Chapter Anna Marie Roos; Gideon Manning (2023)
The Doctoral Dissertation of Nehemiah Grew (1641–1712): The Nervous Fluids and Iatrochymistry in Context. In: Collected Wisdom of the Early Modern Scholar: Essays in Honor of Mordechai Feingold (pp. 323-347). (/isis/citation/CBB534525851/) unapi

Article John Considine (2022)
The Beginnings of English Paracelsian Lexicography: Two Collections of Words from Elizabethan Cambridge. Ambix: Journal of the Society for the History of Alchemy and Chemistry (pp. 163-189). (/isis/citation/CBB267185016/) unapi

Article Lawrence M. Principe (2021)
The Changing Visions of Chymistry at Seventeenth-Century Jena: The Two Brendels, Rolfinck, Wedel, and Others. Ambix: Journal of the Society for the History of Alchemy and Chemistry (pp. 180-197). (/isis/citation/CBB775925326/) unapi

Article Elisabeth Moreau (2021)
Learning the Chymical Compromise: Paracelsian and Galenic Medicine in Marburg Disputations on Chymiatria. Ambix: Journal of the Society for the History of Alchemy and Chemistry (pp. 154-179). (/isis/citation/CBB969209623/) unapi

Article Hiro Hirai (2021)
Daniel Sennert, Chymistry, and Theological Debates. Ambix: Journal of the Society for the History of Alchemy and Chemistry (pp. 198-213). (/isis/citation/CBB126568830/) unapi

Article Didier Kahn (2021)
The First Private and Public Courses of Chymistry in Paris (and Italy) from Jean Beguin to William Davisson. Ambix: Journal of the Society for the History of Alchemy and Chemistry (pp. 247-272). (/isis/citation/CBB408294606/) unapi

Book Henk Vermande (2021)
De chemist: De geschiedenis van een verdwenen beroepsgroep, 1600–1800. (/isis/citation/CBB731777023/) unapi

Article Marco Storni (2021)
Denis Papin's digester and its eighteenth-century European circulation. British Journal for the History of Science (pp. 443-463). (/isis/citation/CBB568628895/) unapi

Book Lawrence M. Principe (2020)
The Transmutations of Chymistry: Wilhelm Homberg and the Académie Royale des Sciences. (/isis/citation/CBB109980854/) unapi

Article Marieke M. A. Hendriksen; Ruben E. Verwaal (2020)
Boerhaave's Furnace. Exploring Early Modern Chemistry through Working Models. Berichte zur Wissenschaftsgeschichte (pp. 385-411). (/isis/citation/CBB089602675/) unapi

Book Gary Patterson (2020)
Chemistry in 17th-Century New England. (/isis/citation/CBB100217599/) unapi

Article John R. R. Christie (2020)
Atlantic Chemistries, 1600–1820. Annals of Science: The History of Science and Technology (pp. 135-138). (/isis/citation/CBB598987539/) unapi

Article Filip A. A. Buyse (2020)
Boyle, Spinoza and Glauber: on the philosophical redintegration of saltpeter—a reply to Antonio Clericuzio. Foundations of Chemistry (pp. 59-76). (/isis/citation/CBB902217592/) unapi

Article Justin Rivest (2018)
The Chymical Capuchins of the Louvre: Seminal Principles and Charitable Vocations in France under Louis XIV. Ambix: Journal of the Society for the History of Alchemy and Chemistry (pp. 275-295). (/isis/citation/CBB440282175/) unapi

Thesis Justin Robert Niermeier-Dohoney (2018)
A Vital Matter: Alchemy, Cornucopianism, and Agricultural Improvement in Seventeenth-Century England. (/isis/citation/CBB702177577/) unapi

Chapter Anna Marie Roos (2017)
Chymical Teaching in Early Modern Oxford: From Wilkins to Whiteside. In: John Wilkins (1614-1672): New Essays (pp. 219-238). (/isis/citation/CBB034465793/) unapi

Article Michael Bycroft (2017)
Iatrochemistry and the Evaluation of Mineral Waters in France, 1600-1750. Bulletin of the History of Medicine (pp. 303-330). (/isis/citation/CBB616656667/) unapi

Chapter Roos, Anna Marie Eleanor (2016)
The Chymistry of Francis Willughby (1635–72): The Trinity College, Cambridge Community. In: Virtuoso by Nature: The Scientific Worlds of Francis Willughby FRS (1635-1672) (pp. 99-121). (/isis/citation/CBB691836900/) unapi

Chapter Wendy Wall (2016)
Distillation: Transformations in and out of the Kitchen. In: Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories (pp. 89-104). (/isis/citation/CBB439357592/) unapi

Chapter Elizabeth Spiller (2016)
Recipes for Knowledge: Maker’s Knowledge Traditions, Paracelsian Recipes, and the Invention of the Cookbook, 1600–1660. In: Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories (pp. 55-72). (/isis/citation/CBB783019144/) unapi