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FOOD ANALYSIS. = ANALYSE BROMATOLOGIQUEMACLEOD AJ.1974; REP. PROGR. APPL. CHEM.; G.B.; DA. 1974 PARU 1975; VOL. 59; PP. 425-441; BIBL. 6 P. 1/2Article

A COMPARISON OF ALGORITHMS FOR POLYNOMIAL INTERPOLATIONMACLEOD AJ.1982; J. COMPUT. APPL. MATH.; ISSN 0377-0427; BEL; DA. 1982; VOL. 8; NO 4; PP. 275-277; BIBL. 8 REF.Article

A POCKET CALCULATOR PROGRAM TO EVALUATE CONFIDENCE LIMITS FOR THE RELATIVE RISKMACLEOD AJ.1982; COMPUTERS IN BIOLOGY AND MEDICINE; ISSN 0010-4825; GBR; DA. 1982; VOL. 12; NO 4; PP. 323-330; BIBL. 3 REF.Article

SYNTHESIS OF 2-HYDROXYBUT-3-ENYLGLUCOSINOLATE (PROGOITRIN)MACLEOD AJ; ROSSITER JT.1983; PERKIN TRANSACTIONS 1; ISSN 0300-922X; GBR; DA. 1983; NO 4; PP. 717-721; BIBL. 23 REF.Article

EFFECTS OF METAL IONS ON BENZYLGLUCOSINOLATE DEGRADATION IN LEPIDIUM SATIVUM SEED AUTOLYSATESHASAPIS X; MACLEOD AJ.1982; PHYTOCHEMISTRY; ISSN 0031-9422; USA; DA. 1982; VOL. 21; NO 3; PP. 559-563; BIBL. 29 REF.Article

BENZYLGLUCOSINOLATE DEGRADATION IN HEAT-TREATED LEPIDIUM SATIVUM SEEDS AND DETECTION OF A THIOCYANATE-FORMING FACTORHASAPIS X; MACLEOD AJ.1982; PHYTOCHEMISTRY; ISSN 0031-9422; USA; DA. 1982; VOL. 21; NO 5; PP. 1009-1013; BIBL. 25 REF.Article

VOLATILE FLAVOR COMPONENTS OF BELI FRUIT (AEGLE MARMELOS) AND A PROCESSED PRODUCTMACLEOD AJ; PIERIS NM.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 6; PP. 1262-1264; BIBL. 11 REF.Article

VOLATILE FLAVOUR COMPONENTS OF GARDEN CRESS.MACLEOD AJ; ISLAM R.1976; J. SCI. FOOD AGRIC.; G.B.; DA. 1976; VOL. 27; NO 10; PP. 909-912; BIBL. 14 REF.Article

FOOD FLAVOUS. A: INTRODUCTIONMORTON ID; MACLEOD AJ.1982; DEV. FOOD SCI.; ISSN 0167-4501; NLD; DA. 1982; VOL. 3; PP. 1-473; BIBL. DISSEM.Serial Issue

VOLATILE FLAVOUR COMPONENTS OF MANGOSTEEN, GARCINIA MANGOSTANAMACLEOD AJ; PIERIS NM.1982; PHYTOCHEMISTRY; ISSN 0031-9422; USA; DA. 1982; VOL. 21; NO 1; PP. 117-119; BIBL. 11 REF.Article

THE USE OF SERUM FRACTIONS IN CELL CULTURE = L'UTILISATION DE FRACTIONS SERIQUES DANS LES CULTURES CELLULAIRESMACLEOD AJ; DICKSON IH.1981; DEV. BIOL. STAND.; ISSN 0301-5149; CHE; DA. 1981; VOL. 50; PP. 361Conference Paper

SYNTHESIS OF GLUCOSINOLATESGIL V; MACLEOD AJ.1980; TETRAHEDRON; GBR; DA. 1980; VOL. 36; NO 6; PP. 779-783; BIBL. 35 REF.Article

SYNTHESIS AND NATURAL OCCURRENCE OF 8-METHYLTHIOOCTANONITRILE AND 9-METHYLTHIONONANONITRILE.MACLEOD AJ; MACLEOD G.1977; PHYTOCHEMISTRY; G.B.; DA. 1977; VOL. 16; NO 7; PP. 907-909; BIBL. 8 REF.Article

