Volatile components of Grana Parmigiano-Reggiano type hard cheese

Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching

Christine Counet, Delphine Callemien, Caroline Ouwerx et al. · Journal of Agricultural and Food Chemistry · 2002 · 200 citations

Grana Padano cheese aroma

Luigi Moio, Francesco Addeo · Journal of Dairy Research · 1998 · 167 citations

Food Chemistry, Flavoromics, Volatile Concentrate +15

Molecular Characterization and Transcriptional Analysis of <i>adhE2</i> , the Gene Encoding the NADH-Dependent Aldehyde/Alcohol Dehydrogenase Responsible for Butanol Production in Alcohologenic Cultures of <i>Clostridium acetobutylicum</i> ATCC 824

Lisa Fontaine, Isabelle Meynial‐Salles, Laurence Girbal et al. · Journal of Bacteriology · 2002 · 159 citations · Full text

Quantitative Model Studies on the Formation of Aroma-Active Aldehydes and Acids by Strecker-Type Reactions

Thomas Hofmann, Petra Münch, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2000 · 156 citations

Engineering, Chemical Composition, Food Analysis +18

Flavor Compounds in Straw Mushrooms <i>Volvariella </i><i>volvacea</i> Harvested at Different Stages of Maturity

Jeng‐Leun Mau, Charng-Cherng Chyau, Juh-Yiing Li et al. · Journal of Agricultural and Food Chemistry · 1997 · 152 citations