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1. Boutboul, A; Giampaoli, P; Feigenbaum, A; Ducruet, V
   Influence of the nature and treatment of starch on aroma retention
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2. de Roode, BM; Oliehoek, L; van der Padt, A; Franssen, MCR; Boom, RM
   Downstream processing of enzymatically produced geranyl glucoside
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3. Ranalli, A; Contento, S; Schiavone, C; Simone, N
   Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil
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4. Ulrich, D; Hoberg, E; Bittner, T; Engewald, W; Meilchen, K
   Contribution of volatile compounds to the flavor of cooked asparagus
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5. Darriet, P; Lamy, S; La Guerche, S; Pons, M; Dubourdieu, D; Blancard, D; Steliopoulos, P; Mosandl, A
   Stereodifferentiation of geosmin in wine
   EUROPEAN FOOD RESEARCH AND TECHNOLOGY
   
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6. de Maquirriain, PFJ; Segovia, JG; Azpilicueta, CA
   Effect of S-cerevisiae selected killer strains on the volatile compositionof rose wines
   EUROPEAN FOOD RESEARCH AND TECHNOLOGY
   
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7. Ngassoum, MB; Jirovetz, L; Buchbauer, G
   SPME/GC/MS analysis of headspace aroma compounds of the Cameroonian fruit Tetrapleura tetraptera (Thonn.) Taub.
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8. van Ruth, SM; O'Connor, CH
   Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis
   EUROPEAN FOOD RESEARCH AND TECHNOLOGY
   
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9. De Quiros, ARB; Lopez-Hernandez, J; Gonzalez-Castro, MJ; de la Cruz-Garcia, C; Simal-Lozano, J
   Comparison of volatile components in fresh and canned sea urchin (Paracentrotus lividus, Lamarck) gonads by GC-MS using dynamic headspace sampling and microwave desorption
   EUROPEAN FOOD RESEARCH AND TECHNOLOGY
   
   A.R.B. De Quiros et al., "Comparison of volatile components in fresh and canned sea urchin (Paracentrotus lividus, Lamarck) gonads by GC-MS using dynamic headspace sampling and microwave desorption", EUR FOOD RE, 212(6), 2001, pp. 643-647
10. Cantergiani, E; Brevard, H; Krebs, Y; Feria-Morales, A; Amado, R; Yeretzian, C
    Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    
    E. Cantergiani et al., "Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect", EUR FOOD RE, 212(6), 2001, pp. 648-657
11. Hakala, M; Ahro, M; Kauppinen, J; Kallio, H
    Determination of strawberry volatiles with low resolution gas phase FT-IR analyser
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    
    M. Hakala et al., "Determination of strawberry volatiles with low resolution gas phase FT-IR analyser", EUR FOOD RE, 212(4), 2001, pp. 505-510
12. Mariaca, RG; Imhof, MI; Bosset, JO
    Occurrence of volatile chiral compounds in dairy products, especially cheese - A review
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    
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13. van Ruth, SM
    Methods for gas chromatography-olfactometry: a review
    BIOMOLECULAR ENGINEERING
    
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14. Bluemke, W; Schrader, J
    Integrated bioprocess for enhanced production of natural flavors and fragrances by Ceratocystis moniliformis
    BIOMOLECULAR ENGINEERING
    
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15. Hansen, EH; Nissen, P; Sommer, P; Nielsen, JC; Arneborg, N
    The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae
    JOURNAL OF APPLIED MICROBIOLOGY
    
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16. Ayad, EHE; Verheul, A; Engels, WJM; Wouters, JTM; Smit, G
    Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway
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17. Schafer, T; Rodrigues, CM; Afonso, CAM; Crespo, JG
    Selective recovery of solutes from ionic liquids by pervaporation - a novel approach for purification and green processing
    CHEMICAL COMMUNICATIONS
    
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18. Costello, PJ; Lee, TH; Henschke, PA
    Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine
    AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
    
