Search Results - "Jansen, Frans H. M."

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    Influence of ascorbic acid and ascorbyl palmitate on the aroma composition of an oxidized vegetable oil and its emulsion by van Ruth, Saskia M, Roozen, Jacques P, Posthumus, Maarten A, Jansen, Frans Jos H. M

    “…The formation of conjugated diene hydroperoxides and hexanal was compared to the development of aroma profiles during initial lipid oxidation of a vegetable…”
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    Journal Article
  2. 2

    Volatile Composition of Sunflower Oil-in-Water Emulsions during Initial Lipid Oxidation:  Influence of pH by van Ruth, Saskia M, Roozen, Jacques P, Posthumus, Maarten A, Jansen, Frans Jos H. M

    Published in Journal of agricultural and food chemistry (01-10-1999)
    “…The formation of odor active compounds resulting from initial lipid oxidation in sunflower oil-in-water emulsions was examined during storage at 60 °C. The…”
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    Synthesis and Characterization of all-E-(4,4′-13C2)-Astaxanthin Strategies for Labelling the C15-End Groups of Carotenoids by Jansen, Frans Jos HM., Lugtenburg, Johan

    Published in European journal of organic chemistry (01-03-2000)
    “…The all‐E isomer of (4,4′‐13C2)astaxanthin (1a) has been prepared by total synthesis starting from commercially available 99% 13C enriched acetonitrile. The…”
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