Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

Cesarettin Alasalvar, John Grigor, Donglin Zhang et al. · Journal of Agricultural and Food Chemistry · 2001 · 481 citations

Agriculture, Biochemistry, Food Science +17

Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates

Grodji Albarin Gbogouri, Michel Linder, Jacques Fanni et al. · Journal of Food Science · 2004 · 469 citations

Agriculture, Biochemistry, Food Science +17

Formation and Occurrence of Flavor Compounds in Wine and Distilled Alcoholic Beverages

Lalli Nykänen · American Journal of Enology and Viticulture · 1986 · 380 citations

Agriculture, Biochemistry, Food Science +17

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Ana María Molina, Jan H. Swiegers, Cristián Varela et al. · Applied Microbiology and Biotechnology · 2007 · 295 citations · Full text

Agriculture, Enology, Viticulture +14

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (<i>Citrus sinensis</i> L. Osbeck) orange juice

Haşim Kelebek, Serkan Selli · Journal of the Science of Food and Agriculture · 2011 · 214 citations · Full text

Agriculture, Biochemistry, Food Science +17