Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay

Peter Schieberle, Werner Grosch · Journal of Agricultural and Food Chemistry · 1987 · 249 citations

Agriculture, Chemistry, Food Science +15

Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat‐Corn Puff

Y. Liu, Fushing Hsieh, Hildegarde Heymann et al. · Journal of Food Science · 2000 · 205 citations

Agriculture, Food Science, Cereal Science +13

Flavor of Cereal Products—A Review

Werner Grosch, Peter Schieberle · Cereal Chemistry · 1997 · 148 citations · Full text

Agriculture, Food Science, Cereal Science +16

Determination of Key Aroma Compounds in the Crumb of a Three-Stage Sourdough Rye Bread by Stable Isotope Dilution Assays and Sensory Studies

Eva Kirchhoff, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2001 · 109 citations

Agriculture, Biochemistry, Food Science +17

Sensory and Instrumental Analyses of Volatiles Generated during the Extrusion Cooking of Oat Flours

Jane K. Parker, G.M. Hassell, Donald S. Mottram et al. · Journal of Agricultural and Food Chemistry · 2000 · 103 citations

Agriculture, Food Science, Cereal Science +14