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Cited by 720

The DOI matches its Crossref record; 51 of the 51 references it cites were found in a registry or an index.

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

Czerny, Michael, Christlbauer, Martin, Christlbauer, Monika, Fischer, Anja, Granvogl, Michael, Hammer, Michaela, Hartl, Cornelia, Hernandez, Noelia Moran, Schieberle, Peter·2008·European Food Research and Technology
DOI 10.1007/s00217-008-0931-x
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Citations

Cites

Show all 51 references

Research works printed but not linked: 24

  1. Guadagni DG, Buttery RG, Teranishi JG (1972) J Sci Food Agric 23:1435–1444 · doi:10.1002/jsfa.2740231207
  2. Komarek D (2001) Key odorants in beer—influence of storage on the flavor stability. PhD thesis, TU Munich
  3. Mulders JE (1973) Z Lebensm Unters Forsch 151:310–317 · doi:10.1007/bf01883343
  4. Karagül-Yüceer Y, Vlahovich KN, Drake MA, Cadwallader KR (2003) J Agric Food Chem 51:6797–6801 · doi:10.1021/jf0345806
  5. Buttery RG, Black DR, Guadagni DG, Ling LC, Conolly G, Teranishi R (1974) J Agric Food Chem 22:773–777 · doi:10.1021/jf60195a005
  6. Amoore JE, Ventstrom D (1966) J Food Sci 31:118–128 · doi:10.1111/j.1365-2621.1966.tb15424.x
  7. Ong PKC, Acree TE (1999) J Agric Food Chem 47:665–670 · doi:10.1021/jf980452j
  8. Christlbauer M (2005) Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas. PhD thesis, TU Munich. German Research Centre for Food Chemistry, Garching, Germany, ISBN 3-938896-00-0
  9. Heiler C, Schieberle P (1997) Int Dairy J 7:659–666 · doi:10.1016/s0958-6946(97)00067-8
  10. Mutti BS (2002) Aroma of freshly cooked potatoes. Influence of variety and storage as well as comparison with the aroma of dried potatoes (in German). PhD thesis, TU Munich, ISBN 3-934767-12-5
  11. Buttery RG, Seifert RM, Ling LC, Soderstrom EL, Ogawa JM, Turnbaugh JG (1982) J Agric Food Chem 30:1208–1211 · doi:10.1021/jf00114a051
  12. Pyysalo T, Suihko M, Honkanen E (1977) Lebensm Wiss Technol 10:36–39
  13. Audouin V, Bonnet F, Vickers ZM, Reineccius GA (2001) In: Leland, JV, Schieberle P, Buettner A, Acree TE (eds) Gas Chromatography Olfactometry. The State of Art. American Chemical Society, pp 156–171 · doi:10.1021/bk-2001-0782.ch014
  14. Eriksson CE, Lundgren B, Vallentin K (1976) Chem Senses 2:3–15 · doi:10.1093/chemse/2.1.3
  15. Masanetz C, Grosch W (1998) Flavour Fragr J 13:115–124 · doi:10.1002/(sici)1099-1026(199803/04)13:2<115::aid-ffj706>3.0.co;2-6
  16. Kerler J, Grosch W (1996) J Food Sci 61:1271–1274 · doi:10.1111/j.1365-2621.1996.tb10977.x
  17. Wilson CW, Shaw PE, Knight RJ (1990) J Agric Food Chem 38:1556–1559 · doi:10.1021/jf00097a028
  18. Amoore JE, Forrester LJ, Pelosi P (1976) Chem Senses Flavor 2:17–25 · doi:10.1093/chemse/2.1.27
  19. Buttery RG, Haddon WF, Seifert RM, Turnbaugh JG (1984) J Agric Food Chem 32:676–678 · doi:10.1021/jf00123a062
  20. Jezussek M (2002) Aroma generation during cooking of brown rice (Oryza sativa L.) and Pandanus amaryllifolis Roxb. leaves (in German). PhD thesis, TU Munich, ISBN 3-934767-73-7
  21. Kerscher R (2000) Animal species related aroma differences of heated meat (in German). PhD thesis, TU Munich, ISBN 3-934767-13-3
  22. Pino J, Torricella R, Örsi F (1986) Die Nahrung 30:783–790
  23. Buttery RG, Guadagni DG, Ling LC (1978) J Agric Food Chem 26:791–793 · doi:10.1021/jf60218a041
  24. Pyysalo H, Suihko M (1976) Lebensm Wiss Technol 9:371–376

Cited by

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Metadata

Authors
Czerny, M., Christlbauer, M., Christlbauer, M., Fischer, A., Granvogl, M., Hammer, M., Hartl, C., Hernandez, N. M., & Schieberle, P.
Venue
European Food Research and Technology
Publisher
Springer Science and Business Media LLC
Published
2008-08-05
Volume
228
Issue
2
Pages
265-273
ISSN
  • 0373-0174 (ISSN-L)
  • 1438-2377
  • 1438-2385
DOI
10.1007/s00217-008-0931-x
OpenAlex
W2013307571
Cited by
720
References
51
FWCI
19.34
Type
journal article
Language
en
Open access
closed
Licence
www.springer.com/tdm (tdm)

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CoChat. (2026). Citation check: 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. https://app.cochat.ai/papers/10.1007/s00217-008-0931-x
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Czerny, M., Christlbauer, M., Christlbauer, M., Fischer, A., Granvogl, M., Hammer, M., Hartl, C., Hernandez, N. M., & Schieberle, P. (2008). 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. European Food Research and Technology. https://doi.org/10.1007/s00217-008-0931-x

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.