GC MS olfactometric characterization of the most aroma active components in a representative aromatic extract from Iranian saffron Crocus sativus L

Yerel katalogda bu makaleye atıf yapan 74 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2018 GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution AnalysisAtıf 56 · OpenAlex
2. 2019 GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution AnalysisAtıf 55 · OpenAlex
3. 2019 GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution AnalysisAtıf 55 · OpenAlex
4. 2019 GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution AnalysisAtıf 55 · OpenAlex
5. 2021 Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–OlfactometryAtıf 43 · OpenAlex
6. 2021 Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter \u201cSmen\u201d using GC\u2013MS\u2013OlfactometryAtıf 43 · OpenAlex
7. 2019 Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC-MS-OlfactometryAtıf 43 · OpenAlex
8. 2019 Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-OlfactometryAtıf 43 · OpenAlex
9. 2019 Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC-MS-OlfactometryAtıf 42 · OpenAlex
10. 2019 Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-OlfactometryAtıf 42 · OpenAlex