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Scanlan

12 matching references were found.

David, F.; Gere, D.R.; Scanlan, F.; Sandra, P., Instrumentation and applications of fast high-resolution capillary gas chromatography, J. Chromatogr. A, 1999, 842, 1-2, 309-319, https://doi.org/10.1016/S0021-9673(98)01076-0 . [all data]

David, F.; Scanlan, F.; Sandra, P.; Szelewski, M., Analysis of essential oil compounds using retention time locked methods and retention time databases, 2002, retrieved from http://www.chem.agilent.com. [all data]

David, F.; Scanlan, F.; Sandra, P., Retention time locking in flavor analysis, Proceedings 23rd ISCC; CD-ROM, 2000, retrieved from http://www.richrom.com/assets/CD23PDF. [all data]

David, F.; Scanlan, F.; Sandra, P.; Szelewski, M., Analysis of essential oil compounds using retention time locked methods and retention time databases, 2003, retrieved from http://www.chem.agilent.com/scripts/library.asp?. [all data]

Batich, C.; Heilbronner, E.; Hornung, V.; Ashe, A.J.; Clark, D.T.; Cobley, U.T.; Kilcast, D.; Scanlan, I., Photoelectron spectra of phosphabenzen, arsabenzene, and stibabenzene, J. Am. Chem. Soc., 1973, 95, 928. [all data]

Riding, F.; Scanlan, J.; Warhurst, E., Trans. Faraday Soc., 1956, 52, 1354. [all data]

Roe, E.T.; Stutzman, J.M.; Scanlan, J.T.; Swern, D., J. Am. Oil Chem. Soc., 1952, 29, 18-22. [all data]

Swern, D.; Billen, N.; Scanlan, J.T., Hydroxylation and Epoxidation of SOme 1-Olefins with Per-acids, J. Am. Chem. Soc., 1946, 68, 1504. [all data]

Scanlan, J.T.; Swern, D., J. Am. Chem. Soc., 1940, 62, 2305. [all data]

Dobson, B.; Hillier, I.H.; Connor, J.A.; Moncrieff, D.; Scanlan, M.L.; Garner, C.D., Electronic structure and low-energy photoelectron spectra of 4,4'-disubstituted 2,2'-bipyridines, J. Chem. Soc. Faraday Trans. 2, 1983, 79, 295. [all data]

Scanlan, R.A.; Libbey, L.M., N-Nitrosamines not identified from heat induced D-glucose/L-alanine reactions, J. Agric. Food Chem., 1971, 19, 3, 570-571, https://doi.org/10.1021/jf60175a001 . [all data]

Scanlan, R.A.; Bills, D.D.; Libbey, L.M., Blackberry flavor components of commercial essence, J. Agric. Food Chem., 1970, 18, 4, 744, https://doi.org/10.1021/jf60170a049 . [all data]