Biblio
“Aroma Active Compounds in Canned Tuna by Aroma Extract Dilution Analysis”, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.
, “Aroma Compounds Generation in Brown and Polished Rice during Extrusion”, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.
, “Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition”, Food Chemistry, vol. 173, pp. 414 - 423, 2015.
, “Aroma compounds in ‘Centennial’, ‘Citra’ and ‘Nelson Sauvin’ hop varieties and (R/S)-isomeric ratio of linalool in hops and dry-hopped beer”, in 14th Weurman Flavour Research Symposium, Queens' College University of Cambridge, UK, 2014.
, “Biochemistry of food spoilage: off-flavors in milk”, in Biochemistry of Foods, 3rdrd ed., 2012, pp. 479-496.
, Flavor Chemistry of Wine and Other Alcoholic Beverages. Washington DC: ACS Books, 2012.
, Evaluation of Solid Phase Extraction-direct Microvial Insert Thermal Desorption for Volatile Analysis in Berry Fruits. Cambridge: Royal Society of Chemistry, 2010, pp. 43-49.
, Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 27 - 43.
, Importance of Free Fatty Acids in Parmesan Cheese, vol. 826. Washington, DC: American Chemical Society, 2009, pp. 243 - 255.
, “Compounds associated with cheese flavor”, in Improving the Flavour of Cheese, 2007, pp. 26-51.
, “Hard cheese-Parmesan cheese”, in Improving the Flavour of Cheese, 2007, pp. 421-443.
, “Pre-separation technique for flavor analysis”, in Sensory-Directed Flavor Analysis, 2006, pp. 111-154.
, “Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)”, Flavour and Fragrance Journal, vol. 20, no. 1, pp. 22 - 29, 2005.
, “Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.”, J Agric Food Chem, vol. 52, no. 16, pp. 5155-61, 2004.
, “Determination of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace -gas chromatography/olfactometry”, Flavour and Fragrance, vol. 18, pp. 253-260, 2003.
, “Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique”, Journal of Food Science, vol. 68, no. 2, pp. 697 - 700, 2003.
, “Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese”, Journal of Food Science, vol. 68, no. 3, pp. 794 - 798, 2003.
, “Evaluation of Fat-Derived Aroma Compounds in Blue Cheese by Dynamic Headspace GC/Olfactometry MS”, Journal of the American Oil Chemists' Society, vol. 79, no. 7, pp. 663-7, 2002.
, “Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.”, J Dairy Sci, vol. 85, no. 6, pp. 1362-9, 2002.
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