Application of Chromatographic and Spectroscopic Methods for Solving Quality Problems in Several Flavour Aroma Chemicals (English)
- New search for: Zviely, M.
- New search for: Giger, R.
- New search for: Abushkara, E.
- New search for: Kern, A.
- New search for: Sommer, H.
- New search for: Bertram, H.-J.
- New search for: Krammer, G. E.
- New search for: Schmidt, C. O.
- New search for: Stumpe, W.
- New search for: Werkhoff, P.
- New search for: Royal Society of Chemistry
- New search for: Zviely, M.
- New search for: Giger, R.
- New search for: Abushkara, E.
- New search for: Kern, A.
- New search for: Sommer, H.
- New search for: Bertram, H.-J.
- New search for: Krammer, G. E.
- New search for: Schmidt, C. O.
- New search for: Stumpe, W.
- New search for: Werkhoff, P.
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In:
Flavours and fragrances; Advances in flavours and fragrances, from the sensation to the synthesis
277
;
39-56
;
2002
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ISBN:
- Conference paper / Print
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Title:Application of Chromatographic and Spectroscopic Methods for Solving Quality Problems in Several Flavour Aroma Chemicals
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Contributors:Zviely, M. ( author ) / Giger, R. ( author ) / Abushkara, E. ( author ) / Kern, A. ( author ) / Sommer, H. ( author ) / Bertram, H.-J. ( author ) / Krammer, G. E. ( author ) / Schmidt, C. O. ( author ) / Stumpe, W. ( author ) / Werkhoff, P. ( author )
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Conference:Conference, Flavours and fragrances; Advances in flavours and fragrances, from the sensation to the synthesis ; 2001 ; Coventry
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Published in:Flavours and fragrances; Advances in flavours and fragrances, from the sensation to the synthesis , 277 ; 39-56SPECIAL PUBLICATION -ROYAL SOCIETY OF CHEMISTRY , 277 ; 39-56
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Publisher:
- New search for: Royal Society of Chemistry
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Place of publication:Cambridge
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Publication date:2002-01-01
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Size:18 pages
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Remarks:Includes bibliographic references and index
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ISBN:
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Type of media:Conference paper
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Type of material:Print
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Language:English
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Keywords:
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Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents conference proceedings
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 3
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Structure Activity Relationships and the Subjectivity of Odour SensationMarkert, T. / Royal Society of Chemistry et al. | 2002
- 15
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Relationship of Odour and Chemical Structure in 1- and 2-Alkyl Alcohols and ThiolsSakoda, Y. / Hayashi, S. / Royal Society of Chemistry et al. | 2002
- 27
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New Developments in Sorptive Extraction for the Analysis of Flavours and FragrancesSandra, P. / David, F. / Vercammen, J. / Royal Society of Chemistry et al. | 2002
- 39
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Application of Chromatographic and Spectroscopic Methods for Solving Quality Problems in Several Flavour Aroma ChemicalsZviely, M. / Giger, R. / Abushkara, E. / Kern, A. / Sommer, H. / Bertram, H.-J. / Krammer, G. E. / Schmidt, C. O. / Stumpe, W. / Werkhoff, P. et al. | 2002
- 57
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Commercial Essential Oils: Truths and ConsequencesLawrence, B. / Royal Society of Chemistry et al. | 2002
- 84
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Stable Isotopes for Determining the Origin of Flavour and Fragrance Components: Recent FindingsJoulain, D. / Royal Society of Chemistry et al. | 2002
- 92
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Fragrant Adventures in Madagascar: The Analysis of Fragrant Resin from Canarium madagascarienseClery, R. / Royal Society of Chemistry et al. | 2002
- 99
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The Effect of Microgravity on the Fragrance of a Miniature Rose, `Overnight Scentsation' on Space Shuttle (STS-95)Mookherjee, B. D. / Patel, S. / Zhou, W. / Royal Society of Chemistry et al. | 2002
- 113
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Ambergris Fragrance Compounds from Labdanolic Acid and Larixolde Groot, A. / Royal Society of Chemistry et al. | 2002
- 127
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The Synthesis of Fragrant Cyclopentanone SystemsHailes, H. C. / Royal Society of Chemistry et al. | 2002
- 138
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Designing Damascone- and Ionone-like OdorantsKraft, P. / Royal Society of Chemistry et al. | 2002
- 147
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Creation of Flavours and the Synthesis of Raw Materials Inspired by NatureDewis, M. L. / Kendrick, L. / Royal Society of Chemistry et al. | 2002
- 163
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New Results on the Formation of Important Maillard Aroma CompoundsSchieberle, P. / Hofmann, T. / Royal Society of Chemistry et al. | 2002
- 178
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Out of Africa: The Chemistry and Flavour Properties of the Protein ThaumatinPearce, S. / Roth, H. / Royal Society of Chemistry et al. | 2002
- 194
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Stability of Thiols in an Aqueous Process FlavourWinkel, C. / van Seeventer, P. B. / Weenen, H. / Kerler, J. / Royal Society of Chemistry et al. | 2002
- 202
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High Impact Aroma ChemicalsRowe, D. J. / Royal Society of Chemistry et al. | 2002