P. W. Meijboom

Relationship between molecular structure and flavor perceptibility of aliphatic aldehydes

P. W. Meijboom · Journal of the American Oil Chemists Society · 1964 · 88 citations

Agriculture, Chemistry, Food Science +17

2‐<i>trans</i>,4‐<i>cis</i>,7‐<i>cis</i>‐Decatrienal, the fishy off‐flavor occurring in strongly autoxidized oils containing linolenic acid or ω 3,6,9, etc., fatty acids

P. W. Meijboom, J. B. A. Stroink · Journal of the American Oil Chemists Society · 1972 · 74 citations

Agriculture, Biochemistry, Food Science +12

Components of the hardening flavor present in hardened linseed oil and soybean oil

J. G. Keppler, J. A. Schols, W. H. Feenstra et al. · Journal of the American Oil Chemists Society · 1965 · 48 citations

Agriculture, Food Science, Carbohydrate Chemistry +13

Flavor perceptibility of straight chain, unsaturated aldehydes as a function of double‐bond position and geometry

P. W. Meijboom, G. A. Jongenotter · Journal of the American Oil Chemists Society · 1981 · 38 citations

Agriculture, Chemistry, Food Science +17

<i>Iso</i>‐linoleic acids responsible for the formation of the hardening flavor

J. G. Keppler, M. M. Horikx, P. W. Meijboom et al. · Journal of the American Oil Chemists Society · 1967 · 31 citations

Agriculture, Biochemistry, Food Science +14