 | THRESHOLD VALUES FOR KEY AROMA COMPONENTS IN AN ORANGE JUICE MATRIX: NEW FINDINGS (Oct 2004) |
| DETERMINATION OF B-DAMASCENONE, A POTENT NORISOPRENOIDS AROMA COMPOUND, IN ORANGE JUICE (Oct 2004) |
| EFFECT OF VOLATILES AND THEIR CONCENTRATION ON PERCEPTION OF TOMATO DESCRIPTORS (Oct 2004) |
| RELATIONSHIP OF TOMATO FRUIT SUGAR CONCENTRATION WITH PHYSICAL AND CHEMICAL TRAITS AND LINKAGE OF RAPD MARKERS (Oct 2004) |
| DETECTING VITREOUS WHEAT KERNELS USING REFLECTANCE AND TRANSMITTANCE IMAGE ANALYSIS (Sep 2004) |
| QUANTIFICATION OF B-DAMASCENONE IN ORANGE JUICE USING HEADSPACE STANDARD ADDITION SPME WITH SELECTED ION GC-MS (Aug 2004) |
| SENSOR FOR DETECTION OF PITS IN DRIED PLUMS (Aug 2004) |
| INDUCING OPTIMAL RIPENING CAPACITY OF 1-MCP-TREATED 'BARTLETT' PEARS AFTER REGULAR AIR OR CONTROLLED ATMOSPHERE STORAGE (Jul 2004) |
| EFFECT OF PRETREATMENT OF INTACT `GALA' APPLE (MALUS DOMESTICA, BORKH) WITH ETHANOL VAPOR, HEAT OR 1-METHYLCYCLOPROPENE ON QUALITY AND SHELF LIFE OF FRESH-CUT SLICES (Jul 2004) |
| THRESHOLD VALUES FOR KEY AROMA COMPONENTS IN AN ORANGE JUICE MATRIX: ESTERS (Jul 2004) |
| EFFECT OF CERTAIN VOLATILES, ADDED TO BLAND TOMATO PUREE, ON
PERCEPTION OF AROMA, TASTE AND AFTER-TASTE DESCRIPTORS (Jun 2004) |
| GC/MS DETERMINATION OF 1-P-MENTHEN-8-THIOL IN GRAPEFRUIT JUICE (Apr 2004) |
| EFFECT OF PRETREATMENT OF INTACT 'KENT' AND 'TOMMY ATKINS' MANGOES WITH ETHANOL VAPOR, HEAT OR 1-METHYLCYCLOPROPENE ON QUALITY AND SHELF LIFE OF FRESH-CUT SLICES (Apr 2004) |
| EFFECT OF 1-MCP PRETREATMENT, CA STORAGE AND SUBSEQUENT MARKETING TEMPERATURE ON VOLATILE PROFILE OF 'GALA' APPLE (Apr 2004) |
| RESPONSE OF FLORIDA GRAPEFRUIT TO SHORT-DURATION HEAT TREATMENTS USING VAPOR HEAT OR HOT WATER DIPS (Apr 2004) |
| NEW CAROTENOID-DERIVED AROMAS IN ORANGE JUICE (Mar 2004) |
| ANALYSIS OF FLAVOR FORMULATIONS USING A MASS SPECTROMETRY-BASED CHEMICAL SENSOR (Feb 2004) |
| INHIBITION OF TOMATO RIPENING BY 1-METHYLCYCLOPROPENE (Jan 2004) |
| EVALUATION OF PLANT ESSENTIAL OILS AS NATURAL POSTHARVEST DISEASE CONTROL OF TOMATO (LYCOPERSICON ESCULENTUM) (Dec 2003) |
| COMPARISON BETWEEN ODOR AND TASTE THRESHOLDS OF KEY ORANGE JUICE AROMA COMPOUNDS WITH DIFFERENT PANELS (Oct 2003) |
| INSTRUMENTAL ADVANCES IN FLAVOR ANALYSIS (Oct 2003) |
| LINKING SENSORY DESCRIPTORS TO VOLATILE AND NON-VOLATILE COMPONENTS OF FRESH TOMOATO FLAVOR (Oct 2003) |
| DETERMINING VITREOUS WHEAT KERNELS USING REFLECTANCE AND TRANSMITTANCE IMAGE ANALYSIS (Sep 2003) |
| DETECTION AND IDENTIFICATION THRESHOLD VALUES FOR KEY FLAVOR COMPONENTS IN AN ORANGE JUICE MATRIX (Sep 2003) |
| FAST ANALYSIS OF FLAVORS FORMULATIONS USING A MASS SPECTRAL BASED CHEMICAL SENSOR (Sep 2003) |
| METHODOLOGIES USEFUL IN DETERMINING CHEMICAL CHANGES DUE TO PROCESSING (Sep 2003) |
| EFFECT OF 1-METHYLCYCLOPROPENE ON THE QUALITY OF FRESH-CUT APPLE SLICES (Aug 2003) |
| THE RELATIONSHIP OF FRUIT SUGAR CONCENTRATION AND LINKED RAPD MARKERS WITH PHYSICAL AND CHEMICAL TRAITS IN TOMATO (Jul 2003) |
| ANALYSIS OF FLAVORS USING A MASS SPECTRAL BASED CHEMICAL SENSOR (Jun 2003) |
| FAST ANALYSIS OF BEVERAGES USING A MASS SPECTRAL BASED CHEMICAL SENSOR (Apr 2003) |
| DEAERATION AND PASTEURIZATION EFFECTS ON THE ORANGE JUICE AROMATIC FRACTION (Mar 2003) |
