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Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds

Food science & technology, 2008-07, Vol.41 (6), p.951-958

Goodner, K.L.

2008

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Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

Journal of food science, 2008-08, Vol.73 (6), p.S294-S307

2008

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Orange, Mandarin, and Hybrid Classification Using Multivariate Statistics Based on Carotenoid Profiles

Journal of agricultural and food chemistry, 2001-03, Vol.49 (3), p.1146-1150

2001

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Aromatic Profile of Aqueous Banana Essence and Banana Fruit by Gas Chromatography−Mass Spectrometry (GC-MS) and Gas Chromatography−Olfactometry (GC-O)

Journal of agricultural and food chemistry, 2001-10, Vol.49 (10), p.4813-4817

2001

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Specific anosmia observed for β-lonone, but not for α-lonone : Significance for flavor research

Journal of food science, 2006-06, Vol.71 (5)

2006

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Effect of volatiles and their concentration on perception of tomato descriptors

Journal of food science, 2004-10, Vol.69 (8), p.S310-S318

2004

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Aroma Active Components in Aqueous Kiwi Fruit Essence and Kiwi Fruit Puree by GC-MS and Multidimensional GC/GC-O

Journal of agricultural and food chemistry, 2002-09, Vol.50 (19), p.5386-5390

2002

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Deaeration and pasteurization effects on the orange juice aromatic fraction

Food science & technology, 2003-01, Vol.36 (4), p.391-396

2003

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Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-Olfactometry

Journal of food science, 1999-09, Vol.64 (5), p.800-803

1999

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Determination of Vanillin in Orange, Grapefruit, Tangerine, Lemon, and Lime Juices Using GC−Olfactometry and GC−MS/MS

Journal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2882-2886

2000

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Inactivation of Pectinesterase in Orange and Grapefruit Juices by High Pressure

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1997-2000

1998

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Total Antioxidant Activity and Fiber Content of Select Florida-Grown Tropical Fruits

Journal of agricultural and food chemistry, 2006-09, Vol.54 (19), p.7355-7363

2006

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Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography

Postharvest biology and technology, 2008-04, Vol.48 (1), p.122-131

2008

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Characterization of the Aromatic Profile in Aqueous Essence and Fruit Juice of Yellow Passion Fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC−MS and GC/O

Journal of agricultural and food chemistry, 2002-03, Vol.50 (6), p.1523-1528

2002

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Cloud Stabilization of Orange Juice by High Pressure Processing

Journal of food science, 1999-07, Vol.64 (4), p.699-700

1999

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Volatile Components in Aqueous Essence and Fresh Fruit of Cucumis melo cv. Athena (Muskmelon) by GC-MS and GC-O

Journal of agricultural and food chemistry, 2001-12, Vol.49 (12), p.5929-5933

2001

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The dangers of creating false classifications due to noise in electronic nose and similar multivariate analyses

Sensors and actuators. B, Chemical, 2001-12, Vol.80 (3), p.261-266

2001

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Practical Analysis of Flavor and Fragrance Materials

1. Aufl., 2011

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Seasonal variation of Thymus hyemalis Lange and Spanish Thymus vulgaris L. essential oils composition

Industrial crops and products, 2006-11, Vol.24 (3), p.253-263

2006

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Specific anosmia observed for β-ionone, but not for α-ionone: significance for flavor research

Journal of food science, 2006-06, Vol.71 (5), p.S401-S406

2006

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Volatile Constituents in Fresh and Processed Juices from Grapefruit and New Grapefruit Hybrids

Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2425-2429

2000

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Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice

Advances in experimental medicine and biology, 2001, Vol.488, p.101

2001

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Using an Ion-Trap MS Sensor to Differentiate and Identify Individual Components in Grapefruit Juice Headspace Volatiles

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.250-253

2001

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Determination of Key Flavor Components in Methylene Chloride Extracts from Processed Grapefruit Juice

Journal of agricultural and food chemistry, 1998-01, Vol.46 (1), p.242-247

1998

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Aromatic profiles of Thymus hyemalis and Spanish T. vulgaris essential oils by GC–MS/GC–O

Industrial crops and products, 2006-11, Vol.24 (3), p.264-268

2006

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Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds

Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

Orange, Mandarin, and Hybrid Classification Using Multivariate Statistics Based on Carotenoid Profiles

Aromatic Profile of Aqueous Banana Essence and Banana Fruit by Gas Chromatography−Mass Spectrometry (GC-MS) and Gas Chromatography−Olfactometry (GC-O)

Specific anosmia observed for β-lonone, but not for α-lonone : Significance for flavor research

Effect of volatiles and their concentration on perception of tomato descriptors

Aroma Active Components in Aqueous Kiwi Fruit Essence and Kiwi Fruit Puree by GC-MS and Multidimensional GC/GC-O

Deaeration and pasteurization effects on the orange juice aromatic fraction

Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-Olfactometry

Determination of Vanillin in Orange, Grapefruit, Tangerine, Lemon, and Lime Juices Using GC−Olfactometry and GC−MS/MS

Inactivation of Pectinesterase in Orange and Grapefruit Juices by High Pressure

Total Antioxidant Activity and Fiber Content of Select Florida-Grown Tropical Fruits

Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography

Characterization of the Aromatic Profile in Aqueous Essence and Fruit Juice of Yellow Passion Fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC−MS and GC/O

Cloud Stabilization of Orange Juice by High Pressure Processing

Volatile Components in Aqueous Essence and Fresh Fruit of Cucumis melo cv. Athena (Muskmelon) by GC-MS and GC-O

The dangers of creating false classifications due to noise in electronic nose and similar multivariate analyses

Practical Analysis of Flavor and Fragrance Materials

Seasonal variation of Thymus hyemalis Lange and Spanish Thymus vulgaris L. essential oils composition

Specific anosmia observed for β-ionone, but not for α-ionone: significance for flavor research

Volatile Constituents in Fresh and Processed Juices from Grapefruit and New Grapefruit Hybrids

Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice

Using an Ion-Trap MS Sensor to Differentiate and Identify Individual Components in Grapefruit Juice Headspace Volatiles

Determination of Key Flavor Components in Methylene Chloride Extracts from Processed Grapefruit Juice

Aromatic profiles of Thymus hyemalis and Spanish T. vulgaris essential oils by GC–MS/GC–O

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