Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach

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 · 681 citations

Food Chemistry, Health Sciences, Odour Thresholds +6

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Anupam Giri, Kazufumi Osako, Toshiaki Ohshima · Food Chemistry · 2009 · 421 citations

Food Chemistry, Meat Washing, Microbial Contamination +9

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Åse Hansen, Peter Schieberle · Trends in Food Science & Technology · 2005 · 371 citations

Biosynthesis, Food Fermentation, In Vitro Fermentation +6

Contribution of volatile compounds to mango (Mangifera indica L.) aroma

Jorge A. Pino, Judith Mesa · Flavour and Fragrance Journal · 2006 · 298 citations

Food Chemistry, Volatile Compounds, Flavoromics +11

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

Anja N. Birch, Mikael Agerlin Petersen, Åse Hansen · LWT · 2012 · 173 citations · Full text

Food Chemistry, Food Preservatives, Food Fermentation +15