P. A. P. Liddle

IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID

Thierry Cachet, Hugues Brévard, Alain Chaintreau et al. · Flavour and Fragrance Journal · 2016 · 80 citations

Flavoromics, Chemical Composition, Food Analysis +23

Aromatic plants in alcoholic beverages. A review.

Ivan Tonutti, P. A. P. Liddle · Flavour and Fragrance Journal · 2010 · 64 citations

Food Chemistry, Ancient Mediterranean History, Flavoromics +12

Qualitative evaluation of aromatic herbs by direct headspace GC analysis. Applications of the method and comparison with the traditional analysis of essential oils

Franco Chialva, G. Gabri, P. A. P. Liddle et al. · Journal of High Resolution Chromatography · 1982 · 42 citations

Volatile Compounds, Botany, Steam Distillation +11

THE ANALYSIS OF NON-VOLATILE CONSTITUENTS OF WINE BY GLASS CAPILLARY GAS CHROMATOGRAPHY*

P. de Smedt, P. A. P. Liddle, B. Cresto et al. · Journal of the Institute of Brewing · 1981 · 15 citations · Full text

Food Chemistry, Gas Chromatography, Non-volatile Constituents +12