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Headspace Solid Phase Microextraction for the Analysis of Volatiles in a Meat Product:  Dry-Cured Iberian Ham
Headspace Solid Phase Microextraction for the Analysis of Volatiles in a Meat Product:  Dry-Cured Iberian Ham
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Headspace Solid Phase Microextraction for the Analysis of Volatiles in a Meat Product:  Dry-Cured Iberian Ham

Ruiz, Jorge ; Cava, Ramón ; Ventanas, Jesús ; Jensen, Mogens T

Journal of agricultural and food chemistry, 1998-11, Vol.46 (11), p.4688-4694 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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12
Improvement of stearidonic acid production in oleaginous Saccharomyces cerevisiae
Improvement of stearidonic acid production in oleaginous Saccharomyces cerevisiae
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Improvement of stearidonic acid production in oleaginous Saccharomyces cerevisiae

Kimura, K.(National Inst. of Advanced Industrial Science and Technology Tsukuba, Ibaraki (Japan)) ; Tomita, N ; Uemura, H ; Aki, T ; Ono, K ; Kamisaka, Y

Bioscience, biotechnology, and biochemistry, 2009-06, Vol.73 (6), p.1447-1449 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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13
Application of Solid Phase Microextraction and Gas Chromatography/Time-of-Flight Mass Spectrometry for Rapid Analysis of Flavor Volatiles in Tomato and Strawberry Fruits
Application of Solid Phase Microextraction and Gas Chromatography/Time-of-Flight Mass Spectrometry for Rapid Analysis of Flavor Volatiles in Tomato and Strawberry Fruits
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Application of Solid Phase Microextraction and Gas Chromatography/Time-of-Flight Mass Spectrometry for Rapid Analysis of Flavor Volatiles in Tomato and Strawberry Fruits

Song, Jun ; Fan, Lihua ; Beaudry, Randolph M

Journal of agricultural and food chemistry, 1998-09, Vol.46 (9), p.3721-3726 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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14
Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry
Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry
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Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry

Song, Jun ; Gardner, Ben D ; Holland, John F ; Beaudry, Randolph M

Journal of agricultural and food chemistry, 1997-05, Vol.45 (5), p.1801-1807 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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15
Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice
Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice
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Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice

Jia, Mingyu ; Zhang, Q. Howard ; Min, David B

Journal of agricultural and food chemistry, 1998-07, Vol.46 (7), p.2744-2747 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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16
Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinesis Sonn.)
Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinesis Sonn.)
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Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinesis Sonn.)

Ong, Peter K. C ; Acree, Terry E

Journal of agricultural and food chemistry, 1998-06, Vol.46 (6), p.2282-2286 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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17
Contribution of volatiles to rice aroma
Contribution of volatiles to rice aroma
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Contribution of volatiles to rice aroma

Buttery, Ron G ; Turnbaugh, Jean G ; Ling, Louisa C

Journal of agricultural and food chemistry, 1988-09, Vol.36 (5), p.1006-1009 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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18
A tentative characterization of volatile compounds from Iberian dry-cured ham according to different anatomical locations. A detailed study
A tentative characterization of volatile compounds from Iberian dry-cured ham according to different anatomical locations. A detailed study
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A tentative characterization of volatile compounds from Iberian dry-cured ham according to different anatomical locations. A detailed study

Narváez Rivas, M., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa ; Gallardo, E., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa ; Ríos, J.J., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa ; León Camacho, M., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa

Grasas y aceites (Sevilla), 2010-10, Vol.61 (4), p.369-377 [Periódico revisado por pares]

Consejo Superior de Investigaciones Científicas

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19
Isolation and Identification of the Aroma Components from Saffron (Crocus sativus)
Isolation and Identification of the Aroma Components from Saffron (Crocus sativus)
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Isolation and Identification of the Aroma Components from Saffron (Crocus sativus)

Tarantilis, Petros A ; Polissiou, Moschos G

Journal of agricultural and food chemistry, 1997-02, Vol.45 (2), p.459-462 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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20
Biotransformation of a herb plant metabolite by a cell disruptant of Chlamydomonas reinhardtii
Biotransformation of a herb plant metabolite by a cell disruptant of Chlamydomonas reinhardtii
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Biotransformation of a herb plant metabolite by a cell disruptant of Chlamydomonas reinhardtii

Park, H.S., Kochi Univ. of Technology, Kami (Japan) ; Ohama, T

Bioscience, biotechnology, and biochemistry, 2009-12, Vol.73 (12), p.2803-2805 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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