Concepedia

Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins

Chiara Cordero, Erica Liberto, Carlo Bicchi, Patrizia Rubiolo, Peter Schieberle, Stephen E. Reichenbach, Qingping Tao

Journal of Chromatography A · 2010 · 113 citations · 31 references

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Concepts

References

31

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

, , +16

An identity-authentication system using fingerprints

Anil K. Jain, Hong Lin, Sharath Pankanti et al. · Proceedings of the IEEE · 1997 · 929 citations

, , +15

Direct gray-scale minutiae detection in fingerprints

Dario Maio, Davide Maltoni · IEEE Transactions on Pattern Analysis and Machine Intelligence · 1997 · 614 citations

, , +16

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Frank Ullrich, Werner Grosch · European Food Research and Technology · 1987 · 549 citations

, , +12

Detection of potent odorants in foods by aroma extract dilution analysis

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

, , +14