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40Alina T. Dubis, Małgorzata Domagała and Sławomir J. Grabowski.
Spectroscopic and theoretical studies on some new pyrrol-2-yl-chloromethyl ketones, New J. Chem., 2010, 34, 556. Sónia A. Carabineiro, Pedro T. Gomes, Luís F. Veiros, Cristina Freire, Laura C. J. Pereira, Rui T. Henriques, John E. Warren and Sofia I. Pascu.
Bis(ketopyrrolyl) complexes of Co(ii) stabilised by trimethylphosphine ligands, Dalton Trans., 2007, 0, 5460. Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine, European Food Research and Technology Composition of flavor extracts of raw and roasted cocoas, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate, Journal of Food Science and Technology Discrimination of Two Kinds of Geographical Origin Protected Chinese Vinegars Using the Characteristics of Aroma Compounds and Multivariate Statistical Analysis, Food Analytical Methods Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids, Food Science and Biotechnology Synthesis of compounds analogous to atophane and containing a pyrrole nucleus, Chemistry of Heterocyclic Compounds Chemical shifts and coupling constants of C6H7NO, Chemical Shifts and Coupling Constants for Carbon-13