Evaluation of flavour compounds of Camembert cheese

A procedure for the sensory analysis of gas chromatographic effluents

Terry E. Acree, J. A. Barnard, D. G. Cunningham · Food Chemistry · 1984 · 428 citations

Agriculture, Chemistry, Food Science +13

Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives

Ingolf Krause, Annette Bockhardt, Herbert Neckermann et al. · Journal of Chromatography A · 1995 · 203 citations

Natural Sciences, Biochemistry, Chemistry +14

Sensory Evaluation of Food

Marilyn Skelton · Cornell Hotel and Restaurant Administration Quarterly · 1984 · 134 citations

Agriculture, Food Science, Consumer Behavior +14

Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques

J. Kubíčková, Werner Grosch · International Dairy Journal · 1997 · 131 citations

Agriculture, Dairy Science, Food Science +14

Quantification of potent odorants in camembert cheese and calculation of their odour activity values

J. Kubíčková, Werner Grosch · International Dairy Journal · 1998 · 110 citations

Agriculture, Dairy Science, Food Science +16