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Identification of Novel Aroma-Active Thiols in Pan-Roasted White Sesame Seeds
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Important Odorants in Roasted White and Black Sesame Seeds
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Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation
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Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
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Odour-active compounds in moderately roasted sesame
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New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors
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An improvement in syntheses of mercaptans via thiolesters
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Aroma of Roasted Sesame Oil: Characterization by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis
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The Reactions of Sulfur Atoms. VI. The Addition to C4 Olefins. A Stereospecific Triplet-State Reaction
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Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques
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Effect of antioxidants on the volatiles of roasted sesame seeds
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Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil
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Quantification of 2-Methyl-3-furanthiol, 2-Furfurylthiol, 3-Mercapto-2-pentanone, and 2-Mercapto-3-pentanone in Heated Meat
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Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee
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Enolization Enthalpies for Aliphatic Carbonyl and Thiocarbonyl Compounds
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SOME AROMA COMPONENTS OF ROASTED SESAME SEED (Sesamum indicum L.)
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Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
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Odor-Active Components in Ground Roasted Sesame Seeds
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Studies on the Broiled Sesame. Part I
What points at this work
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Current awareness in flavour and fragrance
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