Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks by Majcher, M., Jeleń, H.H.

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Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS by Peres, F., Jeleń, H.H., Majcher, M.M., Arraias, M., Martins, L.L., Ferreira-Dias, S.

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Influence of the Addition of Raspberry Seed Extract on Changes in the Volatile Pattern of Stored Model Breakfast Cereal by Klensporf, Dorota, Jeleń, Henryk H

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Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks by Majcher, Małgorzata A, Jeleń, Henryk H

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Identification of Potent Odorants Formed during the Preparation of Extruded Potato Snacks by Majcher, Małgorzata A, Jeleń, Henryk H

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Volatile Compounds of Aspergillus Strains with Different Abilities To Produce Ochratoxin A by Jelen, H.H, Grabarkiewicz-Szczesna, J

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Solid-Phase Microextraction for the Analysis of Some Alcohols and Esters in Beer:  Comparison with Static Headspace Method by Jelen, H.H. (Agricultural University of Poznan, Poland.), Wlazly, K, Wasowicz, E, Kaminski, E

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Determination of Geosmin, 2-Methylisoborneol, and a Musty-Earthy Odor in Wheat Grain by SPME-GC-MS, Profiling Volatiles, and Sensory Analysis by Jeleń, Henryk H, Majcher, Małgorzata, Zawirska-Wojtasiak, Renata, Wiewiórowska, Małgorzata, Wa̧sowicz, Erwin

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Acrylamide formation in low-fat potato snacks and its correlation with colour development by Majcher, M.A, Jelen, H.H

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Production of volatile sesquiterpenes by Fusarium sambucinum strains with different abilities to synthesize trichothecenes by Jelen, H.H. (Agricultural University of Poznan, Poznan, Poland.), Mirocha, C.J, Wasowicz, E, Kaminski, E

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