SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

Christine M. Seppanen, Qinghua Song, A. Saari Csallany · Journal of the American Oil Chemists Society · 2010 · 249 citations

Agriculture, Food Science, Nutritional Sciences +13

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

Yunwei Niu, Quan Zhu, Zuobing Xiao · Food Research International · 2020 · 155 citations

Agriculture, Chemistry, Pharmaceutical Analysis +17

Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils

Wenting Yin, Xue‐ting Ma, Shi‐jia Li et al. · Food Research International · 2021 · 135 citations

Agriculture, Food Science, Food Analysis +13

Rheological characterization of milled sesame (tehineh)

Basim Abu‐Jdayil, Kamal Al‐Malah, Hesham Asoud · Food Hydrocolloids · 2002 · 112 citations

Agriculture, Food Science, Food Processing +7

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Dandan Pu, Huiying Zhang, Yuyu Zhang et al. · Food Research International · 2019 · 98 citations

Agriculture, Food Science, Food Analysis +16