to explore results)
- Advanced Gas Chromatography in Food Analysis, Chapter 7 Comprehensive Two-dimensional Gas Chromatography.
, Pages 237-282
- 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
- Applications of Solid Phase Microextraction, SPME–GC–MS detection analysis of maillard reaction products.
, Pages 585-608
- Chocolate and Health: Chemistry, Nutrition and Therapy, Chapter 3 Cacao Chemistry.
, Pages 56-66
- Amino Acids and Peptides: Volume 22, Amino acids.
, Volume 22
, Pages 1-82
- 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
- Food Flavors and Chemistry: Advances of the New Millennium, Optimization for the analysis of pyrazines in aqueous solution by direct immersion-solid phase microextraction.
, Pages 361-372
- The Science of Chocolate, Analytical techniques.
, Pages 127-142
- The Science of Chocolate (2), Chapter 8 Analytical Techniques
, Pages 153-170
- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, High impact aroma chemicals.
, Pages 202-226