1. Biblio

Biblio

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R. J. McGorrin, “The significance of volatile sulfur compounds in food flavors”, in Volatile sulfur compounds in food, vol. 1068, 2011, pp. 3–31.
R. J. McGorrin, “Character-impact flavor and off-flavor compounds in foods”, in Flavor, Fragrance, and Odor Analysis, 2nd, 2012, pp. 207–262.
R. J. McGorrin, “Key Aroma Compounds in Oats and Oat Cereals”, Journal of Agricultural and Food Chemistry, vol. 67 (50), pp. 13778-13789, 2019.
R. J. McGorrin, “Advances in dairy flavor chemistry”, in SPECIAL PUBLICATION-ROYAL SOCIETY OF CHEMISTRY, vol. 274, 2001, pp. 67–84.
R. J. McGorrin and Section, E., “Food Analysis”, in Encyclopedia of Analytical Chemistry, 2000, pp. 3857-4332.
R. J. McGorrin, Character-impact flavor compounds. Taylor & Francis Group: Boca Raton, FL, USA, 2007.
R. J. McGorrin and Gimelfarb, L., “Novel aspects of tomatillo flavor. Chapter 7. Aroma active compounds in foods: chemistry and sensory properties”, American Chemical Society, ACS Symposium series, 2001.
R. J. McGorrin, “One hundred years of progress in food analysis.”, J Agric Food Chem, vol. 57, no. 18, pp. 8076-88, 2009.