Formation of cis-3-hexenal, trans-2-hexenal and cis-3-hexenol in macerated Thea sinensis leaves

Characterization of additional volatile components of tomato

Ron G. Buttery, Richard Seifert, D. G. Guadagni et al. · Journal of Agricultural and Food Chemistry · 1971 · 255 citations

Agriculture, Food Science, Food Analysis +15

FLAVOR CHEMISTRY OF TOMATO VOLATILES

Stanley J. Kazeniac, Rafaela Marise Hall · Journal of Food Science · 1970 · 193 citations

Agriculture, Food Science, Horticultural Sciences +17

The Flavor of Cucumbers

D. A. Forss, E. A. Dunstone, E. H. Ramshaw et al. · Journal of Food Science · 1962 · 129 citations

Agriculture, Biochemistry, Food Science +14

Identification and functions of secretion from the posterior scent gland of fifth instar larva of the bug Dysdercus intermedius

D.H. Calam, A. Youdeowei · Journal of Insect Physiology · 1968 · 81 citations

Life Sciences, Entomology, Zoology +10

The Formation of Carbonyl Compounds in Cucumbers

H. P. Fleming, W. Y. Cobb, J. L. Etchells et al. · Journal of Food Science · 1968 · 81 citations

Life Sciences, Biochemistry, Chemistry +6