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1. Williams, R. C.; Sartre, E.; Parisot, F.; Kurtz, A. J.; Acree, T. E., A gas chromatograph – pedestal olfactometer (GC-PO) for the study of odor mixtures. Chemosensory Perception 2009, 2, (1), In Press.

2. Parisot, F. A.; Kurtz, A. J.; Acree, T. E., GAS CHROMATOGRAPHY-PEDESTAL OLFACTOMETER. In Interlaken, CH, 2009; p In Press.

3. Kurtz, A. J.; Acree, T. E., Cross Adaptation of Green Odors with or 1-7 Agonists. Chemical Senses 2008, 33, (8), S125.

4. Kittel, K. M.; Kurtz, A.; Barnard, J.; Acree, T., Free-Choice Profiling of OR-I7 Agonists and Homologues Using GCO. Chemosensory Perception 2008, 1, (4).

5. Chiralertpong, A.; Acree, T. E.; Barnard, J.; Siebert, K. J., Taste–Odor Integration in Espresso Coffee. Chemosensory Perception 2008, 1, (2), 147-152.

6. Acree, T. E.; Lindley, M., Structure-activity relationship and AH-B after 40 years. In Sweetness and Sweeteners: Biology, Chemistry and Psychophysics DuBois, D. K. W. a. G., Ed. Amer. Chem. Soc.: Washington DC, 2008; Vol. 979, pp 96-108.

7. Acree, T. E., Talking about flavor. Abstracts of Papers, 236th ACS National Meeting, Philadelphia, PA, United States, August 17-21, 2008 2008, AGFD-122.

8. Acree, T. E., Flavor chemistry: From the smell of moths to the taste of wine. Abstracts of Papers, 236th ACS National Meeting, Philadelphia, PA, United States, August 17-21, 2008 2008, PRES-004.

9. Acree, T.; Kittel, K.; Kurtz, A.; Recent, I.; Flavor, e. P. o. t. t. W. S. o.; Chemistry and Biology, E., Germany, 27.02-02.03.2007, pp 33-38, Flavor chemistry and qualia. In Proceedings of the 8th Wartburg Symposium on Flavor: Chemistry and Biology, Hofmann, T.; Meyerhof, W.; Schieberle, P., Eds. Eisenach, Germany, 2008; Vol. 27.02, pp 33-38.

10. Acree, T. E.; Chirlertpong, A.; Siebert, K. J.; Lavin, E. H., Odor-taste integration in espresso coffee. Abstracts of Papers, 234th ACS National Meeting, Boston, MA, United States, August 19-23, 2007 2007, AGFD-085.

11. Kittel, K. M.; Acree, T. E., Using gas chromatography-olfactometry (GCO) to measure varying odorant-specific sensory deficits (OSDs). Dev. Food Sci. 2006, 43, (Flavour Science), 25-28.

12. De Souza, M. D. C. A.; Vasquez, P.; Del Mastro, N. L.; Acree, T. E.; Lavin, E. H., Characterization of Cachaca and Rum Aroma. J. Agric. Food Chem. 2006, 54, (2), 485-488.

13. Akiyama, M.; Murakami, K.; Ikeda, M.; Iwatsuki, K.; Wada, A.; Tokuno, K.; Onishi, M.; Iwabuchi, H.; Acree, T. E., Studies on the orthonasal and retronasal aroma profiles of freshly brewed Espresso and caffe latte. Colloq. Sci. Int. Cafe 2006, 21st, 401-407.

14. Acree, T. E., Flavors of fruits and vegetables. Abstracts of Papers, 232nd ACS National Meeting, San Francisco, CA, United States, Sept. 10-14, 2006 2006, AGFD-132.

15. Acree, T. E., Wine flavor chemistry. Abstracts of Papers, 232nd ACS National Meeting, San Francisco, CA, United States, Sept. 10-14, 2006 2006, YCC-003.

16. Acree, T.; Lindley, M.; Hayes, J. E., SAR and AH-B after 40 years. Abstracts of Papers, 231st ACS National Meeting, Atlanta, GA, United States, March 26-30, 2006 2006, AGFD-049.

17. Wrolstad, R. E.; Acree, T. E.; Decker, E. A.; Penner, M. H.; Reid, D. S.; Schwartz, S. J.; Shoemaker, C. F.; Smith, D.; Sporns, P.; Editors, Handbook of Food Analytical Chemistry: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components. 2005; p 606 pp.

18. Wrolstad, R. E.; Acree, T. E.; Decker, E. A.; Penner, M.; Reid, D. S.; Schwartz, S.; Shoemaker, C. F.; Smith, D.; Sprns, P.; Editors, Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates. 2005; p 768 pp.

