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1. Ebeler, SE
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6. Fanun, M; Leser, M; Aserin, A; Garti, N
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8. Mayer, F; Grosch, W
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10. Bult, JHF; Schifferstein, HNJ; Roozen, JP; Voragen, AGJ; Kroeze, JHA
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11. Grosch, W
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12. Amarita, F; Fernandez-Espla, D; Requena, T; Pelaez, C
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13. Angerosa, F; Mostallino, R; Basti, C; Vito, R
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14. Yamada, H; Nakatani, K
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15. Jensen, N; Varelis, P; Whitfield, FB
    Formation of guaiacol in chocolate milk by the psychrotrophic bacterium Rahnella aquatilis
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16. Buchbauer, G; Sunara, A; Weiss-Greiler, P; Woschann, P
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17. Hull, CD; Cribb, BW
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18. Kang, KH; Kim, JM; Yoo, SY; Kwon, YS
    The monitoring of J-aggregate behavior of merocyanine dye based on electrochemical QCM
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19. Bolster, MG; Lagnel, BMF; Jansen, BJM; Morin, C; de Groot, A
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20. Duckham, SC; Dodson, AT; Bakker, J; Ames, JM
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21. Suriyaphan, O; Drake, MA; Cadwallader, KR
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    LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    
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22. Kim, TH; Shin, JH; Baek, HH; Lee, HJ
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23. Serot, T; Regost, C; Prost, C; Robin, J; Arzel, J
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24. Kohl, D
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25. Suriyaphan, O; Cadwallader, KR; Drake, MA
    Lecithin associated off-aromas in fermented milk
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26. Silberschneider, V; Pease, BC; Booth, DJ
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27. Schaefer, ML; Finger, TE; Restrepo, D
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28. Kirchhoff, E; Schieberle, P
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29. Lee, GH; Suriyaphan, O; Cadwallader, KR
    Aroma components of cooked tail meat of American lobster (Homarus americanus)
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30. Lei, QX; Boatright, WL
    Development of a new methanethiol quantification method using ethanethiol as an internal standard
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31. Buettner, A; Schieberle, P
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32. Karagul-Yuceer, Y; Drake, M; Cadwallader, KR
    Aroma-active components of nonfat dry milk
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33. Blank, I; Lin, JM; Vera, FA; Welti, DH; Fay, LB
    Identification of potent odorants formed by autoxidation of arachidonic acid: Structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal
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34. Hofmann, T; Czerny, M; Calligaris, S; Schieberle, P
    Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages
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35. Buettner, A; Schieberle, P
    Evaluation of aroma differences between hand-squeezed juices from valencialate and navel oranges by quantitation of key odorants and flavor reconstitution experiments
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36. Oruna-Concha, MJ; Duckham, SC; Ames, JH
    Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking
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37. Ames, JM; Guy, RCE; Kipping, GJ
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38. Serot, T; Prost, C; Visan, L; Burcea, M
    Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods
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39. Buettner, A; Schieberle, P
    Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    
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40. Sanz, C; Ansorena, D; Bello, J; Cid, C
    Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
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41. Suriyaphan, O; Drake, M; Chen, XQ; Cadwallader, KR
    Characteristic aroma components of British farmhouse cheddar cheese
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42. Baek, HH; Kim, CJ; Ahn, BH; Nam, HS; Cadwallader, KR
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43. Maeztu, L; Sanz, C; Andueza, S; De Pena, MP; Bello, J; Cid, C
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44. Vermeulen, C; Pellaud, J; Gijs, L; Collin, S
    Combinatorial synthesis and sensorial properties of polyfunctional thiols
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45. Ferreira, V; Aznar, M; Lopez, R; Cacho, J
    Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines
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46. Bendall, JG
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47. Frank, O; Ottinger, H; Hofmann, T
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48. Freitas, AMC; Parreira, C; Vilas-Boas, L
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49. Gautschi, M; Bajgrowicz, JA; Kraft, P
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50. Palmentier, JPFP; Taguchi, VY
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51. Stephan, A; Steinhart, H
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52. Mayer, F; Czerny, M; Grosch, W
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53. Munk, S; Munch, P; Stahnke, L; Adler-Nissen, J; Schieberle, P
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54. Bajgrowicz, JA; Frater, G
    Chiral recognition of sandalwood odorants
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55. Stephan, A; Bucking, M; Steinhart, H
    Novel analytical tools for food flavours
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56. Larrayoz, P; Ibanez, FC; Ordonez, AI; Torre, P; Barcina, Y
    Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma
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57. Bytof, G; Selmar, D; Schieberle, P
    New aspects of coffee processing: How do the different post harvest treatments influence the formation of potential flavour precursors?
