Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

A simple method for the detection of lipolytic activity of micro-organisms and some observations on the influence of the contact between cells and fatty substrates

Gonzalo Sierra · Antonie van Leeuwenhoek · 1957 · 903 citations

Life Sciences, Biochemistry, Microbiology +6

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

A Comparative Study of Different Methods of Yeast Strain Characterization

Amparo Querol, Eladio Barrio, Daniel Ramón · Systematic and Applied Microbiology · 1992 · 378 citations

Life Sciences, Biochemistry, Microbiology +10

Quantitative and sensory studies on tomato paste volatiles

Ron G. Buttery, Roy Teranishi, Louisa C. Ling et al. · Journal of Agricultural and Food Chemistry · 1990 · 342 citations

Agriculture, Food Science, Food Analysis +15

Bacterial role in flavour development

Marie‐Christine Montel, F. Masson, Régine Talòn · Meat Science · 1998 · 311 citations

Agriculture, Food Science, Microbiology +14