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10Semiochemicals from the Predatory Stink Bug Eocanthecona furcellata (Wolff): Components of Metathoracic Gland, Dorsal Abdominal Gland, and Sternal Gland Secretions, Journal of Chemical Ecology Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali, Journal of the American Oil Chemists' Society Key odorants of french fries, Journal of the American Oil Chemists' Society Volatile Oils from Marine Macroalgae, Natural Products Quantitation of volatile compounds in heated trilinolein by static headspace-capillary gas chromatography/infrared spectroscopy-mass spectrometry, Journal of the American Oil Chemistsu2019 Society Potent aroma-active compounds of cooked Korean non-aromatic rice, Food Science and Biotechnology Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay, Lipids Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization, Food Analytical Methods Oxidative Evolution of Virgin and Flavored Olive Oils Under Thermo-oxidation Processes, Journal of the American Oil Chemists' Society