Gordon G. Birch
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Gordon G. Birchchemistry Degrees
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Gordon G. Birchbiology Degrees
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Chemistry Biology
Gordon G. Birch's Degrees
- PhD Biochemistry University of California, Berkeley
- Masters Chemistry Stanford University
- Bachelors Chemistry Stanford University
Why Is Gordon G. Birch Influential?
(Suggest an Edit or Addition)Gordon G. Birch's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? (2018) (330)
- Enzymes and Food Processing (1980) (117)
- Degree of Gelatinisation of Cooked Rice (1973) (104)
- Sweet-Taste Chemoreception (1993) (87)
- Intermediate Moisture Foods (1976) (82)
- Sensory studies with sucrose-maltol mixtures (1990) (81)
- Apparent molar volumes and tastes of molecules with more than one sapophore (1987) (81)
- Handbook of vitamins 2nd edition (1992) (78)
- Introduction to the chemical analysis of foods (1997) (77)
- Some taste molecules and their solution properties. (1999) (76)
- Pearson's composition and analysis of foods 9th edn: By R. S. Kirk and R. Sawyer. Longman, UK, 1991. x + 708 pp. ISBN 0-582-409101. Price: £49.00 (1993) (72)
- Molecular structure and function of food carbohydrate. (1973) (67)
- Studies on the physicochemical properties of inulin and inulin oligomers (2000) (67)
- Sensory Properties of Foods (1977) (64)
- Food from waste (1977) (64)
- Meat products and dishes: Supplement to McCance and Widdowson's The composition of foods. RSC. 1996. W. Chan, J. Brown, S. M. Church & D. H. Buss. ISBN 085404809 x ca. 150 pp. £25.95 (1997) (62)
- Intensity/time relationships in sweetness: evidence for a queue hypothesis in taste chemoreception (1980) (55)
- Apparent specific volumes and tastes of amino acids (1989) (54)
- Characterisation of chlorogenic acids by simultaneous isomerisation and transesterification with tetramethylammonium hydroxide (1989) (54)
- Developments in food flavours (1986) (52)
- Solution properties of ethanol in water (1999) (50)
- Sweet taste and solution properties of α,α-trehalose (1995) (50)
- Health and food. (1972) (49)
- Interactions of food components. (1986) (48)
- Sensory astringency of 5-O-caffeoylquinic acid, tannic acid and grape-seed tannin by a time-intensity procedure (1993) (45)
- The chemistry of heterocyclic flavouring and aroma compounds: Edited by G. Vernin. Ellis Horwood, Chichester, 1982. 375 pp. Price: £32.50 (1983) (44)
- Colorimetric determination of sugars in sweetened condensed milk products. (1974) (44)
- Evidence for the proximity of sweet and bitter receptor sites (1976) (44)
- Role of water in sweet taste chemoreception (2002) (43)
- Structure, sweetness and solution properties of small carbohydrate molecules (1988) (39)
- Structural relationships of sugars to taste. (1976) (39)
- Use of the “SMURF” in taste analysis (1981) (38)
- Structural functions of taste in the sugar series (1975) (36)
- Sweetness of sucrose and xylitol. Structural considerations. (1976) (36)
- STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: SENSORY PROPERTIES OF DEOXY SUGARS (1974) (33)
- Sweetness and sweeteners. (1974) (33)
- Importance of molar volumes and related parameters in sweet taste chemoreception (1997) (32)
- Specific volumes and sweet taste (1996) (31)
- Relationship between the structure and the properties of carbohydrates in aqueous solutions: sweetness of chlorinated sugars. (1986) (30)
- Chemical modification of trehalose : Part I. Selective sulphonylation of trehalose, and determination of the conformation of hexa-O-acetyl-6,6′-Dideoxytrehalose (1968) (29)
