9 results on '"S. Grant Wyllie"'
Search Results
2. Aroma Profile of the Australian Truffle-Like Fungus Mesophellia glauca
- Author
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S Millington, Andrew W. Claridge, S Grant Wyllie, and David N Leach
- Subjects
Horticulture ,Truffle ,biology ,Botany ,Fungus ,biology.organism_classification ,Mesophellia glauca ,Aroma - Published
- 1998
- Full Text
- View/download PDF
3. Development of Flavor Attributes in the Fruit of C. melo During Ripening and Storage
- Author
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David N Leach, Youming Wang, and S Grant Wyllie
- Subjects
Plant development ,Horticulture ,Chemistry ,Plant composition ,Botany ,Ripening ,Flavor - Published
- 1996
- Full Text
- View/download PDF
4. Key Aroma Compounds in Melons
- Author
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S. Grant Wyllie, David N. Leach, Youming Wang, and Robert L. Shewfelt
- Published
- 1995
- Full Text
- View/download PDF
5. Sulfur Volatiles in Cucumis melo cv. Makdimon (Muskmelon) Aroma
- Author
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Robert L. Shewfelt, David N Leach, S Grant Wyllie, and Youming Wang
- Subjects
Horticulture ,Chromatography ,biology ,Chemistry ,Olfactometry ,chemistry.chemical_element ,Gas chromatography ,biology.organism_classification ,Sulfur ,Aroma - Published
- 1994
- Full Text
- View/download PDF
6. Gas Chromatography-Olfactometry
- Author
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JANE V. LELAND, A. R. Mayol, T. E. Acree, Hisakatsu Iwabuchi, Yuriko Imayoshi, Yasue Yoshida, Hiroshi Saeki, Peter Schieberle, Martin Steinhaus, A. Buettner, P. Schieberle, Martin Preininger, Frank Ullrich, Mercedes G. López, Jean Pierre Dufour, Russell Rouseff, Prashanthi Jella, Rusty Bazemore, Jing-jing Yang, S. Grant Wyllie, Kerry-Ann Merry, David N. Leach, M. G. Chisholm, M. A. Wilson, G. M. Gaskey, J. A. Jell, D. M. Cass, John Conner, Kenneth Reid, Graeme Richardson, Jean-Pierre Dufour, P. Delbecq, L. Perez Albela, W. Grosch, R. Kerscher, J. Kubickova, T. Jagella, Jane E. Friedrich, Terry E. Acree, Edward H. Lavin, Valérie Audouin, Florence Bonnet, Zata M. Vickers, Gary A. Reineccius, G. Callement, M. Bouchet, D. Langlois, P. Etiévant, C. Salles, Keith R. Cadwallader, Jeong Heo, JANE V. LELAND, A. R. Mayol, T. E. Acree, Hisakatsu Iwabuchi, Yuriko Imayoshi, Yasue Yoshida, Hiroshi Saeki, Peter Schieberle, Martin Steinhaus, A. Buettner, P. Schieberle, Martin Preininger, Frank Ullrich, Mercedes G. López, Jean Pierre Dufour, Russell Rouseff, Prashanthi Jella, Rusty Bazemore, Jing-jing Yang, S. Grant Wyllie, Kerry-Ann Merry, David N. Leach, M. G. Chisholm, M. A. Wilson, G. M. Gaskey, J. A. Jell, D. M. Cass, John Conner, Kenneth Reid, Graeme Richardson, Jean-Pierre Dufour, P. Delbecq, L. Perez Albela, W. Grosch, R. Kerscher, J. Kubickova, T. Jagella, Jane E. Friedrich, Terry E. Acree, Edward H. Lavin, Valérie Audouin, Florence Bonnet, Zata M. Vickers, Gary A. Reineccius, G. Callement, M. Bouchet, D. Langlois, P. Etiévant, C. Salles, Keith R. Cadwallader, and Jeong Heo
- Subjects
- Gas chromatography--Congresses, Olfactometry--Congresses
- Published
- 2001
7. Sulfur Compounds in Foods
- Author
