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Author:Robards, K.

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5 matching references were found.

Dilli, S.; Robards, K., Volatility Studies of Metal Chelates. VII. Gas Chromatographic Behaviour of Chelates Derived from the Aromatic «beta»-Diketones 1-Phenylbutane-1,3-dione and 4,4,4-Trifluoro-1-(pentafluorophenyl)butane-1,3-dione., J. Chromatogr., 1985, 322, 23-33, https://doi.org/10.1016/S0021-9673(01)97655-1 . [all data]

Sides, A.; Robards, K.; Helliwell, S.; An, M., Changes in the volatile profile of oats induced by processing, J. Agric. Food Chem., 2001, 49, 5, 2125-2130, https://doi.org/10.1021/jf0010127 . [all data]

Ryan, D.; Antolovic, M.; Herlt, T.; Prenzler, P.D.; Lavee, S.; Robards, K., Identification of phenolic compounds in tissues of the novel olive cultivar Hardy's Mammoth, J. Agric. Food Chem., 2002, 50, 23, 6716-6724, https://doi.org/10.1021/jf025736p . [all data]

Tura, D.; Prenzler, P.D.; Bedgood, D.R., Jr.; Antolovich, M.; Robards, K., Varietal and processing effects on the volatile profile of Australian olive oils, Food Chem., 2004, 84, 3, 341-349, https://doi.org/10.1016/S0308-8146(03)00217-6 . [all data]

Zhou, M.; Robards, K.; Glennie-Holmes, M.; Helliwell, S., Contribution of volatiles to the flavour of oatmeal, J. Sci. Food Agric., 2000, 80, 2, 247-254, https://doi.org/10.1002/(SICI)1097-0010(20000115)80:2<247::AID-JSFA525>3.0.CO;2-0 . [all data]