Comparison of encapsulation of garlic oil with α-, β-, and γ-cyclodextrin using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)

Analysis of Selected Volatile Organic Compounds in Split and Nonsplit Swiss Cheese Samples Using Selected-Ion Flow Tube Mass Spectrometry (SIFT-MS)

(2014) Hardy Z. Castada et al.   JOURNAL OF FOOD SCIENCE

Deodorization of Garlic Breath Volatiles by Food and Food Components

(2014) Ryan Munch et al.   JOURNAL OF FOOD SCIENCE

Ambient analysis of trace compounds in gaseous media by SIFT-MS

(2011) David Smith et al.   ANALYST

Physicochemical and release characterisation of garlic oil-β-cyclodextrin inclusion complexes

(2011) Jing Wang et al.   FOOD CHEMISTRY

Comparison of encapsulation properties of major garlic oil components by hydroxypropyl β-cyclodextrin

(2010) Yuxiang Bai et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A review on cyclodextrin encapsulation of essential oils and volatiles

(2010) Helena Ma Cabral Marques   FLAVOUR AND FRAGRANCE JOURNAL

A review on the use of cyclodextrins in foods

(2009) G. Astray et al.   FOOD HYDROCOLLOIDS