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58. Steinhart, H; Stephan, A; Bucking, M
    Advances in flavor research
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59. Chang, SM; Muramatsu, H; Nakamura, C; Miyake, J
    The principle and applications of piezoelectric crystal sensors
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60. Carvalho, VM; Asahara, F; Di Mascio, P; Campos, IPD; Cadet, J; Medeiros, MHG
    Novel 1,N-6-etheno-2 '-deoxyadenosine adducts from lipid peroxidation products
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61. Song, HS; Sawamura, M; Ito, T; Ido, A; Ukeda, H
    Quantitative determination and characteristic flavour of daidai (Citrus aurantium L. var. cyathifera Y. Tanaka) peel oil
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62. Song, HS; Sawamura, M; Ito, T; Kawashimo, K; Ukeda, H
    Quantitative determination and characteristic flavour of Citrus junos (yuzu) peel oil
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63. Baardseth, P; Kvaal, K; Lea, P; Ellekjaer, MR; Faergestad, EM
    The effects of bread making process and wheat quality on French baguettes
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64. Scott-Johnson, PE; Blakley, D; Scott, JW
    Effects of air flow on rat electroolfactogram
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65. Sanhueza, M; Schmachtenberg, O; Bacigalupo, J
    Excitation, inhibition, and suppression by odors in isolated toad and rat olfactory receptor neurons
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    M. Sanhueza et al., "Excitation, inhibition, and suppression by odors in isolated toad and rat olfactory receptor neurons", AM J P-CELL, 279(1), 2000, pp. C31-C39
66. Buettner, A; Schieberle, P
    Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception
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67. Sarrazin, C; Le Quere, JL; Gretsch, C; Liardon, R
    Representativeness of coffee aroma extracts: a comparison of different extraction methods
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68. Angerosa, F; Mostallino, R; Basti, C; Vito, R
    Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds
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69. Nagai, M; Wada, M; Usui, N; Tanaka, A; Hasebe, Y
    Pleasant odors attenuate the blood pressure increase during rhythmic handgrip in humans
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    M. Nagai et al., "Pleasant odors attenuate the blood pressure increase during rhythmic handgrip in humans", NEUROSCI L, 289(3), 2000, pp. 227-229
70. Kawai, F; Miyachi, E
    Odorants suppress voltage-gated currents in retinal horizontal cells in goldfish
    NEUROSCIENCE LETTERS
    
    F. Kawai e E. Miyachi, "Odorants suppress voltage-gated currents in retinal horizontal cells in goldfish", NEUROSCI L, 281(2-3), 2000, pp. 151-154
71. Schmandke, H
    epsilon-N-pyrrolylnorleucine, an effective marker of the peroxidation of conjugated fatty acids?
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72. Sides, A; Robards, K; Helliwell, S
    Developments in extraction techniques and their application to analysis ofvolatiles in foods
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73. Yvon, M; Chambellon, E; Bolotin, A; Roudot-Algaron, F
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74. Mackie, AE; Slaughter, JC
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75. Chukhrai, ES; Atyaksheva, LF; Poltorak, OM; Voznesenskaya, VV
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76. Reiners, J; Nicklaus, S; Guichard, E
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77. Shimoda, M; Yoshimura, T; Ishikawa, H; Shioya, S; Hayakawa, I; Osajima, Y
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80. Chen, S; Lane, AP; Bock, R; Leinders-Zufall, T; Zufall, F
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81. Wu, YF; Baek, HH; Gerard, PD; Cadwallader, KR
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84. Refsgaard, HHF; Brockhoff, PMB; Jensen, B
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85. Goodner, KL; Jella, P; Rouseff, RL
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86. Kerscher, R; Nurnberg, K; Voigt, J; Schieberle, P; Grosch, W
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87. Steinhaus, M; Schieberle, P
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88. Anselmi, C; Centini, M; Fedeli, P; Paoli, ML; Sega, A; Scesa, C; Pelosi, P
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89. Czerny, M; Grosch, W
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90. Kotseridis, Y; Baumes, R
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91. Hofmann, T; Munch, P; Schieberle, P
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92. Bylaite, E; Roozen, JP; Legger, A; Venskutonis, RP; Posthumus, MA
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93. Kotseridis, Y; Razungles, A; Bertrand, A; Baumes, R
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94. Vauthey, S; Milo, C; Frossard, P; Garti, N; Leser, ME; Watzke, HJ
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95. Piveteau, F; Le Guen, S; Gandemer, G; Baud, JP; Prost, C; Demaimay, M
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96. Hartvigsen, K; Lund, P; Hansen, LF; Holmer, G
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97. Vogl, A; Noe, J; Breer, H; Boekhoff, I
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98. Wang, Y; Kays, SJ
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99. Mestres, M; Busto, O; Guasch, J
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100. Slaughter, JC
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