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Foods (Basel, Switzerland)|August 15, 2017
Sodium Chloride and Its Influence on the Aroma Profile of Yeasted BreadMarkus C E Belz, Claudia Axel, Jonathan Beauchamp, et al.Journal of Agricultural and Food Chemistry|May 20, 2025
Effects of Roasting Level and Milk Addition on In Vivo Aroma Release and Perception of CoffeeNina Cleve, Karina Gonzalez-Estanol, Iuliia Khomenko, et al.Frontiers in Neuroscience|December 5, 2019
A Masked Aversive Odor Cannot Be Discriminated From the Masking Odor but Can Be Identified Through Odor Quality Ratings and Neural Activation PatternsRea Rodriguez-Raecke, Helene M Loos, Rik Sijben, et al.Chemical Research in Toxicology|January 5, 2021
Exposure Assessment of Toxicologically Relevant Volatile Organic Compounds Emitted from Polymer-Based Costume MasksMorgane Even, Alexander Roloff, Nils Lüttgert, et al.Plos One|June 30, 2010
No association between oxytocin receptor (OXTR) gene polymorphisms and experimentally elicited social preferencesCoren L Apicella, David Cesarini, Magnus Johannesson, et al.Chemosensory Perception|June 3, 2014
Quantitative Validation of the n-Butanol Sniffin' Sticks Threshold PensMelanie Y Denzer, Stefan Gailer, David W Kern, et al.Environmental Science & Technology|August 2, 2005
Products of ozone-initiated chemistry in a simulated aircraft environmentArmin Wisthaler, Gyöngyi Tamás, David P Wyon, et al.Journal of Agricultural and Food Chemistry|November 17, 2021
Moving Chemistry from Bench to Market: An Introduction to the Agricultural and Food Chemistry Technical Program at the 260th American Chemical Society Fall 2020 Virtual Meeting & ExpoAlyson Mitchell, Changqing Wu, Hyang Sook Chun, et al.Journal of Breath Research|March 1, 2013
First observation of a potential non-invasive breath gas biomarker for kidney functionIngrid Kohl, Jonathan Beauchamp, Ferguel Cakar-Beck, et al.Psychological Science|September 27, 2012
Most reported genetic associations with general intelligence are probably false positivesChristopher F Chabris, Benjamin M Hebert, Daniel J Benjamin, et al.Pageof 4