📚 Food Analysis

Books with food analysis on their catalogue record, first published between 1874 and 2018, ordered by how many editions are in print.

Below are the 30 works carrying the subject food analysis in the Open Library catalogue with the most editions in print, out of the 1,028 works the catalogue holds under that subject. Author and first year are as the record states them; a missing year means the record does not carry one, not that the book is undated. Novels set in the subject are left out, because a list of historical fiction is not a list of history. Where one author dominates the reprint counts, no more than two of their titles appear.

Cover	Title	Author	First published	Editions
	Food values of portions commonly used	Anna De Planter Bowes	1939	25
	Nutrition Almanac	Lavon J. Dunne	1984	12
	Food analysis	Y. Pomeranz	1978	8
	Food	T. P. Coultate	1989	8
	Milk and its products	Henry Hiram Wing	1919	5
	Composition of foods	R. A. McCance	1960	5
	Spectroscopic Methods in Food Analysis	Adriana S. Franca	2017	5
	Phenolic Compounds in Food	Leo M. L. Nollet	2018	5
	Foods	Edward Smith	1874	4
	Food products	E. H. S. Bailey	1921	4
	The chemical composition of foods	R. A. McCance	1940	4
	Acid and alkaline	Herman Aihara	1971	4
	Lehrbuch der Lebensmittelchemie	H.-D Belitz	1982	4
	Methods in Food Analysis	Rui M. S. Cruz	2014	4
	Select methods in food analysis	Leffmann, Henry	1901	3
	The chemical analysis of foods and food products	Morris Boris Jacobs	1938	3
	The composition of foods	Robert Alexander McCance	1960	3
	Food chemistry	Owen R. Fennema	1996	3
	The 150 Healthiest Foods on Earth	Jonny Bowden	2007	3
	Chemical Analysis of Food	Yolanda Pico	2012	3
	Fennema's Food Chemistry, Fifth Edition	Srinivasan Damodaran	2017	3
	Recommended methods for the microbiological examination of foods	American Public Health Association. Committee on Evaluation and Standards. Coordinating Committee on Laboratory Methods.	1958	2
	Composition and facts about foods and their relationship to the human body	Ford Heritage	1971	2
	Basic food chemistry	Frank A. Lee	1975	2
	Restaurant confidential	Michael F. Jacobson	2002	2
	Food chemistry	H.-D Belitz	2004	2
	Food science: a chemical approach	Brian A. Fox	1970	1
	The chemical analysis of foods	Pearson, David	1976	1
	Methods of analysis for nutrition labeling	Darryl M. Sullivan	1993	1
	The essential guide to nutrition and the foods we eat	Jean A. Thompson Pennington	1999	1

List built from Open Library (CC0 metadata) · retrieved 24 Oct 2026 UTC · capped at 30 works per subject.

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Food HabitsFood Industry and TradeFood MicrobiologyFood PreservationFood ScienceFood Supply

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