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Author:Wichers

6 matching references were found.

Farr; Rosin; Spencer; Wichers, Ind. Eng. Chem., 1927, 19, 1369. [all data]

Wichers, E., J. Am. Chem. Soc., 1954, 76, 2033. [all data]

Schwab, F.W.; Wichers, E., Freezing temperature of benzoic acid as a fixed point in thermometry, J. Res. Natl. Bur. Stand. (U. S.), 1945, 34, 333-72. [all data]

Schwab, F.W.; Wichers, E., Preparation of benzoic acid of high purity., J. Res. Natl. Bur. Stand. (U. S.), 1940, 25, 747-57. [all data]

Luning, P.A.; de Rijk, T.; Wichers, H.J.; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. Food Chem., 1994, 42, 4, 977-983, https://doi.org/10.1021/jf00040a027 . [all data]

Luning, P.A.; Carey, A.T.; Roozen, J.P.; Wichers, H.J., Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds, J. Agric. Food Chem., 1995, 43, 6, 1493-1500, https://doi.org/10.1021/jf00054a015 . [all data]