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95篇 您的检索式：作者名="Reineccius"

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	题名	作者	年代	出处	被引量
1	Determination of linear response in the detection of aroma compounds by atmospheric pressure ionization-mass spectrometry (API-MS)显示文摘	Buffo R A Zehentbauer G Reineccius G A		0，，03：	1
2	Characterization of selected materials for lemon oil encapsulation by spray drying显示文摘	Bangs W E and Reineccius G A	1990	J Food Science1990，55，5：	1
3	Quality attributes and their measurement in meat 显示文摘	Reineccius G	1994	Flavor Aroma Chemistry1994，12，：	1
4	Flavor of fermented fish sauce显示文摘	Mclver R C Brooks R I Reineccius G A	1982	Journal of Agricultural and Food Chemistry1982，30，6：	1
5	Identification of aroma compounds in Parmigiano-Reggiano cheese by Gas Chromatography/Olfactometry显示文摘	QIAN M C REINECCIUS G	2002	Journal of Dairy Science2002，85，6：	1
6	Encapsulation of flavors using cyclodextrin: comparison of flavor retention in alpha, beta, and gamma types显示文摘	REINECCIUS TA REINECCIUS GA PEPPARD TL	2002	J Food Sei2002，67，9：	1
7	Monitoring changes in the volatile profile of cheese crackers during storage using GC-MS and PTR-MS显示文摘	POZO BAYON M A MARTIN ALVAREZ P J REINECCIUS G A	2009	Flavour and Fragrance Journal2009，24，3：	1
8	Characterization of selected matedals for lemon oil encapsulation by spray drying显示文摘	BANGS W E REINECCIUS G A	1990	Jounral of Food Science1990，55，5：	1
9	Changes in flavor profiles with ripeningof anchovy(Engraulis encrasicholus)显示文摘	TRIQUI R REINECCIUS G A	1995	Journal of Agricultural andFood Chemistry1995，43，7：	1
10	Aroma extract dilution analysis of aged Cheddar cheese 显示文摘	CHRISTENSEN K R REINECCIUS G A	1995	Journal of Food Science1995，60，2：	1
11	Identification and quantifi- cation of potent odorants in regular-fat and low-fat mild Cheddar cheese 显示文摘	MILO C REINECCIUS G A	1997	Journal of Agricultural and Food Chemistry1997，45，9：	1
12	Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay 显示文摘	ZEHENTBAUER G REINECCIUS G A	2002	Flavour and Fragrance Jour- nal2002，17，4：	1
13	Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chrornatography/olfacto- merry显示文摘	Qian M Reineccius G	2002	Journal of Dairy Science2002，85，：	1
14	Stability of encapsulated orange peel oil显示文摘	Anandaraman S Reineccius G A	1986	Food Technology1986，40，：	1
15	Inhibition of warmed-over flavor in retorted turkey by antioxidants formed during pro- cessing显示文摘	Einerson M A Reineccius G A	1977	Journal of Food Processing and Preservation1977，1，4：	1
16	Off-flavors in foods显示文摘	Reineccius G	1991	Critical Review in Food Science and Nutrition1991，29，6：	1
17	Encapsulation of flavors using cyclodextrins : comparison of flavor retention in alpha, beta and gamma types 显示文摘	REINECCIUS T A	2002	Journal of Food Science2002，67，9：	1
18	Production of aroma compounds from strawberry cell suspension cultures by addition of precursors显示文摘	HONG Y C HUANG L C REINECCIUS G A	1990	Plant Cell Tissue Org Cult1990，21，：	1
19	Quality attributes and their measurement in meat显示文摘	Reineccius G	1994	Flavor and Aroma Chemistry1994，12，：	1
20	Flavor release from eyelodextrin complexes: comparison of Alpha, beta, and gamma types显示文摘	Reineccius T A Reineccius G A Peppard T L	2003	Journal of Food Science2003，68，4：	1

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