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Publications Bazemore, R., C. Harrison, M. Greenberg. Identification of components responsible for the odor of cigar smoker's breath. J. Agric. Food Chem., 54, 497-501. 2006 Bazemore, R., S. Fu, Y. Yoon, D. Marshall. Major causes of shrimp spoilage and methods for assessing it. In Off-flavors in Aquaculture. A. Rimando Ed. American Chemical Society: Washington, D.C., 2002. Bazemore, R.A., R. Rouseff, M. Naim. Linalool in Orange Juice: Origin and Thermal Stability. J. Agric. Food Chem. 2002. Fu, S., Y. Yoon, and R. Bazemore. Aroma Active Components in Fermented Bamboo Shoots. J. Agric. Food Chem. 2001; 50 (3), 549-554. Rouseff, R.; Jella, J.; Bazemore, R.; Yang, J. Aroma Active Internal Standards for GC-Olfactometry of Grapefruit Juices. In Gas Chromatography -Olafactometry: The State of the Art; J. V. Leland; P. Schieberle; A. Buettner and T. E. Acree, Eds. American Chemical Society: Washington, D.C., 2001; pp 73-87. Russell Bazemore, Charles Wysocki, Steve Murry, Henry Lawley and George Preti. Amelioration of Odorous Components in Spent Mushroom Compost. J. Agric. Food Chem. 2000; 48:8, pp. 3694-3697. Rouseff, R.; Bazemore, R.; Goodner, K.; Naim, M. GC-Olfactometry with Solid Phase Microextraction of Aroma Volatiles from Heated and Unheated Orange Juice. In Headspace Analysis of Foods and Flavors: Theory and Practice; R. L. Rouseff and K. R. Cadwallader, Eds.; Plenum: New York, 2000. Rouseff, R.; Bazemore, R.; Goodner, K.; Parish, M. Annals of the 23rd International Federation of Fruit Juice Producers Symposium, Havana, Cuba; IFU, Paris, France; 2000, Vol. 23, p 226-242. Shaw, P.E.; Rouseff, R.L.; Goodner, K.L.; Bazemore, R.; Nordby, H.E.; Widmer, W.W. "Comparison of Headspace GC and Electronic Sensor Techniques for Classification of Processed Orange Juices". Lebensm. Wiss. U. Technol, 2000; 33, 331-334. Bazemore, R.A., Goodner, K., and Rouseff, R.L. Analysis of Early-Mid Season Orange Juice Volatiles with SPME and Gas Chromatography-Olfactometry. Journal of Food Science. 1999; 64, 5, 800-803. Bazemore, R.A., Rouseff, R.L., Discrimination of Thermally treated Orange Juices by an Electronic Nose Equipped with Organic Polymer Sensors. Seminars in Food Analysis. 1998; 3, pp 59-66. Bazemore, R.A., Rouseff, R.L., Nordby, H., Bowman, K., Goodner, K., and P. Jella. Discrimination of Grapefruit Varietal Differences with an Electronic Nose Equipped with Metal Oxide Sensors. Seminars in Food Analysis. 1997; 2, pp 239-246. Yoon, Y., M. Schilling, R. Bazemore. Utilization of Masking Techniques to Ameliorate Agricultural Odorants. J. BioTech.; 23; 321-402. 2004.
Bazemore, R. Identification of components responsible for the odor of cigar smoker's breath. American Chemical Society national meeting. San Francisco. 2006. Bazemore, R.A. Amelioration of Agricultural Odors: An analytical approach. Monell Chemical Senses Institute Sponsors Meeting. Philadelphia, 1999. Kamadia,V. and R. Bazemore. Psychophysics of odor. Institute of Food Technologists National meeting, Anaheim, 2002. Fu, S. and R. Bazemore. Sensory analysis of spoiled shrimp odor and the contributions of selected microorganisms. Institute of Food Technologists National meeting, Anaheim. 2002. Bazemore, R.A., S. Fu, D. Marshall. Analysis of Spoiled Shrimp Odor and the Contributions of Selected Microorganisms. 223rd National American Chemical Society meeting, invited symposia, #23. Orlando, FL. 2002. Bazemore, R.A., Charles Wysocki, Paul Pitcher, Thomas Parsons, Lara Connoly, Jennifer Louie, Henry Lawley, Steve Murray and George Preti. Ameliorating Odorous Components in Swine Slurry: Analytical Approach. Oral presentation. Institute of Food Technologists National meeting, New Orleans. 2001. Fu, S. and R Bazemore. Aroma active components in traditionally prepared fermented bamboo shoots. Institute of Food Technologists National meeting. New Orleans. 2001. Bazemore, R.A., Charles Wysocki, Paul Pitcher, Thomas Parsons, Lara Connoly, Jennifer Louie, Henry Lawley, Steve Murray and George Preti. Ameliorating Odorous Components in Swine Slurry: Analytical Approach. Association for Chemoreception Sciences conference. Sarasota, FL. 2000. Wysocki, C.J., Preti, G., Bazemore, R., Pitcher, P., Parsons, T., Connolly, L., Louie, J. Feeding of Swine to Ameliorate Odors: An Analytical and Sensory Approach. Association for Chemoreception Sciences conference. Sarasota, FL. 2000. Bazemore, R.A., Goodner, K., and Rouseff, R.L. Analysis of Early-Mid Season Orange Juice Volatiles with SPME and Gas Chromatography-Olfactometry. Institute of Food Technologists National meeting, Atlanta, 1998. Bazemore, R.A., Rouseff, R.L. Electronic Nose and Osme (GCO) Analysis of heat treated orange juices. Citrus Processors meeting 1997 Lake Alfred, FL, 1997. Bazemore, R.A., Rouseff, R.L. Discrimination of Thermally treated Orange Juices by an Electronic Nose Equipped with Organic Polymer Sensors. International electronic nose symposium Nice, France, 1997. Bazemore, R.A. Rouseff, R.L., Discrimination of Grapefruit Varietal Differences with an Electronic Nose Equipped with Metal Oxide Sensors. International electronic nose symposium Nice, France, 1997. Yoon, Y. and R. Bazemore. Absorption capacities of novel substances. Institute of Food Technologists National meeting, Anaheim 2002. Yoon, Y. and R. Bazemore. Amelioration of odorous substances in poultry manure. Institute of Food Technologists National meeting. New Orleans. 2001. MANAGEMENT
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