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Author:MacLeod

41 matching references were found.

Farr; MacLeod, Proc. R. Soc. London, A, 1928, 118, 534. [all data]

Farr; MacLeod, On the Viscosity of Sulfur, Proc. R. Soc. London, A, 1920, 97, 80. [all data]

MacLeod, A.; Pieris, N.M., Volatile flavor components of wood apple (Feronia limonia) and a processed product, J. Agric. Food Chem., 1981, 29, 1, 49-53, https://doi.org/10.1021/jf00103a013 . [all data]

MacLeod, A.; Pieris, N.M., Volatile flavor components of soursop (Annona muricata), J. Agric. Food Chem., 1981, 29, 3, 488-490, https://doi.org/10.1021/jf00105a012 . [all data]

MacLeod, A.C., Enthalpy and Derived Thermodynamic Functions of Platinum and A Platinum + Rhodium Alloy from 400 to 1700 K, J. Chem. Thermodyn., 1972, 4, 391-99. [all data]

MacLeod, A.J.; Snyder, C.H., Volatile components of mango preserved by deep freezing, J. Agric. Food Chem., 1988, 36, 1, 137-139, https://doi.org/10.1021/jf00079a035 . [all data]

MacLeod, A.J.; Pieris, N.M., Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products, J. Agric. Food Chem., 1983, 31, 5, 1005-1008, https://doi.org/10.1021/jf00119a021 . [all data]

MacLeod, A.J.; Pieris, N.M., Volatile flavor components of beli fruit (Aegle marmelos) and a processed product, J. Agric. Food Chem., 1981, 29, 6, 1262-1264, https://doi.org/10.1021/jf00108a040 . [all data]

MacLeod, A.J.; de Troconis, N.G., Volatile flavor components of sapodilla fruit (Achras sapota L.), J. Agric. Food Chem., 1982, 30, 3, 515-517, https://doi.org/10.1021/jf00111a026 . [all data]

MacLeod, A.J.; Snyder, C.H., Volatile components of two cultivars of mango from Florida, J. Agric. Food Chem., 1985, 33, 3, 380-384, https://doi.org/10.1021/jf00063a015 . [all data]

MacLeod, A.J.; de Troconis, N.G., Volatile flavour components of cashew 'apple' (Anacardium occidentale), Phytochemistry, 1982, 21, 10, 2527-2530, https://doi.org/10.1016/0031-9422(82)85250-3 . [all data]

Gill, M.S.; MacLeod, A.J.; Moreau, M., Volatile components of cocoa with particular reference to glucosinolate products, Phytochemistry, 1984, 23, 9, 1937-1942, https://doi.org/10.1016/S0031-9422(00)84945-6 . [all data]

MacLeod, A.J.; de Troconis, N.G., Volatile flavour components of mango fruit, Phytochemistry, 1982, 21, 10, 2523-2526, https://doi.org/10.1016/0031-9422(82)85249-7 . [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, A.J.; Snyder, C.H.; Subramanian, G., Volatile aroma constituents of parsley leaves, Phytochemistry, 1985, 24, 11, 2623-2627, https://doi.org/10.1016/S0031-9422(00)80682-2 . [all data]

MacLeod, A.J.; Pieris, N.M., Volatile aroma constituents of Sri Lankan ginger, Phytochemistry, 1984, 23, 2, 353-359, https://doi.org/10.1016/S0031-9422(00)80332-5 . [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, A.J.; Pieris, N.M., Volatile flavour components of mangosteen, Garcinia mangostana, Phytochemistry, 1982, 21, 1, 117-119, https://doi.org/10.1016/0031-9422(82)80025-3 . [all data]

MacLeod, D.B.; Yeabsley, H.J., A new explanation of liquid helium II, Trans. Faraday Soc., 1946, 42, 601-615. [all data]

MacLeod, D.B., A calculation of the latent heat of vaporisation based on a revised equation of state, Trans. Faraday Soc., 1945, 41, 122-126. [all data]

MacLeod, D.B., The compressibility of liquids and a method of obtaining the compressibility of molecules, Trans. Faraday Soc., 1937, 33, 694-707. [all data]

MacLeod, D.B.; Wilson, F.J., The heats of reaction and viscosities of ether + chloroform mixture, Trans. Faraday Soc., 1935, 31, 596-603. [all data]

MacLeod, D.B., The Composition of Binary Mixtures and Their Viscosities, Trans. Faraday Soc., 1934, 30, 482-93. [all data]

MacLeod, D.B., Trans. Faraday Soc., 1925, 20, 348. [all data]

MacLeod, D.B., On the viscositites of liquids at their boiling points, Trans. Faraday Soc., 1925, 21, 160-167. [all data]

MacLeod, D.B., Trans. Faraday Soc., 1925, 20, 525. [all data]

MacLeod, D.B., The Viscosity of Binary Mixtures, Trans. Faraday Soc., 1924, 20, 348-69. [all data]

MacLeod, D.B., On a relation between the viscosity of a liquid and its coefficient of expansion, Trans. Faraday Soc., 1923, 19, 6-16. [all data]

MacLeod, D.B., On the viscosity of liquid mixtures showing maxima., Trans. Faraday Soc., 1923, 19, 17. [all data]

MacLeod, D.B., On a relation between surface tension and density, Trans. Faraday Soc., 1923, 19, 38. [all data]

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]

Broten, N.W.; Oka, T.; Avery, L.W.; MacLeod, J.M.; Kroto, H.W., Astrophys. J., 1978, 223, L105. [all data]

Kapur, D.N.; Macleod, N., Vapor pressure determination for certain high-boiling liquids by holography, Ind. Eng. Chem. Prod. Res. Dev., 1976, 15, 50-3. [all data]