Archive for the ‘Chemistry’ Category
Membrane Proteins, Volume 63 – Advances in Protein Chemistry – Douglas C. Rees
“The Advances in Protein Chemistry series has been a major factor in the education of protein chemists.”
—JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
This volume covers 2 major topics:
Vitamin E: Food Chemistry, Composition, and Analysis by Junsoo Lee, Ronald R. Eitenmiller, R. Lee Eitenmiller
Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology.
Vitamin C: Its Chemistry and Biochemistry by M Davies – J Austin – D Partridge
Vitamin C is the first book to cover the history, chemistry, biochemistry, and medical importance of vitamin C and is the first to provide an in-depth, interdisciplinary study of this essential and fascinating compound.
Mass Spectrometry of Proteins and Peptides: Methods and Protocols by Mary S. Lipton – Ljiljana Pasa-Tolic
When the last edition of this book was published in 2000, the field of proteomics was in its infancy. Now in its adolescence, proteomics is fundamentally transforming biological and medical research. Much of this transformation can be attributed to technological advancements, particularly in mass spectrometry.
Metabolism and Functions of Bioactive Ether Lipids in the Brain by Akhlaq Farooqui – Tahira Farooqui – Lloyd A. Horrock
Metabolism and Functions of Bioactive Ether Lipids in the Brain provides readers with a comprehensive description of metabolism of bioactive ether lipids in the brain, activities of enzymes involved in their metabolism, and their involvement in neurological disorders.
Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition by Casimir C. Akoh, David B. Min, David B. Min
The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function.
Handbook of Food Analytical Chemistry, Volumes 1 and 2 by Ronald E. Wrolstad – Eric A. Decker – Steven J. Schwartz – Peter Sporns
Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind.
Medicinal Chemistry: A Molecular and Biochemical Approach – Thomas Nogrady – Donald F. Weaver
For the new edition of this text on medicinal chemistry and molecular pharmacology, the authors have extensively updated the material to take into account advances since the publication of the second edition in 1998.
Essential Chemistry: Acids and Bases – James A. Corrick – Kristi Lew
Acids and bases are essential components of the natural world that play key roles in medicine and industry.
Modern Supramolecular Gold Chemistry: Gold-Metal Interactions and Applications – Antonio Laguna
Filling a gap in our systematic knowledge of gold, this monograph covers the fundamental aspects, while also considering new applications of gold compounds in catalysis, as nanoparticles, and their potential application as luminescent compounds.
