Search Results

Search criteria:

You may also wish to search for items by Rosen, R. and Rosen.

8 matching references were found.

Adedeji, J.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.), J. Agric. Food Chem., 1991, 39, 8, 1494-1497, https://doi.org/10.1021/jf00008a025 . [all data]

Wu, P.; Kuo, M.-C.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.), J. Agric. Food Chem., 1991, 39, 1, 170-172, https://doi.org/10.1021/jf00001a033 . [all data]

Huang, T.-C.; Bruechert, L.J.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Effect of lipids and carbohydrates on thermal generation of volatiles from commercial zein, J. Agric. Food Chem., 1987, 35, 6, 985-990, https://doi.org/10.1021/jf00078a030 . [all data]

Yu, T.-H.; Wu, C.-M.; Rosen, R.T.; Hartman, T.G.; Ho, C.-T., Volatile compounds in generated from thermal degradation of alliin and deoxyalliin in an aqueous solution, J. Agric. Food Chem., 1994, 42, 1, 146-153, https://doi.org/10.1021/jf00037a026 . [all data]

Tsai, J.H.; Hiserodt, R.D.; Ho, C.-T.; Hartman, T.G.; Rosen, R.T., Determination of volatile organic selenium compounds from the Maillard reaction in a selenomethionine - glucose model system, J. Agric. Food Chem., 1998, 46, 7, 2541-2545, https://doi.org/10.1021/jf971050z . [all data]

Kuo, M.-C.; Zhang, Y.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Selective purge-and-trap method for the analysis of volatile pyrazines, J. Agric. Food Chem., 1989, 37, 4, 1020-1022, https://doi.org/10.1021/jf00088a045 . [all data]

Tang, J.; Zhang, Y.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Free and glycosidically bound volatile compounds in fresh celery (Apium graveolens L.), J. Agric. Food Chem., 1990, 38, 10, 1937-1940, https://doi.org/10.1021/jf00100a013 . [all data]

Vvedenskaya, I.O.; Rosen, R.T.; Guido, J.E.; Russell, D.J.; Mills, K.A.; Vorsa, N., Characterization of flavonols in cranberry (Vaccinium macrocarpon) powder, J. Agric. Food Chem., 2004, 52, 2, 188-195, https://doi.org/10.1021/jf034970s . [all data]