Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona

By Ansorena D.   Gimeno O.   Astiasaran I.   Bello J.  

Food Research International, Vol. 34, Iss. 1, 2001-01 ,pp. : 67-75

Elsevier

Access to resources Recommend Favorite

Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey

By Radovic B.S.   Careri M.   Mangia A.   Musci M.   Gerboles M.   Anklam E.  

Food Chemistry, Vol. 72, Iss. 4, 2001-03 ,pp. : 511-520

Elsevier

Access to resources Recommend Favorite

Volatile flavour compounds of cooked acha (Digitaria exilis Stapf)

By Lasekan O.O.   Feijao Teixeira J.P.   Salva T.J.G.  

Food Chemistry, Vol. 75, Iss. 3, 2001-11 ,pp. : 333-337

Elsevier

Access to resources Recommend Favorite

Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia japonica)

By A. Depree J.   M. Howard T.   P. Savage G.  

Food Research International, Vol. 31, Iss. 5, 1998-06 ,pp. : 329-337

Elsevier

Access to resources Recommend Favorite

The analysis of fluvalinate in beeswax using GC/MS

By Frison S.   Breitkreitz W.   Currie R.   Nelson D.   Sporns P.  

Food Research International, Vol. 32, Iss. 1, 1999-01 ,pp. : 35-41

Elsevier

Access to resources Recommend Favorite