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Citation: Bs. Radovic et al., Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, FOOD CHEM, 72(4), 2001, pp. 511-520

Authors: Radovic, BS Goodacre, R Anklam, E

Citation: Bs. Radovic et al., Contribution of pyrolysis-mass spectrometry (Py-MS) to authenticity testing of honey, J AN AP PYR, 60(1), 2001, pp. 79-87

Authors: Tomas-Barberan, FA Martos, I Ferreres, F Radovic, BS Anklam, E

Citation: Fa. Tomas-barberan et al., HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys, J SCI FOOD, 81(5), 2001, pp. 485-496

Authors: Radovic, BS White, R Parker, I Dennis, MJ Sharman, M Geiss, H Anklam, E

Citation: Bs. Radovic et al., Contribution of high temperature gas chromatographic analysis of oligosaccharides and ion chromatographic analysis of various cations and anions to authenticity testing of honey, DEUT LEBENS, 97(10), 2001, pp. 380-384

Authors: Schmidt, MAE Radovic, BS Lipp, M Harzer, G Anklam, E

Citation: Mae. Schmidt et al., Characterisation of milk samples with various whey protein contents by pyrolysis-mass spectrometry (Py-MS), FOOD CHEM, 65(1), 1999, pp. 123-128