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Author:Fay

15 matching references were found.

Lin J.M.; Fay L.B.; Welti D.H.; Blank I., Synthesis of trans-4,5-epoxy-(E)-2-decenal and its deuterated analog used for the development of a sensitive and selective quantification method based on isotope dilution assay with negative chemical ionization, Lipids, 1999, 34, 10, 1117-1126, https://doi.org/10.1007/s11745-999-0463-8 . [all data]

Fay, G.; Toros, R.; Vajda, T., Determination of chemical potentials of a one component gas-liquid system with the aid of thermodynamical characteristics, Hung. J. Ind. Chem., 1987, 15, 113. [all data]

Kurniadi, T.; Rhlid, R.B.; Fay, L.-B.; Juillerat, M.-A.; Berger, R.G., Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by Baker's yeast, J. Agric. Food Chem., 2003, 51, 10, 3103-3107, https://doi.org/10.1021/jf0261809 . [all data]

Bel Rhild, R.; Fleury, Y.; Devaud, S.; Fay, L.B.; Blank, I.; Juillerat, M.A., Biogeneration of roasted noted based on 2-acetyl-2-thiazoline and the precursor 2-(1-hydroxyethyl)-4,5-dihydrothiazole, 2002, retrieved from http://www.imrablank.ch/ACS2002826179.pdf. [all data]

Bel Rhild, R.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazolidine and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazoline, by combined bio and thermal approaches, J. Agr. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d . [all data]

Huynh-Ba, T.; Matthey-Doret, W.; Fay, L.B.; Rhlid, R.B., Generation of thiols by biotransformation of cysteine-aldehyde conjugates with Baker's yeast, J. Agric. Food Chem., 2003, 51, 12, 3629-3635, https://doi.org/10.1021/jf026198j . [all data]

Rhlid, R.B.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera, F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches, J. Agric. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d . [all data]

Blank, I.; Pascual, E.C.; Devaud, S.; Fay, L.B.; Stadler, R.H.; Yeretzian, C.; Goodman, B.A., Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems, J. Agric. Food Chem., 2002, 50, 8, 2356-2364, https://doi.org/10.1021/jf011329m . [all data]

Blank, I.; Lin, J.; Arce Vera, F.; Welti, D.H.; Fay, L.B., Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal, J. Agric. Food Chem., 2001, 49, 6, 2959-2965, https://doi.org/10.1021/jf010160+ . [all data]

Amrani-Hemaimi, M.; Cerny, C.; Fay, L.B., Mechanisms of formation of alkylpyrazines in the Maillard reaction, J. Agric. Food Chem., 1995, 43, 11, 2818-2822, https://doi.org/10.1021/jf00059a009 . [all data]

Ott, A.; Fay, L.B.; Chaintreau, A., Determination and origin of the aroma impact compounds of yogurt flavor, J. Agric. Food Chem., 1997, 45, 3, 850-858, https://doi.org/10.1021/jf960508e . [all data]

Lin, J.; Fay, L.B.; Blank, I., Aroma impact compounds formed in meat-like model systems containing cysteine, ribose, and phospholipids in Frontiers of Flavour Science, Scheberle, P.; Engel, K.-H., ed(s)., Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, 2000, 498-502. [all data]

Fay, P.; Lankelma, H.P., J. Am. Chem. Soc., 1952, 74, 4933. [all data]

Fay, T.; Marenin, I.; van Citters, W., Perturbation analysis and constants for the red system of the cyanide radical, J. Quant. Spectrosc. Radiat. Transfer, 1971, 11, 1203. [all data]

Collins, J.G.; Fay, T.D., Jr., Radiative opacities for the «alpha», «gamma», and «phi» systems of titanium monoxide, J. Quant. Spectrosc. Radiat. Transfer, 1974, 14, 1259. [all data]