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1. van Ruth, SM
   Methods for gas chromatography-olfactometry: a review
   BIOMOLECULAR ENGINEERING
   
   S.M. van Ruth, "Methods for gas chromatography-olfactometry: a review", BIOMOL ENG, 17(4-5), 2001, pp. 121-128
2. Piggott, JR; Schaschke, CJ
   Release cells, breath analysis and in-mouth analysis in flavour research
   BIOMOLECULAR ENGINEERING
   
   J.R. Piggott e C.J. Schaschke, "Release cells, breath analysis and in-mouth analysis in flavour research", BIOMOL ENG, 17(4-5), 2001, pp. 129-136
3. Bult, JHF; Schifferstein, HNJ; Roozen, JP; Voragen, AGJ; Kroeze, JHA
   The influence of olfactory concept on the probability of detecting sub- and peri-threshold components in a mixture of odorants
   CHEMICAL SENSES
   
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4. Gough, RE
   Color of plastic mulch affects lateral root development but not root system architecture in pepper
   HORTSCIENCE
   
   R.E. Gough, "Color of plastic mulch affects lateral root development but not root system architecture in pepper", HORTSCIENCE, 36(1), 2001, pp. 66-68
5. De Quiros, AIRB; Lopez-Hernandez, J; Gonzalez-Castro, MJ; De la Cruz-Garcia, C; Simal-Lozano, J
   Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption
   EUROPEAN FOOD RESEARCH AND TECHNOLOGY
   
   A.I.R.B. De Quiros et al., "Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption", EUR FOOD RE, 210(3), 2000, pp. 226-230
6. Chen, XY; Hertog, MLATM; Banks, NH
   The effect of temperature on gas relations in MA packages for capsicums (Capsicum annuum L., cv. Tasty): an integrated approach
   POSTHARVEST BIOLOGY AND TECHNOLOGY
   
   X.Y. Chen et al., "The effect of temperature on gas relations in MA packages for capsicums (Capsicum annuum L., cv. Tasty): an integrated approach", POSTH BIOL, 20(1), 2000, pp. 71-80
7. Gonzalez-Aguilar, GA; Gayosso, L; Cruz, R; Fortiz, J; Baez, R; Wang, CY
   Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit
   POSTHARVEST BIOLOGY AND TECHNOLOGY
   
   G.A. Gonzalez-Aguilar et al., "Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit", POSTH BIOL, 18(1), 2000, pp. 19-26
8. van Ruth, SM; Roozen, JP
   Influence of mastication and saliva on aroma release in a model mouth system
   FOOD CHEMISTRY
   
   S.M. van Ruth e J.P. Roozen, "Influence of mastication and saliva on aroma release in a model mouth system", FOOD CHEM, 71(3), 2000, pp. 339-345
9. Cremer, DR; Eichner, K
   Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder
   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
   
   D.R. Cremer e K. Eichner, "Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder", J AGR FOOD, 48(6), 2000, pp. 2454-2460
10. Zhou, A; McFeeters, RF; Fleming, HP
    Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    
    A. Zhou et al., "Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen", J AGR FOOD, 48(2), 2000, pp. 193-197
11. Riley, JCM; Thompson, JE
    Ripening-induced acceleration of volatile aldehyde generation following tissue disruption in tomato fruit
    PHYSIOLOGIA PLANTARUM
    
    J.C.M. Riley e J.E. Thompson, "Ripening-induced acceleration of volatile aldehyde generation following tissue disruption in tomato fruit", PHYSL PLANT, 104(4), 1998, pp. 571-576
12. Oruna-Concha, MJ; Lopez-Hernandez, J; Simal-Lozano, JA; Simal-Gandara, J; Gonzalez-Castro, MJ; Garcia, CD
    Determination of volatile components in fresh, frozen, and freeze-dried Padron-type peppers by gas chromatography mass spectrometry using dynamic headspace sampling and microwave desorption
    JOURNAL OF CHROMATOGRAPHIC SCIENCE
    
    M.J. Oruna-Concha et al., "Determination of volatile components in fresh, frozen, and freeze-dried Padron-type peppers by gas chromatography mass spectrometry using dynamic headspace sampling and microwave desorption", J CHROM SCI, 36(12), 1998, pp. 583-588
13. TAYLOR AJ
    VOLATILE FLAVOR RELEASE FROM FOODS DURING EATING
    Critical reviews in food science and nutrition
    
