Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough

A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography

Huug van den Dool, P. Dec. Kratz · Journal of Chromatography A · 1963 · 6.3K citations

Pharmacy, Chemistry, Pharmaceutical Analysis +16

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Åse Hansen, Peter Schieberle · Trends in Food Science & Technology · 2005 · 381 citations

Agriculture, Chemical Engineering, Food Science +16

The Catabolism of Amino Acids to Long Chain and Complex Alcohols in Saccharomyces cerevisiae

J. Richard Dickinson, L. Eshantha J. Salgado, M. J. E. Hewlins · Journal of Biological Chemistry · 2003 · 361 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +13

Influence of ingredients and chemical components on the quality of Chinese steamed bread

Fan Zhu · Food Chemistry · 2014 · 190 citations

Agriculture, Food Science, Food Analysis +11

Lactobacillus sanfranciscoa key sourdough lactic acid bacterium:a review

Marco Gobbetti, Aldo Corsetti · Food Microbiology · 1997 · 177 citations

Agriculture, Food Science, Microbiology +10