Alaiz, M., et al., Comparative Antioxidant Activity of Maillard- and Oxidized Lipid-Damaged Bovine Serum Albumin, J. Agric. Food Chem., 45, 3250-3254 (1997). |
Buttery, R.G. and Ling, L.C., Additional Studies on Flavor Components of Corn Tortilla Chips, J. Agric. Food Chem., 46, 2764-2769 (1998). |
Chang, S., et al., Regio- and Enantioselective Catalytic Epoxidation of Conjugated Polyenes: Formal Synthesis of LTA4 Methyl Ester, J. Org. Chem, vol. 58, No. 25, pp. 1639-1641 (1993). |
Gassenmeier, K. and Schieberle, P., Formation of the Intense Flavor Compound trans-4-5-epoxy-(E)-2-Decenal in Thermally Treated Fats, JAOCS, vol. 71, No. 12 (Dec. 1994). |
Guth, M. and Grosch, W., Determination of Soya-bean Oil: Quantification of Primary Flavour Compounds Using a Stable Isotope Dilution Assay, Lebensm-Wiss. u.-Technol., 23, 513-522 (1990). |
Hinterholzer, A. and Schieberle, P., Identification of the Most Odour-active Volatiles in Fresh, Hand-extracted Juice of Valencia Late Oranges by Odour Dilution Techniques, Flavour and Fragrance Journal, vol. 13, pp. 49-55 (1998). |
Lee, N.H. and Jacobsen, E.N., Enantioselective Epoxidation of Conjugated Dienes and Enynes. Trans-Epoxides from Cis-Olefins, Tetrahedron Letters, vol. 32, No. 45, pp. 6533-6536 (1991). |
Lin, J., et al., Synthesis of trans-4,5-Epoxy-(E)-2-decenal and Its Deuterated Analog Used for the Development of a Sensitive and Selective Quantification Method Based on Isotope Dilution Assay with Negative Chemical Ionization, Lipids, vol. 34, No. 10, pp. 1117-1126 (1999). |
Ong, P.K.C., et al., Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.), J. Agric. Food Chem., 46, 611-615 (1998). |
Reiners, J. and Grosch, W., Odorants of Virgin Olive Oils with Different Flavor Profiles, J. Agric. Food Chem, vol. 46, 2754-2763 (1998). |
Schieberle, P. and Grosch, W., Potent odorants of the wheat bread crumb: Differences to the crust and effect of a longer dough fermentation, Z Lebensm Unters Forsch, 192:130-135 (1991). |
Wagner, R.K. and Grosch, W., Key Odorants of French Fries, JAOCS, vol. 75, No. 10, pp. 1385-1392 (1998). |
Zamboni, R., et al., The Stereospecific Synthesis of 14S, 15S-Oxido 5Z, 8Z, 10E, 12E-Eicosatetraenoic Acid, Tetrahedron Letters, vol. 24, No. 45, pp. 4899-4902 (1983). |
Zhang, W. and Jacobsen, E.N., Asymmetric Olefin Epoxidation with Sodium Hypochlorite Catalyzed by Easily Prepared Chiral Mn(III) Salen Complexes, J. Org. Chem. 56, 2296-2298 (1991). |