G. MacLeod

发表

Volatiles of cooked cabbage

A. Macleod, G. MacLeod, 1968 .

Natural and simulated meat flavors (with particular reference to beef).

G. MacLeod, M. Seyyedain-Ardebili, 1981, Critical reviews in food science and nutrition.

Volatile components of celery and celeriac

G. MacLeod, J. Ames, 1989 .

FLAVOR VOLATILES OF SOME COOKED VEGETABLES

A. Macleod, G. MacLeod, 1970 .

EFFECTS OF VARIATIONS IN COOKING METHODS ON THE FLAVOR VOLATILES OF CABBAGE

A. Macleod, G. MacLeod, 1970 .

Volatile components of starfruit.

G. MacLeod, J. Ames, 1990 .

Volatile aroma constituents of celery

A. Macleod, G. MacLeod, G. Subramanian, 1988 .

Identification of bovolide and dihydrobovolide in beef

G. MacLeod, 1991 .

The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties

G. MacLeod, J. Ames, 1986 .

Soy flavor and its improvement.

G. MacLeod, J. Ames, N. L. Betz, 1988, Critical reviews in food science and nutrition.

Volatile aroma constituents of orange

A. Macleod, G. MacLeod, G. Subramanian, 1988 .

Volatile components of okra

G. MacLeod, J. Ames, 1990 .

Gas chromatography-mass spectrometry of the volatile components of cooked scorzonera

G. MacLeod, J. Ames, 1991 .

Volatile components of an unflavored textured soy protein

G. MacLeod, J. Ames, 1984 .

The effect of ageing on the sensory and chemical properties of boiled beef aroma

G. MacLeod, B. Coppock, 1977 .

A comparison of the chemical composition of boiled and roasted aromas of heated beef

G. MacLeod, B. Coppock, 1977 .

Combined gas chromatography-mass spectrometric analysis of the aroma components of cooked taro (Colocasia esculenta L.)

G. MacLeod, 1990 .

The glucosinolates and aroma volatiles of green kohlrabi

A. Macleod, G. MacLeod, 1990 .

The flavour of beef

G. MacLeod, 1994 .

Comparative assessment of the artefact background on thermal desorption of tenax GC and tenax TA

G. MacLeod, J. Ames, 1986 .

Volatile aroma constituents of mango (cv Kensington)

C. H. Snyder, A. Macleod, G. MacLeod, 1988 .

Headspace sampling of cooked beef aroma using Tenax GC

G. MacLeod, A. M. Galt, 1984 .

Synthesis and natural occurrence of 8-methylthiooctanonitrile and 9-methylthiononanonitrile

A. Macleod, G. MacLeod, 1977 .

THE FLAVOR VOLATILES OF DEHYDRATED CABBAGE

A. Macleod, G. MacLeod, 1970 .

Volatile flavor components of beef boiled conventionally and by microwave radiation

G. MacLeod, B. Coppock, 1976 .

Evidence for the occurrence of butyl- and isobutylglucosinolates in seeds of Brassica oleracea

A. Macleod, G. MacLeod, G. Reader, 1989 .

Volatile components of chayote

G. MacLeod, 1990 .