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14 matching references were found.

Chiabrando, C.; Valagussa, A.; Rivalta, C.; Durand, T.; Guy, A.; Zuccato, E.; Villa, P.; Rossi, J.-C.; Fanelli, R., Identification and Measurement of Endogenous β-Oxidation Metabolites of 8-epi-Prostaglandin F2α, J. Biol. Chem., 1999, 274, 3, 1313-1319, https://doi.org/10.1074/jbc.274.3.1313 . [all data]

Guy, A.G., Crucial experimental verification that the heat capacities CV and CP are equal for a perfect gas, Appl. Phys. Commun., 1985, 4, 259. [all data]

Guy, A.L.; Viswanathan, K.S.; Sur, A.; Tellinghuisen, J., Reinterpretation of the emission spectrum of I₂ in argon, Chem. Phys. Lett., 1980, 73, 582-588. [all data]

Guy, I.; Vernin, G., Minor compounds from Cistus ladaniferus L. essential oil from esterel. 2. Acids and phenols, J. Essent. Oil Res., 1996, 8, 4, 455-462, https://doi.org/10.1080/10412905.1996.9700666 . [all data]

Guy, I.; Charles, B.; Guinaudeau, H.; Ferreira, M.E.; de Arias, A.R.; Fournet, A., Essential oils from Zanthoxylum chiloperone and Z. riedelianum growing in Paraguay, Pharm. Biol., 2001, 39, 2, 152-154, https://doi.org/10.1076/phbi.39.2.152.6255 . [all data]

Vilaseca, A.; Guy, I.; Charles, B.; Guinaudeau, H.; de Arias, A.R.; Fournet, A., Chemical composition and insecticidal activity of Hedeoma mandoniana essential oils, J. Essent. Oil Res., 2004, 16, 4, 380-383, https://doi.org/10.1080/10412905.2004.9698749 . [all data]

Guy, J.B.; Smith, J.C., J. Chem. Soc., 1939, 1939, 615. [all data]

Jones, H.C.; Guy, J.S., The Freezing-Point Lowering, Conductivity, and Viscosity of Solutions of Certain Electrolytes in Water, Methyl Alcohol, Ethyl Alcohol, Acetone, and Glycerol, and in Mixtures of these Solvents with On, Carnegie Inst. Monograph, Publ. No. 180, Washington, 1913. [all data]

Guy, J.S.; Jones, H.C., Conductivity and Viscosity in Mixed Solvents Containing Glycerol, Am. Chem. J., 1911, 46, 131-197. [all data]

Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662 . [all data]

Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547 . [all data]

Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems, J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m . [all data]

Parker, J.K.; Hassell, G.M.E.; Mottram, D.S.; Guy, R.C.E., Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours, J. Agric. Food Chem., 2000, 48, 8, 3497-3506, https://doi.org/10.1021/jf991302r . [all data]

Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Aroma volatiles generated during extrusion cooking of maize flour, J. Agric. Food Chem., 1998, 46, 4, 1479-1487, https://doi.org/10.1021/jf9708857 . [all data]