ODOR THRESHOLD OF 2,3,6-TRICHLOROANISOLE IN WATER von GUADAGNI, D. G., BUTTERY, R. G.

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Odour thresholds and similarity ratings of some potato chip components von Guadagni, D. G., Buttery, R. G., Turnbaugh, Jean G.

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Characterization of some volatile constituents of bell peppers von Buttery, R. G, Seifert, R. M, Guadagni, D. G, Ling, L. C

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Evidence for the Difference between the Odours of the Optical Isomers (+)- and (−)-Carvone von LEITEREG, T. J, GUADAGNI, D. G, HARRIS, JEAN, MON, T. R, TERANISHI, R

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Characterization of additional volatile components of tomato von Buttery, R. G, Seifert, R. M, Guadagni, D. G, Ling, L. C

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Fruit Flavors, Apparatus and Procedure for Separation and Estimation Of Volatile Components von Guadagni, D. G, Dimick, K. P

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Concentration effect on odor addition or synergism in mixtures of methyl sulfide and tomato juice von Guadagni, D.G, Miers, J.C, Venstrom, D.W

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ODOR QUALITY AND CHEMICAL STRUCTURE IN FRUIT AND VEGETABLE FLAVORS von Teranishi, R., Buttery, R. G., Guadagni, D. G.

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Taste thresholds of fatty acid esters in raisins and raisin paste von GUADAGNI, D. G., STAFFORD, A. E., FULLER, G.

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Palatability of pancakes and cooked corn meal fortified with legume flours von Guadagni, D.G, Venstrom, D

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Additive Effect of Sub-Threshold Concentrations of Some Organic Compounds Associated with Food Aromas von GUADAGNI, D. G, BUTTERY, RON G, OKANO, S, BURR, H. K

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Recovery and evaluation of aroma development in apple peels von Guadagni, D. G., Bomben, J. L., Harris, J. G.

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Odour intensities of hop oil components von Guadagni, D. G., Buttery, Ron G., Harris, Jean

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Storage stability of raisins dried by different procedures von STAFFORD, A. E., GUADAGNI, D. G.

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Odour thresholds of some organic compounds associated with food flavours von Guadagni, D. G., Buttery, Ron G., Okano, S.

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Volatile components of baked potatoes von Buttery, R. G., Guadagni, D. G., Ling, L. C.

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Effect of temperature and packaging atmosphere on stability of drum-dried pinto bean powder von Guadagni, D.G, Dunlap, C, Kon, S

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Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice von SCHWIMMER, SIGMUND, GUADAGNI, D. G.

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Microbiological Deterioration of Frozen Parfried Potatoes upon Holding After Thawing von Michener, H D, Boyle, F P, Notter, G K, Guadagni, D G

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Synthesis and odor properties of some additional compounds related to 2-isobutyl-3-methoxypyrazine von Seifert, R. M, Buttery, R. G, Guadagni, D. G, Black, D. R, Harris, J. G

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