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Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD

Food chemistry, 2014-07, Vol.154, p.1-6

2014

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Historical Review of Citrus Flavor Research during the Past 100 Years

Journal of agricultural and food chemistry, 2009-09, Vol.57 (18), p.8115-8124

2009

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Identification of aroma active compounds in orange essence oil using gas chromatography–olfactometry and gas chromatography–mass spectrometry

Journal of Chromatography A, 2003-05, Vol.998 (1), p.201-211

2003

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Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid-Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer

Journal of food science, 2015-03, Vol.80 (3), p.C571-C576

2015

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Determination of citrus juice coumarins, furanocoumarins and methoxylated flavones using solid phase extraction and HPLC with photodiode array and fluorescence detection

Food chemistry, 2019-01, Vol.271, p.29-38

2019

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Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles

Journal of agricultural and food chemistry, 2009-02, Vol.57 (3), p.924-929

2009

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Fresh Squeezed Orange Juice Odor: A Review

Critical reviews in food science and nutrition, 2008-08, Vol.48 (7), p.681-695

2008

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Comparison of Aroma Volatiles in Commercial Merlot and Cabernet Sauvignon Wines Using Gas Chromatography−Olfactometry and Gas Chromatography−Mass Spectrometry

Journal of agricultural and food chemistry, 2006-05, Vol.54 (11), p.3990-3996

2006

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Aroma Composition Changes in Early Season Grapefruit Juice Produced from Thermal Concentration

Journal of agricultural and food chemistry, 2002-02, Vol.50 (4), p.813-819

2002

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A comparison of citrus blossom volatiles

Phytochemistry (Oxford), 2009-07, Vol.70 (11), p.1428-1434

2009

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Sulfur Volatiles in Guava (Psidium guajava L.) Leaves: Possible Defense Mechanism

Journal of agricultural and food chemistry, 2008-10, Vol.56 (19), p.8905-8910

2008

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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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Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and Grapefruits (Citrus paradisi)

Journal of the science of food and agriculture, 1991, Vol.57 (3), p.417-426

1991

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Gas Chromatographic−Olfactometric Characterization of Aroma Compounds in Two Types of Cashew Apple Nectar

Journal of agricultural and food chemistry, 2003-02, Vol.51 (4), p.1010-1015

2003

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2-Methyl-3-furanthiol and Methional Are Possible Off-Flavors in Stored Orange Juice: Aroma-Similarity, NIF/SNIF GC−O, and GC Analyses

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5425-5432

2001

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Thermal Oxidation of 9‘-cis-Neoxanthin in a Model System Containing Peroxyacetic Acid Leads to the Potent Odorant β-Damascenone

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9199-9206

2005

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Quantitative survey of narirutin, naringin, hesperidin, and neohesperidin in citrus

Journal of agricultural and food chemistry, 1987-11, Vol.35 (6), p.1027-1030

1987

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Effects of l-Cysteine and N-Acetyl-l-cysteine on 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol), 5-(Hydroxymethyl)furfural, and 5-Methylfurfural Formation and Browning in Buffer Solutions Containing either Rhamnose or Glucose and Arginine

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4140-4145

1999

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Pathways of 4-vinylguaiacol formation from ferulic acid in model solutions of orange juice

Journal of agricultural and food chemistry, 1992-05, Vol.40 (5), p.764-767

1992

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GC−Olfactometric Characterization of Aroma Volatiles from the Thermal Degradation of Thiamin in Model Orange Juice

Journal of agricultural and food chemistry, 2003-05, Vol.51 (10), p.3097-3102

2003

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Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS

Flavour and fragrance journal, 2001-11, Vol.16 (6), p.457-463

2001

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Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana

European food research & technology, 2004-05, Vol.218 (6), p.573-578

2004

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Identification of volatile sulfur compounds produced by Shigella sonnei using gas chromatography–olfactometry

Food control, 2007-02, Vol.18 (2), p.179-182

2007

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Practical Analysis of Flavor and Fragrance Materials

1. Aufl., 2011

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Malathion Bait Consumption and Mortality of Anastrepha suspensa (Diptera: Tephritidae)

Annals of the Entomological Society of America, 2008-03, Vol.101 (2), p.418-429

2008

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Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD

Historical Review of Citrus Flavor Research during the Past 100 Years

Identification of aroma active compounds in orange essence oil using gas chromatography–olfactometry and gas chromatography–mass spectrometry

Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid-Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer

Determination of citrus juice coumarins, furanocoumarins and methoxylated flavones using solid phase extraction and HPLC with photodiode array and fluorescence detection

Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles

Fresh Squeezed Orange Juice Odor: A Review

Comparison of Aroma Volatiles in Commercial Merlot and Cabernet Sauvignon Wines Using Gas Chromatography−Olfactometry and Gas Chromatography−Mass Spectrometry

Aroma Composition Changes in Early Season Grapefruit Juice Produced from Thermal Concentration

A comparison of citrus blossom volatiles

Sulfur Volatiles in Guava (Psidium guajava L.) Leaves: Possible Defense Mechanism

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

Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and Grapefruits (Citrus paradisi)

Gas Chromatographic−Olfactometric Characterization of Aroma Compounds in Two Types of Cashew Apple Nectar

2-Methyl-3-furanthiol and Methional Are Possible Off-Flavors in Stored Orange Juice: Aroma-Similarity, NIF/SNIF GC−O, and GC Analyses

Thermal Oxidation of 9‘-cis-Neoxanthin in a Model System Containing Peroxyacetic Acid Leads to the Potent Odorant β-Damascenone

Quantitative survey of narirutin, naringin, hesperidin, and neohesperidin in citrus

Effects of l-Cysteine and N-Acetyl-l-cysteine on 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol), 5-(Hydroxymethyl)furfural, and 5-Methylfurfural Formation and Browning in Buffer Solutions Containing either Rhamnose or Glucose and Arginine

Pathways of 4-vinylguaiacol formation from ferulic acid in model solutions of orange juice

GC−Olfactometric Characterization of Aroma Volatiles from the Thermal Degradation of Thiamin in Model Orange Juice

Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS

Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana

Identification of volatile sulfur compounds produced by Shigella sonnei using gas chromatography–olfactometry

Practical Analysis of Flavor and Fragrance Materials

Malathion Bait Consumption and Mortality of Anastrepha suspensa (Diptera: Tephritidae)

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