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1

Fatty Acids of the Lipids of Vegetables. I. Peas (Pisum sativum)

FRANK A. LEE, LEONARD R. MATTICK

Journal:

Journal of Food Science

Year:

1961

Language:

english

File:

PDF, 277 KB

english, 1961

2

Physiological and biochemical events during development and maturation of grape berries

Hrazdina, Geza, Parsons, Grace F., Mattick, Leonard R.

Journal:

American Journal of Enology and Viticulture

Year:

1984

Language:

english

File:

PDF, 802 KB

english, 1984

3

The Fatty Acids of Vegetables. II. Spinach

LEONARD R. MATTICK, FRANK A. LEE

Journal:

Journal of Food Science

Year:

1961

Language:

english

File:

PDF, 211 KB

english, 1961

4

Composition of Apple Juice

Mattick, Leonard R, Moyer, James C

Journal:

Journal of AOAC International

Year:

1983

File:

PDF, 401 KB

1983

5

Carbohydrate Composition of two Nepalese Honeys Produced by Apis Laboriosa and Apis Cerana

Olek, Alice, Steinkraus, K. H., Mattick, Leonard R., Muego, Kathleen, Underwood, Benjamin A., Morse, Roger A.

Journal:

Journal of Apicultural Research

Year:

1987

Language:

english

File:

PDF, 336 KB

english, 1987

6

Fluorometric Determination of Methyl Anthranilate in Concord Grape Juice

Casimir, Donald J, Moyer, James C, Mattick, Leonard R

Journal:

Journal of AOAC International

Year:

1976

File:

PDF, 305 KB

1976

7

CHANGES IN NONVOLATILE ACIDS AND OTHER CHEMICAL CONSTITUENTS OF NEW YORK STATE GRAPES AND WINES DURING MATURATION AND FERMENTATION

RICHARD M. KLUBA, LEONARD R. MATTICK

Journal:

Journal of Food Science

Year:

1978

Language:

english

File:

PDF, 520 KB

english, 1978

8

Detection of Adulteration in Blackberry Juice Concentrates and Wines

Wrolstad, Ronald E, Culbertson, Jeffrey D, Corn Well, Christopher J, Mattick, Leonard R

Journal:

Journal of AOAC International

Year:

1982

File:

PDF, 819 KB

1982

9

A NOTE ON A METHOD FOR THE EXTRACTION OF FREE FATTY ACIDS FROM LIPID MATERIAL

Leonard R. Mattick, Frank A. Lee

Journal:

Journal of Food Science

Year:

1959

Language:

english

File:

PDF, 112 KB

english, 1959

10

Anthocyanin composition of Brassica oleracea cv. Red Danish

Geza Hrazdina, Henry Iredale, Leonard R. Mattick

Journal:

Year:

1977

Language:

english

File:

PDF, 332 KB

english, 1977

11

Determination of Fatty Acids of Lower Molecular Weight by Gas Chromatography

VORBECK, MARIE L., MATTICK, LEONARD R., LEE, FRANK A., PEDERSON, CARL S.

Journal:

Year:

1960

File:

PDF, 107 KB

1960

12

The N-alkanes of cabbage (var. Copenhagen) and sauerkraut

Ada S. Hill, Leonard R. Mattick

Journal:

Year:

1966

Language:

english

File:

PDF, 370 KB

english, 1966

13

Two Distinct Pectin Fractions from Senescent Idared Apples Extracted Using Nondegradative Methods

DAVID O'BEIRNE, JEROME P. VAN BUREN, LEONARD R. MATTICK

Journal:

Journal of Food Science

Year:

1982

Language:

english

File:

PDF, 547 KB

english, 1982

14

Identification of a volatile component in soybeans that contributes to the raw bean flavor

Mattick, Leonard R., Hand, David B.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1969

Language:

english

File:

PDF, 233 KB

english, 1969

15

Volatile Flavor of Sauerkraut. Gas Chromatographic Identification of a Volatile Acidic Off-Odor

MARIE L. VORBECK, LEONARD R. MATTICK, FRANK A. LEE, CARL S. PEDERSON

Journal:

Journal of Food Science

Year:

1961

Language:

english

File:

PDF, 316 KB

english, 1961

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