluation, and biological activity

2008

Susan E. Ebeler, Gary R. Takeoka

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Biotechnology for improved foods and flavors

1996

Gary R. Takeoka

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Importance of Chirality to Flavor Compounds

2016

Gary R. Takeoka