to explore results)
- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, Stability of thiols in an aqueous process flavour.
, Pages 194-201
- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, High impact aroma chemicals.
, Pages 202-226
- Coffee: Production, Quality and Chemistry, CHAPTER 33 Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup.
, Pages 726-770
- 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.
, Pages 336-345
- Advanced Gas Chromatography in Food Analysis, Chapter 9 Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis.
, Pages 337-399
- Food Flavours: Biology and Chemistry, Flavour compounds.
, Pages 15-55