Flavour Science: Chapter 72. A Comparison of Headspace Sampling Techniques for the Analysis of Aroma in a Model Gel System

Flavour Science: Chapter 74. The Effect of Gas-Chromatography Injection Parameters on the Analysis of Thiols and Polysulfides

Flavour Science: Chapter 90. Relationship between Human Taste Perception and the Persistence of Umami Compounds in the Mouth