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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
   
   J.H.F. Bult et al., "The influence of olfactory concept on the probability of detecting sub- and peri-threshold components in a mixture of odorants", CHEM SENSE, 26(5), 2001, pp. 459-469
4. van Ruth, SM; O'Connor, CH
   Evaluation of three gas chromatography-olfactometry methods: comparison ofodour intensity-concentration relationships of eight volatile compounds with sensory headspace data
   FOOD CHEMISTRY
   
   S.M. van Ruth e C.H. O'Connor, "Evaluation of three gas chromatography-olfactometry methods: comparison ofodour intensity-concentration relationships of eight volatile compounds with sensory headspace data", FOOD CHEM, 74(3), 2001, pp. 341-347
5. 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
   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
   
   V. Ferreira et al., "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", J AGR FOOD, 49(10), 2001, pp. 4818-4824
6. Piggott, JR
   Dynamism in flavour science and sensory methodology
   FOOD RESEARCH INTERNATIONAL
   
   J.R. Piggott, "Dynamism in flavour science and sensory methodology", FOOD RES IN, 33(3-4), 2000, pp. 191-197
7. 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
8. 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