Flavours and Fragrances

- Müller: Flavours: The Legal Framework

- German: Olfaction, where Nutrition, Memory and Immunity Intersect

- Baser: Chemistry of Essential Oils

- Juliani: Bioactivity of essential oils and their components

- Rouseff: Citrus Flavour

- Christensen: Fruits and Vegetables of Moderate Climate

- Pastore: Tropical Fruit Flavour

-Verpoorte: Vanilla

- Christoph & Christoph: Flavour of Spirit Drinks - Composed by Raw Materials, Fermentation, Distillation, and Ageing

- Fischer: Wine aroma

- Mottram: The Maillard Reaction: Source of Flavour in Thermally Processed Foods

- van der Schaft: Chemical conversions of natural precursors

- Buckenhueskes: Industrial Quality Control

- Blank & Nitz: Advanced Instrumental Analysis & Electronic Noses

- Grosch: Gas Chromatography-Olfactometry (GCO) of Aroma Compounds

- Mosandl: Enantioselective and Isotope Analysis - Key Steps to Flavour Authentication

- Reineccius: Flavour Isolation Techniques

- Crespo: Aroma Recovery by Organophilic Pervaporation

- van Soest

- Encapsulation of fragrances and flavours: A way to control odour and aroma in consumer products

- Krammer: Creation and Production of Liquid and Dry Flavours

- Schreier: Enzymes and Flavour Biotechnology

- Schrader: Microbial flavour production

- Larroche: Microbial processes

- Scragg: The Production of Flavours by Plant Cell Cultures

- Schwab: Genetic engineering of plants and microbial cells for flavour production