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Journal of Agricultural and Food Chemistry|April 29, 2014
Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysisJohn P Munafo, John Didzbalis, Raymond J Schnell, et al.Journal of Agricultural and Food Chemistry|August 6, 2011
Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity valuesHitoshi Tamura, Akira Fujita, Martin Steinhaus, et al.Journal of Agricultural and Food Chemistry|October 18, 2022
Decoding the Fine Flavor Properties of Dark ChocolatesLisa Ullrich, Bettina Casty, Amandine André, et al.Journal of Agricultural and Food Chemistry|May 25, 2010
Identification of novel aroma-active thiols in pan-roasted white sesame seedsHitoshi Tamura, Akira Fujita, Martin Steinhaus, et al.Foods (Basel, Switzerland)|April 27, 2024
Volatile Profiling of Spirulina Food SupplementsAikaterina Paraskevopoulou, Triantafyllos Kaloudis, Anastasia Hiskia, et al.Journal of Agricultural and Food Chemistry|January 2, 2023
Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine EnvironmentYu Yang, Stephanie Frank, Xibu Wei, et al.Foods (Basel, Switzerland)|July 12, 2025
Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution AnalysisZhenli Xu, Jing Liu, Johanna Kreissl, et al.Angewandte Chemie (International Ed. in English)|June 19, 2014
Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnologyAndreas Dunkel, Martin Steinhaus, Matthias Kotthoff, et al.International Journal of Molecular Sciences|July 29, 2025
Deciphering Important Odorants in a Spirulina (Arthrospira platensis) Dietary Supplement by Aroma Extract Dilution Analysis Using Offline and Online Fractionation ApproachesAikaterina Paraskevopoulou, Veronika Mall, Theodoros M Triantis, et al.Journal of Agricultural and Food Chemistry|January 11, 2019
Quantitation and Seasonal Variation of Key Odorants in PropolisMonika Tomaszewski, Melissa Dein, Ari Novy, et al.Pageof 6