Structure-odour relationships: Results of an applied electron-topological approach

Nahrung - Food

Volumn 42, Issue 6, 1998, Pages 364-370

  Shvets, N M ^b   Dimoglo, A S ^a  

^a Institute of Technology   (Turkey)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM SATIVUM; SANTALACEAE;

CHEMICAL MODEL; CHEMICAL STRUCTURE; ELECTRON; FOOD ANALYSIS; ODOR; REVIEW; STRUCTURE ACTIVITY RELATION;

ELECTRONS; FOOD ANALYSIS; MODELS, CHEMICAL; MODELS, MOLECULAR; MOLECULAR STRUCTURE; ODORS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 1842640098     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1521-3803(199812)42:06<364::aid-food364>3.3.co;2-e     Document Type: Article

References (18)

1. Dimoglo, A. S., Chim. Pharm. Zh. (Russ.) 19 (1985) 438-444.
2. Dimoglo, A. S., The Electron-Topological Approach in the Search and Design of Biologically Active Compounds. Thesis of Doctor of Sciences, Rostow/Don University, 1987 (Russ.).
3. Shvets, N. M., Computer Journal of Moldova 1 (1993) 101-110.
4. King, R. B. (ed.), Chemical Application of Topology and Graph Theory. Elsevier, Amsterdam 1983.
5. Jurs, P. C., and T. L. Isenhour, Chemical Applications of Pattern Recognition. John Wiley & Sons, Chichester 1975.
6. Shvets, N. M., Computer Journal of Moldova 3 (1997) 309-321.
7. Ohloff, G., in: Olfaction and Taste. VII, ed. by H. van der Starre, p. 3. IRL Press, Ltd., London, Washington 1980.
8. Sell, C., Chem. & Ind. 16 (1990) 12-16.
9. Rossiter, K. J., Chem. Rev. 96 (1996) 3201-3240.
10. Castrette, M., and D. Zakarya, C. R. Acad. Sci. Paris 307 (1988) 1185-1189.
11. Winter, B., Pure and Appl. Chem. 62 (1990) 1377-1382.
12. Buchbauer, G. O., Chem. Z. 2 (1990) 42-47.
13. Castrette, M., D. Zakarya and C. Pierre, Eur. J. Med. Chem. 25 (1990) 433-438.
14. Dimoglo, A. S., M. Yu. Gorbachov, I. B. Bersuker, A. I. Greni, L. E. Vysotskaya, O. V. Stepanova and E. Yu. Lukash, Nahrung 32 (1988) 461-473.
15. Dimoglo, A. S., and N. M. Shvets, in: Aroma. Perception, Formation, Evaluation, ed. by. M. Rothe and H.-P. Kruse, pp. 219-228. Deutsches Institut für Ernährungsforschung, Bergholz-Rehbrücke 1995.
16. Dimoglo, A. S., and N. M. Shvets, in: Flavour Perception, Aroma Evaluation, ed. by H.-P. Kruse and M. Rothe, pp. 161-170. Universität Potsdam 1997.
17. Dimoglo, A. S., A. A. Beda, N. M. Shvets, M. Yu. Gorbachov, L. A. Kheifits and I. S. Aulchenko, New J. Chem. 19 (1995) 149-154.
18. Dimoglo, A. S., P. F. Vlad, N. M. Shvets, M. N. Coltsa et al., New J. Chem. 19 (1995) 1217-1226.