Thermally generated compounds produced by corn oil/amino acid model systems von Macku, Carlos

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Production of volatiles by ripening bananas von Macku, Carlos

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Analysis of Plant Sterol and Stanol Esters in Cholesterol-Lowering Spreads and Beverages Using High-Performance Liquid Chromatography−Atmospheric Pressure Chemical Ionization−Mass... von Mezine, Igor, Zhang, Huizhen, Macku, Carlos, Lijana, Robert

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Sensory Screening for Large-Format Natural Corks by “Dry Soak” Testing and Its Correlation to Headspace Solid-Phase Microextraction (SPME) Gas Chromatography/Mass Spectrometry (GC/... von Macku, Carlos, Gonzalez, Lesa, Schleussner, Christiane, Mesquita, Ana Cristina, Herwatt, James W, Kirch, Leonard C, Schwartz, Rob J

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Production of volatiles by ripening bananas von Macku, Carlos, Jennings, Walter G

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Monitoring volatile chemicals formed from must during yeast fermentation von Stashenko, Helena, Macku, Carlos, Shibamoto, Takayuki

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Volatile antioxidants produced from heated corn oil/glycine model system von Macku, Carlos, Shibamoto, Takayuki

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Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine von Macku, Carlos, Shibamoto, Takayuki

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Headspace volatile compounds formed from heated corn oil and corn oil with glycine von Macku, Carlos, Shibamoto, Takayuki

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Isolation and identification of headspace volatiles formed in heated butter von Lee, Su Rae, Macku, Carlos, Shibamoto, Takayuki

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Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model system von Eiserich, Jason P, Macku, Carlos, Shibamoto, Takayuki

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Formation of N-alkylpyrroles in corn oil/amino acid model systems von Macku, Carlos, Shibamoto, Takayuki

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Isolation and identification of dry salami volatiles von Berger, R.G. (Technischen Universitatet, Muenchen), Macku, C, German, J.B, Shibamoto, T

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The effect of glycine in the production of toxic volatile aldehydes from heated corn oil von Macku, C. (Univerity of California, Davis, CA), Shibamoto, T

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Aspects on the Use of Headspace GC On-Column Injections in Flavor Research von Macku, Carlos, Kallii, Heikki, Takeoka, Gary, Flath, Robert

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Cookies with improved shelf life and process for preparing them von Akpinar, Belkis, Huang, An, Macku, Carlos

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Cookies with improved shelf life and process for preparing them von HUANG AN SHUN, AKPINAR BELKIS, MACKU CARLOS

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HRGC and GC-MS analysis of essential oil from colombian ylang-ylang (Cananga odorata Hook fil. et Thomson, forma genuina) von Stashenko, Elena, Martinez, Jairo René, MacKu, Carlos, Shibamoto, Takayuki

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Anti- and Post-COVID-19 Measures Taken by the Czech Government in Relation to the Spatial Distribution of COVID-19 Indicators von Pászto, Vít, Macků, Karel, Burian, Jaroslav

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