Analysis of volatile components derived from the carob bean Ceratonia siliqua

Recherches sur les arǒmes 13^e communication [1] Sur 1′ arǒme de café. I

M. Stoll, M. Winter, F. Gautschi et al. · Helvetica Chimica Acta · 1967 · 162 citations

Agriculture, Chemistry, Food Science +7

Volatile flavour components of eggs

Alexander J. MacLeod, S. Jane Cave · Journal of the Science of Food and Agriculture · 1975 · 119 citations

Agriculture, Food Science, Poultry Science +12

Steam volatile aroma constituents of roasted cocoa beans

Michel. Van Praag, Herbert S. Stein, Merrick S. Tibbetts · Journal of Agricultural and Food Chemistry · 1968 · 112 citations

Agriculture, Chemistry, Food Science +15

Studies on the Volatile Components of Different Varieties of Cocoa Beans

S.D. Bailey, D. G. Mitchell, M. L. Bazinet et al. · Journal of Food Science · 1962 · 71 citations

Agriculture, Food Science, Plant Sciences +16

Components of nutritional interest in carob pods (<i>Ceratonia siliqua</i>)

Fulgancio S. Calixto, Jaime Cañellas · Journal of the Science of Food and Agriculture · 1982 · 69 citations

Agriculture, Biochemistry, Food Science +17