1. Biblio

Biblio

Found 16 results
Author [ Title(Asc)] Type Year
Filters: Author is Robert J McGorrin  [Clear All Filters]
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M. C. Qian and Burbank, H. M., Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction—Gas Chromatography—PFPD, vol. 971. Washington, DC: American Chemical Society, 2009, pp. 135 - 154.
S
R. J. McGorrin, “The significance of volatile sulfur compounds in food flavors”, in Volatile sulfur compounds in food, vol. 1068, 2011, pp. 3–31.
P
L. J. Choi, I., S., Rackerby, B., McGorrin, R. J., Ha,, .-D., S., and Park, S. H., “Potential contamination sources on fresh produce associated with food safety.”, J. Food Hyg. Saf., vol. 34 (1), pp. 1-12, 2019.
O
R. J. McGorrin, “One hundred years of progress in food analysis.”, J Agric Food Chem, vol. 57, no. 18, pp. 8076-88, 2009.
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R. J. McGorrin and Gimelfarb, L., “Novel aspects of tomatillo flavor. Chapter 7. Aroma active compounds in foods: chemistry and sensory properties”, American Chemical Society, ACS Symposium series, 2001.
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J. Jung, Wang, W., McGorrin, R. J., and Zhao, Y., “Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA”, Journal of Food Science, vol. 83 (2), pp. 340-348, 2018.
K
R. J. McGorrin, “Key Aroma Compounds in Oats and Oat Cereals”, Journal of Agricultural and Food Chemistry, vol. 67 (50), pp. 13778-13789, 2019.
I
W. Wang, Jung, J., McGorrin, R. J., and Zhao, Y., “Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying”, LWT, vol. 98, pp. 252 - 259, 2018.
W. Wang, Jung, J., McGorrin, R. J., Traber, M. G., Leonard, S. W., Cherian, G., and Zhao, Y., “Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts ( Corylus avellana L.)”, LWT, vol. 90, pp. 526 - 534, 2018.
F
R. J. McGorrin and Section, E., “Food Analysis”, in Encyclopedia of Analytical Chemistry, 2000, pp. 3857-4332.
K. R. Cadwallader, Drake, M. A., and McGorrin, R. J., Eds., Flavor of Dairy Products, vol. 971. Washington, DC: American Chemical Society, 2007.
C
T. H. Parliment and McGorrin, R. J., Critical Flavor Compounds in Dairy Products, Flavor Chemistry., vol. 756. Washington DC: American Chemical Society, 2009, pp. 44 - 71.
R. J. McGorrin, Character-impact flavor compounds. Taylor & Francis Group: Boca Raton, FL, USA, 2007.
R. J. McGorrin, “Character-impact flavor and off-flavor compounds in foods”, in Flavor, Fragrance, and Odor Analysis, 2nd, 2012, pp. 207–262.
O. Akpinar, McGorrin, R. J., and Penner, M. H., “Cellulose-based chromatography for cellooligosaccharide production.”, J Agric Food Chem, vol. 52, no. 13, pp. 4144-8, 2004.
A
R. J. McGorrin, “Advances in dairy flavor chemistry”, in SPECIAL PUBLICATION-ROYAL SOCIETY OF CHEMISTRY, vol. 274, 2001, pp. 67–84.