Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) 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

Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)

Werner Grosch · Flavour and Fragrance Journal · 1994 · 354 citations

Agriculture, Food Science, Food Analysis +16

Foxtail millet: Properties, processing, health benefits, and uses

Nitya Sharma, Keshavan Niranjan · Food Reviews International · 2017 · 286 citations

Agriculture, Crop Sciences, Food Science +16

Characterization of Volatile Aroma Compounds in Cooked Black Rice

Dong Yang, Kyu‐Seong Lee, O‐Young Jeong et al. · Journal of Agricultural and Food Chemistry · 2007 · 196 citations

Agriculture, Food Science, Food Analysis +16

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Yunzi Feng, Yu Cai, Xiong Fu et al. · Food Chemistry · 2018 · 193 citations · Full text

Agriculture, Food Science, Poultry Science +13