Authors: Hor, K Ruff, C Weckerle, B Konig, T Schreier, P

Citation: K. Hor et al., H-2/H-1 ratio analysis of flavor compounds by on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS): citral, FLAV FRAG J, 16(5), 2001, pp. 344-348

Authors: Weckerle, B Bastl-Borrmann, R Richling, E Hor, K Ruff, C Schreier, P

Citation: B. Weckerle et al., Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis, FLAV FRAG J, 16(5), 2001, pp. 360-363

Authors: Hor, K Ruff, C Weckerle, B Konig, T Schreier, P

Citation: K. Hor et al., Flavor authenticity studies by H-2/H-1 ratio determination using on-line gas chromatography pyrolysis isotope ratio mass spectrometry, J AGR FOOD, 49(1), 2001, pp. 21-25

Authors: Ruff, C Hor, K Weckerle, B Schreier, P Konig, T

Citation: C. Ruff et al., H-2/H-1 ratio analysis of flavor compounds by on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS): Benzaldehyde, HRC-J HIGH, 23(5), 2000, pp. 357-359

Authors: Ruff, C Hor, K Weckerle, B Konig, T Schreier, P

Citation: C. Ruff et al., Authenticity control of flavour compounds. Determination of H-2/H-1 ratio of benzaldehyde in foods by gas chromatography isotope ratio mass spectrometry, DEUT LEBENS, 96(7), 2000, pp. 243-247