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Contribution à l'étude d'un capteur pour contrôler en continu le procédé de torréfaction = Contribution to the study of a sensor of an automatic control of the roasting processPezoa Garcia, Nelson Horacio; Chaveron, Henri.1989, 166 p.Thesis

Cacao: influence des paramètres de torréfaction sur la consommation des précurseurs d'arôme et la formation de quelques composés volatils = Cocoa: effect of torrefaction on the aroma precursors consumption and the formation of some volatil compoundsMermet, Gérard; Crouzet, Jean.1989, 139 p.Thesis

Calculation of retention indices of pyrazines on the basis of molecular structureMIHARA, S; ENOMOTO, N.Journal of chromatography. 1985, Vol 324, Num 2, pp 428-430, issn 0021-9673Article

EFFECT OF TIME, TEMPERATURE, AND REACTANT RATIO ON PYRAZINE FORMATION IN MODEL SYSTEMS.SHIBAMOTO T; BERNHARD RA.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 4; PP. 847-852; BIBL. 32 REF.Article

Pulsed positive/negative chemical ionization mass spectrometry of pyrazinesARNOLDI, A; BALDI, O; GRIFFINI, A et al.Heterocycles (Sendai). 1988, Vol 27, Num 12, pp 2875-2882, issn 0385-5414Article

Correlation between molecular structures and retention indices of pyrazines = Corrélations entre la structure moléculaire et les indices de rétention des pyrazinesMIHARA, S; MASUDA, H.Journal of chromatography. 1987, Vol 402, pp 309-317, issn 0021-9673Article

NUCLEAR CHLORINATION OF ALKYLPYRAZINESBRAMWELL AF; PAYNE IM; RIEZEBOS G et al.1972; J. CHEM. SOC., PERKIN TRANS., 1; G.B.; DA. 1972; NO 16; PP. 2004-2007; BIBL. 19 REF.Serial Issue

Introduction of the methyl group into the pyrazine ringOHTA, A; INOUE, A; WATANABE, T et al.Heterocycles (Sendai). 1984, Vol 22, Num 10, pp 2317-2321, issn 0385-5414Article

A research note. Formation of pyrazines by chitin pyrolysis = Note de recherche. Formation de pyrazines par pyrolyse de la chitineKNORR, D; WAMPLER, T. P; TEUTONICO, R. A et al.Journal of food science. 1985, Vol 50, Num 6, pp 1762-1763, issn 0022-1147Article

A research note. Odor threshold of some pyrazines = Note de recherche. Les seuils de perception de certaines pyrazinesSHIBAMOTO, T.Journal of food science. 1986, Vol 51, Num 4, pp 1098-1099, issn 0022-1147Article

A convenient synthesis of alkyl- and arylpyrazinyl ketones = Synthèse simple de cétones d'alcoyle et d'arylpyrazinyleSCHWAIGER, W; CORNELISSEN, J. M; WARD, J. P et al.Food chemistry. 1984, Vol 13, Num 3, pp 225-234, issn 0308-8146Article

STUDIES OF PYRAZINES. I. PYROLYSES OF SUBSTITUTED PYRAZINES AND THEIR THERMAL STABILITIES.KONAKAHARA T; TAKAGI Y.1977; BULL. CHEM. SOC. JAP.; JAP.; DA. 1977; VOL. 50; NO 10; PP. 2734-2740; BIBL. 26 REF.Article

Preparation of fluoroheterocycles. I: Synthesis and reactivity of 2-fluoropyrazine 1-oxideJOVANOVIC, M. V.Heterocycles (Sendai). 1984, Vol 22, Num 5, pp 1105-1114, issn 0385-5414Article

Pyrazine excited states revisited using the extended multi-state complete active space second-order perturbation methodSHIOZAKI, Toru; WOYWOD, Clemens; WERNER, Hans-Joachim et al.PCCP. Physical chemistry chemical physics (Print). 2013, Vol 15, Num 1, pp 262-269, issn 1463-9076, 8 p.Article

Use of modified molecular connectivity indices to predict retention indices of monosubstituted alkyl, alkylthio, phenoxy and (phenylthio)pyrazinesMASUDA, H; MIHARA, S.Journal of chromatography. 1986, Vol 366, pp 373-377, issn 0021-9673Article

SYNTHESIS OF SOME SUBSTITUTED PYRAZINES AND THEIR OLFACTIVE PROPERTIES.CALABRETTA PJ.1978; PERFUMER AND FLAVORIST; USA; DA. 1978; VOL. 3; NO 3; PP. 33-42; (6 P.); BIBL. 27 REF.Article

REDUCTION ELECTROCHIMIQUE DE QUELQUES PYRAZINESARMAND J; BASSINET P; CHEKIR K et al.1972; C.R. ACAD. SCI., C; FR.; DA. 1972; VOL. 275; NO 4; PP. 279-282; BIBL. 6 REF.Serial Issue

PYRAZINES ET LEURS N-OXYDES. III. SYNTH. ET PROPR. DE N-OXYDES DES PYRAZINES SUBSTITUEES EN 2 ET 2,3ELINA AS; MUSATOVA IS; SYROVA GP et al.1972; KHIM. GETEROCIKL. SOEDIN., LATV. S.S.R.; S.S.S.R.; DA. 1972; NO 9; PP. 1275-1280; BIBL. 10 REF.Serial Issue

Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model SystemsVAN LANCKER, Fien; ADAMS, An; DE KIMPE, Norbert et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 18, pp 4697-4708, issn 0021-8561, 12 p.Article

STUDIES ON PYRAZINES. V. PERACETIC AND PEROXYSULFURIC ACID N-OXIDATION OF PHENYL- AND CHLOROPHENYLPYRAZINES.SATO N.1978; J. ORG. CHEM.; USA; DA. 1978; VOL. 43; NO 17; PP. 3367-3370; BIBL. 24 REF.Article

PYRAZINES IN THE REACTION OF L-DEHYDROASCORBIC ACID WITH AMMONIA AND GLYCINE.DAVIDEK J; VELISEK J; ZELINKOVA Z et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 1; PP. 277-278; BIBL. 13 REF.Article

CARBON-13 NMR SPECTRA OF MONOSUBSTITUTED PYRAZINES.TURNER CJ; CHEESEMAN GWH.1974; ORG. MAGNET. RESON.; G.B.; DA. 1974; VOL. 6; NO 12; PP. 663-666; BIBL. 21 REF.Article

Formation of pyrazines from the Maillard reaction of glucose and glutamine-amide-15NHUI-ING HWANG; HARTMAN, T. G; ROSEN, R. T et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 2112-2115, issn 0021-8561Article

The mechanism of pyrrole, pyrazine and pyridine formation in non-enzymic browning reaction = Mécanisme de formation de pyrrole, pyrazine et pyridine lors de la réaction de brunissement non enzymatiqueMILIC, B. L; PILETIC, M. V.Food chemistry. 1984, Vol 13, Num 3, pp 165-180, issn 0308-8146Article

Les pyrazines présentes dans les aliments. Etat actuel de nos connaissances = Pyrazines in food. A reviewGALLOIS, A.Sciences des aliments. 1984, Vol 4, Num 2, pp 145-166, issn 0240-8813Article

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