Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC

Investigation of aromatic compounds in roasted cocoa powder

J. Serra Bonvehí · European Food Research and Technology · 2005 · 210 citations

Food Chemistry, Roasted Cocoa Powder, Tannin +4

Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

Kenneth B. Miller, W. Jeffrey Hurst, Mark J. Payne et al. · Journal of Agricultural and Food Chemistry · 2008 · 176 citations

GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

Araceli Pérez‐Silva, Éric Odoux, Pierre Brat et al. · Food Chemistry · 2005 · 171 citations

Agricultural Chemistry, Flavoromics, Aroma Compounds +7

Analysis of the Volatile Components in Vanilla Extracts and Flavorings by Solid-Phase Microextraction and Gas Chromatography

Tomislav Sostaric, Mary C. Boyce, Evadne E. Spickett · Journal of Agricultural and Food Chemistry · 2000 · 111 citations

Flavoromics, Chemical Composition, Food Analysis +19

Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode

Yavuz Yardım, Mehmet Gülcan, Zühre Şentürk · Food Chemistry · 2013 · 109 citations

Food Chemistry, Chemical Engineering, Engineering +10