22 Part I: Principles
Bewley JD, Black M. 1994. Physiology of Develop-
ment and Germination, 2nd ed. New York: Plenum
Press. Pp. 293–344.
Bryce JH, Hill SA. 1999. Energy production and plant
cells. In: PJ Lea, RC Leegood, editors, Plant Bio-
chemistry and Molecular Biology Chichester: John
Wiley and Sons. Pp. 1–28.
Cadwallader KR. 2000. Enzymes and flavor biogene-
sis. In: NF Haard, BK Simpson, editors, Seafood En-
zymes. New York: Marcel Dekker, Inc. Pp. 365–383.
Chin HW, Lindsay RC. 1994. Modulation of volatile
surfur compounds in cruciferous vegtebles. In: CJ
Mussinan, ME Keelan, editors, Sulfur Compounds
in Foods. Washington, DC: American Chemical So-
ciety. Pp. 90–104.
Croteau R, Kutchan TM, Lewis NG. 2000. Natural
products (secondary metabolites). In: BB Buchenan,
W Grussem, RL Jones, editors, Biochemistry and
Molecular Biology of Plants. Rockwell, Maryland:
American Society of Plant Physiologists. Pp. 1250–
1318.
Crozier A, Kamiya Y, Bishop G, Yokota T. 2000.
Biosynthesis of hormone and elicitor molecules. In:
Buchenan BB, Grussem W, Jones RL, editors. Bio-
chemistry and Molecular Biology of Plants. Rock-
well, Maryland: American Society of Plant Physi-
ologists. Pp. 850–929.
Dangl JL, Dietrich RA, Thomas H. 2000. Senescence
and programmed cell death. In: BB Buchenan, W
Grussem, RL Jones, editors, Biochemistry and Mol-
ecular Biology of Plants. Rockwell, Maryland:
American Society of Plant Physiologists. Pp. 1044–
1100.
Duffus CM. 1987. Physiological aspects of enzymes
during grain development and germination. In: Kru-
ger JE, Lineback D, Stauffer CE, editors, Enzymes
and Their Role in Cereal Technology. St. Paul, Min-
nesota: American Association of Cereal Chemists.
Pp. 83–116.
Eskin NAM. 1990. Biochemistry of Foods. San Diego:
Academic Press. Pp. 17–44 (muscle to meat), 45–54
(meat pigments), 70–145 (fruits and vegetables),
185–196 (seed germination), 321–328 (brewing),
347–349, 349–351 (baking), 369–374 (milk coagu-
lation), 376–389 (cheese ripening), 402–425 (enzy-
matic browning), 434–457 (off-flavor in milk), 467–
527 (biotechnology).
German JB, Zhang, H, Berger R. 1992. Role of lipoxy-
genases in lipid oxidation in foods. In: AJ St.
Angelo, editor, Lipid Oxidation in Food. Washing-
ton, DC: American Chemical Society. Pp. 74–92.
Gill T. 2000. Nucleotide-degrading enzymes. In: NF
Haard, BK Simpson, editors, Seafood Enzymes. New
York: Marcel Dekker, Inc. Pp. 37–68.
Gopakumar K. 2000. Enzymes and enzyme products as
quality indices. In: NF Haard, BK Simpson, editors,
Seafood Enzymes. New York: Marcel Dekker, Inc.
Pp. 337–363.
Grappin R, Rank TC, Olson NF. 1985. Primary proteol-
ysis of cheese proteins during ripening. J. Dairy Sci-
ence 68:531–540.
Greaser M. 2001. Postmortem muscle Chemistry. In:
YH Hui, WK Nip, RW Rogers, OA Young, editors,
Meat Science and Applications. New York: Marcel
Dekker, Inc. Pp. 21–37.
Gripon JC. 1987. Mould-ripened cheeses. In: PF Fox,
editor, Cheese: Chemistry, Physics and Microbi-
ology. London: Elsevier Applied Science. Pp. 121–
149.
Haard CE, Flick GJ, Martin RE. 1982. Occurrence and
significance of trimethylamine oxide and its de-
rivatives in fish and shellfish. In: RE Martin, GJ
Flick, CE Haard, DR Ward, editors, Chemistry and
Biochemistry of Marine Food Products, Westport,
Connecticut: AVI Publishing Company. Pp. 149–
304.
Haard NF. 1990. Biochemical reactions in fish muscle
during frozen storage. In: EG Bligh, editor, Seafood
Science and Technology. London: Fishing News
Books (Blackwell Scientific Publications, Ltd.) Pp.
176–209.
Haung TC. 2005. Biosynthesis of natural aroma com-
pounds. In: YH Hui, JD Culbertson, S Duncan, ECY
Li-Chan, CY Ma, CH Manley, TA McMeekin, WK
Nip, LML Nollet, MS Rahman, YL Xiong, Hand-
book of Food Science. New York: Marcel Dekker,
Inc./ Boca Raton, Florida: CRC Press. Forthcoming.
Hill C, Ross RP. 1999. Starter cultures for the dairy
industry. In: S Roller, S Harlander, editors, Genetic
Modification in the Food Industry. London: Blackie
and Academic Professional. Pp. 174–192.
Hill WM. 1986. Desugarization of egg products. In: WJ
Stadelman, OJ Cotterill, editors, Egg Science and
Technology. Westport, Connecticut: AVI Publishing
Co., Inc. Pp. 273–283.
Hoseney RC. 1994. Principles of Cereal Science and
Technology. St. Paul, Minnesota: American Associ-
ation of Cereal Chemists. Pp. 177–195 (malting and
brewing), 229–273 (yeast-leavened products).
Huff-Lonergan E, Lonergan SM. 1999. Postmortem
mechanisms of meat tenderization. In: YL Xiong,
CT Ho, F Shahidi, editors. Quality Attributes of Mus-