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9 matching references were found.

Bouchoux, G.; Gal, J.F.; Maria, P.C.; Szulejko, J.E.; McMahon, T.B.; Tortajada, J.; Luna, A.; Yanez, M.; Mo, O., Gas-Phase Basicities of Acid Anhydrides, J. Phys. Chem. A., 1998, 102, 9183. [all data]

Gevrey, S.; Luna, A.; Haldys, V.; Tortajada, J.; Morizur, J.P., Experimental and theoretical studies of the gas-phase protonation of orthophosphoric acid, J. Chem. Phys., 1998, 108, 2458. [all data]

Luna, A.; Mo, O.; Yanez, M.; Gal, J.F.; Maria, P.C.; Guillemin, J.C., Gas-phase protonation and deprotonation of acrylonitrile derivatives N equivalent to C-CH=CH-X (X=CH3, NH2, PH2, SiH3), Chem. Eur. J., 2006, 12, 36, 9254-9261, https://doi.org/10.1002/chem.200600154 . [all data]

Luna, Adolfo E. Castro; Ponzi, Marta I.; Rivarola, Juan B., Vapor pressure of tungsten chloride oxide (WOCl4), J. Chem. Eng. Data, 1983, 28, 4, 349-350, https://doi.org/10.1021/je00034a001 . [all data]

Sánchez-Peña, C.M.; Luna, G.; García-González, D.L.; Aparicio, R., Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC, Meat Sci., 2005, 69, 4, 635-645, https://doi.org/10.1016/j.meatsci.2004.10.015 . [all data]

Luna, G.; Aparicio, R.; García-González, D.L., A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC, Food Chem., 2006, 97, 4, 621-630, https://doi.org/10.1016/j.foodchem.2005.05.039 . [all data]

Luna, G.; Morales, M.T.; Aparicio, R., Characterisation of 39 varietal virgin olive oils by their volatile compositions, Food Chem., 2006, 98, 2, 243-252, https://doi.org/10.1016/j.foodchem.2005.05.069 . [all data]

Yaws, C.L.; Setty, H.S.N.; Hopper, J.R.; Luna, V., Major diatomic gases hydrogen, nitrogen and oxygen, Chem. Eng. (N. Y.), 1975, 82, 99. [all data]

Luna-Galicia, L.A.; Richon, D.; Renon, H., J. Chem. Eng. Data, 1994, 39, 424-431. [all data]