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Results: 1-17 |
Results: 17
ODOR THRESHOLDS OF VARIOUS UNSATURATED BRANCHED ESTERS
Authors: TAKEOKA GR BUTTERY RG LING LC WONG RY DAO LT EDWARDS RH BERRIOS JD
Citation: Gr. Takeoka et al., ODOR THRESHOLDS OF VARIOUS UNSATURATED BRANCHED ESTERS, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 443-448
ADDITIONAL STUDIES ON FLAVOR COMPONENTS OF CORN TORTILLA CHIPS
Authors: BUTTERY RG LING LC
Citation: Rg. Buttery et Lc. Ling, ADDITIONAL STUDIES ON FLAVOR COMPONENTS OF CORN TORTILLA CHIPS, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2764-2769
INCREASED LYCOPENE AND FLAVOR VOLATILE PRODUCTION IN TOMATO CALYXES AND FRUIT CULTURED IN-VITRO AND THE EFFECT OF 2-(4-CHLOROPHENYLTHIO)TRIETHYLAMINE
Authors: ISHIDA BK MAHONEY NE LING LC
Citation: Bk. Ishida et al., INCREASED LYCOPENE AND FLAVOR VOLATILE PRODUCTION IN TOMATO CALYXES AND FRUIT CULTURED IN-VITRO AND THE EFFECT OF 2-(4-CHLOROPHENYLTHIO)TRIETHYLAMINE, Journal of agricultural and food chemistry, 46(11), 1998, pp. 4577-4582
THE NAVY PROTOTYPE OPTICAL INTERFEROMETER
Authors: ARMSTRONG JT MOZURKEWICH D RICKARD LJ HUTTER DJ BENSON JA BOWERS PF ELIAS NM HUMMEL CA JOHNSTON KJ BUSCHER DF CLARK JH HA L LING LC WHITE NM SIMON RS
Citation: Jt. Armstrong et al., THE NAVY PROTOTYPE OPTICAL INTERFEROMETER, The Astrophysical journal, 496(1), 1998, pp. 550
2-ETHYL-3,5-DIMETHYLPYRAZINE AND 2-ETHYL-3,6-DIMETHYLPYRAZINE - ODOR THRESHOLDS IN WATER SOLUTION
Authors: BUTTERY RG LING LC
Citation: Rg. Buttery et Lc. Ling, 2-ETHYL-3,5-DIMETHYLPYRAZINE AND 2-ETHYL-3,6-DIMETHYLPYRAZINE - ODOR THRESHOLDS IN WATER SOLUTION, Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 109-110
PREPARATION OF A PITCH-BASED ACTIVATED CARBON WITH A HIGH SPECIFIC SURFACE-AREA
Authors: QIAO WM LING LC ZHA QF LIU L
Citation: Wm. Qiao et al., PREPARATION OF A PITCH-BASED ACTIVATED CARBON WITH A HIGH SPECIFIC SURFACE-AREA, Journal of Materials Science, 32(16), 1997, pp. 4447-4453
2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE IN CORN PRODUCTS
Authors: BUTTERY RG LING LC
Citation: Rg. Buttery et Lc. Ling, 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE IN CORN PRODUCTS, Journal of agricultural and food chemistry, 45(4), 1997, pp. 1306-1308
STUDIES ON POPCORN AROMA AND FLAVOR VOLATILES
Authors: BUTTERY RG LING LC STERN DJ
Citation: Rg. Buttery et al., STUDIES ON POPCORN AROMA AND FLAVOR VOLATILES, Journal of agricultural and food chemistry, 45(3), 1997, pp. 837-843
DIRECT FORMATION OF 4-ALKOXY DERIVATIVES FROM 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE AND ALIPHATIC-ALCOHOLS
Authors: BUTTERY RG LING LC
