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Author:Parker, J.

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6 matching references were found.

Whetstine, M.E.C.; Parker, J.D.; Drake, M.A.; Larick, D.K., Determining flavor and flavor variability in commercially produced liquid cheddar whey, J. Dairy Sci., 2003, 86, 2, 439-448, . [all data]

Rennie, E.E.; Johnson, C.A.F.; Parker, J.E.; Holland, D.M.P.; Shaw, D.A.; Hayes, M.A., A photoabsorption, photodissociation and photoelectron spectroscopy study of C6H6 and C6D6, Chem. Phys., 1998, 229, 1, 107, . [all data]

Parker, J.K.; Hassell, G.M.E.; Mottram, D.S.; Guy, R.C.E., Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours, J. Agric. Food Chem., 2000, 48, 8, 3497-3506, . [all data]

Parker, J.K.; Tsormpatsidis, E.; Elmore, J.S.; Wagstaffe, A.; Mottram, D.S., Solid-phase extraction as a routine method for comparing key aroma compounds in fruits in Expression of Multidisciplinary Flavour Science, Blank, I.; Wust, M.; Yeretzian C., ed(s)., Zurcher Hochschule fur Angewandte Wissenschaften, Wadenswil, Switzerland, 2010, 521-524. [all data]

Parker, J.W.; Anderson, L.W.; Fitzsimmons, W.A.; Lin, C.C., He2(d3«SIGMA»u+) decay rate in a high-pressure helium afterglow, J. Chem. Phys., 1980, 73, 6179-6181. [all data]

Parker, J.W.; Anderson, L.W.; Fitzsimmons, W.A.; Lin, C.C., Collisional quenching of He2 molecules in the a3«SIGMA»u+ level by impurity gases, J. Chem. Phys., 1981, 75, 1804-1809. [all data]