Determination of compounds responsible for tempeh aroma

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle · European Food Research and Technology · 1999 · 983 citations

Agriculture, Food Science, Food Analysis +16

Detection of potent odorants in foods by aroma extract dilution analysis

Werner Grosch · Trends in Food Science & Technology · 1993 · 523 citations

Agriculture, Food Science, Toxicology +14

Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants.

Michael Rychlik, Peter Schieberle, Werner Grosch · 1998 · 308 citations

Agriculture, Food Science, Food Analysis +16

Important Aroma Compounds in Freshly Ground Wholemeal and White Wheat FlourIdentification and Quantitative Changes during Sourdough Fermentation

Peter Schieberle · Journal of Agricultural and Food Chemistry · 2002 · 163 citations

Agriculture, Food Science, Fermentation Science +16

Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh

Nobuyoshi Nakajima, Nobuyuki NOZAKI, Kohji Ishihara et al. · Journal of Bioscience and Bioengineering · 2005 · 153 citations

Agriculture, Biochemistry, Food Science +10