Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

Marina Heinonen, Anne S. Meyer, E. N. Frankel · Journal of Agricultural and Food Chemistry · 1998 · 629 citations

Lecithin Liposomes, Berry Phenolics, Lipid Peroxidation +17

Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

Laura Culleré, Ana Escudero, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2004 · 410 citations

Bioorganic Chemistry, Chemical Composition, Food Analysis +21

Consumer acceptance of ‘Brooks’ and ‘Bing’ cherries is mainly dependent on fruit SSC and visual skin color

Carlos H. Crisosto, Gayle M. Crisosto, Paul Metheney · Postharvest Biology and Technology · 2003 · 369 citations

Fruit Ssc, Consumer Acceptance, Visual Skin Color +6

Contribution of volatile compounds to mango (Mangifera indica L.) aroma

Jorge A. Pino, Judith Mesa · Flavour and Fragrance Journal · 2006 · 298 citations

Food Chemistry, Volatile Compounds, Flavoromics +11

Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

Jean‐Emmanuel Sarry, Ziya Günata · Food Chemistry · 2004 · 279 citations

Microbial Glycoside Hydrolases, Biosynthesis, Biochemistry +7