- Apparent molar volumes of sugars and their significance in sweet taste chemoreception (1985) (29)
- Characterisation of caffeoylferuloylquinic acids by simultaneous isomerisation and transesterification with tetramethylammonium hydroxide (1989) (29)
- Organoleptic effect in sugar structures (1970) (28)
- Solute-solvent interactions and the sweet taste of small carbohydrates. Part II: Sweetness intensity and persistence in ethanol-water mixtures (1993) (28)
- The hydrostatic and hydrodynamic volumes of polyols in aqueous solutions and their sweet taste. (1997) (28)
- The effect of the sweetness inhibitor 2(-4-methoxyphenoxy)propanoic acid (sodium salt) (Na-PMP) on the taste of bitter-sweet stimuli. (1994) (28)
- Developments in food carbohydrate (1977) (27)
- Tastes, structure and solution properties of D-glucono-1,5-lactone. (1997) (26)
- Solution properties and sweetness response of selected bulk and intense sweeteners. (1999) (25)
- Lifetime of a Hydrogen Bond in Aqueous Solutions of Carbohydrates (1999) (25)
- Structural basis of and interaction between sweetness and bitterness in sugars (1972) (25)
- The relationship between processing and shelf-life. (1990) (24)
- Chemical modification of trehalose : Part IV1. The synthesis and conformation of 3,6:3',6'-dianhydro-α,α-trehalose (1971) (23)
- Food and Health: Science and Technology (1972) (23)
- Sugar: Science and Technology (1979) (23)
- Interaction of d-glucono-1,5-lactone with water (1988) (22)
- Hydration properties of Na, K, Mg gluconates and gluconate/sucrose mixtures and their possible taste effect (2000) (22)
- The metabolism of maltitol in the rat (1982) (22)
- Protection of vitamin C by sugars and their hydrogenated derivatives (1983) (22)
- STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: EFFECTS OF AGLYCONES ON THE SENSORY PROPERTIES OF SIMPLE GLYCOSIDE STRUCTURES (1973) (21)
- Intrinsic viscosities and apparent specific volumes of amino acids and sugars. 'Effective size' and taste of sapid molecules. (1990) (21)
- Vitamin C. Recent aspects of its physiological and technological importance. (1974) (21)
- An intensity/time study of the taste of amino acids (1992) (20)
- A study of the solution properties of selected binary mixtures of bulk and intense sweeteners in relation to their psychophysical characteristics (1999) (19)
- Analysis of food carbohydrate (1985) (19)
- STRUCTURAL FUNCTIONS AND TASTE IN THE SUGAR SERIES: THE STRUCTURAL BASIS OF BITTERNESS IN SUGAR ANALOGUES (1976) (19)
- Effect of available volumes on radial distribution functions (1998) (19)
- Partial benzoylation of sucrose (1985) (17)
- Developments in sweeteners—3 Edited by T. H. Grenby. Elsevier Applied Science, 1988, £43.00. ISBN 1-85166-104-2. Pp. 322 (1989) (17)
- Structural functions of taste in the sugar series: Function of the γ‐attribute in the sweet glycophore (1981) (17)
- EFFECT OF SURFACTANTS ON THE TASTE AND FLAVOR OF DRINKING CHOCOLATE (1980) (17)
- Accession of sweet stimuli to receptors. I. Absolute dominance of one molecular species in binary mixtures. (1985) (16)
- Chemical modification of trehalose : Part XV. The synthesis of 4,4′-dideoxy and 4,4′,6,6′-tetradeoxy analogues (1974) (16)
- Identification of proton type in concentrated sweet solutions by pulsed NMR analysis (1989) (16)
- Control of Food Quality and Food Analysis (1984) (16)
- Modulation of sweet taste (1999) (16)
- Solute-solvent interactions and the sweet taste of small carbohydrates. Part 1: Effect of solvent polarity on solution properties (1992) (16)
- Synthesis of methyl ether derivatives of sucrose (1975) (16)
