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Author:Johnson, C.B.

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5 matching references were found.

Wong, E.; Nixon, L.N.; Johnson, C.B., Volatile medium chain fatty acids and mutton flavor, J. Agric. Food Chem., 1975, 23, 3, 495-498, https://doi.org/10.1021/jf60199a044 . [all data]

Nixon, L.N.; Wong, E.; Johnson, C.B.; Birch, E.J., Nonacidic constituents of volatiles from cooked mutton, J. Agric. Food Chem., 1979, 27, 2, 355-359, https://doi.org/10.1021/jf60222a044 . [all data]

Skoula, M.; Abbes, J.E.; Johnson, C.B., Genetic variation of volatiles and rosmarinic acid in populations of Salvia fruticosa mill growing in Crete, Biochem. Syst. Ecol., 2000, 28, 6, 551-561, https://doi.org/10.1016/S0305-1978(99)00095-2 . [all data]

Johnson, C.B.; Kirby, J.; Naxakis, G.; Pearson, S., Substantial UV-B-mediated induction of essential oils in sweet basil (Ocimum basilicum L.), Phytochemistry, 1999, 51, 4, 507-510, https://doi.org/10.1016/S0031-9422(98)00767-5 . [all data]

Ioannidis, D.; Bonner, L.; Johnson, C.B., UV-B is required for normal development of oil glands in Ocimum basilicum L. (sweet basil), Ann. Bot. Rome, 2002, 90, 1-8. [all data]