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Food Quality and Preference, Vol. 10, Iss. 1, 1998-10 ,pp. : 51-58

Elsevier

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Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS

By Izco J.M.   Torre P.  

Food Chemistry, Vol. 70, Iss. 3, 2000-08 ,pp. : 409-417

Elsevier

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Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity

By Andriot I.   Le Quere J.-L.   Guichard E.  

Food Chemistry, Vol. 85, Iss. 2, 2004-04 ,pp. : 289-294

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Understanding flavour release: the key to better food flavour?

By Taylor A.J.   Linforth R.S.T.  

Nutrition & Food Science, Vol. 98, Iss. 4, 1998-04 ,pp. : 202-206

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Effects of dietary restraint on flavour-flavour learning

By Brunstrom J.M.   Downes C.R.   Higgs S.  

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