Microextraction techniques in the analysis of food flavor compounds: A review von Jeleń, Henryk H., Majcher, Małgorzata, Dziadas, Mariusz

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Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods von Ziółkowska, Angelika, Wąsowicz, Erwin, Jeleń, Henryk H.

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Cape Gooseberry ( Physalis peruviana L.) Volatile Compounds Determination by Vacuum-Assisted Sorbent Extraction (VASE)-Selected Aspects von Jeleń, Henryk H, Marcinkowska, Monika

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Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment von He, Xi, Yangming, Huang, Górska-Horczyczak, Elżbieta, Wierzbicka, Agnieszka, Jeleń, Henryk H.

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Role of Sulfur Compounds in Vegetable and Mushroom Aroma von Marcinkowska, Monika A, Jeleń, Henryk H

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Can Volatiles Fingerprints be an Alternative to Isotope Ratio Mass Spectrometry in the Botanical Origin Determination of Spirits? von He, Xi, Gbiorczyk, Krystyna, Jeleń, Henryk H.

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Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.) von Marcinkowska, Monika, Frank, Stephanie, Steinhaus, Martin, Jeleń, Henryk H

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Unravelling the importance of seed roasting for oil quality by the non-targeted volatilomics and targeted metabolomics of cold-pressed false flax (Camelina sativa L.) oil and press... von Drabińska, Natalia, Siger, Aleksander, Jeleń, Henryk H.

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Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds von Jeleń, Henryk H., Majcher, Małgorzata, Szwengiel, Artur

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Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits von He, Xi, Jeleń, Henryk H.

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Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes von Dziadas, Mariusz, Jeleń, Henryk H.

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Comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu ar... von He, Xi, Jeleń, Henryk H.

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Volatile Compounds of Selected Raw and Cooked Brassica Vegetables von Wieczorek, Martyna N, Jeleń, Henryk H

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Key Aroma Compounds in Smoked Cooked Loin von Kosowska, Monika, Majcher, Małgorzata A, Jeleń, Henryk H, Fortuna, Teresa

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The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil von MILDNER-SZKUDLARZ, Sylwia, JELEN, Henryk H

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Inactivation of Thioglucosidase from Sinapis alba (White Mustard) Seed by Metal Salts von Marcinkowska, Monika, Jeleń, Henryk H

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Key Odorants of Lazur, a Polish Mold-Ripened Cheese von Majcher, Małgorzata A, Myszka, Kamila, Gracka, Anna, Grygier, Anna, Jeleń, Henryk H

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Determination of Volatile Terpenes in Coriander Cold Pressed Oil by Vacuum Assisted Sorbent Extraction (VASE) von Jeleń, Henryk H, Marcinkowska, Monika A, Marek, Maria

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Combining Targeted Metabolomics with Untargeted Volatilomics for Unraveling the Impact of Sprouting on the Volatiles and Aroma of False Flax (Camelina sativa) Cold-Pressed Oil von Drabińska, Natalia, Siger, Aleksander, Majcher, Małgorzata A., Jeleń, Henryk H.

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Analysis of black pepper volatiles by solid phase microextraction–gas chromatography: A comparison of terpenes profiles with hydrodistillation von Jeleń, Henryk H., Gracka, Anna

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