Concepedia

Origin of Methanol and Dimethyl Sulphide from Cooked Foods

J.C. Casey, R. Self, T. Swain

Nature · 1963 · 37 citations · 5 references

DOIFull text

Open access

Concepts

References

5

Isolation and Identification of a Naturally Occurring Analog of Methionine<sup>1a</sup>

Robert A. McRorie, George L. Sutherland, Margaret S. Lewis et al. · Journal of the American Chemical Society · 1954 · 124 citations

, , +9

THE ONION: GASEOUS EMANATION PRODUCTS

W. D. NIEGISCH, W Stahl · Journal of Food Science · 1956 · 44 citations

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THE FORMATION OF SULFONIUM SALTS FROM ALCOHOLS AND METHIONINE IN SULFURIC ACID

Theodore F. Lavine, Norman F. Floyd, Mary S. Cammaroti · Journal of Biological Chemistry · 1954 · 39 citations · Full text

, , +5

Studies on the ‘fermentation’ of ceylon tea. X.—pectic enzymes in tea leaf

M. Ramaswamy, James C. Lamb · Journal of the Science of Food and Agriculture · 1958 · 17 citations

, , +17

Microdetermination of Volatile Aldehydes

I. R. Hunter, Earl F Potter · Analytical Chemistry · 1958 · 16 citations

, , +14