Search Results - Mussinan, Cynthia J

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  1. 1
    A study of b1+H2O and b1-ions in the product ion spectra of dipeptides containing N-terminal basic amino acid residues

    A study of b1+H2O and b1-ions in the product ion spectra of dipeptides containing N-terminal basic amino acid residues by HISERODT, Richard D, BROWN, Sharon M, SWIJTER, Dennis F. H, HAWKINS, Nicole, MUSSINAN, Cynthia J

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  2. 2
    Identification of atranorin and related potential allergens in oakmoss absolute by high-performance liquid chromatography–tandem mass spectrometry using negative ion atmospheric pressure chemical ionization

    Identification of atranorin and related potential allergens in oakmoss absolute by high-performance liquid chromatography–tandem mass spectrometry using negative ion atmospheric pr... by Hiserodt, Richard D, Swijter, Dennis F.H, Mussinan, Cynthia J

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  3. 3
    Isolation and identification of some sulfur chemicals present in pressure-cooked beef

    Isolation and identification of some sulfur chemicals present in pressure-cooked beef by Wilson, Richard A, Mussinan, Cynthia J, Katz, Ira, Sanderson, Anne

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  4. 4
    A study of b 1 +H 2 O and b 1 -ions in the product ion spectra of dipeptides containing N-terminal basic amino acid residues

    A study of b 1 +H 2 O and b 1 -ions in the product ion spectra of dipeptides containing N-terminal basic amino acid residues by Hiserodt, Richard D., Brown, Sharon M., Swijter, Dennis F. H., Hawkins, Nicole, Mussinan, Cynthia J.

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  5. 5
    A Study of b 1+H 2O and b 1-Ions in the Product Ion Spectra of Dipeptides Containing N-Terminal Basic Amino Acid Residues

    A Study of b 1+H 2O and b 1-Ions in the Product Ion Spectra of Dipeptides Containing N-Terminal Basic Amino Acid Residues by Hiserodt, Richard D., Brown, Sharon M., Swijter, Dennis F.H., Hawkins, Nicole, Mussinan, Cynthia J.

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  6. 6
    Volatile constituents of pressure cooked pork liver

    Volatile constituents of pressure cooked pork liver by Mussinan, Cynthia J, Walradt, John P

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  7. 7
    Isolation and identification of some sulfur chemicals present in two model systems approximating cooked meat

    Isolation and identification of some sulfur chemicals present in two model systems approximating cooked meat by Mussinan, Cynthia J, Katz, Ira

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  8. 8
    Isolation and identification of pyrazines present in pressure-cooked beef

    Isolation and identification of pyrazines present in pressure-cooked beef by Mussinan, Cynthia J, Wilson, Richard A, Katz, Ira

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  9. 9
    Volatile flavor constituents of ovine adipose tissue

    Volatile flavor constituents of ovine adipose tissue by Caporaso, Fredric, Sink, John D, Dimick, Paul S, Mussinan, Cynthia J, Sanderson, Anne

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  10. 10
    Organic acids from fresh California strawberries

    Organic acids from fresh California strawberries by Mussinan, Cynthia J, Walradt, John P

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  11. 11
    Characterization and Measurement of Flavor Compounds

    Characterization and Measurement of Flavor Compounds

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  12. 12
    Quantitative Analysis of the 26 Allergens for Cosmetic Labeling in Fragrance Raw Materials and Perfume Oils

    Quantitative Analysis of the 26 Allergens for Cosmetic Labeling in Fragrance Raw Materials and Perfume Oils by Leijs, Hans, Broekhans, Joost, van Pelt, Leon, Mussinan, Cynthia

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