Factors Influencing the Production of Low‐Boiling Volatiles from Foods

Production of volatile compounds related to the flavour of foods from the Strecker degradation of <scp>DL</scp>‐methionine

P. E. Ballance · Journal of the Science of Food and Agriculture · 1961 · 119 citations

Agriculture, Biochemistry, Food Science +17

Origin of Methanol and Dimethyl Sulphide from Cooked Foods

J.C. Casey, R. Self, T. Swain · Nature · 1963 · 37 citations · Full text

Agriculture, Chemistry, Food Science +13

Cleavage of Alkyl Cysteine Sulphoxides by an Enzyme in Onion (Allium cepa).

Floyd P. Kupiecki, Artturi I. Virtanen, Robert G. Heath et al. · Acta chemica Scandinavica/Acta chemica Scandinavica. B, Organic chemistry and biochemistry/Acta chemica Scandinavica. A, Physical and inorganic chemistry/Acta chemica Scandinavica. Series B. Organic chemistry and biochemistry/Acta chemica Scandinavica. Series A, Physical and inorganic chemistry · 1960 · 36 citations · Full text

Life Sciences, Biochemistry, Botany +7

Gas chromatography using capillary column units for flavour investigation

R. Self, Derek G. Land, J.C. Casey · Journal of the Science of Food and Agriculture · 1963 · 14 citations

Agriculture, Chemistry, Food Science +15

Flavour in potatoes

R. Self, T. Swain · Proceedings of The Nutrition Society · 1963 · 13 citations · Full text

Agriculture, Food Science, Plant Sciences +9