Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.)

Esterification of Fatty Acids with Diazomethane on a Small Scale

Hermann Schlenk, Joanne L. Gellerman · Analytical Chemistry · 1960 · 1.2K citations

Natural Sciences, Biochemistry, Chemistry +7

Odour intensities of hop oil components

D. G. Guadagni, Ron G. Buttery, J. G. Harris · Journal of the Science of Food and Agriculture · 1966 · 182 citations

Natural Sciences, Chemistry, Analytical Chemistry +15

Characterization of some volatile constituents of carrots

Ron G. Buttery, Richard Seifert, D. G. Guadagni et al. · Journal of Agricultural and Food Chemistry · 1968 · 142 citations

Agriculture, Chemistry, Food Science +17

Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis

Imre Blank, Werner Grosch · Journal of Food Science · 1991 · 101 citations

Agriculture, Botany, Plant Sciences +15

Effect of nonvolatile orange juice components, acid, sugar, and pectin on the flavor threshold of D-limonene in water

Esam M. Ahmed, R.A. Dennison, Richard H. Dougherty et al. · Journal of Agricultural and Food Chemistry · 1978 · 41 citations

Agriculture, Food Science, Food Analysis +13