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11 matching references were found.

Zehentbauer, G.; Reineccius, G.A., Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay, Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102 . [all data]

Milo, C.; Reineccius, G.A., Identification and quantification of potent odorants in regular-fat and low-fat mild cheddar cheese, J. Agric. Food Chem., 1997, 45, 9, 3590-3594, https://doi.org/10.1021/jf970152m . [all data]

Vandeweghe, P.; Reineccius, G.A., Comparison of flavor isolation techniques applied to cheddar cheese, J. Agric. Food Chem., 1990, 38, 7, 1549-1552, https://doi.org/10.1021/jf00097a026 . [all data]

Christensen, K.R.; Reineccius, G.A., Aroma extract dilution analysis of aged cheddar cheese, J. Food Sci., 1995, 60, 2, 218-220, https://doi.org/10.1111/j.1365-2621.1995.tb05641.x . [all data]

Peterson, D.G.; Reineccius, G.A., Characterization of the volatile compounds that constitute fresh sweet cream butter aroma, Flavour Fragr. J., 2003, 18, 3, 215-220, https://doi.org/10.1002/ffj.1192 . [all data]

Peterson, D.G.; Reineccius, G.A., Determination of the aroma impact compounds in heated sweet cream butter, Flavour Fragr. J., 2003, 18, 4, 320-324, https://doi.org/10.1002/ffj.1228 . [all data]

Triqui, R.; Reineccius, G.A., Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus), J. Agric. Food Chem., 1995, 43, 7, 1883-1889, https://doi.org/10.1021/jf00055a024 . [all data]

Triqui, R.; Reineccius, G.A., Flavor development in the ripening of anchovy (Engraulis encrasicholus L.), J. Agric. Food Chem., 1995, 43, 2, 453-458, https://doi.org/10.1021/jf00050a037 . [all data]

Baloga, D.W.; Reineccius, G.A.; Miller, J.W., Characterization of ham flavor using an atomic emission detector, J. Agric. Food Chem., 1990, 38, 11, 2021-2026, https://doi.org/10.1021/jf00101a006 . [all data]

Qian, M.; Reineccius, G.A., Importance of free fatty acids in parmesan cheese, Am. Chem. Soc. Symp. Ser., 2002, 826, 251-263. [all data]

Qian, M.; Reineccius, G.A., Chapter 15. Importance of free fatty acids in parmesan cheese, Am. Chem. Soc. Symp. Ser., 2002, 826, 243-255. [all data]