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Influence of commercial baker's yeasts on bread aroma profiles
Anja Niehues Birch,
Mikael Agerlin Petersen
,
Nils Arneborg
,
Åse Solvej Hansen
Food Analytics and Biotechnology
Food Microbiology, Gut Health, and Fermentation
76
Citationer (Scopus)
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Dyk ned i forskningsemnerne om 'Influence of commercial baker's yeasts on bread aroma profiles'. Sammen danner de et unikt fingeraftryk.
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Vægt
Alfabetisk
Landbrug og biologi
bakers yeast
97%
breads
77%
odors
61%
fermentation
54%
yeasts
34%
1-propanol
32%
dough
26%
yeast breads
21%
phenylacetaldehyde
19%
phenylethyl alcohol
16%
headspace analysis
14%
ethyl acetate
12%
gas chromatography-mass spectrometry
12%
texture
10%
sampling
9%
wheat
8%
cells
4%
Medicin og biovidenskab
Bread
100%
Odorants
82%
Saccharomyces cerevisiae
71%
Fermentation
62%
Yeasts
31%
isovalerylaldehyde
19%
phenylacetaldehyde
19%
isobutyl alcohol
17%
Phenylethyl Alcohol
16%
Diacetyl
15%
1-Propanol
14%
Triticum
11%
ethyl acetate
11%
Gas Chromatography-Mass Spectrometry
11%
Cell Count
7%