The Influence of Molecular Structure on Odor Qualities and Odor Detection Thresholds of Volatile Alkylated Phenols

Investigation of odors in the fragrance industry

(2009) Boris Schilling et al.   CHEMOECOLOGY

Odor-Active Compounds in Cardboard

(2009) Michael Czerny et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between Peripheral Receptor Code and Perceived Odor Quality

(2008) Y. Furudono et al.   CHEMICAL SENSES

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

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

(2008) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

(2008) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-Resolution Copy-Number Variation Map Reflects Human Olfactory Receptor Diversity and Evolution

(2008) Yehudit Hasin et al.   PLoS Genetics