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- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, Creation of flavours and the synthesis of raw materials inspired by nature. Karl A. D. Swift, Mark L. Dewis, L. Kendrick
, 2002
, Pages 147-160
- Advanced Gas Chromatography in Food Analysis, Chapter 7 Comprehensive Two-dimensional Gas Chromatography. Peter Q. Tranchida, Luigi Mondello
, 2020
, Pages 237-282
- Applications of Solid Phase Microextraction, SPME–GC–MS detection analysis of maillard reaction products. Janusz Pawliszyn, W. M. Coleman III
, 1999
, Pages 585-608
- Food Flavors and Chemistry: Advances of the New Millennium, Optimization for the analysis of pyrazines in aqueous solution by direct immersion-solid phase microextraction. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, Yuxuan Cai, Chi-Tang Ho
, 2001
, Pages 361-372
- Food Safety and Food Quality, Natural and synthetic chemicals in the diet: A critical analysis of possible cancer hazards. R. E. Hester, R. M. Harrison, Lois Swirsky Gold, Thomas H. Slone, Bruce N. Ames
, 2001
, Volume 15
, Pages 95-128