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Food Research International (Ottawa, Ont.)|October 4, 2022
Impact of sourdough culture on the volatile compounds in wholemeal sourdough breadAndrea Warburton, Patrick Silcock, Graham T Eyres
Textile Research Journal : Publication of Textile Research Institute, Inc. and the Textile Foundation|November 18, 2024
Textile sorption and release of odorous volatile organic compounds from a synthetic sweat solutionRachel H McQueen, Graham T Eyres, Raechel M Laing
Molecules (Basel, Switzerland)|May 22, 2019
Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep MilkRyan High, Phil Bremer, Biniam Kebede, et al.
Journal of Agricultural and Food Chemistry|June 26, 2007
Comparison of odor-active compounds in the spicy fraction of hop (Humulus lupulus L.) essential oil from four different varietiesGraham T Eyres, Philip J Marriott, Jean-Pierre Dufour
Food Chemistry|January 24, 2021
Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selectionRyan High, Graham T Eyres, Phil Bremer, et al.
Journal of Chromatography. A|July 12, 2011
Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatographySung-Tong Chin, Graham T Eyres, Philip J Marriott
Journal of Chromatography. A|April 24, 2012
Cumulative solid phase microextraction sampling for gas chromatography-olfactometry of Shiraz wineSung-Tong Chin, Graham T Eyres, Philip J Marriott
Food Chemistry|May 9, 2015
Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffeeSung-Tong Chin, Graham T Eyres, Philip J Marriott
Journal of Agricultural and Food Chemistry|October 13, 2009
Emerging opportunities for flavor analysis through hyphenated gas chromatographyPhilip J Marriott, Graham T Eyres, Jean-Pierre Dufour
Comprehensive Reviews in Food Science and Food Safety|November 29, 2024
Solid-state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oatsStella Green, Graham T Eyres, Dominic Agyei, et al.
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