Concepedia
Food Research International · 2013 · 57 citations · 20 references
AgricultureBiochemistryFood ScienceFood ChemistryAroma CompoundsFlavor ChemistryPeptide ChemistryVolatile Organic CompoundsFlavor Compound FormationFlavor Precursor LiberationMaillard Reaction FlavorNon-volatile Flavor CompoundsPeptide Flavor PrecursorsVolatile Flavor Compounds
20
A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography
Huug van den Dool, P. Dec. Kratz · Journal of Chromatography A · 1963 · 6.3K citations
Pharmacy, Chemistry, Pharmaceutical Analysis +16
Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry
Jiaoyan Ren, Mouming Zhao, John Shi et al. · Food Chemistry · 2007 · 348 citations
Life Sciences, Biochemistry, Food Science +17
Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques
Thomas Hofmann, Peter Schieberle · Journal of Agricultural and Food Chemistry · 1995 · 165 citations
Agriculture, Chemistry, Food Science +17
Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten
Hedwig Schlichtherle‐Cerny, Renato Amadò · Journal of Agricultural and Food Chemistry · 2002 · 148 citations
Agriculture, Biochemistry, Food Science +13
Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction
Christoph Cerny, Tomáš Davídek · Journal of Agricultural and Food Chemistry · 2003 · 133 citations