COMPONENTS CONTRIBUTING TO BEEF FLAVOR. VOLATILE COMPOUNDS PRODUCED BY THE REACTION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE AND ITS THIO ANALOG WITH HYDROGEN SULFIDE = CONSTITUANTS CONTRIBUANT A LA FLAVEUR DE BOEUF. CONSTITUANTS VOLATILS PRODUITS PAR LA REACTION DE LA HYDROXY-4METHYL-5 (2H)-FURANONE-3 ET DE SON THIO ANALOGUE AVEC H₂SVAN DEN OUWELAND GAM; PEER HG.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 3; PP. 501-505; BIBL. 5 REF.Article

STRUCTURE-TASTE RELATIONSHIP OF SOME SWEET-TASTING DIPEPTIDE ESTERS = RELATION STRUCTURE-SAVEUR POUR QUELQUES ESTERS DIPEPTIDIQUES A SAVEUR SUCREEBRUSSEL BP; PEER HG; VAN DER HEIJDEN A et al.1975; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DTSCH.; DA. 1975; VOL. 159; NO 6; PP. 337-343; ABS. ALLEM.; BIBL. 15 REF.Article

QUANTITATIVE STRUCTURE-ACTIVITY RELATIONSHIPS (QSAR) IN SWEET ASPARTYL DIPEPTIDE METHYL ESTERSVAN DER HEIJDEN A; BRUSSEL LBP; PEER HG et al.1979; CHEM. SENS. FLAVOUR; GBR; DA. 1979; VOL. 4; NO 2; PP. 141-152; BIBL. 1 P.Article

SYNTHESIS OF 3,5-DIALKYL-1,2,4-TRITHIOLANES. ASSIGNMENT OF CONFIGURATION AND CONFORMATIONAL ANALYSIS BY PMRTJAN SB; HAAKMAN JC; TEUNIS CJ et al.1972; TETRAHEDRON; G.B.; DA. 1972; VOL. 28; NO 13; PP. 3489-3500; BIBL. 18 REF.Serial Issue

EFFECTS OF SALTS ON PERCEIVED SWEETNESS = EFFETS DES SELS SUR LA PERCEPTION DU GOUT SUCREVAN DER HEIJDEN A; BRUSSEL LBP; KOSMEIJER JG et al.1983; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 176; NO 5; PP. 371-375; ABS. GER; BIBL. 18 REF.; 5 TABL.Article

INTERRELATIONSHIPS AMONG SYNERGISM, POTENTIATION, ENHANCEMENT AND EXPANDED PERCEIVED INTENSITY VS CONCENTRATION = LES CORRELATIONS ENTRE LE SYNERGISME, L'EFFET FAVORISANT, LE RENFORCEMENT ET L'ACCROISSEMENT DE L'INTENSITE PERCUE COMPAREES A LA CONCENTRATIONVAN DER HEIJDEN A; BRUSSEL LBP; HEIDEMA J et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1192-1207; 6 P.; BIBL. 30 REF.; 3 FIG./6 TABL.Article