- Short-term effects of feeding rats with glucose syrup fractions and dextrose (1973) (15)
- Sweetness. (1986) (14)
- Towards an improved understanding of sweetener synergy (1996) (14)
- Correlation of computed van der Waals and molecular volumes with apparent molar volumes (AMV) for amino acid, carbohydrate and sulfamate tastant molecules. Relationship between Corey–Pauling–Koltun volumes (VCPK) and computed volumes (1992) (14)
- Carbohydrate/iron complex formation (1977) (14)
- Use of intensity–time studies as an aid to interpreting sweet taste chemoreception (1988) (14)
- Glucose syrups and related carbohydrates (1970) (14)
- Structural functions of taste in the sugar series: Binding characteristics of disaccharides (1975) (13)
- Structural functions of taste in 5-membered ring structures (1989) (13)
- Apparent specific volumes and tastes of cyclamates, other sulfamates, saccharins and acesulfame sweeteners (2004) (13)
- Novel aspects of structure-activity relationships in sweet taste chemoreception (1994) (13)
- Mineral Complexing Properties of Food Carbohydrates (1985) (13)
- Chemical Aspects of Sweetness (1987) (13)
- STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: CYCLOHEXANE POLYOLS AS SWEET ANALOGUES OF THE SUGARS (1973) (12)
- Synthesis of the allo-analogue of trehalose. (1976) (12)
- Apparent molar volumes and 1H-NMR relaxation values of glucose syrups (1992) (12)
- The Fractionation of Glucose Syrups by Reverse Osmosis (1974) (12)
- Structure/activity relationships in sweetness☆ (1986) (11)
- Chemical modification of trehalose (1971) (11)
- A Dictionary of food and nutrition (1996) (11)
- The Production and Properties of Glucose Syrups. III. Sweetness of Glucose Syrups and Related Carbohydrates (1980) (11)
- Chemical and biochemical mechanisms of sweetness (1991) (11)
- The Effect of Calcium Ions on the Hydrolysis of Starch (1979) (11)
- Production and Physicochemical Properties of Hydrogenated Glucose Syrups (1977) (11)
- Computer modelling studies of the water-structuring properties of carbohydrates and the sweetness response (1996) (10)
- Interactions of milk components in food systems. (1986) (10)
- Condensed chemical dictionary: By G. G. Hawley. Van Nostrand Reinhold, 1981. xi + 1135 pp. Price: £27·50 (1982) (10)
- Intrinsic viscosities and other solution properties of sugars and their possible relation to sweetness (1988) (10)
- Intensity/time studies of sweetness: Psychophysical evidence for localised concentration of stimulus (1982) (10)
- Mineral complexing properties of glucose syrups and their fractions (1978) (9)
- The chemistry and metabolism of the starch based sweeteners (1985) (9)
- Spectrophotometric Determination of Glucose Content in Glucose Derivatives (1963) (9)
- The Metabolic Fate of Hydrogenated Glucose Syrups (1982) (9)
- STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: GUSTATORY PROPERTIES OF ANHYDRO SUGARS (1975) (9)
- STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES Sugar‐Amino Acid interaction as an Index of Sugar Sweetness (1975) (8)
- A conceptual model of taste receptors. (1990) (8)
- Sensory Considerations in the Replacement in Dark Chocolate of Sucrose by Other Carbohydrate Sweeteners (1984) (8)
- Chemical modification of trehalose. II. Synthesis of the galacto-analogue of trehalose. (1970) (8)
- Some Human Physiological Responses to the Consumption of Glucose Syrups and Related Carbohydrates (1977) (8)
- Solution properties of vanillin and diacetyl in aqueous-ethanol solutions (1996) (8)
- Chemical and Physiological Properties of Glucose Syrup Components (1973) (8)
