Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder

By Tunick Michael H.   Iandola Susan K.   Van Hekken Diane L.  

Foods, Vol. 2, Iss. 4, 2013-11 ,pp. : 534-543

MDPI

Access to resources Recommend Favorite

Water-Air Volatilization Factors to Determine Volatile Organic Compound (VOC) Reference Levels in Water

By Martí Vicenç   Pablo Joan De   Jubany Irene   Rovira Miquel   Orejudo Emili  

Toxics, Vol. 2, Iss. 2, 2014-06 ,pp. : 276-290

MDPI

Access to resources Recommend Favorite

Volatile Composition of Smoked and Non-Smoked Iranian Rice

By Lipan Leontina   Hojjati Mohammad   El-Zaeddi Hussein   Sánchez-Rodríguez Lucía   Carbonell-Barrachina Ángel Antonio  

Foods, Vol. 5, Iss. 4, 2016-11 ,pp. : 81-81

MDPI

Access to resources Recommend Favorite

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

By Bai Jinhe   Baldwin Elizabeth A.   McCollum Greg   Plotto Anne   Manthey John A.   Widmer Wilbur W.   Luzio Gary   Cameron Randall  

Foods, Vol. 5, Iss. 1, 2016-01 ,pp. : 4-4

MDPI

Access to resources Recommend Favorite

Characterization of Botanical and Geographical Origin of Corsican “Spring” Honeys by Melissopalynological and Volatile Analysis

By Yang Yin   Battesti Marie-José   Costa Jean   Paolini Julien  

Foods, Vol. 3, Iss. 1, 2014-01 ,pp. : 128-148

MDPI

Access to resources Recommend Favorite