Results
1 -
10 of
15
(Click
here to explore results)
- Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis. Jiaxin Hong, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Wenjing Tian, Yashuai Wu, Hao Chen, Dongrui Zhao, Jinyuan Sun
, RSC Adv.
, 2021
, 11
, 33511
- Palladium-catalyzed esterification of aryl halides using aryl formates without the use of external carbon monoxide. Tetsuaki Fujihara, Tomoya Hosoki, Yuko Katafuchi, Tomohiro Iwai, Jun Terao, Yasushi Tsuji
, Chem. Commun.
, 2012
, 48
, 8012
- 130. Physical properties and chemical constitution. Part XIII. Aliphatic carboxylic esters. Arthur I. Vogel
, J. Chem. Soc.
, 1948
, 624
- Detection and identification of volatile substances by headspace capillary gas chromatography to aid the diagnosis of acute poisoning. Peter J. Streete, Manjit Ruprah, John D. Ramsey, Robert J. Flanagan
, Analyst
, 1992
, 117
, 1111
- Zn-substituted heteropoly acids as efficient catalysts for the addition–esterification of 1-hexene. Xiaoyan Xue, Yan Sun, Qiwen Sun, Weiren Bao, Zongsen Zhang, Liping Chang, Jiancheng Wang, Kechang Xie
, Sustainable Energy Fuels
, 2024
, 8
, 1295
- Fungal volatiles – a survey from edible mushrooms to moulds. Jeroen S. Dickschat
, Nat. Prod. Rep.
, 2017
, 34
, 310
- Formation of secondary ozonides in the gas phase low-temperature ozonation of primary and secondary alkenes. Radek Fajgar, Josef Vítek, Yehuda Haas, Josef Pola
, J. Chem. Soc., Perkin Trans. 2
, 1999
, 239
- Design of fragrant molecules through the incorporation of rough sets into computer-aided molecular design. Kirridharhapany T. Radhakrishnapany, Chee Yan Wong, Fang Khai Tan, Jia Wen Chong, Raymond R. Tan, Kathleen B. Aviso, Jose Isagani B. Janairo, Nishanth G. Chemmangattuvalappil
, Mol. Syst. Des. Eng.
, 2020
, 5
, 1391
- Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium. Chen Wentian, Karangwa Eric, Yu Jingyang, Xia Shuqin, Feng Biao, Zhang Xiaoming
, RSC Adv.
, 2016
, 6
, 97532
- Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Dong Han, Siyang Deng, Hang Wang, Feng Huang, Marie-Laure Fauconnier, Hong Li, Jian Zheng, Linchun Meng, Chunhui Zhang, Xia Li
, Food Funct.
, 2023
, 14
, 6554