Studies on the Aroma of Five Fresh Tomato Cultivars and the Precursors of cis- and trans-4,5-Epoxy-(E)-2-Decenals and Methional von Mayer, Florian, Takeoka, Gary R, Buttery, Ron G, Whitehand, Linda C, Naim, Michael, Rabinowitch, Haim D

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Cooked Carrot Volatiles. AEDA and Odor Activity Comparisons. Identification of Linden Ether as an Important Aroma Component von Buttery, Ron G, Takeoka, Gary R

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Preparation and characterisation of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odour von Takeoka, Gary R., Buttery, Ron G.

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Quantitative and sensory studies on tomato paste volatiles von Buttery, Ron G, Teranishi, Roy, Ling, Louisa C, Turnbaugh, Jean G

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Volatile Flavor Components of Rice Cakes von Buttery, Ron G, Orts, William J, Takeoka, Gary R, Nam, Youngla

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Fresh tomato aroma volatiles: a quantitative study von Buttery, Ron G, Teranishi, Roy, Ling, Louisa C

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Some Unusual Minor Volatile Components of Tomato von Buttery, Ron G, Takeoka, Gary R

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Studies on Popcorn Aroma and Flavor Volatiles von Buttery, Ron G, Ling, Louisa C, Stern, Don J

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Differential Effects of Tomato (Lycopersicon esculentum Mill) Matrix on the Volatility of Important Aroma Compounds von Bezman, Yair, Mayer, Florian, Takeoka, Gary R, Buttery, Ron G, Ben-Oliel, Gad, Rabinowitch, Haim D, Naim, Michael

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Volatile Flavor Components of Corn Tortillas and Related Products von Buttery, Ron G, Ling, Louisa C

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Additional Studies on Flavor Components of Corn Tortilla Chips von Buttery, Ron G, Ling, Louisa C

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Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars von Engel, Karl Heinz, Flath, Robert A, Buttery, Ron G, Mon, Thomas R, Ramming, David W, Teranishi, Roy

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Contribution of volatiles to rice aroma von Buttery, Ron G, Turnbaugh, Jean G, Ling, Louisa C

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Tomato aroma components: identification of glycoside hydrolysis volatiles von Buttery, Ron G, Takeoka, Gary, Teranishi, Roy, Ling, Louisa C

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Analysis of Furaneol in Tomato Using Dynamic Headspace Sampling with Sodium Sulfate von Buttery, Ron G, Takeoka, Gary R, Naim, Michael, Rabinowitch, Haim, Nam, Youngla

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Volatile Components of Green Walnut Husks von Buttery, Ron G, Light, Douglas M, Nam, Youngla, Merrill, Gloria B, Roitman, James N

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Identification of additional pineapple volatiles von Takeoka, Gary R, Buttery, Ron G, Teranishi, Roy, Flath, Robert A, Guentert, Matthias

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Studies on Flavor Volatiles of Some Sweet Corn Products von Buttery, Ron G, Stern, Donald J, Ling, Louisa C

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Sorption of Volatile Flavor Compounds by Microcellular Cereal Starch von Buttery, Ron G, Glenn, Gregory M, Stern, Don J

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Furaneol: Odor Threshold and Importance to Tomato Aroma von Buttery, Ron G, Takeoka, Gary R, Ling, Louisa C

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