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20Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions, Lipids Long-term postharvest aroma evolution of tomatoes with the alcoba??a (alc) mutation, European Food Research and Technology Comparison of the nutritional as well as the volatile composition of in-season and off-season Hezuo 903 tomato at red stage, European Food Research and Technology A correlation network approach to metabolic data analysis for tomato fruits, Euphytica The effect of glycine in the production of toxic volatile aldehydes from heated corn oil, Journal of the American Oil Chemists Society Analysis of flavor volatile compounds by dynamic headspace in traditional and hybrid cultivars of Spanish tomatoes, European Food Research and Technology Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes, European Food Research and Technology Recent Advance in Aromatic Volatile Research in Tomato Fruit: The Metabolisms and Regulations, Food and Bioprocess Technology DyBOBS: A Dynamic Biomimetic Assay for Odorant-Binding to Odor-Binding Protein, Chemosensory Perception Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography, Food Analytical Methods