Volatile characterization : Optimizing GC-MS methods to reveal the chemistry and aroma of savoury food ingredients

by Diez Simon, Carmen

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

by Diez-Simon, Carmen, Mumm, Roland, Hall, Robert D.

Comparison of volatile trapping techniques for the comprehensive analysis of food flavourings by Gas Chromatography-Mass Spectrometry

by Diez-Simon, Carmen, Ammerlaan, Brenda, van den Berg, Marco, van Duynhoven, John, Jacobs, Doris, Mumm, Roland, Hall, Robert D.

The tomato MAX1 homolog, SlMAX1, is involved in the biosynthesis of tomato strigolactones from carlactone

by Zhang, Yanxia, Cheng, Xi, Wang, Yanting, Díez-Simón, Carmen, Flokova, Kristyna, Bimbo, Andrea, Bouwmeester, Harro J., Ruyter-Spira, Carolien

Flavor Profiling Using Comprehensive Mass Spectrometry Analysis of Metabolites in Tomato Soups

by Leygeber, Simon, Grossmann, Justus L., Diez-Simon, Carmen, Karu, Naama, Dubbelman, Anne Charlotte, Harms, Amy C., Westerhuis, Johan A., Jacobs, Doris M., Lindenburg, Peter W., Hendriks, Margriet M.W.B., Ammerlaan, Brenda C.H., van den Berg, Marco A., van Doorn, Rudi, Mumm, Roland, Hall, Robert D., Smilde, Age K., Hankemeier, Thomas