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Lipids|August 14, 2016
Volatile compounds from thermally oxidized methyl oleateD A Withycombe, L M Libbey, R C LindsayApplied Microbiology|September 1, 1971
Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenesR M Sheldon, R C Lindsay, L M Libbey, et al.Journal of Chemical Ecology|January 14, 2014
Frontalin in the male mountain pine beetleL C Ryker, L M LibbeyFood Additives and Contaminants|January 1, 1987
Synthesis of N1-nitroso-3-nitromethylindole: a nonvolatile N-nitroso compound isolated from the nitrosation of the alkaloid gramineM U Ahmad, L M Libbey, R A ScanlanFood and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 1, 1987
Identification of minor nitrosation products of the alkaloid gramine by mass spectrometryM U Ahmad, L M Libbey, R A ScanlanJournal of Chemical Ecology|January 11, 2014
1-Methylcyclohex-2-en-1-ol as an aggregation pheromone ofDendroctonus pseudotsugaeL M Libbey, A C Oehlschlager, L C RykerApplied Microbiology|November 1, 1972
Identification of the predominant volatile compounds produced by Aspergillus flavusE Kamiński, L M Libbey, S Stawicki, et al.Journal - Association of Official Analytical Chemists|January 1, 1980
Confirmation of low microgram/kg amounts of volatile N-nitrosamines in foods by low resolution mass spectrometryJ H Hotchkiss, L M Libbey, R A ScanlanIARC Scientific Publications|January 1, 1982
Nitrosation of N-methyltyramine and N-methyl-3-aminomethylindole, two barley malt alkaloidsM M Mangino, L M Libbey, R A ScanlanApplied Microbiology|July 1, 1973
Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter speciesA Miller, R A Scanlan, J S Lee, et al.Pageof 6