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

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

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

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

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

FLAVOR COMPOUNDS: VOLATILITIES IN VEGETABLE OIL AND OIL-WATER MIXTURES. ESTIMATION OF ODOR THRESHOLDS = COMPOSES DE LA FLAVEUR: VOLATILITE DES HUILES VEGETALES OU DES MELANGES HUILE-EAU. EVALUATION DES SEUILS D'ODEURSBUTTERY RG; GUADAGNI DG; LING LC et al.1973; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1973; VOL. 21; NO 2; PP. 198-201; BIBL. 8 REF.Serial Issue

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

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

RAISIN AND DRIED FIG VOLATILE COMPONENTS: POSSIBLE INSECT ATTRACTANTSBUTTERY RG; SEIFERT RM; LING LC et al.1981; A.C.S. SYMP. SER.; ISSN 0097-6156; USA; DA. 1981; NO 170; PP. 29-41; BIBL. 11 REF.Conference Paper

COMPONENTS OF ALMOND HULLS: POSSIBLE NAVEL ORANGEWORM ATTRACTANTS AND GROWTH INHIBITORSBUTTERY RG; SODERSTROM EL; SEIFERT RM et al.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 2; PP. 353-357; BIBL. 11 REF.Article

ROASTED LAMB FAT. BASIC VOLATILE COMPONENTS.BUTTERY RG; LING LC; TERANISHI R et al.1977; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 6; PP. 1227-1229; BIBL. 15 REF.Article

COOKED RICE AROMA AND 2-ACETYL-1-PYRROLINE = L'AROME DU RIZ CUIT ET L'ACETYL-2-PYRROLINE-1BUTTERY RG; LING LC; JULIANO BO et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 4; PP. 823-826; BIBL. 13 REF.; 4 TABL.Article

ADDITIONAL AROMA COMPONENTS OF HONEYDEW MELONBUTTERY RG; SEIFERT RM; LING LC et al.1982; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 6; PP. 1208-1211; BIBL. 16 REF.Article

VOLATILE COMPONENTS OF ALFALFA LEAF-CUTTER BEE CELLSBUTTERY RG; PARKER FD; TERANISHI R et al.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 5; PP. 955-958; BIBL. 8 REF.Article

INSECT ATTRACTANTS: VOLATILES OF HYDROLYZED PROTEIN INSECT BAITSBUTTERY RG; LING LC; TERANISHI R et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 4; PP. 689-692; BIBL. 15 REF.Article

IDENTIFICATION OF ADDITIONAL VOLATILE CONSTITUENTS OF CARROT ROOTSBUTTERY RG; BLACK DR; HADDON WF et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 1; PP. 1-3; BIBL. 8 REF.Article

ADDITIONAL VOLATILE COMPONENTS OF CABBAGE, BROCCOLI AND CAULIFLOWER.BUTTERY RG; GUADAGNI DG; LING LC et al.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 4; PP. 829-832; BIBL. 19 REF.Article

CALIFORNIA BAY OIL. I. CONSTITUENTS, ODOR PROPERTIES = ESSENCE DE LAURIER DE CALIFORNIE. I. CONSTITUANTS, PROPRIETES ODORIFERANTESBUTTERY RG; BLACK DR; GUADAGNI DG et al.1974; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1974; VOL. 22; NO 5; PP. 773-777; BIBL. 12 REF.; (SYMP. CHEM. ESSENT. OILS 166TH. NATL. MEET. AM. CHEM. SOC.; CHICAGO, ILL.; 1973)Conference Paper