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5 matching references were found.

Salas J.J.; Garcia-Gonzalez D.L.; Aparicio R., Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant, J. Agric. Food Chem., 2006, 54, 21, 8199-8205, https://doi.org/10.1021/jf061493f . [all data]

Tena N.; Lazzez A.; Aparicio-Ruiz R.; Garcia-Gonzalez D.L., Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oils, J. Agric. Food Chem., 2007, 55, 19, 7852-7858, https://doi.org/10.1021/jf071030p . [all data]

Salas, J.J.; Sánchez, C.; García-González, D.L.; Aparicio, R., Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves, J. Agric. Food Chem., 2005, 53, 5, 1648-1655, https://doi.org/10.1021/jf040331l . [all data]

Sánchez-Peña, C.M.; Luna, G.; García-González, D.L.; Aparicio, R., Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC, Meat Sci., 2005, 69, 4, 635-645, https://doi.org/10.1016/j.meatsci.2004.10.015 . [all data]

Luna, G.; Aparicio, R.; García-González, D.L., A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC, Food Chem., 2006, 97, 4, 621-630, https://doi.org/10.1016/j.foodchem.2005.05.039 . [all data]