- Determination of apparent molar volumes (AMV) and capacity factors (kw) for sweet and non-sweet sulphamates, correlation between AMV values, and Corey-Pauling-Koltun volumes and relative sweetness correlations (1992) (8)
- Structure and turnover of rat hepatic glycogen during metabolic activity (1974) (7)
- The Stereochemistry of Sweetness (1975) (7)
- Taste properties of cocoa drinks with an added bitter/sweet sugar: intensity/time effects (2007) (7)
- Taste acuity and composition of saliva in man. (1979) (7)
- Some factors influencing caecal enlargement induced by raw potato starch in the rat (1977) (6)
- Carbohydrate-mineral complexes in foods. (1986) (6)
- Structural functions of taste in the sugar series VII: taste properties of ketoses. (1976) (6)
- The chemical basis of sweetness perception in beverages (1994) (6)
- SWEETENERS : A QUESTION OF TASTE (1997) (5)
- Effect of Sweetener Type and Lecithin on Hygroscopicity and Mold Growth in Dark Chocolate (1984) (5)
- Solution properties and composition of dextrins (1991) (5)
- A new method for determining the degree of hydrolysis in starch hydrolysates (1971) (5)
- Effect of Gelatin (a Model for Salivary PRP) on the Sensory Astringency of 5‐O‐caffeoylquinic Acid and Tannic Acid (1998) (5)
- Metabolic effects of rare food sugars. (1971) (4)
- Role of the anomeric centre in sugar sweetness (1986) (4)
- Short term effects of feeding male subjects with glucose syrup fractions and D-glucose. (1976) (4)
- Chocolate, cocoa and confectionery: (Second edition). By Bernard W. Minifie. Science and Technology. AVI Publishing Co., Connecticut. 1980. x + 735 pp. Price: US$49·50 (1982) (4)
- The optical rotations of trehalose derivatives (1967) (4)
- Analytical Methods for Glycerol (1980) (4)
- Calcium chloride complex formation of glucose syrups and their fractions (1986) (4)
- Ingredients for reduced-calorie foods. (1990) (3)
- Advances in Carbohydrate Chemistry and Biochemistry (Volume 28) (1974) (3)
- Sweet taste and solution properties of α,α-trehalose as a new cryoprotectant sugar (1996) (3)
- Time-dependent inhibition of sucrose sweetness with gymnemic acid: mode of action. (1981) (3)
- 9 – A Molecular Approach to Intensity/Time Phenomena in Sugar Sweetness (1981) (3)
- Structural functions of the sweet pharmacophore. (1981) (3)
- A quantitative investigation of Shallenberger's sweetness hypothesis (2007) (3)
- Developments in food science. 33 food flavours. Part B. The flavour of beverages: Edited by I. D. Morton and A. J. MacLeod. Elsevier Science Publishers, Amsterdam. 1987. x + 379 pp. $98.00. ISBN 0-444-42599-3 (1987) (3)
- Stability of sugar acetates in citric acid solution (1980) (2)
- Starch and its components: By W. Banks and C. T. Greenwood. Edinburgh University Press. 1975. ix + 342 pp (1976) (2)
- Intrinsic significance of molecular aggregation in sucrose-surfactant separation by dialysis (1983) (2)
- Do taste receptors respond to perturbation of water structure? (1992) (2)
- Editorial—Sweet taste chemoreception (1996) (2)
- Dietary Carbohydrate and Intellectual Performance (1974) (2)
- Foods for the '90s. (1990) (2)
- Chemical transformations of ??-trehalose (1966) (2)
- The functional properties of pectins in various food systems. (1986) (2)
- Aspartame: Physiology and biochemistry: (Food Science and Technology Series, Volume 12). Edited by Lewis D. Stegink and L. J. Filer, Jr. Marcel Dekker Inc., New York and Basel, 1984. 696 pp. Price: SFr 223.00 (1985) (2)
- The characterization of acid‐hydrolysed corn syrups: A theoretical appraisal (2007) (2)
- Food Ingredients for the '90s. (1990) (2)