19. Lubran, M. B.; Lawless, H. T.; Lavin, E.; Acree, T. E., Identification of metallic-smelling 1-octen-3-one and 1-nonen-3-one from solutions of ferrous sulfate. J. Agric. Food Chem. 2005, 53, (21), 8325-8327.

20. Acree, T. E.; van Ruth, S., Gas chromatography/olfactometry. Handb. Food Anal. Chem.: Pigm., Color., Flavors, Texture, Bioact. Food Compon. 2005, 329-340.

21. Acree, T. E., Direct sampling. Handb. Food Anal. Chem.: Pigm., Color., Flavors, Texture, Bioact. Food Compon. 2005, 225-234.

22. Kittel, K. M.; Lavin, E. H.; Deibler, K. D.; Acree, T. E.; Maillard, A., Analysis of off-aromas in wines caused by aging. Food Sci. Technol. (N. Y., NY, U. S.) 2004, 131, (Handbook of Flavor Characterization), 455-462.

23. Geary, M. D.; van Ruth, S. M.; Delahunty, C. M.; Lavin, E. H.; Acree, T. E., Effects of oral physiological characteristics on the release of aroma compounds from oil-in-water emulsions using two mouth simulator systems. Food Sci. Technol. (N. Y., NY, U. S.) 2004, 131, (Handbook of Flavor Characterization), 345-361.

24. Deibler, K. D.; Llesca, F. M.; Lavin, E. H.; Acree, T. E., Calibration of gas chromatography inlet splitting for gas chromatography olfactometry dilution analysis. Flavour Fragrance J. 2004, 19, (6), 518-521.

25. Carpino, S.; Mallia, S.; Licitra, G.; Van Soest, P. J.; Acree, T. E., Aroma compounds of some Hyblean pasture species. Flavour Fragrance J. 2004, 19, (4), 293-297.

26. Carpino, S.; Mallia, S.; La Terra, S.; Melilli, C.; Licitra, G.; Acree, T. E.; Barbano, D. M.; Van Soest, P. J., Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations. J. Dairy Sci. 2004, 87, (4), 816-830.

27. Kittel, K. M.; Lavin, E. H.; Deibler, K. D.; Maillard, A.; Acree, T. E., Analysis of off-aromas in wines caused by aging. Abstracts of Papers, 224th ACS National Meeting, Boston, MA, United States, August 18-22, 2002 2002, AGFD-071.

28. Geary, M. D.; van Ruth, S. M.; Lavin, E. H.; Delahunty, C. M.; Acree, T. E., Effects of oral physiology on the release of twenty aroma compounds from oil-in-water emulsions using two-model mouth simulators. Abstracts of Papers, 224th ACS National Meeting, Boston, MA, United States, August 18-22, 2002 2002, AGFD-138.

29. Friedrich, J. E.; Acree, T. E., Analyzing carotenoid-derived aroma compounds using gas chromatography-olfactometry. ACS Symp. Ser. 2002, 802, (Carotenoid-Derived Aroma Compounds), 67-74.

30. Deibler, K. D.; Lavin, E. H.; Acree, T. E., Solid phase microextraction application in GC/olfactometry dilution analysis. Mol. Methods Plant Anal. 2002, 21, (Analysis of Taste and Aroma), 239-248.

31. Carpino, S.; Acree, T. E.; Barbano, D. M.; Licitra, G.; Siebert, K. J., Chemometric Analysis of Ragusano Cheese Flavor. J. Agric. Food Chem. 2002, 50, (5), 1143-1149.

32. Bloss, J.; Acree, T. E.; Bloss, J. M.; Hood, W. R.; Kunz, T. H., Potential use of chemical cues for colony-mate recognition in the big brown bat, Eptesicus fuscus. J. Chem. Ecol. 2002, 28, (4), 819-834.

33. Acree, T. E.; Kittel, K. M.; Deibler, K. D.; Lavin, E. H., Challenges in flavor analysis posed by the structure and function of the olfactory system. Abstracts of Papers, 224th ACS National Meeting, Boston, MA, United States, August 18-22, 2002 2002, AGFD-140.

34. Mayol, A. R.; Acree, T. E., Advances in gas chromatography-olfactometry. ACS Symp. Ser. 2001, 782, (Gas Chromatography-Olfactometry), 1-10.

35. Leland, J. V.; Schieberle, P.; Buettner, A.; Acree, T. E.; Editors, Gas chromatography-olfactometry: The state of the art. (Proceedings of a Symposium held at the 219th ACS National Meeting in New Orleans, Louisiana during August of 1999.) [In: ACS Symp. Ser., 2001; 782]. 2001; p 219 pp.

