F. Martin

Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid

J. Ames, F. Martin, 2001 .

Formation of Strecker aldehydes and pyrazines in a fried potato model system.

J. Ames, F. Martin, Fiona L. Martin, 2001, Journal of agricultural and food chemistry.

Retronasal transport of aroma compounds.

R. Linforth, J. Davidson, A. J. Taylor, 2002, Journal of agricultural and food chemistry.