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4 matching references were found.

van Sumere, C.F.; Casteele, K.V.; Hanselaer, R.; Martens, M.; Geiger, H.; van Rompaey, L., Separation of Some Metabolically Important Aromatic N-Acylamino Acids of the Benzoyl and Cinnamoyl Series by Thin-Layer, Gas-Liquid and High-Performance Liquid Chromatography, J. Chromatogr., 1982, 234, 1, 141-155, https://doi.org/10.1016/S0021-9673(00)81788-4 . [all data]

Aaslyng, M.D.; Martens, M.; Poll, L.; Nielsen, P.M.; Flyge, H.; Larsen, L.M., Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring, J. Agric. Food Chem., 1998, 46, 2, 481-489, https://doi.org/10.1021/jf970556e . [all data]

Claudi-Magnussen, C.; Jacobsen, T.; Bejerholm, C.; Susanne Stoler og Haugen, J.E.; Agerhem, H.; Martens, M.; Bryhni, E.A.; Karlsson, A., ICoMST2002, Pork flavour: correlation between sensory profile and volatile flavour components of cooked pork, 2002, retrieved from http://www.danskeslagterier.dk/smcms/SF_forside/Videncenter_SF/Publikationer_SF/publikationer₂.... [all data]

Byrne, D.V.; Bredie, W.L.P.; Mottram, D.S.; Martens, M., Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat, Meat Sci., 2002, 61, 2, 127-139, https://doi.org/10.1016/S0309-1740(01)00171-1 . [all data]