Concepedia

Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

Salim Makhoul, Andrea Romano, Vittorio Capozzi, Giuseppe Spano, Eugenio Aprea, Luca Cappellin, Elisabetta Benozzi, Matteo Scampicchio, T.D. Märk, Flavia Gasperi,

Food and Bioprocess Technology · 2015 · 62 citations · 41 references

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References

41

On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer-reaction mass spectrometry (PTR-MS) medical applications, food control and environmental research

W. Lindinger, Armin Hansel, Alfons Jordan · International Journal of Mass Spectrometry and Ion Processes · 1998 · 1.7K citations

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Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

, , +11

A high resolution and high sensitivity proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS)

Alfons Jordan, S. Haidacher, G. Hanel et al. · International Journal of Mass Spectrometry · 2009 · 730 citations

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On Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry

Luca Cappellin, Thomas Karl, Michael Probst et al. · Environmental Science & Technology · 2012 · 364 citations

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Genome-wide expression analyses: Metabolic adaptation of to high sugar stress

Daniel J. Erasmus, G VANDERMERWE, H VANVUUREN · FEMS Yeast Research · 2003 · 227 citations · Full text

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