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Dive into the research topics where Christopher Giacino is active.

Publication


Featured researches published by Christopher Giacino.


Archive | 1974

Edible compositions having a meat flavor and processes for making same

Andries Van Delft; Christopher Giacino


Archive | 1979

Use of 2(2'-methylthiopropyl)-4,5-dimethyl-Δ3 -thiazoline to augment or enhance the aroma or taste of mashed potato flavor or mashed potato flavored foodstuffs

Donald A. Withycombe; Braja D. Mookherjee; Cynthia J. Mussinan; Manfred H. Vock; Christopher Giacino


Archive | 1972

FLAVORING AND AROMATISING WITH A FIVE OR SIX MEMBERED HETEROCYCLIC DITHIO COMPOUND

Christopher Giacino; Ira Katz; Cynthia J. Mussinan; Anne Sanderson; Edward J. Shuster; Richard A. Wilson


Archive | 1973

Flavoring with sulfur containing compounds

Richard A. Wilson; Christopher Giacino


Archive | 1976

Flavoring with (2-methyl-3-furyl)(methylthiomethyl) sulfide

William J. Evers; Howard H. Heinsohn; Manfred H. Vock; Christopher Giacino


Archive | 1975

Novel 3-furyl beta oxoalkyl sulfides, processes for producing same and methods for using same for altering the organoleptic properties of foodstuffs

William J. Evers; Howard H. Heinsohn; Manfred H. Vock; Christopher Giacino


Archive | 1979

Flavoring with 2-substituted-4,5-dimethyl-Δ3 -thiazolines

Manfred H. Vock; Christopher Giacino; Anne Hruza; Donald A. Withycombe; Braja D. Mookherjee; Cynthia J. Mussinan


Archive | 1975

3-Furyl beta-oxoalkyl sulfides and methods for using same for altering, modifying or enhancing the organoleptic properties of foodstuffs

William J. Evers; Howard H. Heinsohn; Christopher Giacino


Archive | 1975

Flavoring composition for foodstuff or chewing gum containing 2-phenyl-3-carboethoxyfuran and process for flavoring

Gary Slangan; Alan O. Pittet; Christopher Giacino; Denis E. Hruza; Edward J. Shuster


Archive | 1973

DIALKYL DIHYDROXY DITHIANES AS FLAVORING AGENTS

Cynthia J. Mussinan; Christopher Giacino; John P. Walradt

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Ira Katz

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