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RATIONAL SYNTHEIS OF 4-HYDROXY-2,5-DIMETHYL-3-(2H)-FURANONE AND KETO-ENOL EQUILIBRIA OF DIKETONE INTERMEDIATESVAN DEN OUWELAND GAM; TJAN SB.1974; REC. TRAV. CHIM. PAYS-BAS; PAYS-BAS; DA. 1974; VOL. 93; NO 12; PP. 312-313; BIBL. 11 REF.Article

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

INVESTIGATION OF THE SPECIES SPECIFIC FLAVOR OF MEATVAN DEN OUWELAND GAM; SWAINE RL JR.1980; PERFUMER AND FLAVORIST; USA; DA. 1980; VOL. 5; NO 6; PP. 15-20; 4 P.; BIBL. 16 REF.Article

ANALYSIS OF THE 220-MHZ, P.M.R. SPECTRA OF SOME PRODUCTS OF THE AMADORI AND HEYNS REARRANGEMENTSALTENA JH; VAN DEN OUWELAND GAM; TEUNIS CJ et al.1981; CARBOHYDR. RES.; ISSN 0008-6215; NLD; DA. 1981; VOL. 92; NO 1; PP. 37-49; BIBL. 23 REF.Article

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