Concepedia
Journal of Analytical Chemistry · 2002 · 13 citations · 15 references
15
Determination of potent odourants in roasted coffee by stable isotope dilution assays
Peter Semmelroch, Gudrun Laskawy, Imre Blank et al. · Flavour and Fragrance Journal · 1995 · 165 citations
Engineering, Roasted Coffee, Food Analysis +17
Fractionation and HPLC determination of grape phenolics
A. Jaworski, Chang Yeol Lee · Journal of Agricultural and Food Chemistry · 1987 · 156 citations
Food Analysis, Altmetric Attention Score, Plant Metabolomics +16
Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines
Philip J. Spillman, Alan P. Pollnitz, Dimitra Liacopoulos et al. · Journal of Agricultural and Food Chemistry · 1997 · 122 citations
Food Chemistry, Red Wines, Food Fermentation +10
Low Molecular Weight Organic Compounds of Chestnut Wood (<i>Castanea sativa</i>L.) and Corresponding Aged Brandies
Sara Canas, M. Conceição Leandro, M. Isabel Spranger et al. · Journal of Agricultural and Food Chemistry · 1999 · 91 citations
Extraction and Evolution of Lignin Products in Armagnac Matured in Oak
Jean‐Louis Puech · American Journal of Enology and Viticulture · 1981 · 81 citations
Environmental Chemistry, Engineering, Botany +10