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14 matching references were found.

Kipping; Wild, J. Chem. Soc., 1940, 1940, 1239. [all data]

Davies; Kipping, J. Chem. Soc., 1911, 99, 296. [all data]

Kipping; Hall, J. Chem. Soc., 1900, 77, 467. [all data]

Kipping; Perkin, J. Chem. Soc., 1891, 59, 214. [all data]

Owens J.D.; Allagheny N.; Kipping G.; Ames J.M., Formation of volatile compounds during Bacillus subtilis fermentation of soya beans, J. Sci. Food Agric., 1997, 74, 1, 132-140, https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<132::AID-JSFA779>3.0.CO;2-8 . [all data]

Alberman, K.B.; Haszeldine, R.N.; Kipping, F.B., J. Chem. Soc., 1952, 1952, 3284. [all data]

Kipping, F.S.; Hunter, A.E., J. Chem. Soc., 1903, 83, 246. [all data]

Kipping, F.S.; Pope, W.J., The characterisation of "racemic" liquids, J. Chem. Soc., 1899, 75, 1119-26. [all data]

Kipping, F.S., J. Chem. Soc., 1895, 67, 502. [all data]

Kipping, F.S., The formation of the hydrocarbon "truxene" from phenylpropionic acid, and from hydrindone, J. Chem. Soc., 1894, 65, 269-90. [all data]

Kipping, F.S.; Perkin, W.H., J. Chem. Soc., 1890, 57, 29. [all data]

Kipping, F.S.; Perkin, W.H., J. Chem. Soc., 1890, 57, 13-28. [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]