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2 matching references were found.

Siegmund, B.; Murkovic, M., Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds), Food Chem., 2004, 84, 3, 367-374, https://doi.org/10.1016/S0308-8146(03)00241-3 . [all data]

Edris, A.E.; Murkovic, M.; Siegmund, B., Analytical, Nutritional and Clinical Methods. Application of headspace-solid-phase microextraction and HPLC for the analysis of the aroma volatile components of treacle and determination of its content of 5-hydroxymethylfurfural (HMF), Food Chem., 2007, 104, 3, 1310-1314, https://doi.org/10.1016/j.foodchem.2006.10.033 . [all data]