Off-flavor in soy drink: Development, optimization, and validation of an easy and fast method to quantify the key odorants

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Martin Christlbauer, Monika Christlbauer, Anja Fischer et al. · European Food Research and Technology · 2008 · 699 citations

Agriculture, Food Science, Toxicology +17

Experimental Comparison of the Different Approaches To Estimate LOD and LOQ of an HPLC Method

Jérôme Vial, Alain Jardy · Analytical Chemistry · 1999 · 346 citations

Pharmacy, Pharmaceutical Analysis, Method Validation +15

Analysis of wine primary aroma compounds by stir bar sorptive extraction

J. Marín, Gonzalo L. Alonso, M. Rosario Salinas · Talanta · 2006 · 141 citations

Agriculture, Enology, Food Science +13

Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

Kornelia T. Kaczmarska, Maria V. Chandra-Hioe, Damian Frank et al. · LWT · 2017 · 133 citations · Full text

Agriculture, Food Science, Plant Sciences +13

Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses

Silvia Mallia, J.O. Bosset · International Dairy Journal · 2005 · 125 citations

Agriculture, Chemistry, Food Science +16