Expansion profiles of wheat doughs fermented by seven commercial baker's yeasts

Yeast Physiology and Biotechnology

Denis Pompon · Biofutur · 1999 · 542 citations

Biology, Biosynthesis, Engineering +5

Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry

Seung‐Joo Lee, Ann C. Noble · Journal of Agricultural and Food Chemistry · 2003 · 205 citations

Chemical Composition, Pls Models, Food Analysis +19

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

Anja N. Birch, Mikael Agerlin Petersen, Åse Hansen · LWT · 2012 · 173 citations · Full text

Food Chemistry, Food Preservatives, Food Fermentation +15

Influence of commercial baker's yeasts on bread aroma profiles

Anja N. Birch, Mikael Agerlin Petersen, Nils Arneborg et al. · Food Research International · 2013 · 142 citations

Food Chemistry, Commercial Baker, Yeast +4

Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste

Sidsel Jensen, Henrik Oestdal, Leif H. Skibsted et al. · Journal of Cereal Science · 2011 · 100 citations

Food Chemistry, Food Analysis, Sensory Perception +7