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21 matching references were found.

Nahon, D.F.; Navarro y Koren, P.A.; Roozen, J.P.; Posthumus, M.A., Flavor release from mixtures of sodium cyclamate, sucrose, and an orange aroma, J. Agric. Food Chem., 1998, 46, 12, 4963-4968, https://doi.org/10.1021/jf980679e . [all data]

Murakami, A.A.; Goldstein, H.; Navarro, A.; Seabrooks, J.R.; Ryder, D.S., Investigation of beer flavor by gas chromatography-olfactometry, J. Am. Soc. Brew. Chem., 2003, 61, 1, 23-32, retrieved from http://www.asbcnet.org/Journal/samplepdfs/0127-01R.pdf. [all data]

Narain, N.; Galvao, M. deS.; Ferreira, D.DaS.; Navarro, D.M.A.F., Flavor biogeneration in Mangaba (Hancornia speciosa Gomes) fruit, BioEng. Campinas, 2007, 1, 1, 25-31. [all data]

Ecenarro, O.; Madariaga, J.A.; Navarro, J.; Santamaria, C.M.; Carrion, J.A.; Saviron, J.M., Fickian and thermal diffusion coefficients from liquid thermogravitational columns, J. Phys.: Condens. Matter, 1990, 2, 2289-96. [all data]

Ecenarro, O.; Madariaga, J.A.; Navarro, J.; Santamaria, C.M.; Carrion, J.A.; Saviron, J.M., Thermogravitational column as a technique for thermal diffusion factor measurement in liquid mixtures, Sep. Sci. Technol., 1989, 24, 533. [all data]

Barrio, M.; Font, J.; Muntsell, J.; Navarro, J.; Tamarit, J.L., Sol. Energy Mater., 1988, 18, 109. [all data]

Marco, A.; Navarro, J.L.; Flores, M., Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME), Food Chem., 2004, 84, 4, 633-641, https://doi.org/10.1016/S0308-8146(03)00288-7 . [all data]

Marco, A.; Navarro, J.L.; Flores, M., The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage, Meat Sci., 2006, 73, 4, 660-673, https://doi.org/10.1016/j.meatsci.2006.03.011 . [all data]

Marco, A.; Navarro, J.L.; Flores, M., Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts, J. Agric. Food Chem., 2007, 55, 8, 3058-3065, https://doi.org/10.1021/jf0631880 . [all data]

Navarro, J.M.; Baloira, M.; Bravo, R.; Paz Andrade, M.I.; Pintos, M., J. Chem. Thermodyn., 1985, 17, 447-51. [all data]

Rodriguez-Nunez, E.; Paz Andrade, M.I.; Navarro, J.M., Thermodynamic properties of a xylene + an n-alkanol: I. excess molar enthalpies at 298.15 k for 1-hexanol, 1-heptanol, and 1-octanol., J. Chem. Thermodyn., 1984, 16, 385-9. [all data]

Navarro, J.M.; Pintos, M.; Bravo, R.; Paz Andrade, M.I., Excess Enthalpies of (Propyl Ethanoate or Ethyl Propanoate + an n-Alkane) at 298.15 K, J. Chem. Thermodyn., 1984, 16, 105. [all data]

Navarro, R.; Puertolas, J.A.; Palacio, F.; Gonzalez, D., Thermal properties of tetraethylammonium tetrachloroferrate(III) and tetrabromoferrate(III), J. Chem. Thermodynam., 1988, 20, 373-384. [all data]

Navarro, R.; Puertolas, J.A.; Palacio, F.; Gonzalez, D., Thermal properties of tetraethylammonium tetrachloroferrate(III) and tetrabromoferrate(III),, J. Chem. Thermodyn., 1988, 20, 373. [all data]

Navarro, R.; Orza, J.M., Vibrational spectra of pyrrole. IV. Out-of-plane vibrations of pyrrole, pyrrole-1-d, pyrrole-1,2,3,4,5-d5, and pyrrole-2,3,4,5-d4. Overtones and combination bands, An. Quim., Ser. A, 1985, 81, 5. [all data]

Navarro, R.; Orza, J.M., Vibrational spectra of pyrrole. II. Assignment of fundamental vibrations: nitrogen-hydrogen (nitrogen-deuterium) and carbon-hydrogen (carbon-deuterium) stretching vibrations, An. Quim., Ser. A, 1983, 79, 571. [all data]

Navarro, R.; Orza, J.M., Vibrational spectra of pyrrole. I. IR and Raman spectra of C4H4NH, C4H4ND, C4D4ND, and C4D4NH, An. Quim., Ser. A, 1983, 79, 557. [all data]

Guelin, M.; Cernicharo, J.; Navarro, S.; Woodward, D.R.; Gottlieb, C.A.; Thaddeus, P., Astron. Astrophys., 1987, 182, L37-L39. [all data]

Navarro, T.; de Lorenzo, C.; Pérez, R.A., SPME analysis of volatile compounds from unfermented olives subjected to thermal treatment, Anal. Bioanal. Chem., 2004, 379, 5-6, 812-817, https://doi.org/10.1007/s00216-004-2552-y . [all data]

Pérez, R.A.; Navarro, T.; de Lorenzo, C., HS-SPME analysis of the volatile compounds from spices as a source of flavour in 'Campo Real' table olive preparations, Flavour Fragr. J., 2007, 22, 4, 265-273, https://doi.org/10.1002/ffj.1791 . [all data]

Navarro-González, R.; Negrón-Mendoza, A.; Albarrán, G., Analysis of keto acids as their methyl esters of 2,4-dinitrophenylhydrazone derivatives by gas chromatography and gas chromatography-mass spectrometry, J. Chromatogr., 1991, 587, 2, 247-254, https://doi.org/10.1016/0021-9673(91)85161-8 . [all data]