Robert J. McGorrin Books

Thermally Generated Flavors Vol. 54 : Maillard, Microwave And Extrusion Processes

By American Chemical Society. Meeting., Robert J. McGorrin, Thomas H. Parliment, Michael J. Morello, McGorrin, Robert J. (Editor), Parliment, Thomas H. (Editor), Morello, Michael J. (Editor)

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Content: Maillard, microwave, and extrusion cooking : generation of aromas / Ira Katz -- Regulatory status of Maillard reaction flavors / Lawrence J. Lin -- Process flavors and precursor systems :...

Flavor-Food Interactions

By American Chemical Society Staff, Robert J. McGorrin, McGorrin, Robert J. (Editor), Leland, Jane V. (Editor)

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Content: Perspectives on the effects of interactions on flavor perception : an overview / Derek G. Land -- Implications of fat on flavor / L.C. Hatchwell -- Performance of vanilla flavor in low-fat...

Thermal Generation Of Aromas

By Robert J. McGorrin, Chi-Tang Ho, Thomas H. Parliment, Ho, Chi-Tang (Editor), McGorrin, Robert J. (Editor), Parliment, Thomas H. (Editor)

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Content: Thermal generation of aromas : an overview / Thomas H. Parliament -- Progress in the science of thermal generation of aromas : a review / Charles H. Manley -- Regulatory toxicology and foo...

Volatile Sulfur Compounds In Food

By Michael Keusgen, Eun-Joo Lee, J. Lin, David Potts, Xuetong Fan, Christine Hug, Young-Suk Kim, P. Bonnarme, Eric Block, Robert J. McGorrin, Giorgio Nicolini, Chi-Tang Ho, W. James Harper, Franco Magno, Michael Qian, Kanjana Mahattanatawee, Y. Wang, A. Saint-Eve, Giuseppe Versini, Keith Cadwallader, Michael C. Qian, P. L. Perry, E. Frerot, A. Rada, J. Impellizzeri, Luigi Poisson, Juerg Baggenstoss, Imre Blank, Josef Kerler, Peter M. Davis, A. M. Sourabié, H.-E. Spinnler, S. Landaud, Laura Brisske-BeVier, Samira Mirarefi, Nurdan A. Kocaoglu-Vurma, Cheryl Wick, Karen Elekes, Vaughan Langford, Bruno Fedrizzi, Roberto Ferrarini, Fabio Finato, Sang Mi Lee, Dong Ahn, Guor-Jien Wei, M. J. Herderich, I. L. Francis, M. Ugliano, T. E. Siebert, D. W. Jeffery, I-Min Tsai, Mina R. McDaniel, Kyu Hang Kyung

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Although the importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known, achieving a complete understanding of how this group of compounds contributes to spe...

Flavor Of Dairy Products

By Mary Anne Drake, Robert J. McGorrin, Keith R. Cadwallader, Keith R. Cadwallader, MaryAnne Drake, And Robert J. McGorrin (Eds.)

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Content: Sixty years of research associated with flavor in diary foods / W. James (Jim) Harper -- Flavor analysis of diary products / Robert J. McGorrin -- Establishing links between sensory and in...

How to Convert ISBN-10 to ISBN-13 (and Vice Versa): A Complete Guide

If you’re in the world of books—whether as a publisher, librarian, bookseller, or avid collector—you’ve likely come across the terms ISBN-10 and ISBN-13. Understanding these formats and knowing how to convert between them is essential for maintaining consistency and compatibility in book records. In this post, we’ll cover everything you need to know about ISBN conversions, step by step.

What is an EAN and How Does it Relate to an ISBN?

If you’ve ever purchased a product online or in a store, you’ve likely come across a barcode. Behind these barcodes lies a standardized system that makes modern commerce possible. Two key codes often encountered are the EAN (European Article Number) and ISBN (International Standard Book Number). But what are they, how are they connected, and why are they so crucial? Let’s explore.