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Advanced Gas Chromatography in Food Analysis, Chapter 9 Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis . M. Steinhaus
, 2020
, Pages 337-399
Tomato Chemistry, Industrial Processing and Product Development, Chapter 6 Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products . Claudio Ghizzoni
, 2019
, Pages 114-138
Food Flavours: Biology and Chemistry, Flavour compounds . Carolyn Fisher, Thomas R. Scott
, 1997
, Pages 15-55
Food Flavors and Chemistry: Advances of the New Millennium, Chemistry of fried food flavors . A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, Kathleen Warner, William E. Neff
, 2001
, Pages 291-304
Food Irradiation Technologies: Concepts, Applications and Outcomes, Chapter 8 Packaging for Food Irradiation . Majid Jamshidian, Monique Lacroix
, 2018
, Pages 123-168
Food Flavors and Chemistry: Advances of the New Millennium, Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry . A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, R. Rouseff, P. Jella, J. Lin
, 2001
, Pages 336-345
Coffee: Production, Quality and Chemistry, CHAPTER 33 Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup . Chahan Yeretzian, Sebastian Opitz, Samo Smrke, Marco Wellinger
, 2019
, Pages 726-770