- Effects of dietary carbohydrate on intellectual performance. (1978) (2)
- Physico-chemical and psychophysical studies of 4,1',6'-trichloro-4,1'6'-trideoxy-galactosucrose (sucralose) (1992) (2)
- Chlorination of maltose with triphenylphosphine-N-chlorosuccinimide (TPP-NCS) reagent (1984) (2)
- Henderson's dictionary of biological terms. 10th edn: By Eleanor Lawrence. Longman, Harlow, UK, 1989. ISBN 0-582-46362-9. 637 pp. Price: £17·95 (1990) (2)
- Food—The chemistry of its components: 3rd edn, by T. P. Coultate. RSC, 1996. ISBN 0-85404-513-9. XII + 360 pp. Price: £14.50 (1997) (2)
- Selected physical properties of glucose syrup fractions obtained by reverse osmosis (2007) (2)
- Methods of carbohydrate analysis (2017) (1)
- Selective toxicity (the physico-chemical basis of therapy): By Adrian Albert. (Sixth edn) Chapman & Hall, London. ix + 662 pp. 1979. Price: £15·00 (1982) (1)
- Sweetness and Salivary Sweetener Concentration: A Time-Intensity Study (2000) (1)
- Packaging products for the 1990s: a strategic overview. (1990) (1)
- Book reviewKeyguide to information sources in food science and technology: By Syd Green, Mansell, London, 1985. vii + 213 pp. Price: £25.00 (1986) (1)
- Developments in food science: 3A food flavours. Part A. introduction Edited by I. D. Morton and A. J. MacLeod, Elsevier, 1982. vii + 472 pp. Price: US$127·75 (1982) (1)
- Coffee: Botany, Biochemistry and Production of Beans and Beverage (1985) (1)
- Fruit juice processing technology: Edited by Steven Nagy, Chin Shu Chen & Philip E. Shaw. Ag. Science Inc., 1993. x + 713 pp. ISBN 0-9631397-1-1. Price: US$97.00 (1994) (1)
- Book reviewFood carbohydrates: Edited by D. R. Lineback and G. E. Inglett, AVI Publishing Co. Inc., Westport, Connecticut, USA. 1982. xii + 494 pp. Price: $49·50 (1983) (1)
- Interaction of bitter-sweet sugars with receptor sites (1978) (1)
- LACTOSE: ONE OF NATURE'S PARADOXES (1972) (1)
- Evidence for a constant number of available sweet receptor sites at threshold concentrations of sugars (1981) (1)
- The Production and Properties of Glucose Syrups. II. Physiological Properties of Glucose Syrups (1980) (1)
- Nutritional improvement of food and feed proteins: Advances in Experimental Medicine and Biology. Volume 10S. Edited by Mendel Friedman. Plenum Publishing Corporation, New York. 1978. xii + 882 pp. Price: $69.50 (1981) (1)
- Food chemicals codex: Institute of Medicine of the National Academy of Sciences, 1996 (4th edn). ISBN 0 309 05394 3. xxxii + 882 pp (1997) (1)
- Fundamentals of food chemistry: By W. Heimann. Ellis Horwood. Avi. Chichester and Westport, Connecticut. 1980. 344 pp. Price: £22·50 (Hardback) £7·50 (Cloth covers) (1982) (1)
- Human nutrition. A comprehensive treatise. Vol. 3A nutrition and the adult. Macronutrients: General Editors: R. B. Alfin-Slater and D. Kritchevsky. Plenum. 1980. viii + 290 pp. Price: £25·00 (1982) (1)
- Physicochemical aspects of sweetness in cocoa drinks (1982) (1)
- Studies in natural products chemistry, volume 7: Structure and chemistry (1991) (1)
- Selected physical properties of glucose syrup fractions produced by reverse osmosis: I. Specific rotation, average molecular weight, solubility rate (2007) (1)
- Dietary fibers: chemistry and nutrition: Edited by George E. Inglett and S. Ingemar Falkenhag. Academic Press, New York, San Francisco, London. 1979. xiii + 285 pp. Price: £11·20 (1980) (0)
- Technical note: Dextrose equivalents of maltodextrins and the Lane and Eynon titration (2007) (0)
- Opening Remarks. (2018) (0)
- Encyclopedia of common natural ingredients used in food drugs and cosmetics: By Albert Y. Leung & Steven Foster. Wiley Interscience, 1996 (2nd edn). ISBN 0 471 50826 8. XXV + 649 pp. Price: £95.00 (1997) (0)