36. Friedrich, J. E.; Acree, T. E.; Lavin, E. H., Selecting standards for gas chromatography-olfactometry. ACS Symp. Ser. 2001, 782, (Gas Chromatography-Olfactometry), 148-155.

37. Feng, Y.-W.; Acree, T. E.; Lavin, E. H., Processing modulation of soymilk flavor chemistry. ACS Symp. Ser. 2001, 794, (Aroma Active Compounds in Foods), 251-264.

38. Deibler, K. D.; Lavin, E. H.; Linforth, R. S. T.; Taylor, A. J.; Acree, T. E., Verification of a Mouth Simulator by in Vivo Measurements. J. Agric. Food Chem. 2001, 49, (3), 1388-1393.

39. Jensen, K.; Acree, T. E.; Poll, L., Identification of odour-active aroma compounds in stored boiled potatoes. Front. Flavour Sci., [Proc. Weurman Flavour Res. Symp.], 9th 2000, 65-68.

40. Friedrich, J. E.; Acree, T. E., Chemical standards for olfaction. Book of Abstracts, 219th ACS National Meeting, San Francisco, CA, March 26-30, 2000 2000, AGFD-027.

41. Friedrich, J. E.; Acree, T. E., Analyzing carotenoid-derived aroma compounds using GC/O. Book of Abstracts, 219th ACS National Meeting, San Francisco, CA, March 26-30, 2000 2000, AGFD-062.

42. Friedrich, J. E.; Acree, T. E., Issues in gas chromatography-olfactometry methodologies. ACS Symp. Ser. 2000, 756, (Flavor Chemistry), 124-132.

43. Friedrich, J. E.; Acree, T. E., Design of a standard set of odorants to test individuals for specific anosmia. Front. Flavour Sci., [Proc. Weurman Flavour Res. Symp.], 9th 2000, 230-234.

44. Deibler, K. D.; Acree, T. E., Effect of beverage base conditions on flavor release. ACS Symp. Ser. 2000, 763, (Flavor Release), 333-341.

45. Deibler, K. D.; Acree, T. E., Contribution of halogenated aroma compounds to food flavor. Abstracts of Papers, 220th ACS National Meeting, Washington, DC, United States, August 20-24, 2000 2000, AGFD-098.

46. Deibler, K.; Acree, T., The effect of soft drink base composition on flavour release. Front. Flavour Sci., [Proc. Weurman Flavour Res. Symp.], 9th 2000, 283-286.

47. Acree, T., Diversity, similarity, and evolution in flavor perception. Book of Abstracts, 219th ACS National Meeting, San Francisco, CA, March 26-30, 2000 2000, AGFD-079.

48. Acree, T., Analytical approaches to the measurement of flavor. Book of Abstracts, 219th ACS National Meeting, San Francisco, CA, March 26-30, 2000 2000, AGFD-191.

49. Ong, P. K. C.; Acree, T. E., Similarities in the Aroma Chemistry of Gewuerztraminer Variety Wines and Lychee (Litchi chinensis Sonn.) Fruit. J. Agric. Food Chem. 1999, 47, (2), 665-670.

50. Friedrich, J. E.; Acree, T. E.; Lavin, E. H., Selecting standards for gas chromatography/olfactometry. Book of Abstracts, 218th ACS National Meeting, New Orleans, Aug. 22-26 1999, AGFD-039.

51. Feng, Y.-W.; Lavin, E. H.; Acree, T. E., Processing and genetic modulation of soymilk-flavor chemistry. Book of Abstracts, 218th ACS National Meeting, New Orleans, Aug. 22-26 1999, AGFD-023.

52. Feng, Y.-W.; Acree, T. E., Gas chromatography olfactometry in aroma analysis. Foods Food Ingredients J. Jpn. 1999, 179, 57-66.

53. Eggers, S. C.; Acree, T. E.; Shallenberger, R. S., Sweetness chemoreception theory and sweetness transduction. Food Chem. 1999, 68, (1), 45-49.

54. Deibler, K. D.; Acree, T. E.; Lavin, E. H., Solid Phase Microextraction Application in Gas Chromatography/Olfactometry Dilution Analysis. J. Agric. Food Chem. 1999, 47, (4), 1616-1618.

55. Deibler, K. D.; Acree, T. E.; Lavin, E. H., Gas chromatography-olfactometry (GC/O) of vapor phases. Flavor Chem., [Proc. Am. Chem. Soc. Symp.] 1999, 387-395.

56. Deibler, K. D.; Acree, T. E., Effect of beverage-base conditions on flavor release. Book of Abstracts, 218th ACS National Meeting, New Orleans, Aug. 22-26 1999, AGFD-125.

