to explore results)
- Advanced Gas Chromatography in Food Analysis, Chapter 9 Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis.
, Pages 337-399
- Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health, CHAPTER 5 Biophysics of Flavour Perception.
, Pages 109-136
- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, New results on the formation of important maillard aroma compounds.
, Pages 163-177
- 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
- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, High impact aroma chemicals.
, Pages 202-226