Volatile compounds of dry hams from Iberian pigs

The role of triglycerides and phospholipids in the aroma of cooked beef

Donald S. Mottram, Robert A. Edwards · Journal of the Science of Food and Agriculture · 1983 · 282 citations

Agriculture, Animal Sciences, Food Science +17

Volatile components of dry cured Iberian ham

J.J. Berdagué, Teresa Antequera, C.J. López-Bote et al. · Food Chemistry · 1991 · 242 citations

Agriculture, Biochemistry, Food Science +14

Odour thresholds of some organic compounds associated with food flavours

D. G. Guadagni, Ron G. Buttery, Sumiko Okano · Journal of the Science of Food and Agriculture · 1963 · 223 citations

Agriculture, Food Science, Food Analysis +16

Recent advances in the chemistry of meat

D.A. Ledward · Food Chemistry · 1984 · 203 citations

Agriculture, Chemistry, Food Science +12

Fatty Acid Composition of Meat Tissue Lipids

Irwin Hornstein, P. F. Crowe, Murray Heimberg · Journal of Food Science · 1961 · 144 citations

Agriculture, Biochemistry, Food Science +13