57. Acree, T. E.; Licker, J. L.; Lavin, E. H., Perception of wine-aroma chemistry. Book of Abstracts, 218th ACS National Meeting, New Orleans, Aug. 22-26 1999, AGFD-024.

58. Acree, T. E.; Lavin, E. H., Future of gas chromatography/olfactometry. Book of Abstracts, 218th ACS National Meeting, New Orleans, Aug. 22-26 1999, AGFD-037.

59. Acree, T.; Abreo, F.; Smith, B. R.; Bagby, J.; Heard, J. S. Diagnosis of dermoid cyst of the floor of the mouth by fine-needle aspiration cytology: a case report; Louisiana State University Medical Center, Shreveport, USA: United States, 1999; pp 78-81.

60. Ong, P. K. C.; Acree, T. E.; Lavin, E. H., Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.). J. Agric. Food Chem. 1998, 46, (2), 611-615.

61. Ong, P. K. C.; Acree, T. E., Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinensis Sonn.). J. Agric. Food Chem. 1998, 46, (6), 2282-2286.

62. Licker, J. L.; Acree, T. E.; Henick-Kling, T., What is "Brett" (Brettanomyces) flavor?: a preliminary investigation. ACS Symp. Ser. 1998, 714, (Chemistry of Wine Flavor), 96-115.

63. Friedrich, J. E.; Acree, T. E., Gas chromatography olfactometry (GC/O) of dairy products. Int. Dairy J. 1998, 8, (3), 235-241.

64. Feng, Y. W.; Lavin, E. H.; Acree, T. E., Gas chromatography - olfactometry (GC/O) of anaerobically produced soymilk. Book of Abstracts, 216th ACS National Meeting, Boston, August 23-27 1998, AGFD-073.

65. Deibler, K. D.; Acree, T. E.; Lavin, E. H., Aroma analysis of coffee brew by gas chromatography-olfactometry. Dev. Food Sci. 1998, 40, (Food Flavors: Formation, Analysis, and Packaging Influences), 69-78.

66. Acree, T. E.; Shallenberger, R. S.; Ebeling, S., Thirty years of the AH-B theory. Dev. Food Sci. 1998, 40, (Food Flavors: Formation, Analysis, and Packaging Influences), 1-13.

67. Acree, T. E.; Deibler, K. D.; Lavin, E. H., Gas chromatography - olfactometry (GC/O) of vapor phases. Book of Abstracts, 216th ACS National Meeting, Boston, August 23-27 1998, AGFD-128.

68. Acree, T.; Abreo, F.; Bagby, J. Coccidioidomycosis of the knee diagnosed by fine-needle aspiration: a case report; Department of Pathology, Louisiana State University Medical Center, Shreveport 71130-3932, USA: United States, 1998; pp 110-2.

69. Licker, J. L.; Acree, T. E.; Henick-Kling, T., Sensory analysis and gas chromatography-olfactometry (GCO) of wines with "Brett" flavor. Book of Abstracts, 213th ACS National Meeting, San Francisco, April 13-17 1997, AGFD-147.

70. Henick-Kling, T.; Acree, T. E., Aroma chemistry of malolactic fermentation. Book of Abstracts, 213th ACS National Meeting, San Francisco, April 13-17 1997, AGFD-146.

71. Acree, T. E., GC/olfactometry. Anal. Chem. 1997, 69, (5), 170A-175A.

72. Roberts, D. D.; Acree, T. E., Retronasal flavor release in oil and water model systems with an evaluation of volatility predictors. ACS Symp. Ser. 1996, 633, (Flavor-Food Interactions), 179-187.

73. Roberts, D. D.; Acree, T. E., Effects of Heating and Cream Addition on Fresh Raspberry Aroma Using a Retronasal Aroma Simulator and Gas Chromatography Olfactometry. J. Agric. Food Chem. 1996, 44, (12), 3919-3925.

74. Roberts, D. D.; Acree, T. E., Model development for flavor release from homogeneous phases. Spec. Publ. - R. Soc. Chem. 1996, 197, (Flavour Science), 399-404.

75. Acree, T. E.; Bloss, J. M., Flavor chemistry and human chemical ecology. Spec. Publ. - R. Soc. Chem. 1996, 197, (Flavour Science), 311-318.

76. Shure, K. B.; Acree, T. E., Partial characterization of β-damascenone precursors and toxicity studies of free β-damascenone in cell cultures of Vitis x labruscana cv. Concord grapes. Dev. Food Sci. 1995, 37B, 1645-57.

