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10 matching references were found.

Vogdanis, L.; Martens, B.; Uchtmann, H.; Hensel, F.; Heitz, W., Synthetic and thermodynamic investigations in the polymerization of ethylene carbonate, Makromol. Chem., 1990, 191, 456-472. [all data]

Sumpter, B.G.; Martens, C.C.; Ezra, G.S., Interaction of molecular rotation with large-amplitude internal motions: a rigid twister model of hydrogen peroxide, J. Phys. Chem., 1988, 92, 7193. [all data]

Goldfinger, P.; Huybrechts, G.; Martens, G., eq for the rxn CCl3CCl2 = CCl2=CCl2 + Cl, Trans. Faraday Soc., 1961, 57, 2210. [all data]

Schwarz, H.; Praefcke, K.; Martens, J., Organische schwefelverbindungen. III. Elektronenstossinduzierte untersuchungen von arylestern der monothi und dithiophthalsaure und der isomeren 3,3-substituierten phthalide, Tetrahedron, 1973, 29, 2877. [all data]

Schwarz, H.; Praefcke, K.; Martens, J., Organosulfur compounds. III. Electron impact investigation of the aryl esters of mono- and dithiophthalic acid and the isomeric 3,3-substituted phthalides, Tetrahedron, 1973, 29, 2877-2880. [all data]

van Sumere, C.F.; Casteele, K.V.; Hanselaer, R.; Martens, M.; Geiger, H.; van Rompaey, L., Separation of Some Metabolically Important Aromatic N-Acylamino Acids of the Benzoyl and Cinnamoyl Series by Thin-Layer, Gas-Liquid and High-Performance Liquid Chromatography, J. Chromatogr., 1982, 234, 1, 141-155, https://doi.org/10.1016/S0021-9673(00)81788-4 . [all data]

Aaslyng, M.D.; Martens, M.; Poll, L.; Nielsen, P.M.; Flyge, H.; Larsen, L.M., Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring, J. Agric. Food Chem., 1998, 46, 2, 481-489, https://doi.org/10.1021/jf970556e . [all data]

Claudi-Magnussen, C.; Jacobsen, T.; Bejerholm, C.; Susanne Stoler og Haugen, J.E.; Agerhem, H.; Martens, M.; Bryhni, E.A.; Karlsson, A., ICoMST2002, Pork flavour: correlation between sensory profile and volatile flavour components of cooked pork, 2002, retrieved from http://www.danskeslagterier.dk/smcms/SF_forside/Videncenter_SF/Publikationer_SF/publikationer₂.... [all data]

Byrne, D.V.; Bredie, W.L.P.; Mottram, D.S.; Martens, M., Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat, Meat Sci., 2002, 61, 2, 127-139, https://doi.org/10.1016/S0309-1740(01)00171-1 . [all data]

Dickschat, J.S.; Martens, T.; Brinkhoff, T.; Simon, M.; Schulz, S., Volatiles released by a Streptomyces species isolated from the North Sea, Chemistry and Biodiversity, 2005, 2, 7, 837-865, https://doi.org/10.1002/cbdv.200590062 . [all data]