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- Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction. Ali Raza, Huanlu Song, Junaid Raza, Pei Li, Ku Li, Juan Yao
, Food Funct.
, 2020
, 11
, 8583
- NEXAFS spectra of model sulfide chains: implications for sulfur networks obtained from inverse vulcanization. Sunel de Kock, Konstantin Skudler, Rukiya Matsidik, Michael Sommer, Matthias Müller, Michael Walter
, Phys. Chem. Chem. Phys.
, 2023
, 25
, 20395
- Use of a neural network to determine the normal boiling points of acyclic ethers, peroxides, acetals and their sulfur analogues. Driss Cherqaoui, Didier Villemin, Abdelhalim Mesbah, Jean-Michel Cense, Vladimir Kvasnicka
, J. Chem. Soc., Faraday Trans.
, 1994
, 90
, 2015