Rapid extraction of wine aroma compounds using a new simultaneous distillation-solvent extraction device

By Blanch G.P.   Reglero G.   Herraiz M.  

Food Chemistry, Vol. 56, Iss. 4, 1996-08 ,pp. : 439-444

Elsevier

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Aroma compounds of an Italian wine (Ruche) by HS-SPME analysis coupled with GC-ITMS

By Bonino M.   Schellino R.   Rizzi C.   Aigotti R.   Delfini C.   Baiocchi C.  

Food Chemistry, Vol. 80, Iss. 1, 2003-01 ,pp. : 125-133

Elsevier

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Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey

By Alissandrakis E.   Daferera D.   Tarantilis P.A.   Polissiou M.   Harizanis P.C.  

Food Chemistry, Vol. 82, Iss. 4, 2003-09 ,pp. : 575-582

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Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds

By Semenova M.G.   Antipova A.S.   Belyakova L.E.   Polikarpov Y.N.   Wasserman L.A.   Misharina T.A.   Terenina M.B.   Golovnya R.V.  

Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 573-584

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Retention of aroma compounds by -lactoglobulin in different conditions

By Seuvre A.M.   Espinosa Diaz M.A.   Voilley A.  

Food Chemistry, Vol. 77, Iss. 4, 2002-06 ,pp. : 421-429

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