Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS-SPME-GC-MS

Chemical and nutritive characteristics of tree nut oils available in the U.S. market

(2017) Yi Gong et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

An optimization of the MOS electronic nose sensor array for the detection of Chinese pecan quality

(2017) Keming Xu et al.   JOURNAL OF FOOD ENGINEERING

Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization

(2016) Michael Fischer et al.   Food Analytical Methods

Determination of volatile marker compounds of common coffee roast defects

(2016) Ni Yang et al.   FOOD CHEMISTRY

A Kinetic Study on the Formation of 2- and 3-Methylbutanal

(2016) Yarong Huang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms

(2016) Shelby M. Magnuson et al.   JOURNAL OF FOOD SCIENCE

Fragrant Sesquiterpene Ketones as Trace Constituents in Frankincense Volatile Oil of Boswellia sacra

(2016) Johannes Niebler et al.   JOURNAL OF NATURAL PRODUCTS

Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)

(2016) Mohammad Hojjati et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

(2013) Lu Xiao et al.   FOOD CHEMISTRY

Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

(2012) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

Pyrazines: occurrence, formation and biodegradation

(2009) Rudolf Müller et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation

(2008) George P. Rizzi   FOOD REVIEWS INTERNATIONAL