Home
Database Statistics
Help System
About
Literature
Projects
Events
Login / Register
Halogen compounds identified in the volatile constituents of baked potatoes.
1981
C T Ho, and E C Coleman
Associated MeSH Terms
Cite
UI
MeSH Term
Description
Entries
D010573
Pesticide Residues
Pesticides or their breakdown products remaining in the environment following their normal use or accidental contamination.
Pesticide Residue,Residue, Pesticide,Residues, Pesticide
D006219
Halogens
A family of nonmetallic, generally electronegative, elements that form group 17 (formerly group VIIa) of the periodic table.
Halogen,Group 17 Elements,Elements, Group 17
D014675
Vegetables
A food group comprised of EDIBLE PLANTS or their parts.
Vegetable
Related Publications
C T Ho, and E C Coleman
[Volatile organic halogen compounds in food].
September 1990, Zentralblatt fur Hygiene und Umweltmedizin = International journal of hygiene and environmental medicine,
C T Ho, and E C Coleman
Profile change of the volatile and non-volatile compounds in dried or baked laver by photooxidation.
February 2024, Journal of food science,
C T Ho, and E C Coleman
Microwave-baked potatoes in large-scale food preparation.
December 1967, Journal of the American Dietetic Association,
C T Ho, and E C Coleman
[Nicotinic acid in rye bread baked with potatoes].
January 1946, Gigiena i sanitariia,
C T Ho, and E C Coleman
[Volatile organic halogen compounds in the drinking water of the city of Rome].
January 1994, Annali di igiene : medicina preventiva e di comunita,
C T Ho, and E C Coleman
"Dynamic" head-space determination of volatile organic halogen compounds in water.
January 1985, IARC scientific publications,
C T Ho, and E C Coleman
"Static" head-space determination of volatile organic halogen compounds in water.
January 1985, IARC scientific publications,
C T Ho, and E C Coleman
Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors.
January 2024, Molecules (Basel, Switzerland),
C T Ho, and E C Coleman
The volatile constituents of coffee. IV. Furanic and pyrrolic compounds.
December 1964, Tetrahedron,
C T Ho, and E C Coleman
Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.
December 2013, Food chemistry,
Export Citation
×
Select Citation Style to be generated
APA
Vancouver
Harvard
BibTeX
Endnote
Generated Citation:
Selection Actions
Export Citations
Download Data
Save To My Collection
Need Help?
Explore features, get started with a guided tour, or view relevant help articles.
Start Tour
Go to Related Help Article
Copied contents to your clipboard!
Publications over Time
×
Save Item To Your Collection
×
Collection Name
Your saved publications will be grouped by this name - think of it like a folder to group related publications and results.
Use default name