to explore results)
- Nutrition, Functional and Sensory Properties of Foods, Enzymatic Modification of Wheat Proteins for Flavor Generation.
, Pages 57-65
- Applications of Solid Phase Microextraction, SPME–GC–MS detection analysis of maillard reaction products.
, Pages 585-608
- Advanced Gas Chromatography in Food Analysis, Chapter 1 Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction.
, Pages 1-37
- Advanced Gas Chromatography in Food Analysis, Chapter 7 Comprehensive Two-dimensional Gas Chromatography.
, Pages 237-282
- Coffee: Production, Quality and Chemistry, CHAPTER 33 Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup.
, Pages 726-770
- The Dictionary of Substances and their Effects (DOSE): T-Z and Index (2), Index of chemical names and synonyms.
, Volume 7
, Pages 715-914
- The Dictionary of Substances and their Effects (DOSE): E-J (2), E-J compounds.
, Volume 4
, Pages 1-898