77. Shure, K. B.; Acree, T. E., In vivo and in vitro flavor studies of Vitis labruscana Cv. Concord. ACS Symp. Ser. 1995, 596, (Fruit Flavors), 127-33.

78. Roy, J. L.; Shure, K. B.; Acree, T. E.; Lavin, E. H., Analysis of flavor compounds in cell cultures of Vitis labruscana cv. Concord grapes. Colloq. - Inst. Natl. Rech. Agron. 1995, 75, (Bioflavour 95), 207-10.

79. Roberts, D. D.; Acree, T. E., Developments in the isolation and characterization of β-damascenone precursors from apples. ACS Symp. Ser. 1995, 596, (Fruit Flavors), 190-9.

80. Roberts, D. D.; Acree, T. E., Simulation of Retronasal Aroma Using a Modified Headspace Technique: Investigating the Effects of Saliva, Temperature, Shearing, and Oil on Flavor Release. J. Agric. Food Chem. 1995, 43, (8), 2179-86.

81. Martineau, B.; Henick-Kling, T.; Acree, T., Reassessment of the influence of malolactic fermentation on the concentration of diacetyl in wines. Am. J. Enol. Vitic. 1995, 46, (3), 385-8.

82. Martineau, B.; Acree, T. E.; Henick-Kling, T., Effect of wine type on the detection threshold for diacetyl. Food Res. Int. 1995, 28, (2), 139-43.

83. Feng, Y. W.; Lavin, E. H.; Acree, T. E., The gas chromatography - olfactometry (gco) of fresh soymilk. Book of Abstracts, 210th ACS National Meeting, Chicago, IL, August 20-24 1995, (Pt. 1), AGFD-012.

84. Acree, Notions of diversity in wine quality. Book of Abstracts, 210th ACS National Meeting, Chicago, IL, August 20-24 1995, (Pt. 1), AGFD-006.

85. Shure, K. B.; Acree, T. E., Changes in the Odor-Active Compounds in Vitis labruscana Cv. Concord during Growth and Development. J. Agric. Food Chem. 1994, 42, (2), 350-3.

86. Shure, K. B.; Acree, T. E., Production of β-damascenone precursors in cell cultures of Vitis labruscana cv Concord grapes. Plant Cell Rep. 1994, 13, (8), 477-80.

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87. Roberts, D. D.; Mordehai, A. P.; Acree, T. E., Detection and Partial Characterization of Eight β-Damascenone Precursors in Apples (Malus domestica Borkh. Cv. Empire). J. Agric. Food Chem. 1994, 42, (2), 345-9.

88. Roberts, D. D.; Acree, T. E., Gas chromatography-olfactometry of glucose-proline Maillard reaction products. ACS Symp. Ser. 1994, 543, (Thermally Generated Flavors), 71-9.

89. Martineau, B.; Acree, T.; Henick-Kling, T., A simple and accurate GC/MS method for the quantitative analysis of diacetyl in beer and wine. Biotechnol. Tech. 1994, 8, (1), 7-12.

90. Laurent, M. H.; Henick-Kling, T.; Acree, T. E., changes in the aroma and odor of Chardonnay wine due to malolactic fermentation. Wein-Wiss. 1994, 49, (1), 3-10.

91. Acree, T. E.; Barnard, J., Gas chromatography-olfactometry and CharmAnalysis. Dev. Food Sci. 1994, 35, (Trends in Flavour Research), 211-20.

92. Zhou, P. G.; Cox, J. A.; Roberts, D. D.; Acree, T. E., β-Damascenone precursors in apples. Prog. Flavour Precursor Stud. Proc. Int. Conf. 1993, 261-73.

93. Winterhalter, P.; Schreier, P., Biotechnology: challenge for the flavor industry. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 225-58.

94. Williams, P. J., Hydrolytic flavor release in fruit and wines through hydrolysis of nonvolatile precursors. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 287-308.

95. van der Heijden, A., Sweet and bitter tastes. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 67-115.

96. Teranishi, R.; Kint, S., Sample preparation. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 137-67.

97. Siebert, K. J.; Acree, T. E., The sensory and chemical basis of beer flavor. Cerevisia Biotechnol. 1993, 18, (2), 29-39.

98. Scarpellino, R.; Soukup, R. J., Key flavors from heat reactions of food ingredients. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 309-35.

99. Mussinan, C. J., Instrumental analysis in the flavor industry. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 169-224.

100. Lindley, M. G., Sweetness antagonists. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 117-33.

101. Lawless, H. T.; Lee, C. B., Common chemical sense in food flavor. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 23-66.

102. Buttery, R. G., Quantitative and sensory aspects of flavor of tomato and other vegetables and fruits. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 259-86.

