Found 8 results
[ Author(Desc)] Title Type Year
Filters: Author is Robert J. McGorrin  [Clear All Filters]
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 
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.
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.