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63Lian-Fang Yu, Xiao-Ru Li, Shao-Yin Liu, Guang-Wei Xu and Yi-Zeng Liang.
Comparative analysis of essential components between the herbal pair Radix Saposhnikoviae–Rhizoma seu Radix Notopterygii and its single herbs by GC-MS combined with a chemometric resolution method, Anal. Methods, 2009, 1, 45. Study of the essential oil composition of Pinus sylvestris from Turkey, Chemistry of Natural Compounds Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi), Applied Biological Chemistry Preparation and aroma analysis of Chinese traditional fermented flour paste, Food Science and Biotechnology Identification of volatiles from oxidised phosphatidylcholine molecular species using headspace solid-phase microextraction (HS-SPME) and gas chromatography?mass spectrometry (GC-MS), Analytical and Bioanalytical Chemistry Oxidation-derived flavor compounds as quality indicators for packaged olive oil, Journal of the American Oil Chemists' Society Shelf life predictions for packaged olive oil using flavor compounds as markers, European Food Research and Technology Antennal and behavioral responses of Mythimna separata (Walker) to three plant volatiles, Environmental Science and Pollution Research Effect of gallic acid on the aroma constituents of soymilk and soy protein isolates, Journal of the American Oil Chemists' Society