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Journal of Agricultural and Food Chemistry|September 10, 2008
Sulfur volatiles in guava (Psidium guajava L.) leaves: possible defense mechanismRussell L Rouseff, Ebenezer O Onagbola, John M Smoot, et al.Food Chemistry|September 22, 2018
Determination of citrus juice coumarins, furanocoumarins and methoxylated flavones using solid phase extraction and HPLC with photodiode array and fluorescence detectionGui-Jie Li, Hou-Jiu Wu, Yu Wang, et al.Journal of Agricultural and Food Chemistry|November 10, 2005
Thermal oxidation of 9'-cis-neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant beta-damascenoneYair Bezman, Itzhak Bilkis, Peter Winterhalter, et al.Journal of Food Science|February 14, 2015
Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in gueuze lambic beerKatherine A Thompson-Witrick, Russell L Rouseff, Keith R Cadawallader, et al.Insect Science|August 20, 2013
Chemical and behavioral analysis of the cuticular hydrocarbons from Asian citrus psyllid, Diaphorina citriRajinder S Mann, Russell L Rouseff, Jack Smoot, et al.Pageof 2