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Gibbs Energy and Helmholtz Energy: Liquids, Solutions and Vapours, CHAPTER 14 Gibbs–Helmholtz Equation: Practical Applications in Thermochemistry . Sergey P. Verevkin
, 2022
, Pages 393-424
Coffee: Production, Quality and Chemistry, CHAPTER 33 Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup . Chahan Yeretzian, Sebastian Opitz, Samo Smrke, Marco Wellinger
, 2019
, Pages 726-770
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
The Dictionary of Substances and their Effects (DOSE): T-Z and Index (2), Index of CAS registry numbers . Sharat Gangolli
, 1999
, Volume 7
, Pages 915-956
Nutrition, Functional and Sensory Properties of Foods, Enzymatic Modification of Wheat Proteins for Flavor Generation . Marissa Villafuerte Romero, Sree Raghavan, Chi-Tang Ho
, 2013
, Pages 57-65
Advanced Gas Chromatography in Food Analysis, Chapter 7 Comprehensive Two-dimensional Gas Chromatography . Peter Q. Tranchida, Luigi Mondello
, 2020
, Pages 237-282
Advanced Gas Chromatography in Food Analysis, Chapter 1 Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction . E. Liberto, C. Bicchi, C. Cagliero, C. Cordero, P. Rubiolo, B. Sgorbini
, 2020
, Pages 1-37
Advanced Gas Chromatography in Food Analysis, Chapter 4 Conventional Gas Chromatography: Mass Spectrometry Hyphenation and Applications in Food Analysis . Hans-Gerd Janssen, Alan García Cicourel, Peter Q. Tranchida
, 2020
, Pages 131-165
Challenges in Green Analytical Chemistry (2), Chapter 5 Greening Sample Preparation: New Solvents, New Sorbents . Lourdes Ramos
, 2020
, Pages 114-153
Spectroelectrochemistry, Chapter 5 Infrared Spectroelectrochemical Investigations of Ultrafast Electron Transfer in Mixed-Valence Complexes . J. Catherine Salsman, Clifford P. Kubiak
, 2008
, Pages 123-144