Concepedia

Aromatic Profile Selection

Aromatic Profile Selection is a methodological framework within the domain of variety selection that systematically identifies and evaluates plant or crop varieties based on their distinctive volatile organic compound signatures to optimize sensory, market, or cultural preferences.

17

Publications

819

Citations

88

Authors

34

Institutions

Publications per year

2017–2026

9

Parents

Publications

17

The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate

Peiyi Shen, Zili Gao, Minwei Xu et al. · Food Hydrocolloids · 2020 · 128 citations

, , +8

Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

Jianxiong Yue, Zixuan Gu, Zhenbao Zhu et al. · Food Hydrocolloids · 2020 · 122 citations

, , +14

Influence of formulation and process on the aromatic profile and physical characteristics of bread

Pauline Poinot, Gaëlle Arvisenet, Joëlle Grua-Priol et al. · Journal of Cereal Science · 2008 · 90 citations

, , +9

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Nieves López de Lerma, Rafael A. Peinado, Anna Puig‐Pujol et al. · Food Chemistry · 2018 · 71 citations · Full text

, , +17

Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae

Nuno Bourbon-Melo, Margarida Palma, Miguel Pinto Rocha et al. · Food Microbiology · 2020 · 70 citations

, , +16

1–5 of 17

Authors

88

  1. JR
    Jiajia Rao

    North Dakota State University, United States

    3 publications · 303 citations

    3

    h-index

  2. BC
    Bingcan Chen

    North Dakota State University, United States

    3 publications · 303 citations

    3

    h-index

  3. VF
    Vicente Ferreira

    Universidad de Zaragoza, Spain

    2 publications · 52 citations

    2

    h-index

  4. JO
    Jae‐Bom Ohm

    North Dakota State University, United States

    2 publications · 250 citations

    2

    h-index

  5. DB
    Daniela Borsa

    Azienda Sanitaria Locale di Asti, Italy

    1 publications · 21 citations

    1

    h-index

1–5 of 88

Institutions

34

  1. North Dakota State University

    Fargo, United States

    3 h-index

    13 publications

    1.3K citations

  2. Edward T. Schafer Agricultural Research Center

    Fargo, United States

    2 h-index

    2 publications

    250 citations

  3. Universidad de Zaragoza

    Zaragoza, Spain

    2 h-index

    6 publications

    156 citations

  4. Ionian University

    Corfu, Greece

    1 h-index

    2 publications

    76 citations

  5. University of Genoa

    Genoa, Italy

    1 h-index

    3 publications

    96 citations

  6. University of Patras

    Pátrai, Greece

    1 h-index

    2 publications

    76 citations

  7. Universidad de León

    León, Spain

    1 h-index

    5 publications

    65 citations

  8. Águas de Portugal (Portugal)

    Lisbon, Portugal

    1 h-index

    1 publications

    70 citations

1–8 of 34

Venues

  1. Food Hydrocolloids

    2 publications · 250 citations

    2

    h-index

  2. European Food Research and Technology

    2 publications · 33 citations

    2

    h-index

  3. Food Chemistry

    2 publications · 110 citations

    2

    h-index

  4. Foods

    1 publications · 38 citations

    1

    h-index

  5. Journal of Dairy Science

    JDS · 1 publications · 34 citations

    1

    h-index

1–5