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- [2] The volatile constituents of roasted coffeeJOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1938, 60 : 1624 - 1627Johnston, WRFrey, CN
- [3] THE VOLATILE CONSTITUENTS OF ROASTED COFFEEJOURNAL OF THE SOCIETY OF CHEMICAL INDUSTRY-LONDON, 1949, 68 (11): : 322 - 327HUGHES, EBSMITH, RF
- [4] Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS-SPME-GC-MSJOURNAL OF FOOD SCIENCE, 2018, 83 (11) : 2753 - 2760Gong, YiKerrihard, Adrian L.Pegg, Ronald B.
- [5] Characterization of volatile compounds in pecansFOOD TECHNOLOGY, 2019, 73 (01) : 9 - 9Malochleb, Margaret
- [6] CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF CARROTSJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) : 1009 - &BUTTERY, RGSEIFERT, RMGUADAGNI, DGBLACK, DRLING, LC
- [7] VOLATILE CONSTITUENTS OF GREEN MATE AND ROASTED MATEJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1991, 39 (07) : 1275 - 1279KAWAKAMI, MKOBAYASHI, A
- [8] CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF BELL PEPPERSJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (06) : 1322 - &BUTTERY, RGSEIFERT, RMGUADAGNI, DGLING, LC
- [9] CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF DRY BEANSABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1974, : 37 - 37BUTTERY, RGLING, LC
- [10] CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF BELL PEPPERSABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1969, (SEP): : AG73 - &BUTTERY, RGSEIFERT, RMGUADAGNI, DGLING, LC