Brown, Nancy

Brown, Nancy, and Ramona Douglass. 1996. Making the Invisible Visible The Growth of Community Network Organizations. In Maria Root (ed.). The Multiracial Experience Racial Borders as the New Frontier. Thousand Oaks, Calif. Sage. 

The early scientific discoveries relating to heat induced aroma development can be traced to the work of Louis—Camille Maillard at the University of Nancy during the period of 1912 to 1936 (2). He published at least 8 papers on the subject of the reaction of sugars with amino acids. The Maillard Reaction, or so-called, non enzymatic browning reaction chemistry, has become the focus on a great amount of scientific work (3). 

Federoff, Nina V., and Nancy Marie Brown. 2004. Mendel in the Kitchen A Scientist s View of Genetically Modified Food. Washington D.C. Joseph Henry Press. 

Fedoroff, Nina, and Nancy Marie Brown. Mendel in the Kitchen A Scientist s View of Genetically Modified Food. 2004. Reprint. Washington, D.C. Joseph Henry Press, 2006. Fedoroff, an expert in plant molecular biology and genetics, teams with a science writer to dispel many misconceptions about genetically modified foods and describes them as an environmentally conservative way to increase the food supply. 

It is a pleasure to acknowledge the efforts of the many students and post-doctoral workers who have contributed to the chemistry outlined here, and the invaluable collaborations I have had with Guy Orpen (University of Bristol, U.K.), Bill Geiger (University of Vermont, U.S.A.), and Phil and Nancy Rieger (Brown UnivCTsity, U.S.A.). 

Chapter 14, by Nancy Leveson, Joel Cutcher-Gershenfeld, John S. Carroll, Betty Barrett, Alexander Brown, Nicolas Dulac, Lydia Fraile, and Karen Marais, opens the... 

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