| VOLATILE COMPONENTS AND AROMA ACTIVE COMPOUNDS IN AQUEOUS ESSENCE AND FRESH PINK GUAVA FRUIT PUREE (PAIDIUM GUAJAVA L.) BY GC/MS AND MULTIDIMENSIONAL GC-GC/O (Jan 2003) |
| THE COMPARISON OF A METAL OXIDE BASED ELECTRONIC NOSE, GAS CHROMOTOGRAPH, AND A MASS SPECTROMETER BASED CHEMICAL SENSOR (Dec 2002) |
| DETECTION AND IDENTIFICATION THRESHOLD VALUES FOR KEY FLAVOR COMPONENTS IN AN ORANGE JUICE MATRIX (Dec 2002) |
| A RETENTION INDEX SCHEME FOR USE WITH SULFUR SPECIFIC DETECTORS (Dec 2002) |
| MODELING CONSUMER RESPONSE TO FRESH TOMATO (LYCOPERSICON ESCULENTUM, MILL.) FLAVOR BY PARTIAL LEAST SQUARES REGRESSION (Sep 2002) |
| AROMATIC ACTIVE COMPONENTS IN AQUEOUS KIWI ESSENCE AND KIWI FRUIT PUREE BY GC-MS AND MULTIDIMENSIONAL GC-GC/O (Aug 2002) |
| THE USE OF ELECTRONIC NOSES TO DETERMINE QUALITY ATTRIBUTES IN CITRUS JUICES (Jul 2002) |
| THE COMPARISON OF AN ELECTRONIC NOSE AND GAS CHROMATOGRAPH FOR DIFFERENTIATING NFC ORANGE JUICE (Jun 2002) |
| CHARACTERIZATION OF FRESH TOMATO AROMA VOLATILES USING GC-OLFACTOMETRY (Jun 2002) |
| VOLATILE COMPONENTS IN BANANA (MUSA SAPIENTUM L.) AND YELLOW PASSION FRUIT (PASSIFLORA EDULIS SIMS F. FLAVICARPA DEGNER) AS DETERMINED BY GC-MS AND GC-OLFACTOMETRY (Jun 2002) |
| ENZYMATIC MODIFICATION OF TOMATO HOMOGENATE AND ITS EFFECT ON VOLATILE FLAVOR COMPOUNDS (Jun 2002) |
| COMMERCIALIZED BIOTECHNOLOGY, FOOD FOR THOUGHT (Jun 2002) |
| AROMA VOLATILE PROFILES ARE ALTERED IN TOMATO FRUIT TISSUES WITH INTERNAL BRUISING (Apr 2002) |
| PINEAPPLE JUICE CONCENTRATED BY OSMOTIC EVAPORATION (Mar 2002) |
| CHARACTERIZATION OF THE AROMATIC PROFILE IN AQUEOUS ESSENCE AND FRUIT PUREEOF YELLOW PASSION FRUIT (PASSIFLORA EDULIS SIMS F. FLAVICARPA DEGNER) BY GC-MS AND GCO (Feb 2002) |
| FRUIT FLAVOR, VOLATILE METABOLISM AND CONSUMER PERCEPTIONS (Dec 2001) |
| THE DANGERS OF CREATING FALSE CLASSIFICATIONS DUE TO NOISE IN ELECTRONIC NOSE AND SIMILAR MULTIVARIATE ANALYSES (Dec 2001) |
| COMPARISON OF GRAPEFRUIT HYBRID FRUIT WITH PARENT FRUIT BASED ON COMPOSITION OF VOLATILE COMPONENTS (Nov 2001) |
| VOLATILE COMPONENTS IN AQUEOUS ESSENCE AND FRESH FRUIT OF CUCUMIS MELO CV. ATHENA (MUSKMELON) BY GC-MS AND GCO (Nov 2001) |
| THE RELATIONSHIP BETWEEN LIPID PATHWAY ENZYMES AND VOLATILE COMPOUNDS IN FRESH TOMATOES (Sep 2001) |
| AROMATIC PROFILE OF AQUEOUS BANANA ESSENCE AND BANANA FRUIT BY GC-MS AND GC-OLFACTOMETRY (Aug 2001) |
| THE USE OF AN ELECTRONIC NOSE TO DIFFERENTIATE NFC ORANGE JUICES (May 2001) |
| VOLATILE COMPONENTS IN TROPICAL FRUIT ESSENCES: YELLOW PASSION FRUIT (PASSIFLORA EDULIS SIMS F. FLAVICARPA DEGNER) AND BANANA (MUSA SAPIENTUM L.). (May 2001) |
| EFFECT OF SUGAR TYPE AND CONCENTRATION ON PERCEPTION OF TOMATO SWEETNESS (May 2001) |
| INTERRELATIONSHIP OF SENSORY DESCRIPTORS AND CHEMICAL COMPOSITION AS AFFECTED BY HARVEST MATURITY AND SEASON ON FRESH TOMATO FLAVOR (May 2001) |
| ORANGE, MANDARIN AND HYBRID CLASSIFICATION USING MULTI-VARIATE STATISTICS BASED ON CAROTENOID PROFILES (Feb 2001) |
| USING AN ION TRAP MS SENSOR TO DIFFERENTIATE AND IDENTIFY INDIVIDUAL COMPONENTS IN GRAPEFRUIT JUICE HEADSPACE VOLATILES (Dec 2000) |
| BIOCHEMISTRY OF FRUITS AND ITS IMPLICATIONS ON PROCESSING (Dec 2000) |
| TOMATO FLAVOR AND AROMA QUALITY AS AFFECTED BY STORAGE TEMPERATURE (Oct 2000) |
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