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8 matching references were found.

Herbrand K.; Hammerschmidt F.J.; Brennecke S.; Liebig M.; Losing G.; Schmidt C.O.; Gatfield I.; Krammer G.; Bertram H.J., Identification of allyl esters in garlic cheese, J. Agric. Food Chem., 2007, 55, 19, 7874-7878, https://doi.org/10.1021/jf0713096 . [all data]

Roth, W.A.; Bertram, A., Heats of Solution of Hydrogen Chloride and Bromide, Z. Elektrochem., 1937, 43, 376. [all data]

Eucken, A.; Bertram, A., Ascertaining the molar heat of several gases at low temperatures by the heat conductivity method., Z. Phys. Chem., Abt. B, 1936, 31, 361. [all data]

Hennicke, H.W.; Bertram, F.; Mansour-Gadalla, N., Adhesiou of Silicate Glaze to Nonoxidized Ceramic Materials, Ber. Dt. Keram. Ges., 1977, 54, 299. [all data]

Güntert, M.; Bertram, H.-J.; Hopp, R.; Silberzahn, W.; Sommer, H.; Werkhoff, P., Thermal generation of flavor compounds from thiamin and various amino acids in Recent developments in flavor and fragrance chemistry. Proceedings of the 3rd International Haarmann Reimer Symposium, Hopp,R.; Mori,K., ed(s)., VCH Publishers, New York, 1992, 215-240. [all data]

Weber, B.; Hartmann, B.; Stöckigt, D.; Schreiber, K.; Roloff, M.; Bertram, H.-J.; Schmidt, C.O., Liquid chromatography/mass spectrometry and liquid chromatography/nuclear magnetic resonance as complementary analytical techniques for unambiguous identification of polymethoxylated flavones in residues from molecular distillation of orange peel oils (Citrus sinensis), J. Agric. Food Chem., 2006, 54, 274-278. [all data]

Bertram, S.H., Chem. Weekbl., 1936, 33, 457. [all data]

Waterman, H.I.; Bertram, S.H., Recl. Trav. Chim. Pays-Bas, 1927, 46, 699. [all data]