- Editorial: Maillard chemistry (1998) (0)
- Sweeteners: Discovery, molecular design and chemoreception, D. Eric Walters, Frank T. Orthoeíer, Grant E. Dubois (Eds.). American Chemical Society (1991), $79.95 (x + 333 pages) ISBN 0 8412 1903 6 (1992) (0)
- Conference news: Food, health and health‐food (1973) (0)
- Dr. Trevor Grenby (Ph.D FRSC, C. Chem) 1934–2013 (2014) (0)
- Principles of nutrition: (4th edition). By Eva D. Wilson, Katherine H. Fisher and Pilar A. Garcia. John Wiley and Sons, New York, Chichester, Brisbane, Toronto, 1979. ix + 607 pp. Price: £9·50 (1980) (0)
- Nutritional issues for the 1990s. (1990) (0)
- Sweetness and sweeteners : an industry-university co-operation symposium organised under the auspices of the National College of Food Technology, University of Reading, on 20th and 21st April, 1971 (1971) (0)
- European markets post-1992. (1990) (0)
- Biochemistry of foods, 3rd ed., N.A. Michael Eskin and Fereidoon Shahidi (Eds.), ISBN 978-0-12-242352-9, XIII+565 pp., Elsevier, 2012. (2013) (0)
- Oxidized Glucose Syrup Production, Parameters and Food Applications† (1985) (0)
- Food additives handbook (1990) (0)
- Book reviewFood toxicology. Parts A & B: By Jose M. Concon, Marcel Dekker, 1988. Part A: xiii + 675 pp. Principles and Concepts. ISBN 0-8247-7736-0. Part B: xiii + 1371 pp. Contaminants and Additives. ISBN 0-8247-7737-9. (1988) (0)
- Sweet taste of sugars in foods (1997) (0)
- Sweet review (1975) (0)
- Blood glucose profiles in man after ingestion of different loadings of glucose and glucose/fructose mixtures. (1977) (0)
- AVI food products formulary series. Volume 4. Fabricated foods (1983) (0)
- Developments in sweeteners—3: Edited by T. H. Grenby. Elsevier Applied Science, London, 1988. x + 322 pp. ISBN 1-85166-104-2. Price £43·00 (1989) (0)
- Xylitol: Ed. by J. N. Counsell. Int. Symposium organised by Roche Products Ltd. May, 1977. Applied Science Publishers Ltd, London. xiv + 191. Price: £12·00 (1979) (0)
- Nutritional and safety aspects of food processing: Edited by S. R. Tannenbaum. Marcel Dekker Inc., New York and Basel. 1979. x + 448 pp. Price: £29·00 (1980) (0)
- Book reviewIntroduction to multidimensional scaling, S. Schiffman, M. Lance Reynolds, Forrest W. Young (Eds.), Academic Press, New York (1981), p. 413, $29.50 (1983) (0)
- Periodic table of the elements: VCH Physik-Verlag, Weinheim, Federal Republic of Germany (Order No. 10 10 109). 1986. Price: £3·50 (1987) (0)
- Recent developments in the heat processing of high-added-value food products. (1990) (0)
- Carbohydrate biochemistry and metabolism: By Karla L. Roehrig. AVI Publishing Company Inc., Westport, Connecticut. 1984. xiii + 205 pp. Price: US $45·00 (1985) (0)
- Physical and sensory interactions of maltol with sucrose (1989) (0)
- Cane sugar handbook. XI edn: Edited by J. C. P. Chem. John Wiley & Sons, New York, 1985. ISBN 0-471-86650-4. xxi + 1134pp. Price: £139.35 (1985) (0)
- A guide to food additives and contaminants (1990) (0)
- Gas‐liquid chromatography of food carbohydrates with special reference to trimethylsilyl derivatives A review (2007) (0)
- Review of bookSugars in Nutrition, The Nutrition Foundation, H.L. Sipple, K.W. McNutt (Eds.), Academic Press, Inc., 111 Fifth Ave., New York, NY 10003 (1974), 768 pp., $45.00 (1976) (0)
- Carbohydrate Chemistry for Food Scientists (1997) (0)
- Developments in sweeteners—2: Edited by T. H. Grenby, K.J. Parker and M. G. Lindley. Elsevier Applied Science Publishers Ltd, London, 1983. 254 pp. Price: £28.00 (1984) (0)