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19. Gambaro, A; Boido, E; Zlotejablko, A; Medina, K; Lloret, A; Dellacassa, E; Carrau, F
    Effect of malolactic fermentation on the aroma properties of Tannat wine
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20. Kaewsrithong, J; Ushio, H; Ohshima, T
    Seasonal variation of phosphatidylcholine hydroperoxides in blood of sweetsmelt Plecoglossus altivelis
    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY
    
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21. Ganga, A; Pinaga, F; Querol, A; Valles, S; Ramon, D
    Cell-wall degrading enzymes in the release of grape aroma precursors
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    
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22. Gerasimov, AV
    Application of planar chromatography with the computer processing of chromatograms to the analysis of flavoring materials using the determination of 4-(4-hydroxyphenyl)-2-butanone (Raspberry ketone) as an example
    JOURNAL OF ANALYTICAL CHEMISTRY
    
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23. Teai, T; Claude-Lafontaine, A; Schippa, C; Cozzolino, F
    Volatile compounds in fresh pulp of pineapple (Ananas comosus [L.] Merr.) from French Polynesia
    JOURNAL OF ESSENTIAL OIL RESEARCH
    
    T. Teai et al., "Volatile compounds in fresh pulp of pineapple (Ananas comosus [L.] Merr.) from French Polynesia", J ESSEN OIL, 13(5), 2001, pp. 314-318
24. Fraga, SRG; Rezende, CM
    The aroma of Brazilian ambarella fruit (Spondias cytherea Sonnerat)
    JOURNAL OF ESSENTIAL OIL RESEARCH
    
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25. Menon, AN; Chacko, S; Narayanan, CS
    Free and glycosidically bound volatiles of pepper (Piper nigrum L.)
    JOURNAL OF ESSENTIAL OIL RESEARCH
    
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26. Srivastava, SK; Srivastava, SK; Shah, NC
    Constituents of the rhizome essential oil of Curcuma amada Roxb. from India
    JOURNAL OF ESSENTIAL OIL RESEARCH
    
    S.K. Srivastava et al., "Constituents of the rhizome essential oil of Curcuma amada Roxb. from India", J ESSEN OIL, 13(1), 2001, pp. 63-64
27. Lamare, S; Caillaud, B; Roule, K; Goubet, I; Legoy, MD
    Production of natural esters at the pre-industrial scale by solid/gas biocatalysis
    BIOCATALYSIS AND BIOTRANSFORMATION
    
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28. Murray, JM; Delahunty, CM; Baxter, IA
    Descriptive sensory analysis: past, present and future
    FOOD RESEARCH INTERNATIONAL
    
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29. Mateo, JJ; Jimenez, M; Pastor, A; Huerta, T
    Yeast starter cultures affecting wine fermentation and volatiles
    FOOD RESEARCH INTERNATIONAL
    
    J.J. Mateo et al., "Yeast starter cultures affecting wine fermentation and volatiles", FOOD RES IN, 34(4), 2001, pp. 307-314
30. Luo, J; Agnew, MP
    Gas characteristics before and after biofiltration treating odorous emissions from animal rendering processes
    ENVIRONMENTAL TECHNOLOGY
    
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31. Yvon, M; Rijnen, L
    Cheese flavour formation by amino acid catabolism
    INTERNATIONAL DAIRY JOURNAL
    
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32. Williams, AG; Noble, J; Banks, JM
    Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese
    INTERNATIONAL DAIRY JOURNAL
    
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33. Hansen, BV; Houlberg, U; Ardo, Y
    Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain
    INTERNATIONAL DAIRY JOURNAL
    
    B.V. Hansen et al., "Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain", INT DAIRY J, 11(4-7), 2001, pp. 225-233
34. Banks, JM; Yvon, M; Gripon, JC; de la Fuente, MA; Brechany, EY; Williams, AG; Muir, DD
    Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character
    INTERNATIONAL DAIRY JOURNAL
    
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35. Gaborit, P; Menard, A; Morgan, F
    Impact of ripening strains on the typical flavour of goat cheeses
    INTERNATIONAL DAIRY JOURNAL
    
