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	1.	Fast temperature-programmed gas chromatography-mass spectrometry for food analysis. [electronic resource] by Lloyd, Steven W Grimm, Casey C Producer: 20020806 In: Journal of chromatographic science vol. 40 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Comparison of analytical techniques for detection of geosmin and 2-methylisoborneol in aqueous samples. [electronic resource] by Hurlburt, Barry Lloyd, Steven W Grimm, Casey C Producer: 20091027 In: Journal of chromatographic science vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Volatile compounds emitted by sclerotia of Sclerotinia minor, Sclerotinia sclerotiorum, and Sclerotium rolfsii. [electronic resource] by Fravel, Deborah R Connick, William J Grimm, Casey C Lloyd, Steven W Producer: 20020724 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Screening for sensory quality in foods using solid phase micro-extraction tandem mass spectrometry. [electronic resource] by Grimm, Casey C Godshall, Mary An Braggins, Terry J Lloyd, Steven W Producer: 20040628 In: Advances in experimental medicine and biology vol. 542 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Fungal infections of fresh-cut fruit can be detected by the gas chromatography-mass spectrometric identification of microbial volatile organic compounds. [electronic resource] by Lloyd, Steven W Grimm, Casey C Klich, Maren A Beltz, Shannon B Producer: 20050718 In: Journal of food protection vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing. [electronic resource] by Beaulieu, John C Stein-Chisholm, Rebecca E Lloyd, Steven W Bett-Garber, Karen L Grimm, Casey C Watson, Michael A Lea, Jeanne M Producer: 20170524 In: Journal of the science of food and agriculture vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Chemical and nutritional properties of channel and hybrid catfish byproducts. [electronic resource] by Bechtel, Peter J Bland, John M Bett-Garber, Karen L Grimm, Casey C Brashear, Suzanne S Lloyd, Steven W Watson, Michael A Lea, Jeanne M Publication details: Food science & nutrition 09 2017 In: Food science & nutrition vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements. [electronic resource] by Bett-Garber, Karen L Lea, Jeanne M Watson, Michael A Grimm, Casey C Lloyd, Steven W Beaulieu, John C Stein-Chisholm, Rebecca E Andrzejewski, Brett P Marshall, Donna A Producer: 20151015 In: Journal of food science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)