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Author:MacLeod, G.

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9 matching references were found.

Galt, A.M.; MacLeod, G., Headspace sampling of cooked beef aroma using Tenax GC, J. Agric. Food Chem., 1984, 32, 1, 59-64, https://doi.org/10.1021/jf00121a016 . [all data]

MacLeod, G.; Coppock, B.M., Volatile flavor components of beef boiled conventionally and by microwave radiation, J. Agric. Food Chem., 1976, 24, 4, 835-843, https://doi.org/10.1021/jf60206a032 . [all data]

MacLeod, G.; Ames, J.M., Gas chromatography-mass spectrometry of the volatile components of cooked Scorzonera, Phytochemistry, 1991, 30, 3, 883-888, https://doi.org/10.1016/0031-9422(91)85272-2 . [all data]

MacLeod, G.; Ames, J.M., Volatile components of starfruit, Phytochemistry, 1990, 29, 1, 165-172, https://doi.org/10.1016/0031-9422(90)89031-4 . [all data]

MacLeod, G.; Forcen, M., Analysis of volatile components derived from the carob bean Ceratonia siliqua, Phytochemistry, 1992, 31, 9, 3113-3119, https://doi.org/10.1016/0031-9422(92)83456-9 . [all data]

MacLeod, A.J.; MacLeod, G.; Subramanian, G., Volatile aroma constituents of orange, Phytochemistry, 1988, 27, 7, 2185-2188, https://doi.org/10.1016/0031-9422(88)80123-7 . [all data]

MacLeod, G.; Ames, J.M., Volatile components of celery and celeriac, Phytochemistry, 1989, 28, 7, 1817-1824, https://doi.org/10.1016/S0031-9422(00)97866-X . [all data]

MacLeod, A.J.; MacLeod, G.; Subramanian, G., Volatile aroma constitutents of celery, Phytochemistry, 1988, 27, 2, 373-375, https://doi.org/10.1016/0031-9422(88)83101-7 . [all data]

MacLeod, G.; Ames, J., 2-Methyl-3-(methylthio)furan: a meaty character impact aroma compound identified from cooked beef, Chem. Ind. (London), 1986, 3, 175-177. [all data]