R. Neeter

发表

Recent advances in the study of aroma compounds of milk and dairy products

H. T. Badins, R. Neeter, 1980 .

Reaction of hydrogen sulphide with 2-alkenals

A. Tas, H. T. Badings, H. Maarse, 1976, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Polynuclear heterocyclic systems. Part VI: Synthesis of perhydropyridazo[1,2‐a]cinnoline

U. Pandit, R. Neeter, E. R. D. Waard, 2010 .

Mass spectrometry of pyridine compounds—II]: Rearrangements in the molecular ion of the methyl ester of isonicotinic acid

N. Nibbering, R. Neeter, 1972 .

Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products

G. Smit, N. Klijn, A. Weerkamp, 1996 .

A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

C. D. Jong, R. Dekker, S. Visser, 1997 .

Mass spectrometry of pyridine compounds–IV: The formation and decomposition of the [M – methyl]+ ion [C8H10N]+ from 4‐t‐butylpyridine in comparison with that of the [M – methyl]+ ion [C9H11]+ from t‐butylbenzene, as studied by D‐ and 13C‐labelling

N. Nibbering, R. Neeter, 1973 .

DETERMINATION OF VOLATILE COMPONENTS IN CHEESE USING DYNAMIC HEADSPACE TECHNIQUES

C. D. Jong, R. Neeter, G. Ellen, 1996 .

Formation of odorous compounds from hydrogen sulphide and 2-butenal

A. Tas, H. T. Badings, H. Maarse, 1976, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Sample preparation before capillary gas-chromatographic estimation of free fatty acids in fermented dairy products

C. D. Jong, R. Neeter, K. Palma, 1994 .

Mass spectrometry of pyridine compounds—II: Hydrogen exchange in the molecular ions of isonicotinic—and nicotinic acid as a function of internal energy†

N. Nibbering, R. Neeter, 1971 .

The problem of the azatropylium ion: Hydrogen elimination from the molecular ion of γ‐picoline

N. Nibbering, R. Neeter, T. Boer, 1970 .