W. Y. Cobb

The Formation of Carbonyl Compounds in Cucumbers

H. P. Fleming, W. Y. Cobb, J. L. Etchells et al. · Journal of Food Science · 1968 · 81 citations

Plant Physiology, Botany, Flavoromics +20

Volatile Components of Raw Peanuts: Analysis by Gas‐Liquid Chromatography and Mass Spectrometry

H. E. Pattee, John Singleton, W. Y. Cobb · Journal of Food Science · 1969 · 34 citations

Food Chemistry, Raw Peanuts, Food Forensics +9

1‐Pyrroline: The Odor Component of Strecker‐Degraded Proline and Ornithine

Kenichi Yoshikawa, Leonard M. Libbey, W. Y. Cobb et al. · Journal of Food Science · 1965 · 21 citations

Separation of 2,4-dinitrophenylosazones of vicinal dicarbonyls into clases by thin-layer chromatography

W. Y. Cobb · Journal of Chromatography A · 1964 · 19 citations

Engineering, Biochemistry, Gas Chromatography +12

Further observations on the dicarbonyl compounds formed via autoxidation of methyl linoleate

W. Y. Cobb, E.A. Day · Journal of the American Oil Chemists Society · 1965 · 16 citations

Derivative (Chemistry), ‐Keto Hexanal, Heterocyclic +12