Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

Jean‐Emmanuel Sarry, Ziya Günata · Food Chemistry · 2004 · 284 citations

Agriculture, Biochemistry, Plant Sciences +16

Characterisation of 39 varietal virgin olive oils by their volatile compositions

M. T. Morales, R. Aparicio · Food Chemistry · 2005 · 259 citations

Agriculture, Food Science, Plant Sciences +12

Sensory properties and aroma compounds of sweet Fiano wine

Alessandro Genovese, Angelita Gambuti, Paola Piombino et al. · Food Chemistry · 2006 · 220 citations

Agriculture, Enology, Food Science +16

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

Raffaella Di Cagno, Rosalinda F. Surico, Annalisa Paradiso et al. · International Journal of Food Microbiology · 2008 · 187 citations

Agriculture, Food Science, Microbiology +16

Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

Rossana Coda, Alessia Lanera, Antonio Trani et al. · International Journal of Food Microbiology · 2012 · 173 citations

Agriculture, Food Science, Microbiology +14