Furaneol (Portuguese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Furaneol" in Portuguese language version.

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Zabetakis, I.; Gramshaw, J. W.; Robinson, D. S. (1999). «2,5-Dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: analysis, synthesis and biosynthesis - a review». Food Chemistry. 65: 139–151. doi:10.1016/S0308-8146(98)00203-9
Ulrich, D.; Hoberg, Edelgard; Rapp, Adolf; Kecke, Steffen (1997). «Analysis of strawberry flavour – discrimination of aroma types by quantification of volatile compounds». Zeitschrift für Lebensmitteluntersuchung und -Forschung A. 205 (3): 218–223. doi:10.1007/s002170050154
Tokitomo Y, Steinhaus M, Büttner A, Schieberle P (2005). «Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation». Biosci. Biotechnol. Biochem. 69 (7): 1323–30. PMID 16041138. doi:10.1271/bbb.69.1323
Janes D, Kantar D, Kreft S, Prosen H (2008). «Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS». Food Chemistry. 112: 120–124. doi:10.1016/j.foodchem.2008.05.048
Buttery, Ron G.; Takeoka, Gary R.; Naim, Michael; Rabinowitch, Haim; Nam, Youngla (2001). «Analysis of Furaneol in Tomato Using Dynamic Headspace Sampling with Sodium Sulfate». Journal of Agricultural and Food Chemistry. 49 (9): 4349–4351. PMID 11559136. doi:10.1021/jf0105236

Tokitomo Y, Steinhaus M, Büttner A, Schieberle P (2005). «Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation». Biosci. Biotechnol. Biochem. 69 (7): 1323–30. PMID 16041138. doi:10.1271/bbb.69.1323
Buttery, Ron G.; Takeoka, Gary R.; Naim, Michael; Rabinowitch, Haim; Nam, Youngla (2001). «Analysis of Furaneol in Tomato Using Dynamic Headspace Sampling with Sodium Sulfate». Journal of Agricultural and Food Chemistry. 49 (9): 4349–4351. PMID 11559136. doi:10.1021/jf0105236

Ulrich, D.; Hoberg, Edelgard; Rapp, Adolf; Kecke, Steffen (1997). «Analysis of strawberry flavour – discrimination of aroma types by quantification of volatile compounds». Zeitschrift für Lebensmitteluntersuchung und -Forschung A. 205 (3): 218–223. doi:10.1007/s002170050154