Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography

Hyphenated Headspace-Gas Chromatography-Sniffing Technique:  Screening of Impact Odorants and Quantitative Aromagram Comparisons

Philippe Pollien, Andreas Ott, Franck Montigon et al. · Journal of Agricultural and Food Chemistry · 1997 · 289 citations

Agriculture, Food Science, Toxicology +17

Identification of the Character Impact Odorants of Stewed Beef Juice by Instrumental Analyses and Sensory Studies

H. Guth, Werner Grosch · Journal of Agricultural and Food Chemistry · 1994 · 229 citations

Agriculture, Animal Sciences, Food Science +17

Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties

Patricia Bouchilloux, Philippe Darriet, Robert J Henry et al. · Journal of Agricultural and Food Chemistry · 1998 · 151 citations

Agriculture, Enology, Viticulture +17

Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats

D. Machiels · Talanta · 2003 · 128 citations · Full text

Agriculture, Animal Sciences, Food Science +16

Identification of Volatile Flavor Compounds with High Aroma Values from Shallow-Fried Beef

K. Specht, Werner Baltes · Journal of Agricultural and Food Chemistry · 1994 · 112 citations

Agriculture, Food Science, Food Analysis +16