Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars

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

Retention indices in the analysis of food aroma volatile compounds in temperature‐programmed gas chromatography: Database creation and evaluation of precision and robustness

Federica Bianchi, Maria Careri, Alessandro Mangia et al. · Journal of Separation Science · 2007 · 218 citations

Agriculture, Food Science, Chromatographic Analysis +16

Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal

O. Borges, Berta Gonçalves, José L. Soeiro de Carvalho et al. · Food Chemistry · 2007 · 200 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products

Giampiero Sacchetti, G.G. Pinnavaia, E. Guidolin et al. · Food Research International · 2004 · 187 citations

Agriculture, Food Science, Nutritional Sciences +17

Odor Analysis of Pinot Noir Wines from Grapes of Different Maturities by a Gas Chromatography‐Olfactometry Technique (Osme)

Rita Miranda‐López, Leonard M. Libbey, Barney Watson et al. · Journal of Food Science · 1992 · 171 citations

Agriculture, Enology, Viticulture +15