A SYNTHESIS OF ALPHA -AMINOSULPHONIC ACIDSSUCHATA JINACHITRA; MACLEOD AJ.1979; TETRAHEDRON; GBR; DA. 1979; VOL. 35; NO 10; PP. 1315-1316; BIBL. 18 REF.Article

TISSUE (CALLUS) CULTURES-TECHNIQUES.YEOMAN MM; MACLEOD AJ.1977; BOT. MONOGR.; G.B.; DA. 1977; VOL. 11; PP. 31-59Article

VARIATIONS IN THE VOLATILE FLAVOUR COMPONENTS OF EGGS.MACLEOD AJ; CAVE SJ.1976; J. SCI. FOOD AGRIC.; G.B.; DA. 1976; VOL. 27; NO 9; PP. 799-807; BIBL. 13 REF.Article

VOLATILE FLAVOUR COMPONENTS OF CORIANDER LEAF.MACLEOD AJ; RASHIDA ISLAM.1976; J. SCI. FOOD AGRIC.; G.B.; DA. 1976; VOL. 27; NO 8; PP. 721-725; BIBL. 9 REF.Article

VOLATILE COMPONENTS OF PAPAYA (CARICA PAPAYA L.) WITH PARTICULAR REFERENCE TO GLUCOSINOLATE PRODUCTS = LES COMPOSES VOLATILS DE LA PAPAYE (CARICA PAPAYA L.) ET PLUS PARTICULIEREMENT LES DERIVES DES GLUCOSINOLATESMACLEOD AJ; PIERIS NM.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 5; PP. 1005-1008; BIBL. 21 REF.; 1 TABL.Article

VOLATILE FLAVOR COMPONENTS OF SOURSOP (ANONA MURICATA)MACLEOD AJ; PIERIS NM.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 3; PP. 488-490; BIBL. 7 REF.Article

SOME GLUCOSINOLATES OF FARSETIA AEGYPTIA AND FARSETIA RAMOSISSIMAGIL V; MACLEOD AJ.1980; PHYTOCHEMISTRY; GBR; DA. 1980; VOL. 19; NO 2; PP. 227-231; BIBL. 10 REF.Article

FORMATION OF (E)-HEX-2-ENAL AND (Z)-HEX-3-EN-1-OL BY FRESH LEAVES OF BRASSICA OLERACEAMACLEOD AJ; PIKK HE.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 3; PP. 469-475; BIBL. 41 REF.Article

MASS SPECTRA OF DIMETHYLPYRIMIDINESHASAPIS X; MACLEOD AJ.1979; TETRAHEDRON; GBR; DA. 1979; VOL. 35; NO 17; PP. 2087-2090; BIBL. 11 REF.Article

VOLATILE FLAVOUR COMPONENTS OF EGGS = CONSTITUANTS VOLATILS DE LA FLAVEUR DES OEUFSMACLEOD AJ; CAVE SJ.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 3; PP. 351-360; BIBL. 20 REF.Article

VOLATILE AROMA COMPONENTS, PARTICULARLY GLUCOSINOLATE PRODUCTS, OF COOKED EDIBLE MUSHROOM (AGARICUS BISPORUS) AND COOKED DRIED MUSHROOM = CONSTITUANTS VOLATILS DE L'AROME, EN PARTICULIER LES GLUCOSINOLATES ET DERIVES, DE CHAMPIGNONS COMESTIBLES (AGARICUS BISPORUS) CUITS OU CRUS ET SECHESMACLEOD AJ; PANCHASARA SD.1983; PHYTOCHEMISTRY; ISSN 0031-9422; USA; DA. 1983; VOL. 22; NO 3; PP. 705-709; BIBL. 30 REF.; 2 TABL.Article

SYNTHESIS AND ASSESSMENT OF THREE COMPOUNDS SUSPECTED AS EGG AROMA VOLATILESGIL V; MACLEOD AJ.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 3; PP. 484-488; BIBL. 21 REF.Article

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