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14 matching references were found.

Mulley, B.A.; Rye, R.M.; Shaw, P., Polymorphism in Aspirin, J. Pharm. Pharmacol., 1971, 1971, 23. 902. [all data]

Wilson, C.W., III; Shaw, P.E.; Knight, R.J., Jr.; Nagy, S.; Klim, M., Volatile constituents of carambola (Averrhoa carambola L.), J. Agric. Food Chem., 1985, 33, 2, 199-201, https://doi.org/10.1021/jf00062a009 . [all data]

Jordán, M.J.; Margaría, C.A.; Shaw, P.E.; Goodner, K.L., Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruid puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O, J. Agric. Food Chem., 2003, 51, 5, 1421-1426, https://doi.org/10.1021/jf020765l . [all data]

Jordán, M.J.; Goodner, K.L.; Shaw, P.E., Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O, J. Agric. Food Chem., 2002, 50, 6, 1523-1528, https://doi.org/10.1021/jf011077p . [all data]

Moshonas, M.G.; Shaw, P.E., Volatile components of calamondin peel oil, J. Agric. Food Chem., 1996, 44, 4, 1105-1107, https://doi.org/10.1021/jf950429n . [all data]

Jordán, M.J.; Shaw, P.E.; Goodner, K.L., Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O, J. Agric. Food Chem., 2001, 49, 12, 5929-5933, https://doi.org/10.1021/jf010954o . [all data]

Jordán, M.J.; Tandon, K.; Shaw, P.E.; Goodner, K.L., Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), J. Agric. Food Chem., 2001, 49, 10, 4813-4817, https://doi.org/10.1021/jf010471k . [all data]

Jordán, M.J.; Margaría, C.A.; Shaw, P.E.; Goodner, K.L., Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O, J. Agric. Food Chem., 2002, 50, 19, 5386-5390, https://doi.org/10.1021/jf020297f . [all data]

Coleman, R.L.; Shaw, P.E., Analysis of valencia orange essence and aroma oils, J. Agric. Food Chem., 1971, 19, 3, 520-523, https://doi.org/10.1021/jf60175a012 . [all data]

Tatum, J.H.; Shaw, P.E.; Berry, R.E., Degradation products from ascorbic acid, J. Agric. Food Chem., 1969, 17, 1, 38-40, https://doi.org/10.1021/jf60161a008 . [all data]

Coleman, R.L.; Shaw, P.E., Analysis of tangerine essence oil and aroma oil, J. Agric. Food Chem., 1972, 20, 6, 1290-1292, https://doi.org/10.1021/jf60184a022 . [all data]

Coleman, R.L.; Lund, E.D.; Shaw, P.E., Analysis of grapefruit essence and aroma oils, J. Agric. Food Chem., 1972, 20, 1, 100-103, https://doi.org/10.1021/jf60179a010 . [all data]

Niedz, R.P.; Moshonas, M.G.; Peterson, B.; Shapiro, J.P.; Shaw, P.E., Analysis of sweet orange (Citrus sinensis (L.) Osbeck) callus cultures for volatile compounds by gas chromatography with mass selective detector, Plant Cell Tissue Organ Cult., 1997, 51, 3, 181-185, https://doi.org/10.1023/A:1005977501472 . [all data]

Smith, J.M.; Caswell, B.; Shaw, P.V., Thermodynamics annual review, Ind. Eng. Chem., 1964, 56, 41-52. [all data]