103. Acree, T. E.; Teranishi, R.; Editors, Flavor Science: Sensible Principles and Techniques. 1993; p 351 pp.

104. Acree, T. E., Gas chromatography-olfactometry. IFT Basic Symp. Ser. 1993, 8, (Flavor Measurement), 77-94.

105. Acree, T. E., Bioassays for flavor. Flavor Sci. [Discuss. Flavor Res. Workshop] 1993, 1-20.

106. Marin, A. B.; Acree, T. E.; Hotchkiss, J. H.; Nagy, S., Gas chromatography-olfactometry of orange juice to assess the effects of plastic polymers on aroma character. J. Agric. Food Chem. 1992, 40, (4), 650-4.

107. Bravo, A.; Hotchkiss, J. H.; Acree, T. E., Identification of odor-active compounds resulting from thermal oxidation of polyethylene. J. Agric. Food Chem. 1992, 40, (10), 1881-5.

108. Acree, T. E. Coffee flavor enhancers. 90-529000

5087469, 19900524., 1992.

109. Yahia, E. M.; Liu, F. W.; Acree, T. E., Changes of some odor-active volatiles in low-ethylene controlled atmosphere stored apples. Lebensm.-Wiss. Technol. 1991, 24, (2), 145-51.

110. Yahia, E. M.; Liu, F. W.; Acree, T. E., Changes of some odor-active volatiles in controlled atmosphere-stored apples. J. Food Qual. 1990, 13, (3), 185-202.

111. Yahia, E. M.; Acree, T. E.; Liu, F. W., The evolution of some odor-active volatiles during the maturation and ripening of apples on the tree. Lebensm.-Wiss. Technol. 1990, 23, (6), 488-93.

112. Acree, T. E.; Lavin, E. H.; Nishida, R.; Watanabe, S., O-Aminoacetophenone, the "foxy" smelling component of Labruscana grapes. Flavour Sci. Technol., Weurman Symp., 6th 1990, 49-52.

113. Yong, L. F. M.; Acree, T. E.; Lavin, E. H.; Butts, R. M., Aroma chemistry of crackers. ACS Symp. Ser. 1989, 409, (Therm. Gener. Aromas), 276-84.

114. Marin, A. B.; Acree, T. E.; Barnard, J., Variation in odor detection thresholds determined by charm analysis. Chem. Senses 1988, 13, (3), 435-44.

115. Rao, M. A.; Acree, T. E.; Cooley, H. J.; Ennis, R. W., Clarification of apple juice by hollow fiber ultrafiltration: fluxes and retention of odor-active volatiles. J. Food Sci. 1987, 52, (2), 375-7.

116. Chua, H. T.; Rao, M. A.; Acree, T. E.; Cunningham, D. G., Reverse osmosis concentration of apple juice: flux and flavor retention by cellulose acetate and polyamide membranes. J. Food Process Eng. 1987, 9, (3), 231-45.

117. Zhou, P.; Braell, P. A.; Acree, T. E., Use of thin layer chromatography to design a liquid chromatographic separation scheme for β-damascenone precursors in grapes. Chem. Sep., Dev. Sel. Pap. Int. Conf. Sep. Sci. Technol., 1st 1986, 1, 105-12.

118. Cunningham, D. G.; Acree, T. E.; Barnard, J.; Butts, R. M.; Braell, P. A., Charm analysis of apple volatiles. Food Chem. 1986, 19, (2), 137-47.

119. Braell, P. A.; Acree, T. E.; Butts, R. M.; Zhou, P. G., Isolation of nonvolatile precursors of β-damascenone from grapes using charm analysis. ACS Symp. Ser. 1986, 317, (Biogener. Aromas), 75-84.

120. Teranishi, R.; Buttery, R. G.; Mon, T. R., Steam distillation-extraction isolation of insect attractive volatiles from protein hydrolyzates. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 169-80.

121. Silverstein, R. M., Chiral semiochemicals. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 121-40.

122. Schreier, P.; Idstein, H.; Herres, W., HRGC-MS and HRGC-FTIR analysis of cherimoya (Annona cherimolia, Mill.) fruit volatiles. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 251-64.

123. Rouseff, R. L., Preparative high-performance liquid chromatography of bitter and nonbitter citrus limonoids. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 275-84.

124. Parliment, T. H., Volatile sample preparation using bonded phase adsorbents. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 181-202.

125. Nishida, R.; Fukami, H.; Baker, T. C.; Roelofs, W. L.; Acree, T. E., Oriental fruit moth pheromone: attraction of females by an herbal essence. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 47-63.

126. Nishida, R.; Acree, T. E.; Fukami, H., Optical resolution of methyl jasmonate and methyl epijasmonate. Agric. Biol. Chem. 1985, 49, (3), 769-72.

