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5 matching references were found.

Caporaso, F.; Sink, J.D.; Dimick, P.S.; Mussinan, C.J.; Sanderson, A., Volatile flavor constituents of ovine adipose tissue, J. Agric. Food Chem., 1977, 25, 6, 1230-1234, https://doi.org/10.1021/jf60214a040 . [all data]

Sanderson, A.; Pearson, A.M.; Schweigert, B.S., Effect of cooking procedure on flavor components of beef. Carbonyl compounds, J. Agric. Food Chem., 1966, 14, 3, 245-247, https://doi.org/10.1021/jf60145a013 . [all data]

Walradt, J.P.; Pittet, A.O.; Kinlin, T.E.; Muralidhara, R.; Sanderson, A., Volatile components of roasted peanuts, J. Agric. Food Chem., 1971, 19, 5, 972-979, https://doi.org/10.1021/jf60177a017 . [all data]

Wilson, R.A.; Mussinan, C.J.; Katz, I.; Sanderson, A., Isolation and identification of some sulfur chemicals present in pressure-cooked beef, J. Agric. Food Chem., 1973, 21, 5, 873-876, https://doi.org/10.1021/jf60189a028 . [all data]

Kinlin, T.E.; Muralidhara, R.; Pittet, A.O.; Sanderson, A.; Walradt, J.P., Volatile components of roasted filberts, J. Agric. Food Chem., 1972, 20, 5, 1021-1028, https://doi.org/10.1021/jf60183a013 . [all data]