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	1.	Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking. [electronic resource] by Oruna-Concha, M J Duckham, S C Ames, J M Producer: 20011205 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of blanching, freezing and freeze-drying on the fatty acid contents of green beans. [electronic resource] by Gonzalez-Castro, M Y Oruña-Concha, M J Lopez-Hernandez, J Simal-Lozano, J Ganza-Gonzalez, A Producer: 19970424 In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung vol. 203 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Water-soluble precursors of beef flavour: I. Effect of diet and breed. [electronic resource] by Koutsidis, G Elmore, J S Oruna-Concha, M J Campo, M M Wood, J D Mottram, D S Producer: 20121002 In: Meat science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. [electronic resource] by Koutsidis, G Elmore, J S Oruna-Concha, M J Campo, M M Wood, J D Mottram, D S Producer: 20121002 In: Meat science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Determination of volatile components in fresh, frozen, and freeze-dried Padrón-type peppers by gas chromatography-mass spectrometry using dynamic headspace sampling and microwave desorption. [electronic resource] by Oruña-Concha, M J López-Hernández, J Simal-Lozano, J A Simal-Gándara, J González-Castro, M J de la Cruz García, C Producer: 19990308 In: Journal of chromatographic science vol. 36 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)