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Food Chemistry, Vol. 78, Iss. 1, 2002-07 ,pp. : 39-45

Elsevier

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Optimization of indirect parameters which affect the extractability of volatile aroma compounds from Idiazabal cheese using analytical supercritical fluid extractions (SFE)

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Inhibition of malonaldehyde formation from blood plasma oxidation by aroma extracts and aroma components isolated from clove and eucalyptus

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Volatile components obtained from the leaves of Jasonia glutinosa

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Changes in the volatile components of virgin olive oil during fruit storage in aqueous media

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