Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality

Descriptive sensory analysis: past, present and future

Jane Murray, C.M. Delahunty, Irene A. Baxter · Food Research International · 2001 · 694 citations

Agriculture, Psychology, Sensory Evaluation +10

Recent developments in the aerobic oxidation of alcohols

Bi‐Zeng Zhan, Alison Thompson · Tetrahedron · 2004 · 390 citations

Natural Sciences, Chemical Engineering, Chemistry +6

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

N. Wang, D. W. Hatcher, Robert T. Tyler et al. · Food Research International · 2009 · 371 citations

Agriculture, Food Science, Nutrition +8

Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa

Emire Admassu Shimelis, Sudip Kumar Rakshit · Food Chemistry · 2006 · 317 citations

Agriculture, Agronomy, Food Science +12

Gas Chromatography evidence for the occurrence of hop oil components in beer

Gail B. Nickerson, S. T. Likens · Journal of Chromatography A · 1966 · 285 citations

Agriculture, Chemistry, Food Science +14