Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle · European Food Research and Technology · 1999 · 983 citations

Agriculture, Food Science, Food Analysis +16

Contribution of volatiles to rice aroma

Ron G. Buttery, Jean G. Turnbaugh, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1988 · 568 citations

Agriculture, Agronomy, Food Science +16

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Frank Ullrich, Werner Grosch · European Food Research and Technology · 1987 · 549 citations

Agriculture, Chemistry, Food Chemistry +12

Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions

Laura Pripis‐Nicolau, Gilles de Revel, Alain Bertrand et al. · Journal of Agricultural and Food Chemistry · 2000 · 322 citations

Agriculture, Enology, Food Science +15

FUNCTION OF PYRIDOXAL PHOSPHATE: RESOLUTION AND PURIFICATION OF THE TRYPTOPHANASE ENZYME OF ESCHERICHIA COLI

W.A. Wood, I. C. Gunsalus, W. W. Umbreit · Journal of Biological Chemistry · 1947 · 136 citations · Full text

Life Sciences, Biochemistry, Microbiology +10