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Journal of Chromatography. A|July 17, 2003
Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometryAslaug Högnadóttir, Russell L RouseffFood Chemistry|February 13, 2014
Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPDKanjana Mahattanatawee, Russell L RouseffCritical Reviews in Food Science and Nutrition|July 30, 2008
Fresh squeezed orange juice odor: a reviewPilar Ruiz Perez-Cacho, Russell L RouseffJournal of Agricultural and Food Chemistry|May 25, 2006
Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometryOzan Gürbüz, June M Rouseff, Russell L RouseffJournal of Agricultural and Food Chemistry|May 2, 2003
GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juiceJ Glen Dreher, Russell L Rouseff, Michael NaimJournal of Agricultural and Food Chemistry|February 6, 2003
Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectarM Filomena Valim, Russell L Rouseff, Jianming LinPhytochemistry|September 15, 2009
A comparison of citrus blossom volatilesFatima A Jabalpurwala, John M Smoot, Russell L RouseffJournal of Agricultural and Food Chemistry|September 2, 2009
Historical review of citrus flavor research during the past 100 yearsRussell L Rouseff, Pilar Ruiz Perez-Cacho, Fatima JabalpurwalaJournal of Agricultural and Food Chemistry|February 7, 2002
Aroma composition changes in early season grapefruit juice produced from thermal concentrationJianming Lin, Russell L Rouseff, Sandy Barros, et al.Journal of Agricultural and Food Chemistry|January 22, 2009
Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma volatilesZareena Azhu Valappil, Xuetong Fan, Howard Q Zhang, et al.Pageof 2