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ERK phosphorylation potentiates Elk‐1‐mediated ternary complex formation and transactivation

The EMBO journal, 1995-03, Vol.14 (5), p.951-962

1995

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Real-time fluorescence quenching-based detection of nitro-containing explosive vapours: what are the key processes?

Physical chemistry chemical physics : PCCP, 2017, Vol.19 (44), p.29714-2973

2017

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Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different Coatings

Journal of food science, 2002-06, Vol.67 (5), p.1742-1745

2002

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Dynamics of Vascular Endothelial-Cadherin and β-Catenin Localization by Vascular Endothelial Growth Factor-Induced Angiogenesis in Human Umbilical Vein Cells

Experimental cell research, 2002-11, Vol.280 (2), p.159-168

2002

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Effect of Coatings and Prolonged Storage Conditions on Fresh Orange Flavor Volatiles, Degrees Brix, and Ascorbic Acid Levels

Journal of agricultural and food chemistry, 1995-05, Vol.43 (5), p.1321-1331

1995

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Quantitation of Volatile Constituents in Mandarin Juices and Its Use for Comparison with Orange Juices by Multivariate Analysis

Journal of agricultural and food chemistry, 1997-10, Vol.45 (10), p.3968-3972

1997

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Evaluation of Concentrated Orange and Passionfruit Juices Prepared by Osmotic Evaporation

Food science & technology, 2001-03, Vol.34 (2), p.60-65

2001

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Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography

Journal of agricultural and food chemistry, 1994-07, Vol.42 (7), p.1525-1528

1994

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Moisture permeability of edible films made with fatty acid and (hydroxypropyl)methylcellulose

Journal of agricultural and food chemistry, 1990-09, Vol.38 (9), p.1799-1803

1990

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Repression of c‐fos transcription is mediated through p67SRF bound to the SRE

The EMBO journal, 1989-09, Vol.8 (9), p.2567-2574

1989

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Effects of low-dose .gamma. irradiation on grapefruit products

Journal of agricultural and food chemistry, 1984-09, Vol.32 (5), p.1098-1101

1984

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Simultaneous detection of dehydroascorbic, ascorbic, and some organic acids in fruits and vegetables by HPLC

Journal of agricultural and food chemistry, 1992-07, Vol.40 (7), p.1127-1130

1992

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Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents

Journal of the science of food and agriculture, 1999-10, Vol.79 (13), p.1949-1953

1999

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Permeability of shellac coatings to gases and water vapor

Journal of agricultural and food chemistry, 1991-05, Vol.39 (5), p.825-829

1991

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Perester oxidation of (+)-limonene to (-)-carvone and piperitenone

Journal of agricultural and food chemistry, 1975-07, Vol.23 (4), p.636-638

1975

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Classification of commercial orange juice types by pattern recognition involving volatile constituents quantified by gas chromatography

Journal of agricultural and food chemistry, 1993-05, Vol.41 (5), p.809-813

1993

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Flavor and chemical comparison of pasteurized and fresh Valencia orange juices

Journal of food quality, 1997-01, Vol.20 (1), p.31-40

1997

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Quantification of Volatile Constituents in Orange Juice Drinks and Its Use for Comparison with Pure Juices by Multivariate Analysis

Food science & technology, 1997-01, Vol.30 (5), p.497-501

1997

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Review of quantitative analyses of citrus essential oils

Journal of agricultural and food chemistry, 1979-03, Vol.27 (2), p.246-257

Shaw, Philip E

1979

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Changes in volatile flavor components of Pineapple orange juice as influenced by the application of lipid and composite films

Journal of agricultural and food chemistry, 1990-06, Vol.38 (6), p.1382-1387

1990

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Caustic waste disposal on Lakeland fine sand. A potential landspreading problem

Journal of agricultural and food chemistry, 1979-03, Vol.27 (2), p.402-406

1979

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Changes in composition of volatile components in aseptically packaged orange juice during storage

Journal of agricultural and food chemistry, 1989-01, Vol.37 (1), p.157-161

1989

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Importance of some lactones and 2,5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma

Journal of agricultural and food chemistry, 1990-07, Vol.38 (7), p.1556-1559

1990

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Factors affecting the flavour of citrus fruit

Developments in food science, 1990, Vol.3C, p.93-124

1990

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Analysis of sweet orange (Citrus sinensis (L.) Osbeck) callus cultures for volatile compounds by gas chromatography with mass selective detector

Plant cell, tissue and organ culture, 1997, Vol.51 (3), p.181-185

1997

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ERK phosphorylation potentiates Elk‐1‐mediated ternary complex formation and transactivation

Real-time fluorescence quenching-based detection of nitro-containing explosive vapours: what are the key processes?

Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different Coatings

Dynamics of Vascular Endothelial-Cadherin and β-Catenin Localization by Vascular Endothelial Growth Factor-Induced Angiogenesis in Human Umbilical Vein Cells

Effect of Coatings and Prolonged Storage Conditions on Fresh Orange Flavor Volatiles, Degrees Brix, and Ascorbic Acid Levels

Quantitation of Volatile Constituents in Mandarin Juices and Its Use for Comparison with Orange Juices by Multivariate Analysis

Evaluation of Concentrated Orange and Passionfruit Juices Prepared by Osmotic Evaporation

Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography

Moisture permeability of edible films made with fatty acid and (hydroxypropyl)methylcellulose

Repression of c‐fos transcription is mediated through p67SRF bound to the SRE

Effects of low-dose .gamma. irradiation on grapefruit products

Simultaneous detection of dehydroascorbic, ascorbic, and some organic acids in fruits and vegetables by HPLC

Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents

Permeability of shellac coatings to gases and water vapor

Perester oxidation of (+)-limonene to (-)-carvone and piperitenone

Classification of commercial orange juice types by pattern recognition involving volatile constituents quantified by gas chromatography

Flavor and chemical comparison of pasteurized and fresh Valencia orange juices

Quantification of Volatile Constituents in Orange Juice Drinks and Its Use for Comparison with Pure Juices by Multivariate Analysis

Review of quantitative analyses of citrus essential oils

Changes in volatile flavor components of Pineapple orange juice as influenced by the application of lipid and composite films

Caustic waste disposal on Lakeland fine sand. A potential landspreading problem

Changes in composition of volatile components in aseptically packaged orange juice during storage

Importance of some lactones and 2,5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma

Factors affecting the flavour of citrus fruit

Analysis of sweet orange (Citrus sinensis (L.) Osbeck) callus cultures for volatile compounds by gas chromatography with mass selective detector

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