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36. O'Connell, JE; Fox, PF
    Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review
    INTERNATIONAL DAIRY JOURNAL
    
    J.E. O'Connell e P.F. Fox, "Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review", INT DAIRY J, 11(3), 2001, pp. 103-120
37. Fernandez, X; Dunach, E
    Asymmetric synthesis of 2-alkyl-3-thiazoline carboxylates: stereochemistryof the MnO2-mediated oxidation of cis- and trans-2-alkyl-thiazolidine-(4R)-carboxylates
    TETRAHEDRON-ASYMMETRY
    
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38. Bhandari, B; D'Arcy, B; Young, G
    Flavour retention during high temperature short time extrusion cooking process: a review
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    
    B. Bhandari et al., "Flavour retention during high temperature short time extrusion cooking process: a review", INT J FOOD, 36(5), 2001, pp. 453-461
39. Krajayklang, M; Klieber, A; Dry, PR
    Acceleration of the drying rates of paprika fruit with drying oil and cutting
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    
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40. Frost, MB; Dijksterhuis, G; Martens, M
    Sensory perception of fat in milk
    FOOD QUALITY AND PREFERENCE
    
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41. Dixon, J; Hewett, EW
    Temperature of hypoxic treatment alters volatile composition of juice from'Fuji' and 'Royal Gala' apples
    POSTHARVEST BIOLOGY AND TECHNOLOGY
    
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42. Fallik, E; Alkali-Tuvia, S; Horev, B; Copel, A; Rodov, V; Aharoni, Y; Ulrich, D; Schulz, H
    Characterisation of 'Galia' melon aroma by GC and mass spectrometric sensor measurements after prolonged storage
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43. Kharlamov, AA; Burrows, HD
    About visualization of the aroma of fruits
    SENSORS AND ACTUATORS B-CHEMICAL
    
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44. Di Natale, C; Macagnano, A; Martinelli, E; Proietti, E; Paolesse, R; Castellari, L; Campani, S; D'Amico, A
    Electronic nose based investigation of the sensorial properties of peachesand nectarines
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45. Bene, A; Fornage, A; Luisier, JL; Pichler, P; Villettaz, JC
    A new method for the rapid determination of volatile substances: the SPME-direct method - Part I: Apparatus and working conditions
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46. Kaewsrithong, J; Ushio, H; Ohshima, T
    Compositions of fatty acid hydroperoxide positional isomers in sweet smelt, yellowtail and rainbow trout livers phosphatidylcholine
    FISHERIES SCIENCE
    
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47. Someya, Y; Kobayashi, A; Kubota, K
    Isolation and identification of trans-2-and trans-3-hydroxy-1,8-cineole glucosides from Alpinia galanga
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    
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48. Yanai, T; Sato, M
    Purification and Characterization of an beta-D-xylosidase from Candida utilis IFO 0639
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    
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49. Watanabe, S; Hashimoto, I; Hayashi, K; Yagi, K; Asai, T; Knapp, H; Straubinger, M; Winterhalter, P; Watanabe, N
    Isolation and identification of 2-phenylethyl disaccharide glycosides and mono glycosides from rose flowers, and their potential role in scent formation
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    
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50. Malundo, TMM; Shewfelt, RL; Ware, GO; Baldwin, EA
    An alternative method for relating consumer and descriptive data used to identify critical flavor properties of mango (Mangifera indica L.)
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51. O'Riordan, PJ; Delahunty, CM
    Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography-olfactometry
    FLAVOUR AND FRAGRANCE JOURNAL
    
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52. Lin, JM; Rouseff, RL
    Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS
    FLAVOUR AND FRAGRANCE JOURNAL
    
    J.M. Lin e R.L. Rouseff, "Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS", FLAV FRAG J, 16(6), 2001, pp. 457-463
53. Miranda, EJF; Nogueira, RI; Pontes, SM; Rezende, CM
    Odour-active compounds of banana passa identified by aroma extract dilution analysis
    FLAVOUR AND FRAGRANCE JOURNAL
    
