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Author:Bakker, J.

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6 matching references were found.

Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Effect of cultivar and storage time on the volatile flavor components of baked potato, J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+ . [all data]

Oruna-Concha, M.J.; Ames, J.M.; Bakker, J., Comparison of the volatile components of eight cultivars of potato after microwave baking, Lebensm. Wiss. Technol., 2002, 35, 1, 80-86, https://doi.org/10.1006/fstl.2001.0819 . [all data]

Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars, Nahrung/Food, 2001, 45, 5, 317-323, https://doi.org/10.1002/1521-3803(20011001)45:5<317::AID-FOOD317>3.0.CO;2-4 . [all data]

Oruna-Concha, M.J.; Bakker, J.; Ames, J.M., Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking, J. Sci. Food Agric., 2002, 82, 9, 1080-1087, https://doi.org/10.1002/jsfa.1148 . [all data]

Bakker, J.M.; Satink, R.G.; von Helden, G.; Meijer, G., Infrared photodissociation spectroscopy of benzene???Ne,Ar complex cations, Phys. Chem. Chem. Phys., 2002, 4, 1, 24, https://doi.org/10.1039/b108221c . [all data]

Oomens, J.; Bakker, J.M.; Sartakov, B.G.; Meijer, G.; von Helden, G., The infrared spectrum of the benzoyl cation, Chem. Phys. Lett., 2003, 367, 5-6, 576, https://doi.org/10.1016/S0009-2614(02)01799-2 . [all data]