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Author:Wu, S.

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15 matching references were found.

Wu, S.; Xiong, W., Thermodynamic properties of N-salicylidene-«beta»-alanine and N-salicylidene-(o,m,p)-aminobenzoic acid Schiff bases, Xibei Daxue Xuebao, Ziran Kexueban, 1991, 21(1), 39-42. [all data]

Gan, Y.; Yang, X.; Guo, Y.; Wu, S.; Li, W.; Liu, Y.; Chen, Y., The absorption spectra of H, Mol. Phys., 2004, 102, 6, 611, https://doi.org/10.1080/00268970410001687425 . [all data]

Wu, S.; Dupre, P.; Rupper, P.; MIlller, T.A., The vibrationless A<--X transition of the jet-cooled deuterated methyl peroxy radical CD[sub 3]O[sub 2] by cavity ringdown spectroscopy, J. Chem. Phys., 2007, 127, 22, 224305, https://doi.org/10.1063/1.2802202 . [all data]

Wu, S.; Yang, X.; Guo, Y.; Zhuang, H.; Liu, Y.; Chen, Y., Observation and analysis of two subbands in the absorption spectrum of H2O+, J. Mol. Spectrosc., 2003, 219, 2, 258, https://doi.org/10.1016/S0022-2852(03)00016-X . [all data]

Hu, R.; Li, J.; Liang, Y.; Wu, S.; Sun, L.; Wang, Y., Thermal behavior of 2,2,2-trinitroethyl-4,4,4-trinitrobutyrate, J. Therm. Anal., 1990, 36, 1155-60. [all data]

Besher, E.; Wu, S.; Lielmezs, J., Application of L-L modification of van der Waals equation of state for saturated binary liquid mixtures, Thermochim. Acta, 1985, 96, 103. [all data]

Wu, S.; Krings, U.; Zorn, H.; Berger, R.G., Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr., Food Chem., 2005, 92, 2, 221-226, https://doi.org/10.1016/j.foodchem.2004.07.013 . [all data]

Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) Fr., J. Agric. Food Chem., 2005, 53, 11, 4524-4528, https://doi.org/10.1021/jf0478511 . [all data]

Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica, Flavour Fragr. J., 2007, 22, 1, 53-60, https://doi.org/10.1002/ffj.1758 . [all data]

Krings, U.; Zelena, K.; Wu, S.; Berger, R.G., Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder, Eur. Food Res. Technol., 2006, 223, 5, 675-681, https://doi.org/10.1007/s00217-006-0252-x . [all data]

Wu, S., Volatile compounds generated by basinomycetes (Dissertation Dr. rer. nat.), 2005. [all data]

Juang, T.M.; Chen, Y.N.; Lung, S.H.; Lu, Y.H.; Hsu, C.S.; Wu, S.T., Synthesis and characterization of novel fluorinated diphenyldiacetylenic liquid crystals, Liquid Crystals, 1993, 15, 4, 529-540, https://doi.org/10.1080/02678299308036472 . [all data]

Hsu, C.S.; Tsay, K.T.; Chang, A.C.; Wang, S.R.; Wu, S.T., Synthesis of fluorinated naphthylphenylacetylenic and naphthylphenyldiacetylenic liquid crystals, TLCT, 1995, 19, 4, 409-414, https://doi.org/10.1080/02678299508032000 . [all data]

Juang, T.M.; Chen, Y.N.; Lung, S.H.; Lu, Y.H.; Hsu, C.S.; Wu, S.T., Synthesis and characterization of novel fluorinated diphenyldiacetylenic liquid crystals, Liq. Cryst., 1993, 15, 4, 529, https://doi.org/10.1080/02678299308036472 . [all data]

Hsu, C.S.; Tsay, K.T.; Chang, A.C.; Wang, S.R.; Wu, S.T., Synthesis of fluorinated naphthylphenylacetylenic and naphthylphenyldiacetylenic liquid crystals, Liq. Cryst., 1995, 19, 4, 409, https://doi.org/10.1080/02678299508032000 . [all data]