Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Frank Ullrich, Werner Grosch · European Food Research and Technology · 1987 · 549 citations

Agriculture, Chemistry, Food Chemistry +12

Primary odorants in popcorn

Peter Schieberle · Journal of Agricultural and Food Chemistry · 1991 · 227 citations

Agriculture, Food Science, Food Analysis +10

Developments in food flavours

Andrew Taylor · Meat Science · 1987 · 136 citations

Agriculture, Food Science, Food Analysis +8

FLAVOR PRECURSORS: THERMAL AND ENZYMATIC CONVERSIONS

Roy Teranishi, Gary R. Takeoka, Matthias Güntert · Journal of Food Biochemistry · 1992 · 116 citations

Agriculture, Chemistry, Food Science +14

Food flavours. Part A. Introduction.

I. Morton, Alexander J. MacLeod · 1982 · 99 citations

Agriculture, Food Science, Food Analysis +11