Found 16 results
Author Title Type [ Year(Desc)]
Filters: Author is Robert J McGorrin  [Clear All Filters]
2000
R. J. McGorrin and Section, E., Food Analysis, in Encyclopedia of Analytical Chemistry, 2000, pp. 3857-4332.
2001
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 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.
2007
R. J. McGorrin, Character-impact flavor compounds. Taylor & Francis Group: Boca Raton, FL, USA, 2007.
K. R. Cadwallader, Drake, M. A., and McGorrin, R. J., Eds., Flavor of Dairy Products, vol. 971. Washington, DC: American Chemical Society, 2007.
2009
T. H. Parliment and McGorrin, R. J., Critical Flavor Compounds in Dairy Products, Flavor Chemistry., vol. 756. Washington DC: American Chemical Society, 2009, pp. 44 - 71.
R. J. McGorrin, One hundred years of progress in food analysis., J Agric Food Chem, vol. 57, no. 18, pp. 8076-88, 2009.
M. C. Qian and Burbank, H. M., Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction—Gas Chromatography—PFPD, vol. 971. Washington, DC: American Chemical Society, 2009, pp. 135 - 154.
2011
R. J. McGorrin, The significance of volatile sulfur compounds in food flavors, in Volatile sulfur compounds in food, vol. 1068, 2011, pp. 3–31.
2012
R. J. McGorrin, Character-impact flavor and off-flavor compounds in foods, in Flavor, Fragrance, and Odor Analysis, 2nd, 2012, pp. 207–262.