A compound responsible for metallic flavour in dairy products: I. Isolation and identification

A SIMPLE PROCEDURE FOR THE CHROMIC ACID OXIDATION OF ALCOHOLS TO KETONES OF HIGH PURITY

1961 • 209 citations

Factors affecting the out-of-plane hydrogen deformation frequencies in olefins and their derivatives

1959 • 118 citations

Strukturbestimmungen von ungesättigten Ketonen mit Hilfe von Infrarot‐ und Ultraviolett‐Spektren

1960 • 93 citations

Separation of 2,4-Dinitrophenylhydrazones of Aldehydes and Ketones by Paper Chromatography

1956 • 62 citations

Fishy flavour in dairy products: III. The volatile compounds associated with fishy flavour in washed cream

1960 • 53 citations

Fishy flavour in dairy products: II. The volatile compounds associated with fishy flavour in butterfat

1960 • 42 citations

Partial Characterization of the Flavors of Oxidized Butteroil

1961 • 20 citations

487. Studies on the origin of oxidized flavour in whole milk

1952 • 17 citations

Notes: A New Technique in Preparing 2,4-Dinitrophenylhydrazones. III. Two Examples of Hitherto Unobtainable Simple Derivatives: Diacetone Alcohol and Methyl Vinyl Ketone

1959 • 17 citations

XII.—Studies on the oxidation of unsaturated fatty oils and unsaturated fatty acids. Part I. The formation of acrolein by the oxidation of linseed oil and linolenic acid

1916 • 14 citations

Deleted Work

1955 • 0 citations