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Sheryl Barringer

Showing results (1-10 of 20) with videos related to

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Journal of Food Science|May 25, 2010
Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS)Yichi Xu, Sheryl Barringer
Journal of Agricultural and Food Chemistry|September 12, 2009
Effect of temperature on lipid-related volatile production in tomato pureeYichi Xu, Sheryl Barringer
Journal of Food Science|September 21, 2016
Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic CompoundsRita Mirondo, Sheryl Barringer
Journal of Food Science|January 22, 2013
Effect of adulteration versus storage on volatiles in unifloral honeys from different floral sources and locationsAmal Agila, Sheryl Barringer
Journal of Food Science|September 7, 2012
Application of selected ion flow tube mass spectrometry coupled with chemometrics to study the effect of location and botanical origin on volatile profile of unifloral American honeysAmal Agila, Sheryl Barringer
Foods (Basel, Switzerland)|November 25, 2023
Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma VolatilesJessica Laemont, Sheryl Barringer
Molecules (Basel, Switzerland)|August 12, 2023
Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic VolatilesManpreet Kaur, Sheryl Barringer
Journal of Food Science|March 21, 2012
Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis)Amal Agila, Sheryl Barringer
Journal of Food Science|June 16, 2010
Comparison of volatile release in tomatillo and different varieties of tomato during chewingYichi Xu, Sheryl Barringer
Journal of Food Science|July 5, 2012
Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and fleshPaige Ties, Sheryl Barringer
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Journal of Food Science|May 25, 2010
Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS)Yichi Xu, Sheryl Barringer
Journal of Agricultural and Food Chemistry|September 12, 2009
Effect of temperature on lipid-related volatile production in tomato pureeYichi Xu, Sheryl Barringer
Journal of Food Science|September 21, 2016
Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic CompoundsRita Mirondo, Sheryl Barringer
Journal of Food Science|January 22, 2013
Effect of adulteration versus storage on volatiles in unifloral honeys from different floral sources and locationsAmal Agila, Sheryl Barringer
Journal of Food Science|September 7, 2012
Application of selected ion flow tube mass spectrometry coupled with chemometrics to study the effect of location and botanical origin on volatile profile of unifloral American honeysAmal Agila, Sheryl Barringer
Foods (Basel, Switzerland)|November 25, 2023
Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma VolatilesJessica Laemont, Sheryl Barringer
Molecules (Basel, Switzerland)|August 12, 2023
Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic VolatilesManpreet Kaur, Sheryl Barringer
Journal of Food Science|March 21, 2012
Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis)Amal Agila, Sheryl Barringer
Journal of Food Science|June 16, 2010
Comparison of volatile release in tomatillo and different varieties of tomato during chewingYichi Xu, Sheryl Barringer
Journal of Food Science|July 5, 2012
Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and fleshPaige Ties, Sheryl Barringer
Pageof 2