Iso‐linoleic acids responsible for the formation of the hardening flavor

Advances in Food Research

1948 • 914 citations

Advances in Food Research

1954 • 275 citations

Relationship between molecular structure and flavor perceptibility of aliphatic aldehydes

1964 • 89 citations

Components of the hardening flavor present in hardened linseed oil and soybean oil

1965 • 49 citations

Flavor reversion in soybean oil. V. Isolation and identification of reversion compounds in hydrogenated soybean oil

1950 • 49 citations

3. The course of autoxidation reactions in polyisoprenes and allied compounds. Part XI. Double bond movement during the autoxidation of a mono-olefin

1946 • 42 citations

Isolation of volatile constituents from fats and oils by vacuum degassing

1961 • 42 citations

FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: I. THE PRODUCTION OF AN ISOMER OF LINOLEIC ACID FROM LINOLENIC ACID

1944 • 41 citations

Analytical applications of a celite/dinitrophenylhydrazine column

1959 • 39 citations

Separation of positional and geometrical isomers of monoenoic aldehydes via the dinitrophenylhydrazones

1965 • 25 citations

Identification of straight-chain unsaturated aldehydes by thin-layer partition chromatography

1966 • 17 citations

The formation of isomers of polyunsaturated acids during the hydrogenation of soybean oil

1945 • 15 citations

Synthesis ofcis 9, 15‐, 8, 15‐, and 7, 15‐octadecadienoic acid

1967 • 14 citations

FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: III. THE RELATION OF ISO-LINOLEIC ACID TO FLAVOUR DETERIORATION

1947 • 13 citations

FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: II. EFFECT OF VARIATIONS IN PROCESSING PROCEDURES

1945 • 10 citations

Reversion Problems in Edible Fats

1953 • 9 citations