VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. II. COMPOUNDS VOLATILIZED WITH STEAM DURING COOKING

n‐deca‐2,4‐dienal, its origin from linoleate and flavor significance in fats

Stuart Patton, Isabel J. Barnes, Laura Evans · Journal of the American Oil Chemists Society · 1959 · 85 citations

Lipid Analysis, Flavoromics, Chemical Composition +17

Notes - A Convenient Method for Synthesizing Normal Aliphatic 2,4-Dienals

E. L. Pippen, M. Nonaka · The Journal of Organic Chemistry · 1958 · 65 citations

Quantitative Methods, Engineering, Databases +20

Determination of Carbonyl Compounds by Means of 2,4-Dinitrophenylhydrazine

Harold A. Jddles, Carroll E. Jackson · Industrial & Engineering Chemistry Analytical Edition · 1934 · 62 citations

Carbonyl Compounds, Molecular Sciences, Engineering +10

VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. I. COMPOUNDS OBTAINED BY AIR ENTRAINMENT

E. L. Pippen, M. Nonaka, Franca Jones et al. · Journal of Food Science · 1958 · 44 citations

Food Chemistry, Environmental Chemistry, Engineering +5

Spectrophotometric Determination of Carbonyl Oxygen

F. H. Lohman · Analytical Chemistry · 1958 · 34 citations

Carbonyl Oxygen, Altmetric Attention Score, Bibliometrics +18