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54. Mayer, F; Grosch, W
    Aroma simulation on the basis of the odourant composition of roasted coffee headspace
    FLAVOUR AND FRAGRANCE JOURNAL
    
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55. Kammhuber, K; Hagl, S
    Statistical investigations into the correlation of hop oil components
    MONATSSCHRIFT FUR BRAUWISSENSCHAFT
    
    K. Kammhuber e S. Hagl, "Statistical investigations into the correlation of hop oil components", MONATS BRWS, 54(5-6), 2001, pp. 100-103
56. Amarita, F; Fernandez-Espla, D; Requena, T; Pelaez, C
    Conversion of methionine to methional by Lactococcus lactis
    FEMS MICROBIOLOGY LETTERS
    
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57. Olsson, J; Tragardh, G
    Pervaporation of volatile organic compounds from water - I - Influence of permeate pressure on selectivity
    JOURNAL OF MEMBRANE SCIENCE
    
    J. Olsson e G. Tragardh, "Pervaporation of volatile organic compounds from water - I - Influence of permeate pressure on selectivity", J MEMBR SCI, 187(1-2), 2001, pp. 23-37
58. Pierre, FX; Souchon, I; Marin, M
    Recovery of sulfur aroma compounds using membrane-based solvent extraction
    JOURNAL OF MEMBRANE SCIENCE
    
    F.X. Pierre et al., "Recovery of sulfur aroma compounds using membrane-based solvent extraction", J MEMBR SCI, 187(1-2), 2001, pp. 239-253
59. Shindo, S; Kumagai, M; Watanabe, S; Takahashi, S
    Evaluation of sake by an odor sensor
    JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
    
    S. Shindo et al., "Evaluation of sake by an odor sensor", J AM SOC BR, 59(2), 2001, pp. 77-79
60. Lermusieau, G; Collin, S
    Varietal discrimination of hop pellets. II. Comparison between fresh and aged samples
    JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
    
    G. Lermusieau e S. Collin, "Varietal discrimination of hop pellets. II. Comparison between fresh and aged samples", J AM SOC BR, 59(1), 2001, pp. 39-43
61. Hopkins, DL; Hall, DG; Channon, HA; Holst, PJ
    Meat quality of mixed sex lambs grazing pasture and supplemented with, roughage, oats or oats and sunflower meal
    MEAT SCIENCE
    
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62. Sunesen, LO; Dorigoni, V; Zanardi, E; Stahnke, L
    Volatile compounds released during ripening in Italian dried sausage
    MEAT SCIENCE
    
    L.O. Sunesen et al., "Volatile compounds released during ripening in Italian dried sausage", MEAT SCI, 58(1), 2001, pp. 93-97
63. Lasekan, OO; Teixeira, JPF; Salva, TJG
    Volatile flavour compounds of cooked acha (Digitaria exilis Stapf)
    FOOD CHEMISTRY
    
    O.O. Lasekan et al., "Volatile flavour compounds of cooked acha (Digitaria exilis Stapf)", FOOD CHEM, 75(3), 2001, pp. 333-337
64. Lee, KG; Shibamoto, T
    Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]
    FOOD CHEMISTRY
    
    K.G. Lee e T. Shibamoto, "Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]", FOOD CHEM, 74(4), 2001, pp. 443-448
65. Boulanger, R; Crouzet, J
    Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavour compounds
    FOOD CHEMISTRY
    
    R. Boulanger e J. Crouzet, "Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavour compounds", FOOD CHEM, 74(2), 2001, pp. 209-216
66. Yaylayan, VA; Keyhani, A
    Elucidation of the mechanism of pyrrole formation during thermal degradation of C-13-labeled L-serines
    FOOD CHEMISTRY
    
    V.A. Yaylayan e A. Keyhani, "Elucidation of the mechanism of pyrrole formation during thermal degradation of C-13-labeled L-serines", FOOD CHEM, 74(1), 2001, pp. 1-9
67. Haffenden, LJW; Yaylayan, VA; Fortin, J
    Investigation of vibrational theory of olfaction with variously labelled benzaldehydes
    FOOD CHEMISTRY
    
