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Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ffj.1182openalex-snapshot
Synthesis and odour evaluation of stereoisomers of N‐Alkyl‐pyrrolidine derivatives, characteristic roast odour of seafood
inferredcites →https://doi.org/10.1002/hlca.200390028openalex-snapshot
Synthesis and Odor Evaluation of Stereoisomers of Imine Derivatives in Roasted Spotted Shrimp
inferredcites →https://doi.org/10.1007/bf01027663openalex-snapshot
Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
inferredcites →https://doi.org/10.1007/bf01193213openalex-snapshot
Evaluation of potent odorants in roasted beef by aroma extract dilution analysis
inferredcites →https://doi.org/10.1007/bf01202802openalex-snapshot
Potent odorants of the roasted powder and brew of Arabica coffee
inferredcites →https://doi.org/10.1007/bf01850088openalex-snapshot
Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis
inferredcites →https://doi.org/10.1016/b978-044481499-9/50018-4openalex-snapshot
New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors
inferredcites →https://doi.org/10.1021/bk-1989-0409.ch035openalex-snapshot
Identification and Formation of Characteristic Volatile Compounds from Cooked Shrimp
inferredcites →https://doi.org/10.1021/jf00048a040openalex-snapshot
Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles
inferredcites →https://doi.org/10.1021/jf00057a024openalex-snapshot
Quantitation of Important Roast-Smelling Odorants in Popcorn by Stable Isotope Dilution Assays and Model Studies on Flavor Formation during Popping
inferredcites →https://doi.org/10.1021/jf00065a037openalex-snapshot
Formation of pyrrolidines and piperidines on heating L-proline with reducing sugars
inferredcites →https://doi.org/10.1021/jf00088a047openalex-snapshot
Comparison of volatile components of dried squid to reaction products formed from the mixtures of hydrogen sulfide, ammonia, and aldehydes
inferredcites →https://doi.org/10.1021/jf9600824openalex-snapshot
Detection of Odor-Active Ethenylalkylpyrazines in Roasted Coffee
inferredcites →https://doi.org/10.1021/jf960670hopenalex-snapshot
Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses
inferredcites →https://doi.org/10.1021/jf980759iopenalex-snapshot
Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee
inferredcites →https://doi.org/10.1111/j.1365-2621.1993.tb06148.xopenalex-snapshot
Volatile Components in Blue Crab ( Callinectes sapidus ) Meat and Processing By‐Product
inferredcites →https://doi.org/10.1271/bbb1961.46.2835openalex-snapshot
Cooked odor of antarctic krills. Part VI. Basic and neutral compounds in the cooked odor from antarctic krill.
inferredcites →https://doi.org/10.1271/bbb1961.50.2867openalex-snapshot
Studies on the roasted aroma of crustacea. Part I Volatile components of roasted shrimp.
inferredcites →https://doi.org/10.1271/bbb1961.52.1537openalex-snapshot
Novel dithiazine compounds in volatile components from cooked sakuraebi (Sergia lucens Hansen).
inferredcites →https://doi.org/10.2331/suisan.56.795openalex-snapshot
Volatile components of boiled and roasted short-necked clam Tapes philippinarum.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1553/biosystecol.3.e115244zenodo-depositor-declared
The cooked shellfish-odour of the mushroom Russula xerampelina
inferred← citeshttps://doi.org/10.1002/ejlt.201800437openalex-snapshot
Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis
inferred← citeshttps://doi.org/10.1002/ffj.1708openalex-snapshot
Current awareness in flavour and fragrance
inferred← citeshttps://doi.org/10.1002/ffj.3249openalex-snapshot
Structure–odour relationships reviewed in the postgenomic era
inferred← citeshttps://doi.org/10.1007/s00217-018-3156-7openalex-snapshot
Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera
inferred← citeshttps://doi.org/10.1016/b978-008045382-8.00107-6openalex-snapshot
Human–Environment Interactions (1): Flavor and Fragrance
inferred← citeshttps://doi.org/10.1016/j.anifeedsci.2025.116515openalex-snapshot
Effects of licorice stalk and fennel residue on the meat quality, muscle metabolites, and flavor characteristics of Hu lambs
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.135137openalex-snapshot
GC–MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.07.009openalex-snapshot
Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)
inferred← citeshttps://doi.org/10.1016/j.ifset.2017.07.035openalex-snapshot
Coupling nanofiltration and osmotic evaporation for the recovery of a natural flavouring concentrate from shrimp cooking juice
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b02728openalex-snapshot
Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis
inferred← citeshttps://doi.org/10.1021/acsomega.1c03304openalex-snapshot
Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production
inferred← citeshttps://doi.org/10.1021/acssuschemeng.0c01154openalex-snapshot
Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study
inferred← citeshttps://doi.org/10.1021/jf304651bopenalex-snapshot
Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients
inferred← citeshttps://doi.org/10.1080/10498850.2025.2523748openalex-snapshot
Odor Volatile Compounds in Aquatic Products: Research Advances
inferred← citeshttps://doi.org/10.1111/raq.12657openalex-snapshot
Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals
inferred← citeshttps://doi.org/10.1177/1082013210379688openalex-snapshot
Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation
inferred← citeshttps://doi.org/10.18832/kp2021.67.417openalex-snapshot
Novel method for determination of heterocyclic compounds and their impact in brewing technology
inferred← citeshttps://doi.org/10.70675/69149b80z76ccz49a7z9156z0fe30d49b043openalex-snapshot
Modélisation des mécanismes moléculaires de la perception des odeurs
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