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142篇 您的检索式：作者名="ROUSEFF R"

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	题名	作者	年代	出处	被引量
1	Comparison of aroma volatiles in commercial Merlot and Cabemet Sanvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry显示文摘	G~BfdZ O ROUSEFF J M ROUSEFF R L	2006	Journal of Agricultural and Food Chemistry2006，54，11：	1
2	Flavor oils and Citrus Quality,in citrus Nutrition and Quality (Snagy and JAAttaway eds)显示文摘	R L Rouseff	1980	ACS Symposium Series1980，143，：	1
3	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry显示文摘	BAZEMORE R GOODNER K ROUSEFF R	1999	Journal of Food Science1999，64，5：	1
4	Fresh squeezed orange juice odor: a review显示文摘	PEREZ-CACHO P R ROUSEFF R L	2008	Critical Reviews in Food Science and Nutrition2008，48，7：	1
5	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-olfactometry显示文摘	BAZEMORE R GOODNER K ROUSEFF R	1999	Journal of Food Science1999，64，5：	1
6	Evaluation of ultrafiltration and adsorption to debitter grapefruit juice and grapefruit pulp wash显示文摘	Hemandez E Couture R Rouseff R	1992	Food Sci1992，57，：	1
7	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry显示文摘	BAZEMORE R GOODNER K ROUSEFF R	1999	Journal of Food Science1999，64，5：	1
8	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry显示文摘	Bazemore R Goodner K Rouseff R	1999	J Food Sci1999，64，：	1
9	Aroma composition changes in early season grapefruit juice produced from thermal concentration显示文摘	Lin J Rouseff R L Barros S	2002	J Agric Food Chem2002，50，：	1
10	Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry显示文摘	H(O)GNAD(O)TTIR A ROUSEFF R L		0，，1：	1
11	Nonenzymic browning of commercially canned and bottled grapefruit juice显示文摘	Nagy S Lee H Rouseff R L	1990	Journal of Agricultural and Food Chemistry1990，38，2：	1
12	The dangers of creating false classifications due to noise in electronic nose and similar multivariate analyses显示文摘	Goodner K Dreher G Rouseff R	2001	Sensors Actuators B2001，80，：	1
13	High-performance liquid chromatographic determination of furfural in orange juice 显示文摘	MARCY J E ROUSEFF R L	1984	Journal of Agricultural and Food Chemistry1984，32，5：	1
14	Modeling the waveguide invariant as a distribution显示文摘	ROUSEFF D SPINDEL R C	2002	AlP Conference Proceedings2002，621，1：	1
15	Quantitative survey of narirutin, naringin, hesperidin, and neohesperidin in citrus显示文摘	ROUSEFF R L MARTIN S F YOUTSEY C O	1987	J Agric Food Chem1987，35，：	1
16	Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS显示文摘	LIN J ROUSEFF R L		0，，06：	1
17	Blind deconvolution for robust signal estimation and approxi- mate source localization 显示文摘	ABADI S H ROUSEFF D DOWLING D R	2012	Journal of Acoustical So- ciety of America2012，131，4：	1
18	Quantitative survey of narirutin, naringin, hesperidin, and neohesperidin in citrus显示文摘	Rouseff R L Martin S F Youtsey C O	1987	Journal of Agriculture and Food Chemistry1987，35，6：	1
19	Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry显示文摘	Hognadottir A Rouseff R L	2003	J of Chromatography A2003，998，：	1
20	Aroma active internal standards for gas chromatography-olfactometry of grapefruit juices显示文摘	Rouseff R Jella P Bazemore R	2001	Am Chem Soc Symp Ser2001，782，：	1

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