    L.J.W. Haffenden et al., "Investigation of vibrational theory of olfaction with variously labelled benzaldehydes", FOOD CHEM, 73(1), 2001, pp. 67-72
68. Radovic, BS; Careri, M; Mangia, A; Musci, M; Gerboles, M; Anklam, E
    Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey
    FOOD CHEMISTRY
    
    B.S. Radovic et al., "Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey", FOOD CHEM, 72(4), 2001, pp. 511-520
69. Hansson, A; Andersson, J; Leufven, A
    The effect of sugars and pectin on flavour release from a soft drink-related model system
    FOOD CHEMISTRY
    
    A. Hansson et al., "The effect of sugars and pectin on flavour release from a soft drink-related model system", FOOD CHEM, 72(3), 2001, pp. 363-368
70. Angerosa, F; Mostallino, R; Basti, C; Vito, R
    Influence of malaxation temperature and time on the quality of virgin olive oils
    FOOD CHEMISTRY
    
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71. Lee, KG; Shibamoto, T
    Inhibition of malonaldehyde formation from blood plasma oxidation by aromaextracts and aroma components isolated from clove and eucalyptus
    FOOD AND CHEMICAL TOXICOLOGY
    
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72. Fauconnier, ML; Panhaleux, V; Vanzeveren, E; Marlier, M; Wathelet, JP
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73. Torreggiani, D; Bertolo, G
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74. Maestrelli, A; Lo Scalzo, R; Lupi, D; Bertolo, G; Torreggiani, D
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75. Lo Scalzo, R; Papadimitriu, C; Bertolo, G; Maestrelli, A; Torreggiani, D
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76. Langrish, TAG; Fletcher, DF
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77. Yilmaz, E; Tandon, KS; Scott, JW; Baldwin, EA; Shewfelt, RL
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78. Rojas, V; Gil, JV; Pinaga, F; Manzanares, P
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79. Bett, KL; Ingram, DA; Grimm, CC; Lloyd, SW; Spanier, AM; Miller, JM; Gross, KC; Baldwin, EA; Vinyard, BT
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80. Spagna, G; Barbagallo, RN; Casarini, D; Pifferi, PG
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81. Da Porto, C; Di Santolo, S
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82. Lee, KYM; Paterson, A; Birkmyre, L; Piggott, JR
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83. Escalona, H; Birkmyre, L; Piggott, JR; Paterson, A
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84. Kohl, D; Heinert, L; Bock, J; Hofmann, T; Schieberle, P
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85. Saliba-Colombani, V; Causse, M; Langlois, D; Philouze, J; Buret, M
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86. Fernandez, X; Fellous, R; Lizzani-Cuvelier, L; Loiseau, M; Dunach, E
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87. Steinreiber, A; Mayer, SF; Faber, K
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88. Golovnya, RV; Terenina, MB; Krikunova, NI; Yuryev, VP; Misharina, TA
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89. Ma, SJ; Watanabe, N; Yagi, A; Sakata, K
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90. Gaucheron, F
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91. Contarini, G; Povolo, M; Toppino, PM; Radovic, B; Lipp, M; Anklam, E
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92. Morgan, F; Bodin, JP; Gaborit, P
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93. Wendin, K; Hall, G
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94. Lubbers, S; Verret, C; Voilley, A
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95. Escalona, H; Homman-Ludiye, H; Piggott, JR; Paterson, A
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96. Pripis-Nicolau, L; de Revel, G; Marchand, S; Beloqui, AA; Bertrand, A
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97. Carlucci, A; Monteleone, E
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98. Kim, TH; Shin, JH; Baek, HH; Lee, HJ
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99. Gasperi, F; Gallerani, G; Boschetti, A; Biasioli, F; Monetti, A; Boscaini, E; Jordan, A; Lindinger, W; Iannotta, S
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100. Serot, T; Regost, C; Prost, C; Robin, J; Arzel, J
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