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Author:Libbey, L.M.

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8 matching references were found.

Khatri, L.L.; Libbey, L.M.; Day, E.A., Gas chromatographic and mass spectral identification of some volatile components of gamma-irridated milk fat, J. Agric. Food Chem., 1966, 14, 5, 465-469, https://doi.org/10.1021/jf60147a006 . [all data]

Scanlan, R.A.; Libbey, L.M., N-Nitrosamines not identified from heat induced D-glucose/L-alanine reactions, J. Agric. Food Chem., 1971, 19, 3, 570-571, https://doi.org/10.1021/jf60175a001 . [all data]

Sloan, J.L.; Bills, D.D.; Libbey, L.M., Heat-induced compounds in strawberries, J. Agric. Food Chem., 1969, 17, 6, 1370-1372, https://doi.org/10.1021/jf60166a020 . [all data]

Scanlan, R.A.; Bills, D.D.; Libbey, L.M., Blackberry flavor components of commercial essence, J. Agric. Food Chem., 1970, 18, 4, 744, https://doi.org/10.1021/jf60170a049 . [all data]

Walradt, J.P.; Lindsay, R.C.; Libbey, L.M., Popcorn flavor: identification of volatile compounds, J. Agric. Food Chem., 1970, 18, 5, 926-928, https://doi.org/10.1021/jf60171a048 . [all data]

Langler, J.E.; Libbey, L.M.; Day, E.A., Identification and evaluation of selected compounds in swiss cheese flavor, J. Agric. Food Chem., 1967, 15, 3, 386-391, https://doi.org/10.1021/jf60151a024 . [all data]

Miranda-Lopez, R.; Libbey, L.M.; Watson, B.T.; McDaniel, M.R., Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme), J. Food Sci., 1992, 57, 4, 985-993, https://doi.org/10.1111/j.1365-2621.1992.tb14339.x . [all data]

Miranda-López, R.; Libbey, L.M.; Watson, B.T.; McDaniel, M.R., Research note. Identificatiohn of additional odor-active compounds in Pinot noir wines, Am. J. Enol. Vitic, 1992, 43, 1, 90-92. [all data]