Results
1 -
10 of
12Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit (Actinidia deliciosa u2018Haywardu2019), European Food Research and Technology Identification of Elite Population of Pandanus amaryllifolius Roxb. for Higher 2-Acetyl-1-pyrroline and Other Volatile Contents by HS-SPME/GC-FID from Peninsular India, Food Analytical Methods The autoxidation of highly unsaturated fatty acids: Methyl 4,7,10,13,16,19-docosahexaenoate, Journal of the American Oil Chemists Society Thermal Decomposition of Methyl Linoleate and Methyl Linolenate Hydroperoxides Analyzed by Capillary Gas Chromatography, Oxygen Radicals in Biology and Medicine Auto-Oxidation Process, Fat Production and Consumption 3-cis-hexenal, the u201cGreenu201d reversion flavor of soybean oil, Journal of the American Oil Chemists Society Quantification of carbonyl compounds in oxidized low-linolenate, high-stearate and common soybean oils, Journal of the American Oil Chemists Society Analysis of autoxidized fats by gas chromatography-mass spectrometry: X. Volatile thermal decomposition products of methyl linolenate dimers, Lipids Effects of ethylene and (Z)-hexen-3-al on production of volatiles in Populus simonii ?? P. pyramidalis u2018Opera 8277u2019 cuttings, Frontiers of Forestry in China Sugar beet leaves as new source of hydroperoxide lyase in a bioprocess producing green-note aldehydes, Biotechnology Letters