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16 matching references were found.

Ramirez R.; Cava R., Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes, J. Agric. Food Chem., 2007, 55, 5, 1923-1931, https://doi.org/10.1021/jf062810l . [all data]

Muller, C.; Schweig, A.; Cava, M.P.; Lakshmikantham, M.V., Thieno[3,4-c]thiophenes. Electronic structure, J. Am. Chem. Soc., 1976, 98, 7187. [all data]

Cava, M.P.; Shirley, R.L., Condensed cyclobutane aromatic compounds. X. Naphtho[b]cyclobutene, J. Am. Chem. Soc., 1960, 82, 654-656. [all data]

Cava, M.P., et al., J. Org. Chem., 1974, 39, 480. [all data]

Cava, M.P.; Muth, K., J. Am. Chem. Soc., 1960, 82, 652. [all data]

Cava, M.P.; Shirley, R.L., J. Am. Chem. Soc., 1960, 82, 654. [all data]

Cava, M.P.; Napier, D.R., J. Am. Chem. Soc., 1957, 79, 1701. [all data]

Cava, M.P.; Stucker, J.F., J. Am. Chem. Soc., 1957, 79, 1706. [all data]

Cava, M.P.; Napier, D.R., J. Am. Chem. Soc., 1956, 78, 500. [all data]

Cava, M.P.; Stucker, J.F., J. Am. Chem. Soc., 1955, 77, 6022. [all data]

Jen, K.-Y.; Cava, M.P., J. Org. Chem., 1983, 48, 1449-51. [all data]

Estévez, M.; Morcuende, D.; Ventanas, S.; Cava, R., Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS, J. Agric. Food Chem., 2003, 51, 11, 3429-3435, https://doi.org/10.1021/jf026218h . [all data]

Andrés, A.I.; Cava, R.; Ruiz, J., Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device, J. Chromatogr. A, 2002, 963, 1-2, 83-88, https://doi.org/10.1016/S0021-9673(02)00139-5 . [all data]

Ramírez, M.R.; Estévez, M.; Morcuende, D.; Cava, R., Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS, J. Agric. Food Chem., 2004, 52, 25, 7637-7643, https://doi.org/10.1021/jf049207s . [all data]

Estevez, M.; Ventanas, S.; Ramirez, R.; Cava, R., Influence of the Addition of Rosemary Essential Oil on the Volatiles Pattern of Porcine Frankfurters, J. Agric. Food Chem., 2005, 53, 21, 8317-8324, https://doi.org/10.1021/jf051025q . [all data]

Estevez M.; Ramirez R.; Ventanas S.; Cava, R., Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pate, LWT-Food Science and Technology, 2007, 40, 1, 58-65, https://doi.org/10.1016/j.lwt.2005.07.010 . [all data]