G. G. Mckeown

发表

Composition of Oil-Soluble Annatto Food Colors. III. Structure of the Yellow Pigment Formed by the Thermal Degradation of Bixin

G. G. Mckeown, 1965 .

The Composition of Oil-Soluble Annatto Food Colors

G. G. Mckeown, E. Mark, 1962 .

Paper Chromatography of Bixin and Related Compounds

G. G. Mckeown, 1961 .

SELECTIVE SUBSTITUTION IN SUCROSE: II. THE SYNTHESIS OF 2,3,3′,4,4′-PENTA-O-METHYL SUCROSE AND C4 TO C6 ACETYL MIGRATION IN SUCROSE

L. D. Hayward, G. G. Mckeown, 1957 .

SELECTIVE SUBSTITUTION IN SUCROSE: I. THE SYNTHESIS OF 1′,4,6′-TRI-O-METHYL SUCROSE

L. D. Hayward, G. G. Mckeown, R. Serenius, 1957 .

THE POLAROGRAPHIC REDUCTION OF AMARANTH

G. G. Mckeown, J. L. Thomson, 1954 .

Esterification and Gas Chromatography of Some Acids of the Tricarboxylic Acid Cycle

G. G. Mckeown, S. I. Read, 1965 .

THE ACTION OF PYRIDINE ON DULCITOL HEXANITRATE

L. D. Hayward, G. G. Mckeown, 1955 .

New colorimetric method for the determination of the nitrate and nitrite content of baby foods.

D. Smith, L. Kamm, G. G. Mckeown, 1965 .

THE ANALYSIS OF ARYLAMINES AND PHENOLS IN OXIDATION-TYPE HAIR DYES BY PAPER CHROMATOGRAPHY.

R. B. Smyth, G. G. Mckeown, 1964, Journal of chromatography.