| 1 |
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Comparison of Nosespace, Headspace, and Sensory Intensity Ratings for the Evaluation of Flavor Absorption by Fat/
|
Roberts, D. D
|
American Chemical Society, Books and Journals Division]
|
2003
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| 2 |
|
Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds under Dynamic Conditions
|
Roberts, D. D
|
American Chemical Society, Books and Journals Division]
|
1996
|
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| 3 |
|
Effects of Heating and Cream Addition on Fresh Raspberry Aroma Using a Retronasal Aroma Simulator and Gas Chromatography Olfactometry
|
Roberts, D. D
|
American Chemical Society, Books and Journals Division]
|
1996
|
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| 4 |
|
Analysis of Aroma Release during Microwave Heating
|
Roberts, D. D
|
American Chemical Society, Books and Journals Division]
|
1996
|
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| 5 |
|
Neighboring Methoxy Group Effect in Solvolysis Reactions of Cyclopentyl and Cyclohexyl p-Toluenesulfonates
|
Roberts, D. D
|
American Chemical Society [etc.]
|
1980
|
|
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| 6 |
|
Regulation of tumor growth and metastasis by thrombospondin-1
|
Roberts, D. D
|
The Federation
|
1980
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