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Dive into the research topics where Cynthia J. Mussinan is active.

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Featured researches published by Cynthia J. Mussinan.


Journal of Chromatography A | 2000

Identification of atranorin and related potential allergens in oakmoss absolute by high-performance liquid chromatography-tandem mass spectrometry using negative ion atmospheric pressure chemical ionization

Richard D. Hiserodt; Dennis F.H Swijter; Cynthia J. Mussinan

This paper describes the first high-performance liquid chromatographic-tandem mass spectrometric method for the identification of atranorin and related potential allergens in oakmoss absolute. Oakmoss absolute is ubiquitous in the fragrance industry and is a key component in many fine perfumes. However, oakmoss absolute causes an allergic response in some individuals. Research is focused toward establishing the identity of the compounds causing the allergic response so a quality controlled oakmoss with reduced allergenic potential can be prepared. Consequently a highly selective and specific analytical method is necessary to support this effort. This is not available with the existing HPLC methods using UV detection.


Journal of Agricultural and Food Chemistry | 1974

Volatile constituents of pressure cooked pork liver

Cynthia J. Mussinan; John P. Walradt


Journal of Agricultural and Food Chemistry | 1973

Isolation and identification of some sulfur chemicals present in pressure-cooked beef.

Richard A. Wilson; Cynthia J. Mussinan; Ira Katz; Anne Sanderson


Journal of Agricultural and Food Chemistry | 1973

Isolation and identification of some sulfur chemicals present in two model systems approximating cooked meat

Cynthia J. Mussinan; Ira Katz


Journal of Agricultural and Food Chemistry | 1997

Formation of sulfur-containing flavor compounds from reactions of furaneol and cysteine, glutathione, hydrogen sulfide, and alanine/hydrogen sulfide

Yan Zheng; Sharon M. Brown; Walter O. Ledig; Cynthia J. Mussinan; Chi-Tang Ho


Journal of Agricultural and Food Chemistry | 2005

Quantitative Analysis of the 26 Allergens for Cosmetic Labeling in Fragrance Raw Materials and Perfume Oils

Hans Leijs; Joost Broekhans; Leon Van Pelt; Cynthia J. Mussinan


Journal of Agricultural and Food Chemistry | 1977

Volatile flavor constituents of ovine adipose tissue

Fredric Caporaso; John D. Sink; P.S. Dimick; Cynthia J. Mussinan; Anne Sanderson


Journal of Agricultural and Food Chemistry | 1973

Isolation and identification of pyrazines present in pressure-cooked beef.

Cynthia J. Mussinan; Richard A. Wilson; Ira Katz


Archive | 1976

Identification and Flavor Properties of Some 3-Oxazolines and 3-Thiazolines Isolated from Cooked Beef

Cynthia J. Mussinan; Richard A. Wilson; Ira Katz; Anne Hruza; Manfred H. Vock


Journal of the American Society for Mass Spectrometry | 2007

A study of b1+H2O and b1-ions in the product ion spectra of dipeptides containing N-terminal basic amino acid residues

Richard D. Hiserodt; Sharon M. Brown; Dennis F.H Swijter; Nicole Hawkins; Cynthia J. Mussinan

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Ira Katz

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