127. Miller, J. R.; Harris, M. O., Viewing behavior-modifying chemicals in the context of behavior: lessons from the onion fly. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 3-31.

128. Leonhardt, B. A., Microanalytical methods for structure determination of novel insect pheromones. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 203-21.

129. Guerin, P.; Arn, H.; Buser, H. R., Characterization of some tortricid sex pheromones using the insect antenna as a gas chromatographic detector. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 239-50.

130. Flath, R. A.; Mon, T. R.; Rogers, C. E., Volatile constituents of oilseed sunflower heads (Helianthus annuus L.). Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 265-73.

131. Bullard, R. W., Isolation and characterization of natural products that attract or repel wild vertebrates. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 65-93.

132. Bjostad, L.; Linn, C.; Roelofs, W.; Du, J. W., Identification of new sex pheromone components in Trichoplusia ni and Argyrotaenia velutinana, predicted from biosynthetic precursors. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 223-37.

133. Baker, T. C., Behavioral analysis of pheromones. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 141-68.

134. Aldrich, J. R., Pheromone of a true bug (Hemiptera-Heteroptera): attractant for the predator, Podisus maculiventris, and kairomonal effects. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 95-119.

135. Acree, T. E.; Soderlund, D. M.; Editors, Semiochemistry Flavors and Pheromones. [Proceedings American Chemical Society Symposium Washington, D. C., August, 1983]. 1985; p 289 pp.

136. Acree, T. E.; Nishida, R.; Fukami, H., Odor thresholds of the stereoisomers of methyl jasmonate. J. Agric. Food Chem. 1985, 33, (3), 425-7.

137. Acree, T. E.; Nishida, R., The odor of methyl jasmonate stereoisomers. Semiochem.: Flavors Pheromones, Proc. -- Am. Chem. Soc. Symp. 1985, 33-45.

138. Acree, T. E.; Cottrell, T. H. E., Chemical indexes of wine quality. Alcohol. Beverages [Ind.-Univ. Co-Op. Symp.] 1985, 145-59.

139. Nishida, R.; Acree, T. E., Isolation and characterization of methyl epijasmonate from lemon (Citrus limon Burm.). J. Agric. Food Chem. 1984, 32, (5), 1001-3.

140. Acree, T. E.; Barnard, J.; Cunningham, D. G., A procedure for the sensory analysis of gas chromatographic effluents. Food Chem. 1984, 14, (4), 273-86.

141. Acree, T. E.; Barnard, J.; Cunningham, D. G., The analysis of odor-active volatiles in gas chromatographic effluents. Anal. Volatiles: Methods Appl., Proc. - Int. Workshop 1984, 251-67.

142. Acree, T. E.; Braell, P.; Butts, R. M., The presence of damascenone in cultivars of Vitis vinifera (Linneaus), V. rotundifolia (Michaux), and V. labruscana (Baily). J. Agric. Food Chem. 1981, 29, (3), 688-90.

143. Acree, T. E., The odor quality of labrusca grapes. ACS Symp. Ser. 1981, 170, (Qual. Sel. Fruits Veg. North Am.), 11-19.

144. Acree, T. E., Flavor characterization. Kirk-Othmer Encycl. Chem. Technol., 3rd Ed. 1980, 10, 444-55.

145. Acree, T. E., The odor of 2-methylisoborneol. Comments. J. Agric. Food Chem. 1980, 28, (6), 1345.

146. Tyler, L. D.; Acree, T. E.; Smith, N. L., Sensory evaluation of geosmin in juice made from cooked beets. J. Food Sci. 1979, 44, (1), 79-81.

147. Tyler, L. D.; Acree, T. E.; Nelson, R. R.; Butts, R. M., Determination of geosmin in beet juice by gas chromatography. J. Agric. Food Chem. 1978, 26, (3), 774-5.

148. Tyler, L. D.; Acree, T. E.; Becker, R.; Nelson, R. R.; Butts, R. M., Effect of maturity, cultivar, field history, and the operations of peeling and coring on the geosmin content of Beta vulgaris. J. Agric. Food Chem. 1978, 26, (6), 1466-9.

149. Nelson, R. R.; Acree, T. E.; Butts, R. M., Isolation and identification of volatiles from Catawba wine. J. Agric. Food Chem. 1978, 26, (5), 1188-90.

150. Nelson, R. R.; Acree, T. E., Concord wine composition as affected by maturity and processing technique. Am. J. Enol. Vitic. 1978, 29, (2), 83-6.

