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Page 1
The Effect of pH and Temperature on Cabbage Volatiles During Storage.
J Food Sci. 2015 Aug;80(8):S1878-84. doi: 10.1111/1750-3841.12939. Epub 2015 Jun 29.
J Food Sci. 2015.
PMID: 26121908
Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube-Mass Spectrometry.
Castada HZ, Liu J, Ann Barringer S, Huang X.
Castada HZ, et al. Among authors: ann barringer s.
Foods. 2020 Feb 11;9(2):174. doi: 10.3390/foods9020174.
Foods. 2020.
PMID: 32053983
Free PMC article.
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Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference.
Castada HZ, Hanas K, Barringer SA.
Castada HZ, et al. Among authors: barringer sa.
Foods. 2019 Feb 19;8(2):78. doi: 10.3390/foods8020078.
Foods. 2019.
PMID: 30791411
Free PMC article.
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Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting.
Agila A, Barringer SA.
Agila A, et al. Among authors: barringer sa.
J Food Sci. 2011 Jun-Jul;76(5):C768-74. doi: 10.1111/j.1750-3841.2011.02180.x. Epub 2011 Apr 27.
J Food Sci. 2011.
PMID: 22417425
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