Concepedia

Potent aromatic compounds in the crumb of wheat bread (French-type) ? influence of pre-ferments and studies on the formation of key odorants during dough processing

Klaus Gassenmeier, Peter Schieberle

European Food Research and Technology · 1995 · 115 citations · 7 references

DOI

Concepts

References

7

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

, , +11

Primary odorants in popcorn

Peter Schieberle · Journal of Agricultural and Food Chemistry · 1991 · 226 citations

, , +15

Character Impact Odour Compounds of Different Kinds of Butter

Peter Schieberle, Klaus Gassenmeier, H. Guth et al. · LWT · 1993 · 186 citations

, , +4

Quantitative determination of .beta.-damascenone in foods using a stable isotope dilution assay

Alina Sen, Gudrun Laskawy, Peter Schieberle et al. · Journal of Agricultural and Food Chemistry · 1991 · 116 citations

, , +20

The Influence of Fermentation on Volatile Compounds in French Bread Dough

Pierre Frasse, Sandrine Lambert, Daniel Richard-Molard et al. · LWT · 1993 · 74 citations

, , +3