    A.J. Taylor, "VOLATILE FLAVOR RELEASE FROM FOODS DURING EATING", Critical reviews in food science and nutrition, 36(8), 1996, pp. 765-784
14. TAYLOR AJ; LINFORTH RST
    FLAVOR RELEASE IN THE MOUTH
    Trends in food science & technology
    
    A.J. Taylor e R.S.T. Linforth, "FLAVOR RELEASE IN THE MOUTH", Trends in food science & technology, 7(12), 1996, pp. 444-448
15. GOLZER P; JANZOWSKI C; POOLZOBEL BL; EISENBRAND G
    (E)-2-HEXENAL-INDUCED DNA-DAMAGE AND FORMATION OF CYCLIC 1,N-2(1,3-PROPANO)-2'-DEOXYGUANOSINE ADDUCTS IN MAMMALIAN-CELLS
    Chemical research in toxicology
    
    P. Golzer et al., "(E)-2-HEXENAL-INDUCED DNA-DAMAGE AND FORMATION OF CYCLIC 1,N-2(1,3-PROPANO)-2'-DEOXYGUANOSINE ADDUCTS IN MAMMALIAN-CELLS", Chemical research in toxicology, 9(7), 1996, pp. 1207-1213
16. VANRUTH SM; ROOZEN JP; COZIJNSEN JL
    GAS-CHROMATOGRAPHY SNIFFING PORT ANALYSIS EVALUATED FOR AROMA RELEASEFROM REHYDRATED FRENCH BEANS (PHASEOLUS-VULGARIS)
    Food chemistry
    
    S.M. Vanruth et al., "GAS-CHROMATOGRAPHY SNIFFING PORT ANALYSIS EVALUATED FOR AROMA RELEASEFROM REHYDRATED FRENCH BEANS (PHASEOLUS-VULGARIS)", Food chemistry, 56(4), 1996, pp. 343-346
17. WALL MM; BERGHAGE RD
    PROLONGING THE SHELF-LIFE OF FRESH GREEN CHILE PEPPERS THROUGH MODIFIED ATMOSPHERE PACKAGING AND LOW-TEMPERATURE STORAGE
    Journal of food quality
    
    M.M. Wall e R.D. Berghage, "PROLONGING THE SHELF-LIFE OF FRESH GREEN CHILE PEPPERS THROUGH MODIFIED ATMOSPHERE PACKAGING AND LOW-TEMPERATURE STORAGE", Journal of food quality, 19(6), 1996, pp. 467-477
18. LUO YG; MIKITZEL LJ
    EXTENSION OF POSTHARVEST LIFE OF BELL PEPPERS WITH LOW-OXYGEN
    Journal of the Science of Food and Agriculture
    
    Y.G. Luo e L.J. Mikitzel, "EXTENSION OF POSTHARVEST LIFE OF BELL PEPPERS WITH LOW-OXYGEN", Journal of the Science of Food and Agriculture, 70(1), 1996, pp. 115-119
19. LESKOVAR DI; STOFFELLA PJ
    VEGETABLE SEEDLING ROOT SYSTEMS - MORPHOLOGY, DEVELOPMENT, AND IMPORTANCE
    HortScience
    
    D.I. Leskovar e P.J. Stoffella, "VEGETABLE SEEDLING ROOT SYSTEMS - MORPHOLOGY, DEVELOPMENT, AND IMPORTANCE", HortScience, 30(6), 1995, pp. 1153-1159
20. RILEY DG; SCHUSTER DJ
    PEPPER WEEVIL ADULT RESPONSE TO COLORED STICKY TRAPS IN PEPPER FIELDS
    The Southwestern entomologist
    
    D.G. Riley e D.J. Schuster, "PEPPER WEEVIL ADULT RESPONSE TO COLORED STICKY TRAPS IN PEPPER FIELDS", The Southwestern entomologist, 19(2), 1994, pp. 93-107
21. LESKOVAR DI; HEINEMAN RR
    GREENHOUSE IRRIGATION SYSTEMS AFFECT GROWTH OF TAM-MILD JALAPENO-1 PEPPER SEEDLINGS
    HortScience
    
    D.I. Leskovar e R.R. Heineman, "GREENHOUSE IRRIGATION SYSTEMS AFFECT GROWTH OF TAM-MILD JALAPENO-1 PEPPER SEEDLINGS", HortScience, 29(12), 1994, pp. 1470-1474