Armin Amanpour

GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

Armin Amanpour, Ahmet Salih Sönmezdağ, Haşim Kelebek et al. · Food Chemistry · 2015 · 83 citations

Representative Aromatic Extract, Flavoromics, Biochemistry +14

GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

Kevser Tuba Ozkara, Armin Amanpour, Gamze Güçlü et al. · Food Analytical Methods · 2018 · 51 citations

Food Authentication, Gc-ms-olfactometric Differentiation, Food Analysis +5

Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-Olfactometry

Armin Amanpour, Gamze Güçlü, Haşim Kelebek et al. · Microchemical Journal · 2018 · 41 citations

Food Chemistry, Key Aroma Compounds, Food Authentication +7

Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge

Giuseppe Luciano, Antonio Natalello, Simona Mattioli et al. · Meat Science · 2019 · 40 citations

Nutrition, Animal Science, Animal Nutrition +12

Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

Salwa Tsouli Sarhir, Armin Amanpour, Amina Bouseta et al. · Journal of Food Composition and Analysis · 2020 · 37 citations

Food Chemistry, Traditional Moroccan, Odor Activity Values +10