SOME UNUSUAL VOLATILE CARBONYLE COMPONENTS OF POTATO CHIPS = QUELQUES CONSTITUANTS CARBONYLIQUES VOLATILES INHABITUELS PRESENTS DANS LES POMMES DE TERRE CHIPSBUTTERY RG.1973; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1973; VOL. 21; NO 1; PP. 31-33; BIBL. 12 REF.Serial Issue

NONA-2,4,6-TRIENAL, AN UNUSUAL COMPONENT OF BLENDED DRY BEANS = NONATRIENAL-2,4,6, CONSTITUANT INHABITUEL DES HARICOTS SECS EN MELANGEBUTTERY RG.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 5; PP. 1003-1004; BIBL. 6REF.Article

PARTITION COEFFICIENTS AND COMPARATIVE OLFACTOMETRY.AMOORE JE; BUTTERY RG.1978; CHEM. SENS. FLAVOUR; NLD; DA. 1978; VOL. 3; NO 1; PP. 57-71; BIBL. 20 REF.Article

2,4,5-TRITHIAHEXANE FROM PHOTOLYSIS OF DIMETHYL DISULFIDE.BUTTERY RG; SEIFERT RM.1977; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 2; PP. 434; BIBL. 7 REF.Article

RESPONSE OF THE ALFALFA SEED CHALCID, BRUCHOPHAGUS RODDI, TO ALFALFA VOLATILESKAMM JA; BUTTERY RG.1983; ENTOMOL. EXP. APPL.; NLD; DA. 1983; VOL. 33; NO 2; PP. 129-134; ABS. FRE; BIBL. 12 REF.Article

ALKYLTHIAZOLES IN POTATO PRODUCTS = ALKYLTHIAZOLES DANS LES PRODUITS DERIVES DE LA POMME DE TERREBUTTERY RG; LING LC.1974; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1974; VOL. 22; NO 5; PP. 912-914; BIBL. 11 REF.Article

ODOROUS COMPOUNDS FROM POTATO PROCESSING WASTE EFFLUENT IRRIGATION FIELDS: VOLATILE ACIDSBUTTERY RG; GARIBALDI JA.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 1; PP. 158-159; BIBL. 8 REF.Article

A CONVENIENT SYNTHESIS OF (E,E,Z)-2,4,7-DECATRIENALSEIFERT RM; BUTTERY RG.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 1; PP. 68-70; BIBL. 10 REF.Article

CHARACTERIZATION OF SOME PREVIOUSLY UNIDENTIFIED SESQUITERPENES IN CARROT ROOTS.SEIFERT RM; BUTTERY RG.1978; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1978; VOL. 26; NO 1; PP. 181-183; BIBL. 14 REF.Article

THIAMIN ODOR COMPOUND ODOR THRESHOLD: SYNTHETIC VS. NATURALBUTTERY RG; SEIFERT RM.1982; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 6; PP. 1261; BIBL. 4 REF.Article

VOLATILE COMPONENTS OF ALFALFA: POSSIBLE INSECT HOST PLANT ATTRACTANTSBUTTERY RG; KAMM JA.1980; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1980; VOL. 28; NO 5; PP. 978-981; BIBL. 7 REF.Article

A THREE-STEP SYNTHESIS OF CADIN-1(10)-EN-11-OL.BUTTERY RG; LING LC.1977; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 2; PP. 291-293; BIBL. 9 REF.Article

IDENTIFICATION OF OFFENSIVE ODOR COMPOUNDS FROM POTATO PROCESSING PLANT WASTE EFFLUENT IRRIGATION FIELDSBUTTERY RG; GUADAGNI DG; GARIBALDI JA et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 3; PP. 646-647; BIBL. 13 REF.Article

VOLATILE AROMA COMPONENTS OF COOKED ARTICHOKE.BUTTERY RG; GUADAGNI DG; LING LC et al.1978; J. AGRIC. FOOD CHEM.; USA; DA. 1978; VOL. 26; NO 4; PP. 791-793; BIBL. 8 REF.Article

CALIFORNIA BAY OIL. II. BIOLOGICAL EFFECTS OF CONSTITUENTS = ESSENCE DE LAURIER DE CALIFORNIE. II. EFFETS BIOLOGIQUES DES CONSTITUANTSMACGREGOR JT; LAYTON LL; BUTTERY RG et al.1974; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1974; VOL. 22; NO 5; PP. 777-780; BIBL. 23REF.; (SYMP. CHEM. ESSENT. OILS 166TH. NATL. MEET. AM. CHEM. SOC.; CHICAGO, ILL.; 1973)Conference Paper

2-ACETYL-1-PYRROLINE : AN IMPORTANT AROMA COMPONENT OF COOKED RICE. = L'ACETYL-2-PYRROLINE-1 : UN IMPORTANT CONSTITUANT DE L'AROME DU RIZ CUIT.BUTTERY RG; LING LC; JULIANO BO et al.1982; CHEMISTRY AND INDUSTRY (LONDON).; ISSN 0009-3068; GBR; DA. 1982; NO 23; PP. 958-959; BIBL. 5 REF.Article

VOLATILES OF CORN TASSELS: POSSIBLE CORN EAR WORM ATTRACTANTSBUTTERY RG; LING LC; TERANISHI R et al.1980; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1980; VOL. 28; NO 4; PP. 771-774; BIBL. 8 REF.Article

VOLATILES OF CORN KERNELS AND HUSKS: POSSIBLE CORN EAR WORM ATTRACTANTS.BUTTERY RG; LING LC; CHAN BG et al.1978; J. AGRIC. FOOD CHEM.; USA; DA. 1978; VOL. 26; NO 4; PP. 866-869; BIBL. 14 REF.Article

SPECIFIC ANOSMIA TO 1-PYRROLINE: THE SPERMOUS PRIMARY ODOR.AMOORE JE; FORRESTER LJ; BUTTERY RG et al.1975; J. CHEM. ECOL.; U.S.A.; DA. 1975; VOL. 1; NO 3; PP. 299-310; BIBL. 19 REF.Article

OAT LEAF VOLATILES: POSSIBLE INSECT ATTRACTANTSBUTTERY RG; LING LC; WELLSO SG et al.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 4; PP. 791-792; BIBL. 10 REF.Article

COUMARIN OFF-ODOR IN WHEAT FLOUR.BUTTERY RG; LING LC; BEAN MM et al.1978; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1978; VOL. 26; NO 1; PP. 179-180; BIBL. 7 REF.Article

CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF DRY RED BEANS = CARACTERISATION DE QUELQUES CONSTITUANTS VOLATILS DES HARICOTS ROUGES SECSBUTTERY RG; SEIFERT RM; LING LC et al.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 3; PP. 516-519; BIBL. 16 REF.Article

VOLATILE COMPONENTS OF JUTE SACKSSEIFERT RM; BUTTERY RG; GUADAGNI DG et al.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 12; PP. 1839-1845; BIBL. 4 REF.Article

GEOSMIN, A MUSTY OFF-FLAVOR OF DRY BEANS. = GEOSMINE, FLAVEUR DESAGREABLE DE MOISI DES HARICOTS SECSBUTTERY RG; GUADAGNI DG; LING LC et al.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 2; PP. 419-420; BIBL. 5 REF.Article

SOME 4,5-DIALKYLTHIAZOLES WITH POTENT BELL PEPPER LIKE AROMAS = QUELQUES DIALKYL-4,5 THIAZOLES A PUISSANT AROME DE TYPE POIVRONBUTTERY RG; GUADAGNI DG; LUNDIN RE et al.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 1; PP. 1-3; BIBL. 12 REF.Article