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Mimicry is a classic example of adaptation through natural selection. The traditional focus of mimicry research has been on defence in animals, but there is now also a highly-developed and rapidly-growing body of research on floral mimicry in plants. This has coincided with a re…
"Natural Extracts as Food Flavors and Colorants, as its name implies, describes the natural extracts that are used as food flavors and colors. Part I addresses techniques and general characteristics of these natural extracts, including essential oils; solvent extraction; food co…
The main purpose of the book is to provide insight into an area that humans often take for granted. There are wonderful and exciting stories of organisms using chemical signals as a basis of a sophisticated communication system. In many instances, chemical signals can provide mo…
"Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic…
"This book provides chemists and chemists-to-be with everything they need to know in order to create welcome new fragrances for the wold to enjoy. It offers a simplified introduction into organic chemistry, including separation techniques and analytical methodologies; discusses …
