Found 16 results
Author Title [ Type(Asc)] Year
Filters: Author is Robert J McGorrin  [Clear All Filters]
Book Chapter
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 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 and Section, E., Food Analysis, in Encyclopedia of Analytical Chemistry, 2000, pp. 3857-4332.
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, Advances in dairy flavor chemistry, in SPECIAL PUBLICATION-ROYAL SOCIETY OF CHEMISTRY, vol. 274, 2001, pp. 67–84.
Book
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.
K. R. Cadwallader, Drake, M. A., and McGorrin, R. J., Eds., Flavor of Dairy Products, vol. 971. Washington, DC: American Chemical Society, 2007.
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, Character-impact flavor compounds. Taylor & Francis Group: Boca Raton, FL, USA, 2007.