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Recent Publications
Ong, P.K.C., Acree, T.E., Similarities in the Aroma Chemistry of Gewurztraminer Variety Wines and Lychee. J. Agric. Food Chem., 1999. abs
Deibler, K.D., Acree, T.E., and Lavin, E.H., Solid Phase Microextraction application in Gas Chromatography-Olfactometry Dilution Analysis. J. Agric. Food Chem., 1999. : p. In Press. abs
Deibler, K.D., Acree, T.E., and Lavin, E.H., Gas Chromatography - Olfactometry (GC/O) of Vapor Phases, R. Risch and C.-T. Ho, Editor. 1999, Marcel Dekker: abs
Friedrich, J.E. and Acree, T.E. Design of a Standard Solution Set to Test Individuals for Specific Anosmia. in Weurman Symposium. 1999. Freisig Germany: abs
Friedrich, J.E. and Acree, T.E., Formulation of a Standard Odorant Mixture to Test Human Sniffers for Specific Anosmia. Chem. Senses, 1999. abs
Friedrich, J.E. and Acree, T.E., Issues in Gas Chromatography - Olfactometry (GC/O) Methodologies, in Advances in Flavor Analysis, S. Risch, Editor. 1999, ACS: p. In Press. abs
Deibler, K.D., Acree, T.E., and Lavin, E.H. Aroma Analysis of Coffee Brew by Gas Chromatograohy - Olfactometry. in Food Flavors: Formation, Analysis and Packaging Influences. 1998. Lemnos: Elsevier. abs
Friedrich, J.E. and Acree, T.E., The GCO of Dairy Products. J. Dairy Sci., 1998. 1. abs
Acree, T.E., Shallenberger, R.S., and Ebeling, S. Thirty Years of AH-B Theory. in Food Flavors: Formation, Analysis and Packaging Influences. 1998. Lemnos: Elsevier. abs
Ong, P.K., Acree, T.E., and Lavin, E.H., Characterizatino of Volatiles in Rambutan Fruit (Nephelium lappaceum L.). Journal of Agriculture and Food Chemistry, 1998. 46: p. 611-615. abs
Henick-Kling, T. and Acree, T.E., Modificazioni dell'aroma del vino con la fermentazione malolattica ed uso di colture selezionate negli USA. Vignevini, 1998. 7(8): p. 44-50.
Ong, A.T.E., Gas Chromatography/Olfactory Analysis of Lycee (Litchi chinesis Sonn.). Journal of Agriculture and Food Chemistry, 1998. 46: p. 2282-2286. abs
Arn, H. and Acree, T.E. Flavornet: A Database of Aroma Compounds Based on the Odor Potency in Natural Products. in Food Flavors: Formation, Analysis and Packaging Influences. 1998. Lemnos: Elsevier.
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