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7 matching references were found.

Parham, W.E.; Wheeler; Dodson; Fenton, J. Am. Chem. Soc., 1954, 76, 5380. [all data]

Arnold; Smith, J.O.; Dodson, J. Org. Chem., 1950, 15, 1256. [all data]

Bauchot, A.D.; Mottram, D.S.; Dodson, A.T.; John, P., Effect of aminocyclopropane-1-carboxylic acid oxidase antisense gene on the formation of volatile esters in cantaloupe charentais melon (Cv. Védrandais), J. Agric. Food Chem., 1998, 46, 11, 4787-4792, https://doi.org/10.1021/jf980692z . [all data]

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]

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]

Dodson, C.L.; Graham, J.F., J. Phys. Chem., 1973, 77, 2903-6. [all data]

Arnold, R.T.; Amidon, R.W.; Dodson, R.M., Preparation and Reactions of Methylenecyclopentane, J. Am. Chem. Sox., 1950, 72, 2871-3. [all data]