to explore results)
- 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
- Chocolate and Health: Chemistry, Nutrition and Therapy, Chapter 3 Cacao Chemistry.
, Pages 56-66
- Applications of Solid Phase Microextraction, SPME–GC–MS detection analysis of maillard reaction products.
, Pages 585-608
- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, Creation of flavours and the synthesis of raw materials inspired by nature.
, Pages 147-160