Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period

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

Phenolic compounds of virgin olive oil: influence of paste preparation techniques

Francesco Caponio, Vincenzo Alloggio, Tommaso Gomes · Food Chemistry · 1999 · 307 citations

Agriculture, Biochemistry, Food Science +11

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

Hengye Chen, Tao Chen, Paolo Giudici et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 235 citations

Agriculture, Biochemistry, Nutritional Sciences +15

Development of New Antioxidant Active Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Green Tea Extract

Carol López de Dicastillo, Pilar Alfaro, Ramón Catalá et al. · Journal of Agricultural and Food Chemistry · 2011 · 211 citations · Full text

Agriculture, Chemistry, Food Science +17

Nutrients and bioactive components from vinegar: A fermented and functional food

Ting Xia, Bo Zhang, Wenhui Duan et al. · Journal of Functional Foods · 2019 · 210 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17