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Biblio
Found 16 results
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Robert J McGorrin
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V
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.
N
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.
M
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.