| Sulfur Compounds in Foods: An Overview / C.J. Mussinan ; M.E. Keelan |
| Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods / B.S. Mistry ; G.A. Reineccius ; B.L. Jasper |
| Chemiluminescence Detection of Sulfur Compounds in Cooked Milk / J.S. Steely |
| Sulfur Volatiles in Cucumis melo cv. Makdimon (Muskmelon) Aroma: Sensory Evaluation by Gas Chromatography-Olfactometry / S.G. Wyllie ; D.N. Leach ; Y. Wang ; R. L. Shewfelt |
| Sulfur-Containing Flavor Compounds in Beef: Are They Really Present or Are They Artifacts? / A. M. Spanier ; C.C. Grimm ; J. A. Miller |
| Facts and ARtifact in Allium Chemistry / E. Block ; E. M. Calvey |
| Effect of L-Cysteine and N-Acetyl-L-cysteine on Off-Flavor Formation in Stored Citrus Products / M. Naim ; U. Zehavi ; I. Zuker ; R. L. Rouseff ; S. Nagy |
| Modulation of Volatile Sulfur Compounds in Cruciferous Vegetables / H.-W. Chin ; R. C. Lindsay |
| Thioglucosides of Brassica Polseeds and Their Process-Induced Chemical Transformations / F. Shahidi |
| Kinetics of the Formation of Methional, Dimethyl Disulfide, and 2-Acetylthiophene via the Maillard Reaction / F. Chan |
| Kinetics of the Release of Hydrogen Sulfide from Cysteine and Glutathione During Thermal Treatment / Y. Zheng ; C.-T. Ho |
| Volatile Sulfur Compounds in Yeast Extracts / J.M. Ames |
| Generation of Furfuryl Mercaptan in Cysteine-Pentose Model Systems in Relation to Roasted Coffee / T.H. Parliment ; H. D. Stahl |
| Heat-Induced Changes of Sulfhydrl Groups of Muscle Foods / A. C. Onodenalore ; J. Synowiecki |
| Important Sulfur-Containing Aroma Volatiles in Meat / D.S. Mottram ; M. S. Madruga |
| Volatile Compounds Generated from Thermal Interactions of Inosine-5'-monophosphate and Allin or Deoxyallim / T.-H. Yu ; C.-M. Wu |
| Thermal Degradation of Thiamin (Vitamin B1): A Comprehensive Survey of the Latest Studies / M. Guntert ; H.-J. Bertram ; R. Emberger ; R. Hopp ; H. Sommer ; P. Werkhoff |
| Formation of Sulfur-Containing Flavor Compounds from [13C]-Labeled Sugars, Cysteine, and Methionine / R. Tressl ; E. Kersten ; C. Nittka ; D. Rewicki |
| Sulfur Compounds in Wood Garlic (Scorodocarpus borneensis Becc.) as Versatile Food Components / K. Kubota ; A. Kobayashi |
| Sulfur-Containing Heterocyclic Compounds with Antioxidative Activity Formed in Maillard Reaction Model Systems / J.P. Eiserich ; T Shibamoto |
| Mechanisms of Beneficial Effects of Sulfur Amino Acids / M. Friedman |
| Inhibition of Chemically Induced Carcinogenesis by 2-n-Heptylfuran and 2-n-Butylthiophene from Roast Beef Aroma / L.K. T. Lam ; J. Zhang ; F. Zhang ; B. Zhang |
| Sulfur Compounds in Foods: An Overview / C.J. Mussinan ; M.E. Keelan |
| Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods / B.S. Mistry ; G.A. Reineccius ; B.L. Jasper |
| Chemiluminescence Detection of Sulfur Compounds in Cooked Milk / J.S. Steely |
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