Literature DB >> 5796636

[Chemical compounds of the coffee aroma].

W Walter, H L Weidemann.   

Abstract

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Year:  1969        PMID： 5796636     DOI： 10.1007/bf02021495

Source DB:  PubMed          Journal:  Z Ernahrungswiss        ISSN： 0044-264X


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  5 in total

1.  [Effects of 1-nitroso-3-nitro-1-methylguanidine on the cell-free protensynthesis in E. coli cells and the matrix activity of calf thymus DNA].

Authors:  F Lingens; R Süssmuth; A Wacker; P Chandra
Journal:  Naturwissenschaften       Date:  1967

2.  [Research on the aromas. On the aroma of coffee. I].

Authors:  M Stoll; M Winter; F Gautschi; I Flament; B Willhalm
Journal:  Helv Chim Acta       Date:  1967-03-10       Impact factor: 2.164

3.  Tea as a source of urinary ethylamine.

Authors:  A M Asatoor
Journal:  Nature       Date:  1966-06-25       Impact factor: 49.962

4.  The structures of five cyclic diketones isolated from coffee.

Authors:  M A Gianturco; A S Giammarino; R G Pitcher
Journal:  Tetrahedron       Date:  1963-12       Impact factor: 2.457

5.  The volatile constituents of coffee. IV. Furanic and pyrrolic compounds.

Authors:  M A Gianturco; A S Giammarino; P Friedel; V Flanagan
Journal:  Tetrahedron       Date:  1964-12       Impact factor: 2.457
  5 in total
  1 in total

1.  [Psychologic study of experienced coffee effect].

Authors:  K Pawlik
Journal:  Z Ernahrungswiss       Date:  1976-03
  1 in total

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