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4 matching references were found.

Juan, B.; Barron, L.J.R.; Ferragut, V.; Guamis, B.; Trujillo, A.J., Changes in the Volatile Composition of a Semihard Ewe Milk Cheese Induced by High-Pressure Treatment of 300 MPa, J. Agric. Food Chem., 2007, 55, 3, 747-754, https://doi.org/10.1021/jf062824r . [all data]

Ferreira, V.; Juan, F.S.; Escudero, A.; Cullere, L.; Fernandez-Zurbano, P.; Saenz-Navajas, M.P.; Cacho, J., Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data, J. Agr. Food. Chem., 2009, 57, 16, 7490-7498, https://doi.org/10.1021/jf9006483 . [all data]

Wang, D.; Kubota, K.; Kobayashi, A.; Juan, I.-M., Analysis of glycosidically bound aroma precursors in tea leaves. 3. Change in the glycoside content of tea leaves during the oolong tea manufacturing process, J. Agric. Food Chem., 2001, 49, 11, 5391-5396, https://doi.org/10.1021/jf010235+ . [all data]

Kadar, M.; Juan-Borras, M.; Hellebrandova, M.; Domenech, E.; Escriche, I., Volatile fraction composition of Acacia (Robinia pseudoacacia) honey from Romania, Spain, and Check Republic, Bull. USAMV Agriculture, 2010, 67, 2, 259-265. [all data]