- The Chemical Physics of Food, P. Belton (Ed.), Blackwell (2007), ISBN: 978-14051-2127-9 (2008) (0)
- Foods for the '90s: fitness or fad? (1990) (0)
- Solution properties and tastes of sugar alcohols (1993) (0)
- Alternative sweeteners: Edited by Lyn O'Brien Nabors and Robert C. Gelardi. 2nd Edn. Marcel Dekker Inc., New York, 1991. viii + 461 pp. ISBN 0-8247-8475-8. Price: US$143.75 (1992) (0)
- The impact of organic foods and vegetarianism. (1990) (0)
- 4. Salivary concentration of sugars and sweet taste persistence (1996) (0)
- Use of the boehringer reflomat for rapid determination of d-glucose concentration in mixtures of food sugars (1978) (0)
- Flavor of foods and beverages. Chemistry and technology: Edited by G. Charalambous and G. E. Inglett. Academic Press Inc., New York, San Francisco, London. 1978. xiii + 422 pp (1980) (0)
- Food analysis, principles and techniques, vol. 2. Physicochemical techniques: Edited by D. W. Gruenwedel and J. R. Whitaker. Marcel Dekker, New York, 1984. 544 pp. Price: $107·50 (1985) (0)
- Structure-activity relationships in human chemoreception: By M. G. J. Beets. Applied Science Publishers Ltd, London. 1978. xii × 408 pp. Price: £25·00 (1979) (0)
- 1984 Award to professor Y. Pomeranz for advancement of application of agricultural and food chemistry (1985) (0)
- Technological factors influencing products for the '90s. (1990) (0)
- Sucrose: Nutritional and safety aspects Edited by Gaston Vettorazzi and Ian Macdonald. ILSI Human Nutritional Reviews, Springer-Verlag, London, 1988, £22.00. ISBN 3-540-19526-2. Pp. 192 (1989) (0)
- Sucrose: Nutritional and safety aspects: Edited by Gaston Vettorazzi and Ian Macdonald. ILSI Human Nutrition Reviews, Springer Verlag, 1988. ISBN 3-540-19526-2. xvii + 192 pp. Price: £22 (1989) (0)
- Who's who in food chemistry—Europe: Edited by R. Battaglia, W. Pfannhauser & M. Murkovic. Springer Verlag, 1996. ISBN 3-54060-239-9. 241 pp. Price: DM 98.00 (1997) (0)
- Book reviewTemperature and animal cells. Symp. soc. exp. biol.: No. xxxxi. Edited by K. Bowler and B. J. Fuller. Company of Biologists Ltd., Dept. of Zoology, University of Cambridge. 1987. ISBN 0-948601-08-6. ix + 460 pp. Price: £40.00 (1989) (0)
- The chemistry of pesticides: Their metabolism, mode of action and uses in crop protection: By Kenneth A. Hassall. Macmilan, London, 1982, xvi + 372 pp. Price: £30 hard cover; £15 paper cover (1984) (0)
- Frontiers in carbohydrate research (Vol. 1): Food applications (1990) (0)
- Food science source book (2nd edn). Part 1: Terms and descriptions. Part 2: Composition, properties and general data: By Herbert W. Ockerman. AVI Van Nostrand, 1991. 1492 pp. ISBN (Part 1) 0-442-0076-0. (Part 2) 0-442-2333854 (1991) (0)
- Alternatives to animal use in research, testing and education: Congress of USA, Office of Technology Assessment. Marcel Dekker, 1988. ISBN 0-8247-7977-0. 456 pp. Price: US$71·50 (1990) (0)
- STARCH AND PRODUCTS FORMED THEREFROM (2017) (0)
- Linkage analysis in commercial and fractionated glucose syrups (1979) (0)
- Dictionary of nutrition and food technology: 5th Edn, A. E. Bender. Butterworths, London, 1982. 309 pp. £15 (1983) (0)
- Food science / by Gordon G. Birch, Michael Spencer, Allan G. Cameron (1980) (0)
- Carbohydrates in food (1997) (0)
- Handbook of food additives: Compiled by Michael and Irene Ash. Gower, London, 1995. ISBN 0 566 07592 X. xiv + 1040 pp. £175.00 (1996) (0)
- Biotechnology in the food industry. (1990) (0)
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What Schools Are Affiliated With Gordon G. Birch?
Gordon G. Birch is affiliated with the following schools:
