Tailored for simplicity: creating high porosity, high performance bio-based macroporous polymers from foam templates von Lau, Thomas H. M., Wong, Ling L. C., Lee, Koon-Yang, Bismarck, Alexander

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Hierarchical Polymerized High Internal Phase Emulsions Synthesized from Surfactant-Stabilized Emulsion Templates von Wong, Ling L. C, Baiz Villafranca, Pedro M, Menner, Angelika, Bismarck, Alexander

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Synthesis of mesoporous carbon and its adsorption property to biomolecules von Xu, D.P., Yoon, S.-H., Mochida, I., Qiao, W.M., Wang, Y.G., Ling, L.C.

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46.3 An Efficient Illumination System for Single-Panel LCD Projector(46 Technology Trends in LCD Projection Displays)(Report on SID'01) von Ling, L.C.

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Synthesis of crystalline SiC nanofiber through the pyrolysis of polycarbomethylsilane coated platelet carbon nanofiber von Qiao, W.M., Lim, S.Y., Yoon, S.H., Mochida, I., Ling, L.C., Yang, J.H.

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Studies on Popcorn Aroma and Flavor Volatiles von Buttery, Ron G, Ling, Louisa C, Stern, Don J

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Additional Studies on Flavor Components of Corn Tortilla Chips von Buttery, Ron G, Ling, Louisa C

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Volatile Flavor Components of Corn Tortillas and Related Products von Buttery, Ron G, Ling, Louisa C

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Contribution of volatiles to rice aroma von Buttery, Ron G, Turnbaugh, Jean G, Ling, Louisa C

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Quantitative and sensory studies on tomato paste volatiles von Buttery, Ron G, Teranishi, Roy, Ling, Louisa C, Turnbaugh, Jean G

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Furaneol: Odor Threshold and Importance to Tomato Aroma von Buttery, Ron G, Takeoka, Gary R, Ling, Louisa C

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Fresh tomato aroma volatiles: a quantitative study von Buttery, Ron G, Teranishi, Roy, Ling, Louisa C

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Increased Lycopene and Flavor Volatile Production in Tomato Calyces and Fruit Cultured in Vitro and the Effect of 2-(4-Chlorophenylthio)triethylamine von Ishida, Betty K, Mahoney, Noreen E, Ling, Louisa C

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Broccoli storage under low-oxygen atmosphere: identification of higher boiling volatiles von Hansen, Merete, Buttery, Ron G, Stern, Donald J, Cantwell, Marita I, Ling, Louisa C

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2-Ethyl-3,5-Dimethylpyrazine and 2-Ethyl-3,6-Dimethylpyrazine: Odor Thresholds in Water Solution von Buttery, Ron G., Ling, Louisa C.

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Quantitative studies on origins of fresh tomato aroma volatiles von Buttery, Ron G, Teranishi, Roy, Ling, Louisa C, Flath, Robert A, Stern, Donald J

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Cooked rice aroma and 2-acetyl-1-pyrroline von Buttery, Ron G, Ling, Louisa C, Juliano, Bienvenido O, Turnbaugh, Jean G

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2,5-Dimethyl-4-hydroxy-3(2H)-furanone in Corn Products von Buttery, Ron G., Ling, Louisa C.

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Components of almond hulls: possible navel orangeworm attractants and growth inhibitors von Buttery, Ron G, Soderstrom, Edwin L, Seifert, Richard M, Ling, Louisa C, Haddon, William F

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Tomato aroma components: identification of glycoside hydrolysis volatiles von Buttery, Ron G, Takeoka, Gary, Teranishi, Roy, Ling, Louisa C

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