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Dive into the research topics where Frederick L. Schmitt is active.

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Featured researches published by Frederick L. Schmitt.


Archive | 1980

Uses in perfumery of ether derivatives of indanes

Wilhelmus J. Wiegers; Mark A. Sprecker; Hugh Watkins; Manfred H. Vock; Frederick L. Schmitt


Archive | 1978

Flavoring with terpenyl ethers

Cynthia J. Mussinan; Braja D. Mookherjee; Manfred H. Vock; Frederick L. Schmitt; Edward J. Shuster; James M. Sanders; Bette M. Light; Edward J. Granda


Archive | 1978

2,2,3-Trimethyl-3-cyclopenten-1-ylalkenyl- and alkylidene-cycloalkanones

Takao Yoshida; Braja D. Mookherjee; Venkatesh Kamath; John B. Hall; William I. Taylor; Frederick L. Schmitt


Archive | 1980

Compositions of matter containing cis-3-hexenal

Cynthia J. Mussinan; Braja D. Mookherjee; Manfred H. Vock; Frederick L. Schmitt; Edward J. Granda; Joaquin F. Vinals; Jacob Kiwala


Archive | 1979

Mixture of 3-methyl-1-phenyl-pentanol-5 or its isomers and butanoyl cyclohexane derivatives

Frederick L. Schmitt


Archive | 1978

2- and 3-Cyclotetradecen-1-ones as bitterness depressants

Braja D. Mookherjee; Robert W. Trenkle; Manfred H. Vock; Domenick Luccarelli; Frederick L. Schmitt; Gilbert Stork; Timothy MacDonald; Arthur L. Liberman


Archive | 1978

Uses of terpene dimers in perfumery processes and products

Wilhelmus J. Wiegers; John B. Hall; Ira D. Hill; Robert M. Novak; Frederick L. Schmitt; Braja D. Mookherjee; Chi-Kuen Shu; William L. Schreiber


Archive | 1981

Use of mixture of aliphatic C10 branched olefins in augmenting or enhancing the aroma of perfumes and/or perfumed articles

Richard M. Boden; Lambert Dekker; Frederick L. Schmitt; Augustinus G. Van Loveren


Archive | 1979

Trans,trans-Δ-damascone, mixtures containing major proportions of same, processes for preparing same and organoleptic uses thereof

Braja D. Mookherjee; Robert W. Trenkle; Richard A. Wilson; Frederick L. Schmitt; Manfred H. Vock; Edward J. Granda; Joaquin F. Vinals; Jacob Kiwala; William L. Schreiber


Archive | 1979

Use of benzodionones in augmenting or enhancing the aroma and taste of a foodstuff

Mark A. Sprecker; John B. Hall; Frederick L. Schmitt

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