Changes in volatile flavour components of soybeans during roasting

Thermal decomposition of ferulic acid

Walter Fiddler, William Ernest. Parker, Aaron E. Wasserman et al. · Journal of Agricultural and Food Chemistry · 1967 · 190 citations

Natural Sciences, Chemistry, Food Science +11

Phenols from Grain, Production of Steam-Volatile Phenols during Cooking and Alcoholic Fermentation of Grain

R. D. Steinke, M. C. Paulson · Journal of Agricultural and Food Chemistry · 1964 · 89 citations

Agriculture, Chemistry, Food Science +12

Identification of a volatile component in soybeans that contributes to the raw bean flavor

L. R. Mattick, David B. Hand · Journal of Agricultural and Food Chemistry · 1969 · 81 citations

Agriculture, Food Science, Food Analysis +13

ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS

P. Koehler, Michael E. Mason, George V. Odell · Journal of Food Science · 1971 · 76 citations

Agriculture, Food Science, Food Analysis +16

Characterization of volatile pyrazine and pyridine components of potato chips

Ron G. Buttery, Richard Seifert, D. G. Guadagni et al. · Journal of Agricultural and Food Chemistry · 1971 · 64 citations

Agriculture, Chemistry, Food Science +15