Volatile Compounds in Spanish Paprika

Gas chromatographic characterization of organic substances in the retention index system.

Ervin sz. Kováts · Medical Entomology and Zoology · 1965 · 667 citations

Natural Sciences, Chemistry, Analytical Chemistry +15

Flavonoids and Antioxidant Activity of Fresh Pepper ( <i>Capsicum annuum</i> ) Cultivars

Y. Lee, Luke R. Howard, B. Villalón · Journal of Food Science · 1995 · 349 citations

Agriculture, Food Science, Plant Sciences +14

Characterization of some volatile constituents of bell peppers

Ron G. Buttery, Richard Seifert, D. G. Guadagni et al. · Journal of Agricultural and Food Chemistry · 1969 · 285 citations

Agriculture, Chemistry, Food Science +16

Taste compounds in chorizo and their changes during ripening

Javier Mateo, María Concepción Domínguez, María M. Aguirrezábal et al. · Meat Science · 1996 · 151 citations

Agriculture, Biochemistry, Food Science +11

Volatile components of dry-cured ham

Jean‐Louis Berdagué, C. Denoyer, Jean‐Luc Le Quéré et al. · Journal of Agricultural and Food Chemistry · 1991 · 146 citations

Agriculture, Food Science, Food Analysis +13