151. Shallenberger, R. S.; Lee, C. Y.; Acree, T. E.; Barnard, J.; Lindley, M. G., Specific rotation of α-D- and β-D-fructofuranose. Carbohydr. Res. 1977, 58, (1), 209-11.

152. Nelson, R. R.; Acree, T. E.; Lee, C. Y.; Butts, R. M., Methyl anthranilate as an aroma constituent of American wine. J. Food Sci. 1977, 42, (1), 57-9.

153. Massey, L. M., Jr.; Chase, B. R.; Acree, T. E., Ripening of processing apples with postharvest ethephon. J. Food Sci. 1977, 42, (3), 629-31.

154. Nelson, R. R.; Acree, T. E.; Lee, C. Y.; Butts, R. M., Gas-liquid chromatographic determination of methyl anthranilate in wine. J. Assoc. Off. Anal. Chem. 1976, 59, (6), 1387-9.

155. Acree, T. E.; Lee, C. Y.; Butts, R. M.; Barnard, J., Geosmin, the earthy component of table beet odor. J. Agric. Food Chem. 1976, 24, (2), 430-1.

156. Acree, T. E.; Butts, R. M.; Nelson, R. R.; Lee, C. Y., Sniffer to determine the odor of gas chromatographic effluents. Anal. Chem. 1976, 48, (12), 1821-2.

157. Lee, C. Y.; Robinson, W. B.; Van Buren, J. P.; Acree, T. E.; Stoewsand, G. S., Methanol in wines in relation to processing and variety. Am. J. Enol. Vitic. 1975, 26, (4), 184-7.

158. Lee, C. Y.; Acree, T. E.; Butts, R. M., Determination of methyl alcohol in wine by gas chromatography. Anal. Chem. 1975, 47, (4), 747-8.

159. Acree, T. E.; Lee, C. Y., Kinetic study of the cyclization of L-glutamine to 2-pyrrolidone-5-carboxylic acid in a model system. J. Agric. Food Chem. 1975, 23, (4), 828-30.

160. Acree, T. E., Chemistry of sugars in boric acid solutions. Advan. Chem. Ser. 1973, No. 117, 208-19.

161. Shallenberger, R. S.; Acree, T. E., Chemical structure of compounds and their sweet and bitter taste. Handb. Sens. Physiol. 1971, 4, (Pt. 2), 221-77.

162. Lee, C. Y.; Shallenberger, R. S.; Acree, T. E., Nitrogen fertilization and the formation of 2-pyrrolidone-5-carboxylic acid in stored and processed table beets. J. Food Sci. 1971, 36, (7), 1078-80.

163. Lee, C. Y.; Acree, T. E., Characterization of a trimethylsilylated derivative of 2-pyrrolidone-5-carboxylic acid. J. Agr. Food Chem. 1971, 19, (1), 184-5.

164. Acree, T. E.; Sonoff, E. P.; Splittstoesser, D. F., Determination of hydrogen sulfide in fermentation broths containing sulfur dioxide. Appl. Microbiol. 1971, 22, (1), 110-12.

165. Shallenberger, R. S.; Acree, T. E.; Lee, C. Y., Sweet taste of D- and L-sugars and amino acids and the steric nature of their chemoreceptor site. Nature 1969, 221, (5180), 555-6.

166. Shallenberger, R. S.; Acree, T. E., Molecular structure and sweet taste. J. Agr. Food Chem. 1969, 17, (4), 701-3.

167. Lee, C. Y.; Acree, T. E.; Shallenberger, R. S., Mutarotation of D-glucose and D-mannose in aqueous solution. Carbohyd. Res. 1969, 9, (3), 356-60.

168. Acree, T. E.; Shallenberger, R. S.; Lee, C. Y.; Einset, J. W., Thermodynamics and kinetics of D-galactose tautomerism during mutarotation. Carbohyd. Res. 1969, 10, (3), 355-60.

169. Acree, T. E.; Shallenberger, R. S.; Mattick, L. R., Mutarotation of D-galactose. Tautomeric composition of an equilibrium solution in pyridine. Carbohyd. Res. 1968, 6, (4), 498-502.

170. Acree, T. E. Tautomerism of D-glucose, D-mannose, and D-galactose. 1968.

171. Shallenberger, R. S.; Acree, T. E., Molecular theory of sweet taste. Nature (London) 1967, 216, (5114), 480-2.

172. Shallenberger, R. S.; Acree, T. E., Identity of γ-D-galactose. Carbohydr. Res. 1966, 1, (6), 495-7.

173. Shallenberger, R. S.; Acree, T. E.; Guild, W. E., Configuration, conformation, and sweetness of hexose anomers. J. Food Sci. 1965, 30, (3), 560-3.

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