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CYNTHIA J. MUSSINAN, MARY E. KEELAN, B. S. Mistry, G. A. Reineccius, B. L. Jasper, Jeffrey S. Steely, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Arthur M. Spanier, Casey C. Grimm, James A. Miller, Eric Block, Elizabeth M. Calvey, M. Naim, U. Zehavi, I. Zuker, R. L. Rouseff, S. Nagy, Hsi-Wen Chin, Robert C. Lindsay, Fereidoon Shahidi, F. Chan, Yan Zheng, Chi-Tang Ho, Jennifer M. Ames, Thomas H. Parliment, Howard D. Stahl, Akhile C. Onodenalore, Jozef Synowiecki, Donald S. Mottram, Marta S. Madruga, Tung-Hsi Yu, Chung-May Wu, Matthias Güntert, H.-J. Bertram, R. Emberger, R. Hopp, H. Sommer, P. Werkhoff, R. Tressl, E. Kersten, C. Nittka, D. Rewicki, Kikue Kubota, Akio Kobayashi, Jason P. Eiserich, Takayuki Shibamoto, Mendel Friedman, Luke K. T. Lam, Jilun Zhang, Fuguo Zhang, Boling Zhang, CYNTHIA J. MUSSINAN, MARY E. KEELAN, B. S. Mistry, G. A. Reineccius, B. L. Jasper, Jeffrey S. Steely, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Arthur M. Spanier, Casey C. Grimm, James A. Miller, Eric Block, Elizabeth M. Calvey, M. Naim, U. Zehavi, I. Zuker, R. L. Rouseff, S. Nagy, Hsi-Wen Chin, Robert C. Lindsay, Fereidoon Shahidi, F. Chan, Yan Zheng, Chi-Tang Ho, Jennifer M. Ames, Thomas H. Parliment, Howard D. Stahl, Akhile C. Onodenalore, Jozef Synowiecki, Donald S. Mottram, Marta S. Madruga, Tung-Hsi Yu, Chung-May Wu, Matthias Güntert, H.-J. Bertram, R. Emberger, R. Hopp, H. Sommer, P. Werkhoff, R. Tressl, E. Kersten, C. Nittka, D. Rewicki, Kikue Kubota, Akio Kobayashi, Jason P. Eiserich, Takayuki Shibamoto, Mendel Friedman, Luke K. T. Lam, Jilun Zhang, Fuguo Zhang, and Boling Zhang
- Subjects
- Food--Composition--Congresses, Sulfur compounds--Congresses, Flavor--Congresses
- Published
- 1994
8. Fruit Flavors
- Author
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RUSSELL L. ROUSEFF, MARGARET M. LEAHY, Norbert Fischer, Franz-Josef Hammerschmidt, Ernst-Joachim Brunke, David R. Burgard, Philip E. Shaw, Manuel G. Moshonas, Bela S. Buslig, Steven Nagy, Sandy Barros, Chin Shu Chen, Harry Young, Margaret Stec, Vivienne J. Paterson, Kay McMath, Rod Ball, Dana A. Krueger, Gérard J. Martin, A. Mosandl, R. Braunsdorf, G. Bruche, A. Dietrich, U. Hener, V. Karl, T. Köpke, P. Kreis, D. Lehmann, B. Maas, Peter Winterhalter, Andrea Lutz, Markus Herderich, Peter Schreier, Kenneth B. Shure, Terry E. Acree, Jose M. Olias, Carlos Sanz, J. J. Rios, Ana G. Pérez, R. J. Braddock, K. R. Cadwallader, John K. Fellman, James P. Mattheis, Gerhard E. Krammer, Ron G. Buttery, Gary R. Takeoka, D. Chassagne, J. Crouzet, Deborah D. Roberts, G. Sadler, M. Parish, J. Davis, D. Van Clief, Daryl G. Richardson, Manit Kosittrakun, Ann C. Noble, Deborah L. Elliott-Fisk, Malcolm S. Allen, David W. Baloga, Nicholi Vorsa, Louise Lawter, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Elisabeth Guichard, Thomas H. Parliment, RUSSELL L. ROUSEFF, MARGARET M. LEAHY, Norbert Fischer, Franz-Josef Hammerschmidt, Ernst-Joachim Brunke, David R. Burgard, Philip E. Shaw, Manuel G. Moshonas, Bela S. Buslig, Steven Nagy, Sandy Barros, Chin Shu Chen, Harry Young, Margaret Stec, Vivienne J. Paterson, Kay McMath, Rod Ball, Dana A. Krueger, Gérard