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4 matching references were found.

Collin, S.; Osman, M.; Delcambre, S.; El-Zayat, A.I.; Dufour, J.-P., Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses, J. Agric. Food Chem., 1993, 41, 10, 1659-1663, https://doi.org/10.1021/jf00034a027 . [all data]

Eyres, G.; Dufour, J.-P.; Hallifax, G.; Sotheeswaran, S.; Marriott, P.J., Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS), J. Sep. Sci., 2005, 28, 9-10, 1061-1074, https://doi.org/10.1002/jssc.200500012 . [all data]

Eyres, G.T.; Marriott, P.J.; Dufour, J.-P., Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus L.) Essential Oil from Four Different Varieties, J. Agric. Food Chem., 2007, 55, 15, 6252-6261, https://doi.org/10.1021/jf070739t . [all data]

Eures, G.; Marriott, P.J.; Dufour, J.-P., Comparison of odor-active compounds in the spicy fraction of Hop (Humulus lupulus L.) essential oil from four different varieties, J. Agric. Food Chem., 2007, 55, 15, 6252-6261, https://doi.org/10.1021/jf070739t . [all data]