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Flores

24 matching references were found.

Flores Luque, V.; Gomez Herrera, C.; Galan Vallejo, M.; Sancho Gonzalez, A.M., Physicochemical studies concerning mixtures of vegetable oils. VIII. Molar volume, molar refraction, and viscosity of methyl laurate solutions in hexane, cyclohexane, trichloroethylene, or tetrachlor, Grasas Aceites (Seville), 1983, 34, 95-100. [all data]

Roux, M.V.; Dávalos, J.Z.; Jiménez, P.; Flores, H.; Saiz, J.-L.; Abboud, J.-L.M.; Juaristi, E., Structural effects on the thermochemical properties of sulfur compounds: I. Enthalpy of combustion, vapour pressures, enthalpy of sublimation, and standard molar enthalpy of formation in the gaseous phase of 1,3-dithiane, The Journal of Chemical Thermodynamics, 1999, 31, 5, 635-646, https://doi.org/10.1006/jcht.1998.0471 . [all data]

Douheret, G.; Davis, M.I.; Hernandez, M.E.; Flores, H., Excess molar volumes of some polyether + water systems, J. Indian Chem. Soc., 1993, 70, 395-401. [all data]

Flores, Henoc; Amador, Patricia, Standard molar enthalpies of formation of crystalline stereoisomers of aldono-1,4-lactones, The Journal of Chemical Thermodynamics, 2004, 36, 11, 1019-1024, https://doi.org/10.1016/j.jct.2004.07.007 . [all data]

Mentado, Juan; Flores, Henoc; Amador, Patricia, Combustion energies and formation enthalpies of 2-SH-benzazoles, The Journal of Chemical Thermodynamics, 2008, 40, 7, 1106-1109, https://doi.org/10.1016/j.jct.2008.02.018 . [all data]

Flores, Henoc; Adriana Camarillo, E.; Mentado, Juan, Enthalpies of combustion and formation of 2-acetylpyrrole, 2-acetylfuran and 2-acetylthiophene, Thermochimica Acta, 2009, 493, 1-2, 76-79, https://doi.org/10.1016/j.tca.2009.04.012 . [all data]

Dávalos, Juan Z.; Flores, Henoc; Jiménez, Pilar; Notario, Rafael; Roux, María Victoria; Juaristi, Eusebio; Hosmane, Ramachandra S.; Liebman, Joel F., Calorimetric, Computational (G2(MP2) and G3) and Conceptual Study of the Energetics of the Isomeric 1,3- and 1,4-Dithianes ^«8224», J. Org. Chem., 1999, 64, 26, 9328-9336, https://doi.org/10.1021/jo990726h . [all data]

Flores, M.; Nieto, P.; Ferrer, J.M.; Flores, J., Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages, Eur. Food Res. Technol., 2005, 221, 5, 624-630, https://doi.org/10.1007/s00217-005-0062-6 . [all data]

Flores, M.; Grimm, C.C.; Toldrá, F.; Spanier, A.M., Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times, J. Agric. Food Chem., 1997, 45, 6, 2178-2186, https://doi.org/10.1021/jf960862c . [all data]

Marco, A.; Navarro, J.L.; Flores, M., Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME), Food Chem., 2004, 84, 4, 633-641, https://doi.org/10.1016/S0308-8146(03)00288-7 . [all data]

Flores, M.; Durá, M.-A.; Marco, A.; Toldrá, F., Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages, Meat Sci., 2004, 68, 3, 439-446, https://doi.org/10.1016/j.meatsci.2003.04.001 . [all data]

Pia Gianelli, M.; Flores, M.; Toldrá, F., Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham, J. Sci. Food Agric., 2002, 82, 14, 1703-1709, https://doi.org/10.1002/jsfa.1249 . [all data]

Marco, A.; Navarro, J.L.; Flores, M., The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage, Meat Sci., 2006, 73, 4, 660-673, https://doi.org/10.1016/j.meatsci.2006.03.011 . [all data]

Marco, A.; Navarro, J.L.; Flores, M., Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts, J. Agric. Food Chem., 2007, 55, 8, 3058-3065, https://doi.org/10.1021/jf0631880 . [all data]

Pérez-Juan, M.; Flores, M.; Toldrá, F., Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections, Eur. Food Res. Technol., 2006, 222, 5-6, 658-666, https://doi.org/10.1007/s00217-005-0196-6 . [all data]

Flores, M.; Hernandez, D., Optimization of multiple headspace solid-phase microextraction for the quantification of volatile compounds in dry fermented sausages, J. Agric. Food Chem., 2007, 55, 21, 8688-8695, https://doi.org/10.1021/jf0713758 . [all data]

Gianelli, M.P.; Olivares, A.; Flores, M., Key aroma compounds of a dry-cured sausage with high fat content (Sobrassada), Food Sci. Technol., 2011, 63-71, retrieved from http://fst.sagepub.com/. [all data]

Fenoll, J.; Hellín, P.; Marín, C.; Martínez, C.M.; Flores, P., Multiresidue Analysis of Pesticides in Soil by Gas Chromatography with Nitrogen-Phosphorus Detection and Gas Chromatography Mass Spectrometry, J. Agric. Food Chem., 2005, 53, 20, 7661-7666, https://doi.org/10.1021/jf051327s . [all data]

Rojas-Aguilar, Aarón; Flores-Lara, Honorio; Martinez-Herrera, Melchor; Ginez-Carbajal, Francisco, Thermochemistry of benzoquinones, The Journal of Chemical Thermodynamics, 2004, 36, 6, 453-463, https://doi.org/10.1016/j.jct.2004.03.002 . [all data]

Correia, N.; Flores-Riveros, A.; Agren, H.; Helenelund, K.; Asplund, L.; Gelius, U., Theory of band shape formation in Auger and autoionization spectra of molecules. Numerical applications and new high-resolution spectra for CO, J. Chem. Phys., 1985, 83, 2035-2052. [all data]

Flores-Riveros, A.; Correia, N.; Agren, H.; Pettersson, L.; Backstrom, M.; Nordgren, J., Lifetime-vibrational interference effects in the ultra-soft x-ray emission spectrum of CO, J. Chem. Phys., 1985, 83, 2053-2059. [all data]

Agren, H.; Flores-Riveros-Flores, A.; Jorgen, H.; Jensen, Aa., An efficient method for calculating molecular radiative intensities in the VUV and soft x-ray wavelength regions, Phys. Scr., 1989, 40, 745-750. [all data]

Rojas-Aguilar, A.; Ginez-Carbajal, F.; Orozco-Guareno, E.; Flores-Segura, H., Measurement of enthalpies of vaporization of volatile heterocyclic compounds by DSC, J Therm Anal Calorim, 2005, 79, 1, 95-100, https://doi.org/10.1007/s10973-004-0568-3 . [all data]