Related references
Note: Only part of the references are listed.Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages
Alicia Olivares et al.
ANALYTICAL CHEMISTRY (2010)
Validation of Selective Ion Flow Tube Mass Spectrometry for Fast Quantification of Volatile Bases Produced on Atlantic Cod (Gadus morhua)
Bert Noseda et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Comparison of Tomatillo and Tomato Volatile Compounds in the Headspace by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)
Yichi Xu et al.
JOURNAL OF FOOD SCIENCE (2010)
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
Sophie Landaud et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2008)
A structure-activity relationship study of quinone compounds with trypanocidal activity
FA Molfetta et al.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2005)
Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value
M Qian et al.
JOURNAL OF DAIRY SCIENCE (2003)
Analytical study of aromatic series in sherry wines subjected to biological aging
L Moyano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry
M Qian et al.
JOURNAL OF DAIRY SCIENCE (2002)
Share Paper
