Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times von Flores, Mónica, Grimm, Casey C, Toldrá, Fidel, Spanier, Arthur M

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Non-volatile components effects on quality of "Serrano" dry-cured ham as related to processing time von Flores, M. (USDA, ARS, Southern Reginonal Center, New Orleans, LA.), Aristoy, M.C, Spanier, A.M, Toldra, F

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Food flavors and chemistry: advances of the new millennium. von Spanier, A.M, Spanier, A.M, Shahidi, F, Parliment, T.H, Mussinan, C, Ho, C.T, Contis, E. Tratras

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Spore and geosmin production by Streptomyces tendae on several media von Dionigi, Christopher P, Millie, David F, Spanier, Arthur M, Johnsen, Peter B

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Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage von Drumm, Terri D, Spanier, Arthur M

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Preparative separation of value-added peptides from rice bran proteins by high-performance liquid chromatography von Hamada, Jamel S, Spanier, Arthur M, Bland, John M, Diack, Moustapha

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Response of beef flavor to oxygen depletion and an antioxidant-chelator mixture von Spanier, Arthur M, St. Angelo, Allen J, Shaffer, Gary P

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Unraveling the secret of meat flavor von Idolo Imafidon, Gilbert, Spanier, Arthur M.

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Food flavors and chemistry: advances of the new millennium von Spanier, A. M. (Arthur M)

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SENSORY CHARACTERISTICS OF SPANISH "SERRANO" DRY-CURED HAM von FLORES, MÓNICA, INGRAM, DAPHNE A., BETT, KAREN L., TOLDRÁ, FIDEL, SPANIER, ARTHUR M.

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Effect of temperature on the analysis of beef flavor volatiles: Focus on carbonyl and sulfur-containing compounds von Spanier, Arthur M., Boylston, Terri Drumm

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Endogenous cathepsin B Inhibitor activity in normal and myopathic red and white skeletal muscle von Spanier, Arthur M., Bird, John W. C.

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Replacement perfusion of cultured eucaryotic cells: A method for the accurate measurement of the rates of growth, protein synthesis, and protein turnover von Spanier, Arthur M., Clark Jr, William A., Zak, Radovan

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Chromatographic Isolation of Presumptive Peptide Flavor Principles from Red Meat von Spanier, Arthur M., Edwards, Judson V.

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Monte Carlo and Quasi-Monte Carlo Methods 2010 von Plaskota, Leszek, Wo?niakowski, Henryk

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Recent Biblical Literature von Reider, Joseph

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