The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method

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Pharmacy, Environmental Sciences, Toxicology +14

Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants.

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Agriculture, Food Science, Food Analysis +16

Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)

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Agriculture, Food Science, Food Analysis +14

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Felix Frauendorfer, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2008 · 237 citations

Agriculture, Food Science, Food Analysis +16

Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

Xiaojun Liu, Qingzhe Jin, Yuanfa Liu et al. · Journal of Food Science · 2011 · 158 citations

Agriculture, Food Science, Food Analysis +14