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Volatile Components and Aroma Active Compounds in Aqueous Essence and Fresh Pink Guava Fruit Puree (Psidium guajava L.) by GC-MS and Multidimensional GC/GC-O

Journal of agricultural and food chemistry, 2003-02, Vol.51 (5), p.1421-1426

2003

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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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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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The Routledge Handbook of English for Academic Purposes

1, 2016

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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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World Englishes

Third edition., 2019

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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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Simultaneous detection of dehydroascorbic, ascorbic, and some organic acids in fruits and vegetables by HPLC

Journal of agricultural and food chemistry, 1992-07, Vol.40 (7), p.1127-1130

1992

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Effect of Coatings and Prolonged Storage Conditions on Fresh Orange Flavor Volatiles, Degrees Brix, and Ascorbic Acid Levels

Journal of agricultural and food chemistry, 1995-05, Vol.43 (5), p.1321-1331

1995

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Quantitation of Volatile Constituents in Mandarin Juices and Its Use for Comparison with Orange Juices by Multivariate Analysis

Journal of agricultural and food chemistry, 1997-10, Vol.45 (10), p.3968-3972

1997

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Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography

Journal of agricultural and food chemistry, 1994-07, Vol.42 (7), p.1525-1528

1994

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The effect of elevated atmospheric CO2 on the vitamin C concentration of (sour) orange juice

Agriculture, ecosystems & environment, 2002-06, Vol.90 (1), p.1-7

2002

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Importance of some lactones and 2,5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma

Journal of agricultural and food chemistry, 1990-07, Vol.38 (7), p.1556-1559

1990

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Comparison of Headspace GC and Electronic Sensor Techniques for Classification of Processed Orange Juices

Food science & technology, 2000-08, Vol.33 (5), p.331-334

2000

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Comparison of volatile flavor components in fresh and processed orange juices

Journal of agricultural and food chemistry, 1990-04, Vol.38 (4), p.1048-1052

1990

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Comparison of grapefruit hybrid fruit with parent fruit based on composition of volatile components

Scientia horticulturae, 2001-11, Vol.91 (1), p.71-80

2001

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Gas Permeability of Fruit Coating Waxes

Journal of the American Society for Horticultural Science, 1992-01, Vol.117 (1), p.105-109

1992

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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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Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents

Journal of the science of food and agriculture, 1999-10, Vol.79 (13), p.1949-1953

1999

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Volatile Components of Calamondin Peel Oil

Journal of agricultural and food chemistry, 1996-04, Vol.44 (4), p.1105-1107

1996

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Permeability of shellac coatings to gases and water vapor

Journal of agricultural and food chemistry, 1991-05, Vol.39 (5), p.825-829

1991

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Classification of commercial orange juice types by pattern recognition involving volatile constituents quantified by gas chromatography

Journal of agricultural and food chemistry, 1993-05, Vol.41 (5), p.809-813

1993

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PINEAPPLE JUICE CONCENTRATED BY OSMOTIC EVAPORATION

Journal of food quality, 2002-03, Vol.25 (1), p.39-49

2002

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Direct gas chromatographic analysis of aqueous citrus and other fruit essences

Journal of agricultural and food chemistry, 1984-05, Vol.32 (3), p.526-530

1984

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Quantitation of individual and total aldehydes in citrus cold-pressed oils by fused silica capillary gas chromatography

Journal of agricultural and food chemistry, 1984-03, Vol.32 (2), p.399-401

1984

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Volatile Components and Aroma Active Compounds in Aqueous Essence and Fresh Pink Guava Fruit Puree (Psidium guajava L.) by GC-MS and Multidimensional GC/GC-O

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

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

The Routledge Handbook of English for Academic Purposes

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

World Englishes

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

Simultaneous detection of dehydroascorbic, ascorbic, and some organic acids in fruits and vegetables by HPLC

Effect of Coatings and Prolonged Storage Conditions on Fresh Orange Flavor Volatiles, Degrees Brix, and Ascorbic Acid Levels

Quantitation of Volatile Constituents in Mandarin Juices and Its Use for Comparison with Orange Juices by Multivariate Analysis

Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography

The effect of elevated atmospheric CO2 on the vitamin C concentration of (sour) orange juice

Importance of some lactones and 2,5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma

Comparison of Headspace GC and Electronic Sensor Techniques for Classification of Processed Orange Juices

Comparison of volatile flavor components in fresh and processed orange juices

Comparison of grapefruit hybrid fruit with parent fruit based on composition of volatile components

Gas Permeability of Fruit Coating Waxes

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

Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents

Volatile Components of Calamondin Peel Oil

Permeability of shellac coatings to gases and water vapor

Classification of commercial orange juice types by pattern recognition involving volatile constituents quantified by gas chromatography

PINEAPPLE JUICE CONCENTRATED BY OSMOTIC EVAPORATION

Direct gas chromatographic analysis of aqueous citrus and other fruit essences

Quantitation of individual and total aldehydes in citrus cold-pressed oils by fused silica capillary gas chromatography

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