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Author:Roozen, J.P.

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6 matching references were found.

Bylaite, E.; Venskutonis, R.P.; Roozen, J.P., Influence of harvesting time on the composition of volatile components in different anatomical parts of lovage (Levisticum officinale Koch.), J. Agric. Food Chem., 1998, 46, 9, 3735-3740, https://doi.org/10.1021/jf9800559 . [all data]

Nahon, D.F.; Navarro y Koren, P.A.; Roozen, J.P.; Posthumus, M.A., Flavor release from mixtures of sodium cyclamate, sucrose, and an orange aroma, J. Agric. Food Chem., 1998, 46, 12, 4963-4968, https://doi.org/10.1021/jf980679e . [all data]

Luning, P.A.; de Rijk, T.; Wichers, H.J.; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. Food Chem., 1994, 42, 4, 977-983, https://doi.org/10.1021/jf00040a027 . [all data]

Luning, P.A.; Carey, A.T.; Roozen, J.P.; Wichers, H.J., Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds, J. Agric. Food Chem., 1995, 43, 6, 1493-1500, https://doi.org/10.1021/jf00054a015 . [all data]

van Ruth, S.M.; Roozen, J.P.; Cozijnsen, J.L.; Posthumus, M.A., Volatile compounds of rehydrated French beans, bell peppers, and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation, Food Chem., 1995, 54, 1, 1-7, https://doi.org/10.1016/0308-8146(95)92655-4 . [all data]

van Ruth, S.M.; Roozen, J.P., Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions, Eur. Food Res. Technol., 2000, 210, 4, 258-262, https://doi.org/10.1007/s002179900071 . [all data]