European Food Research and Technology

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle · 1999 · 983 citations

Agriculture, Food Science, Food Analysis +16

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. · 2008 · 699 citations

Agriculture, Food Science, Toxicology +17

Adhesion and aggregation properties of probiotic and pathogen strains

María Carmen Collado, Jussi Meriluoto, Seppo Salminen · 2007 · 585 citations

Life Sciences, Food Science, Microbiology +14

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Frank Ullrich, Werner Grosch · 1987 · 549 citations

Agriculture, Chemistry, Food Chemistry +12

Plant-based meat analogues: from niche to mainstream

Fatma Boukid · 2020 · 451 citations · Full text

Agriculture, Food Science, Meat Science +3