Citation: Rg. Buttery et Lc. Ling, DIRECT FORMATION OF 4-ALKOXY DERIVATIVES FROM 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE AND ALIPHATIC-ALCOHOLS, Journal of agricultural and food chemistry, 44(6), 1996, pp. 1512-1514
IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE (FURANEOL) AND 5-METHYL-4-HYDROXY-3(2H)-FURANONE IN FRESH AND PROCESSED TOMATO (VOL27, PG 592, 1994)
Authors: BUTTERY RG TAKEOKA GR KRAMMER GE LING LC
Citation: Rg. Buttery et al., IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE (FURANEOL) AND 5-METHYL-4-HYDROXY-3(2H)-FURANONE IN FRESH AND PROCESSED TOMATO (VOL27, PG 592, 1994), Lebensmittel-Wissenschaft + Technologie, 28(4), 1995, pp. 448-448
VOLATILE FLAVOR COMPONENTS OF CORN TORTILLAS AND RELATED PRODUCTS
Authors: BUTTERY RG LING LC
Citation: Rg. Buttery et Lc. Ling, VOLATILE FLAVOR COMPONENTS OF CORN TORTILLAS AND RELATED PRODUCTS, Journal of agricultural and food chemistry, 43(7), 1995, pp. 1878-1882
FURANEOL - ODOR THRESHOLD AND IMPORTANCE TO TOMATO AROMA
Authors: BUTTERY RG TAKEOKA GR LING LC
Citation: Rg. Buttery et al., FURANEOL - ODOR THRESHOLD AND IMPORTANCE TO TOMATO AROMA, Journal of agricultural and food chemistry, 43(6), 1995, pp. 1638-1640
IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE (FURANEOL) AND 5-METHYL-4-HYDROXY-3(2H)-FURANONE IN FRESH AND PROCESSED TOMATO
Authors: BUTTERY RG TAKEOKA GR KRAMMER GE LING LC
Citation: Rg. Buttery et al., IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE (FURANEOL) AND 5-METHYL-4-HYDROXY-3(2H)-FURANONE IN FRESH AND PROCESSED TOMATO, Lebensmittel-Wissenschaft + Technologie, 27(6), 1994, pp. 592-594
SOME FACTORS FOR THE HIGH PERFORMANCES OF MESOPHASE PITCH-BASED CARBON-FIBER
Authors: MOCHIDA I LING LC KORAI Y
Citation: I. Mochida et al., SOME FACTORS FOR THE HIGH PERFORMANCES OF MESOPHASE PITCH-BASED CARBON-FIBER, Journal of Materials Science, 29(11), 1994, pp. 3050-3056
STUDIES ON FLAVOR VOLATILES OF SOME SWEET CORN PRODUCTS
Authors: BUTTERY RG STERN DJ LING LC
Citation: Rg. Buttery et al., STUDIES ON FLAVOR VOLATILES OF SOME SWEET CORN PRODUCTS, Journal of agricultural and food chemistry, 42(3), 1994, pp. 791-795
IMPORTANCE OF 2-AMINOACETOPHENONE TO THE FLAVOR OF MASA CORN FLOUR PRODUCTS
Authors: BUTTERY RG LING LC
Citation: Rg. Buttery et Lc. Ling, IMPORTANCE OF 2-AMINOACETOPHENONE TO THE FLAVOR OF MASA CORN FLOUR PRODUCTS, Journal of agricultural and food chemistry, 42(1), 1994, pp. 1-2
FLAVOR VOLATILES, SUGARS AND COLOR DEVELOPMENT IN RIPENING IN-VITRO-CULTURED TOMATO FRUIT AND CALYX
Authors: ISHIDA BK BALDWIN EA BUTTERY RG CHUI SH LING LC
Citation: Bk. Ishida et al., FLAVOR VOLATILES, SUGARS AND COLOR DEVELOPMENT IN RIPENING IN-VITRO-CULTURED TOMATO FRUIT AND CALYX, Physiologia Plantarum, 89(4), 1993, pp. 861-867
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