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