J. Martin, A. Mosandl, R. Braunsdorf, G. Bruche, A. Dietrich, U. Hener, V. Karl, T. Köpke, P. Kreis, D. Lehmann, B. Maas, Peter Winterhalter, Andrea Lutz, Markus Herderich, Peter Schreier, Kenneth B. Shure, Terry E. Acree, Jose M. Olias, Carlos Sanz, J. J. Rios, Ana G. Pérez, R. J. Braddock, K. R. Cadwallader, John K. Fellman, James P. Mattheis, Gerhard E. Krammer, Ron G. Buttery, Gary R. Takeoka, D. Chassagne, J. Crouzet, Deborah D. Roberts, G. Sadler, M. Parish, J. Davis, D. Van Clief, Daryl G. Richardson, Manit Kosittrakun, Ann C. Noble, Deborah L. Elliott-Fisk, Malcolm S. Allen, David W. Baloga, Nicholi Vorsa, Louise Lawter, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Elisabeth Guichard, and Thomas H. Parliment
- Subjects
- Flavoring essences--Biotechnology--Congresses, Fruit--Flavor and odor--Congresses
- Published
- 1995
9. Biotechnology for Improved Foods and Flavors
- Author
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GARY R. TAKEOKA, ROY TERANISHI, PATRICK J. WILLIAMS, AKIO KOBAYASHI, Daniel D. Jones, Alvin L. Young, John W. Finley, Saul Scheinbach, Chiya Kuraishi, Jiro Sakamoto, Takahiko Soeda, Eric A. Johnson, William A. Schroeder, Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, Alison Stewart, Hideki Masuda, Yasuhiro Harada, Kunio Tanaka, Masahiro Nakajima, Hideki Tabeta, S. Hasegaw, C. Suhayda, M. Omura, M. Berhow, Qinyun Chen, Chi-Tang Ho, Hsia-Fen Hsu, Jui-Sen Yang, M. L. Weaver, H. Timm, J. K. Lassegues, Karl-Heinz Engel, Irmgard Roling, I. Leigh Francis, Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi, Atsushi Nakatani, Ken Tokuyasu, Yutaka Kashiwagi, Tadahiko Kajiwara, Kenji Matsui, Yoshihiko Akakabe, C. Kawabata, T. Komai, S. Gocho, Hiroyuki Nishimura, Yoshiaki Noma, M. Nozaki, N. Suzuki, Y. Washizu, Yukio Tamai, H. Yokoyama, H. Gausman, M. S. Allen, M. J. Lacey, S. J. Boyd, S. Grant Wyllie, David N. Leach, Youming Wang, Ron G. Buttery, Louisa C. Ling, Werner K. Blaas, Barbara Gabriel, Mathias Beckman, Markus Herderich, René Roscher, Peter S, GARY R. TAKEOKA, ROY TERANISHI, PATRICK J. WILLIAMS, AKIO KOBAYASHI, Daniel D. Jones, Alvin L. Young, John W. Finley, Saul Scheinbach, Chiya Kuraishi, Jiro Sakamoto, Takahiko Soeda, Eric A. Johnson, William A. Schroeder, Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, Alison Stewart, Hideki Masuda, Yasuhiro Harada, Kunio Tanaka, Masahiro Nakajima, Hideki Tabeta, S. Hasegaw, C. Suhayda, M. Omura, M. Berhow, Qinyun Chen, Chi-Tang Ho, Hsia-Fen Hsu, Jui-Sen Yang, M. L. Weaver, H. Timm, J. K. Lassegues, Karl-Heinz Engel, Irmgard Roling, I. Leigh Francis, Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi, Atsushi Nakatani, Ken Tokuyasu, Yutaka Kashiwagi, Tadahiko Kajiwara, Kenji Matsui, Yoshihiko Akakabe, C. Kawabata, T. Komai, S. Gocho, Hiroyuki Nishimura, Yoshiaki Noma, M. Nozaki, N. Suzuki, Y. Washizu, Yukio Tamai, H. Yokoyama, H. Gausman, M. S. Allen, M. J. Lacey, S. J. Boyd, S. Grant Wyllie, David N. Leach, Youming Wang, Ron G. Buttery, Louisa C. Ling, Werner K. Blaas, Barbara Gabriel, Mathias Beckman, Markus Herderich, René Roscher, and Peter S
- Subjects
- Food--Biotechnology--Congresses, Agricultural biotechnology--Congresses
- Published
- 1996
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