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1. van Ruth, SM
   Methods for gas chromatography-olfactometry: a review
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   S.M. van Ruth, "Methods for gas chromatography-olfactometry: a review", BIOMOL ENG, 17(4-5), 2001, pp. 121-128
2. Wang, Y; Kays, SJ
   Contribution of volatile compounds to the characteristic aroma of baked 'Jewel' sweetpotatoes
   JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE
   
   Y. Wang e S.J. Kays, "Contribution of volatile compounds to the characteristic aroma of baked 'Jewel' sweetpotatoes", J AM S HORT, 125(5), 2000, pp. 638-643
3. KERSCHER R; GROSCH W
   QUANTIFICATION OF 2-METHYL-3-FURANTHIOL, 2-FURFURYLTHIOL, 3-MERCAPTO-2-PENTANONE, AND 2-MERCAPTO-3-PENTANONE IN HEATED MEAT
   Journal of agricultural and food chemistry
   
   R. Kerscher e W. Grosch, "QUANTIFICATION OF 2-METHYL-3-FURANTHIOL, 2-FURFURYLTHIOL, 3-MERCAPTO-2-PENTANONE, AND 2-MERCAPTO-3-PENTANONE IN HEATED MEAT", Journal of agricultural and food chemistry, 46(5), 1998, pp. 1954-1958
4. PETROV M; DANZART M; GIAMPAOLI P; FAURE J; RICHARD H
   RICE AROMA ANALYSIS - DISCRIMINATION BETWEEN A SCENTED AND A NON-SCENTED RICE
   Sciences des aliments
   
   M. Petrov et al., "RICE AROMA ANALYSIS - DISCRIMINATION BETWEEN A SCENTED AND A NON-SCENTED RICE", Sciences des aliments, 16(4), 1996, pp. 347-360