C. J. Mussinan

Volatile constituents of pressure cooked pork liver

C. J. Mussinan, John P. Walradt · Journal of Agricultural and Food Chemistry · 1974 · 100 citations

Nutrition, Food Analysis, Altmetric Attention Score +17

Isolation and identification of some sulfur chemicals present in pressure-cooked beef

Richard A. Wilson, C. J. Mussinan, Ira Katz et al. · Journal of Agricultural and Food Chemistry · 1973 · 86 citations

Food Analysis, Altmetric Attention Score, Food Contaminant +21

Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide

Yan Zheng, Sharon Brown, Walter O. Ledig et al. · Journal of Agricultural and Food Chemistry · 1997 · 57 citations

Agricultural Chemistry, Derivatives, Biochemistry +14

Volatile flavor constituents of ovine adipose tissue

Fredric Caporaso, John D. Sink, Paul S. Dimick et al. · Journal of Agricultural and Food Chemistry · 1977 · 49 citations

Nutrition, Food Analysis, Altmetric Attention Score +19

Quantitative Analysis of the 26 Allergens for Cosmetic Labeling in Fragrance Raw Materials and Perfume Oils

Hans Leijs, Joost Broekhans, Leon van Pelt et al. · Journal of Agricultural and Food Chemistry · 2005 · 48 citations