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3 research outputs found
Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking
Author
Adams
Battu
+27 more
Bimbenet
Brittin
Buttery
Buttery
Cheng
Coleman
Coleman
De Roos
Fryer
Ho
Kondjoyan
MacLeod
MacLeod
Maga
Maga
Mutti
Nijssen
NIST/EPA/MSDC
Petersen
Petersen
Ulrich
Van Eijk
Wagner
Whitfield
Whorton
Wilson
Wilson
Publication venue
'Wiley'
Publication date
01/01/2002
Field of study
No full text
Queen's University Belfast Research Portal
Crossref
Dynamic Headspace Analyses of Volatile Compounds of Cheddar and Swiss Cheese during Ripening
Author
Aishima T.
Aston J.W.
+23 more
Bills D.D.
Cromie S J.
Flanagan J.F.
Giese J.
Griffith R.
Keen A.R.
Kosikowski F.V.
Kowalewska J.
KristofTersen T.
Liebich H.M.
Lin J.C.
Manning D.J.
Marsili R.
Ney K.H.
NIST/EPA/MSDC
Parliment T.H.
Pastore G.M.
Scarpellino R.
Scarpellino R.
Singh S.
Thomas T.D.
Vandeweghe P.
Wong N.P.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off-Flavor in Skim Milk Exposed to Light
Author
Allen C.
Aurand L.W.
+24 more
Ballance P.E.
Bradley D.
Dimick P.S.
Dimick P.S.
Fanelli A.J.
Foote C. S.
Forss D.A.
Gollinik K.
Hansen A.P.
Harper W.J.
Jung M.Y.
Kempler G.M.
Kempler G.M.
Lee E.C.
NIST/EPA/MSDC
Rooney M.
Samuelsson E.G.
SAS Institute Inc
Singleton T A.
Tada M.
White C.H.
Wishner L.A.
Wishner L.A.
Yang T.W.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref