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Meat Science, ISSN 0309-1740, 12/2015, Volume 110, pp. 278 - 284
Journal Article
Journal of Heterocyclic Chemistry, ISSN 0022-152X, 09/2019, Volume 56, Issue 9, pp. 2389 - 2397
To expand the library of pyrrole‐containing flavor precursors, two new flavor precursors—methyl N‐benzyl‐2‐methyl‐5‐formylpyrrole‐3‐carboxylate (NBMF) and... 
FLIGHT MASS-SPECTROMETRY | DSC | DECOMPOSITION | AROMA | CHEMISTRY, ORGANIC | PYROLYSIS | SAMPLES | Pyrolysis | Esters | Analysis
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2018, Volume 245, pp. 676 - 686
•Cys and GSH contributed to small increases in H2S concentration in wine post-bottling.•Cu(II) increased H2S formation from Cys and GSH in white wines.•DMDS... 
Hydrogen sulfide | Wine | Volatile sulfur compounds | Precursors | Ethanethiol | Methanethiol | Copper | DIMETHYL SULFIDE | VOLATILE SULFUR-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | AROMA | H2S | HYDROGEN-SULFIDE | RELEASE | ANOXIC STORAGE | NUTRITION & DIETETICS | CHARDONNAY | EVOLUTION | CHEMISTRY, APPLIED | Cysteine | Analysis | Organosulfur compounds
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2017, Volume 219, pp. 185 - 192
•A method was developed to study the evolved CO2.•CGA is shown not a major precursor of CO2.•Maillard reaction is the main pathway for CO2 formation.•About 50%... 
CO2 precursor | Coffee roasting | Chlorogenic acid | Thermal degradation | precursor | STRECKER DEGRADATION | FOOD SCIENCE & TECHNOLOGY | MODEL REACTIONS | IDENTIFICATION | THERMAL-DEGRADATION | NUTRITION & DIETETICS | AROMA FORMATION | PRODUCTS | GROUND COFFEE | KINETICS | CHEMISTRY, APPLIED | CARBON-DIOXIDE
Journal Article
Food Research International, ISSN 0963-9969, 09/2019, Volume 123, pp. 503 - 515
Journal Article
Journal of Mass Spectrometry, ISSN 1076-5174, 12/2014, Volume 49, Issue 12, pp. 1214 - 1222
A ‘suspect screening analysis’ method for grape metabolomics by ultra‐high performance‐liquid chromatography (UHPLC) and high‐resolution quadrupole‐time of... 
time‐of‐flight mass spectrometry | monoterpene glycosides | aroma precursors | grape | metabolomics | WINE | LOCALIZATION | CHEMISTRY, ANALYTICAL | TANDEM | time-of-flight mass spectrometry | BIOCHEMICAL RESEARCH METHODS | VARIETIES | IDENTIFICATION | PULP FRACTIONS | SPECTROSCOPY | DISCRIMINATION | JUICE | EXTRACTS | Mass spectrometry | Analysis | Liquid chromatography | Grapes | Precursors | Glycosides | Fragments | Aroma | Chromatography
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2019, Volume 281, pp. 8 - 17
Journal Article
Australian Journal of Chemistry, ISSN 0004-9425, 2016, Volume 69, Issue 12, pp. 1323 - 1330
Wine is an amazingly complex natural product that requires dedicated scientists to resolve many of its mysteries. Traditional synthetic organic chemistry and... 
CV SAUVIGNON BLANC | VITIS-VINIFERA L | HPLC-MS/MS | POLYFUNCTIONAL MERCAPTANS | GLUTATHIONE CONJUGATE | 4-MERCAPTO-4-METHYLPENTAN-2-ONE | 3-MERCAPTOHEXAN-1-OL | JUICE | IDENTIFICATION | CHEMISTRY, MULTIDISCIPLINARY | WHITE WINES | Global marketing | Organic chemistry | Wines | Thiols | Grapes | Precursors | Mathematical analysis | Aroma
Journal Article
Journal Article