Influence of commercial baker's yeasts on bread aroma profiles

Analysis of a complex of statistical variables into principal components.

H. Hotelling · Journal of Educational Psychology · 1933 · 9.5K citations

Natural Sciences, Biostatistics, Statistical Modeling +12

Contribution of volatiles to rice aroma

Ron G. Buttery, Jean G. Turnbaugh, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1988 · 568 citations

Agriculture, Agronomy, Food Science +16

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Åse Hansen, Peter Schieberle · Trends in Food Science & Technology · 2005 · 381 citations

Agriculture, Chemical Engineering, Food Science +16

Expression Levels of the Yeast Alcohol Acetyltransferase Genes<i>ATF1</i>,<i>Lg-ATF1</i>, and<i>ATF2</i>Control the Formation of a Broad Range of Volatile Esters

Kevin J. Verstrepen, Stijn D. M. Van Laere, Bart Vanderhaegen et al. · Applied and Environmental Microbiology · 2003 · 380 citations · Full text

Agriculture, Biochemistry, Biotechnology +17

The Catabolism of Amino Acids to Long Chain and Complex Alcohols in Saccharomyces cerevisiae

J. Richard Dickinson, L. Eshantha J. Salgado, M. J. E. Hewlins · Journal of Biological Chemistry · 2003 · 361 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +13