Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response

(2018) Stella Plazzotta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Structural and mechanical characteristics of bread and their impact on oral processing: a review

(2017) Jing Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

(2016) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach

(2016) Katrin Matheis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Coping with matrix effects in headspace solid phase microextraction gas chromatography using multivariate calibration strategies

(2015) Vicente Ferreira et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies

(2014) Christine M. Mayr et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

REVIEW: Aroma of Wheat Bread Crumb

(2013) Anja Niehues Birch et al.   CEREAL CHEMISTRY

Influence of commercial baker's yeasts on bread aroma profiles

(2013) Anja N. Birch et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

(2012) Adamantini Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

(2010) Stavros Plessas et al.   FOOD CHEMISTRY

Chemistry of bread aroma: A review

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile

(2008) F. Bianchi et al.   FOOD CHEMISTRY

Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

(2008) Y KIM et al.   FOOD CHEMISTRY