Found 17 results
Author Title Type [ Year(Asc)]
Filters: Author is McGorrin, R.  [Clear All Filters]
R. J. McGorrin, Key Aroma Compounds in Oats and Oat Cereals, Journal of Agricultural and Food Chemistry, vol. 67 (50), pp. 13778-13789, 2019.
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.
R. J. McGorrin, Character-impact flavor and off-flavor compounds in foods, in Flavor, Fragrance, and Odor Analysis, 2nd, 2012, pp. 207–262.
R. J. McGorrin, The significance of volatile sulfur compounds in food flavors, in Volatile sulfur compounds in food, vol. 1068, 2011, pp. 3–31.
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, One hundred years of progress in food analysis., J Agric Food Chem, vol. 57, no. 18, pp. 8076-88, 2009.
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.
R. J. McGorrin, Character-impact flavor compounds. Taylor & Francis Group: Boca Raton, FL, USA, 2007.
K. R. Cadwallader, Drake, M. A., and McGorrin, R. J., Eds., Flavor of Dairy Products, vol. 971. Washington, DC: American Chemical Society, 2007.
R. J. McGorrin, Advances in dairy flavor chemistry, in SPECIAL PUBLICATION-ROYAL SOCIETY OF CHEMISTRY, vol. 274, 2001, pp. 67–84.
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.
R. J. McGorrin and Section, E., Food Analysis, in Encyclopedia of Analytical Chemistry, 2000, pp. 3857-4332.