Investigation of the boiled potato flavor by human sensory and instrumental methods

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Frank Ullrich, Werner Grosch · European Food Research and Technology · 1987 · 549 citations

Food Chemistry, Engineering, Medicine +11

Detection of Certain Hop Oil Constituents in Brewing Products

S. T. Likens, Gail B. Nickerson · Proceedings Annual meeting - American Society of Brewing Chemists · 1964 · 353 citations

Food Chemistry, Gas Chromatography, Annual Meeting 1964 +8

Structure et synthèse de la damascénone (triméthyl‐2,6,6‐<i>trans</i>‐crotonoyl‐1‐cyclohexadiène‐1,3), constituant odorant de l'essence de rose bulgare (<i>rosa damascena</i> Mill.

E. Demole, Paul Enggist, U. Säuberli et al. · Helvetica Chimica Acta · 1970 · 129 citations

Chemical Engineering, Engineering, Abstract Damascenone Doricenone +10

The Synthesis of Damascenone and β‐Damascone and the possible mechanism of their formation from carotenoids

Sachihiko Isoe, Shigeo Katsumura, Takeo Sakan · Helvetica Chimica Acta · 1973 · 91 citations

Bioorganic Chemistry, Engineering, Brief Synthesis +16

Volatile components of baked potatoes

Ron G. Buttery, D. G. Guadagni, L. C. Ling · Journal of the Science of Food and Agriculture · 1973 · 75 citations

Food Chemistry, Agricultural Chemistry, Health Sciences +10