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5 matching references were found.

Rochat S.; de Saint Laumer J.Y.; Chaintreau A., Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography, J. Chromatogr. A, 2007, 1147, 1, 85-94, https://doi.org/10.1016/j.chroma.2007.02.039 . [all data]

Rochat, D.; Meillour, P.N.-L.; Esteban-Duran, J.R.; Malosse, C.; Perthuis, B.; Morin, J.-P.; Descoins, C., Identification of pheromone synergists in American palm weevil, Rhynchophorus palmarum, and attraction of related Dynamis borassi, J. Chem. Ecol., 2000, 26, 1, 155-187, https://doi.org/10.1023/A:1005497613214 . [all data]

Rochat, S.; Chaintreau, A., Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note, J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l . [all data]

Chantreau, A.; Rochat, S.; de Saint Laumer, J.-Y., Re-investigation of sulfur impact odorants in roast beef using comprehensive two-dimensional GC-TOF-MS and the GC-SNIF, Developments Food. Sci., 2006, 43, 601-604. [all data]

Rochat, S.; Egger, J.; Chaintreau, A., Strategy for the identification of key odorants: application to shrimp aroma, J. Chromatogr. A, 2009, 1216, 36, 6424-6432, https://doi.org/10.1016/j.chroma.2009.07.014 . [all data]