Identification and organoleptic evaluation of compounds in Delicious apple essence by Flath, Robert A, Black, Dale Robert, Guadagni, Dante G, McFadden, William H, Schultz, Thomas H

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Characterization of some volatile constituents of carrots by Buttery, Ron G, Seifert, Richard M, Guadagni, Dante G, Black, Dale R, Ling, Louisa

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Chemical and sensory data supporting the difference between the odors of the enantiomeric carvones by Leitereg, Theodore J, Guadagni, Dante G, Harris, Jean, Mon, Thomas R, Teranishi, Roy

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Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds by Buttery, Ron G, Guadagni, Dante G, Ling, Louisa C

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Food volatiles. Volatilities of aldehydes, ketones, and esters in dilute water solution by Buttery, Ron G, Ling, Louisa, Guadagni, Dante G

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Volatile aroma components of cooked artichoke by Buttery, Ron G, Guadagni, Dante G, Ling, Louisa C

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Aroma components of olive oil by Flath, Robert A, Forrey, Ralph R, Guadagni, Dante G

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Synthesis of some 2-methoxy-3-alkylpyrazines with strong bell pepper-like odors by Seifert, Richard M, Buttery, Ron G, Guadagni, Dante G, Black, Dale R, Harris, J. G

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Characterization of volatile pyrazine and pyridine components of potato chips by Buttery, Ron G, Seifert, Richard M, Guadagni, Dante G, Ling, Louisa C

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California bay oil. I. Constituents, odor properties by Buttery, Ron G, Black, Dale R, Guadagni, Dante G, Ling, Louisa C, Connolly, Guy, Teranishi, Roy

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4,5-Dialkylthiazoles with potent bell pepperlike aromas by Buttery, Ron G, Guadagni, Dante G, Lundin, Robert E

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Some 4,5-dialkylthiazoles with potent bell pepper like aromas by Buttery R.G, Guadagni D.G, Lundin R.E

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