Contribution of volatile compounds to the flavor of cooked asparagus

Overview of attention for article published in European Food Research and Technology, September 2001

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In the top 25% of all research outputs scored by Altmetric
One of the highest-scoring outputs from this source (#6 of 249)
High Attention Score compared to outputs of the same age (90th percentile)

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news: 1 news outlet

wikipedia: 4 Wikipedia pages

Citations

dimensions_citation: 50 Dimensions

Readers on

mendeley: 54 Mendeley

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So far, Dimensions has found 50 publications that cite this research output.

50

The most recent citing publications are shown below. View all 50 publications that cite this research output on Dimensions.

Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs

Article in Journal of the American Society of Brewing Chemists (March 2024)

Aroma Profile of Grapevine Chips after Roasting: A Comparative Study of Sorbara and Spergola Cultivars for More Sustainable Oenological Production

Article in Separations (October 2023)

Floral Aroma and Pollinator Relationships in Two Sympatric Late-Summer-Flowering Mediterranean Asparagus Species

Article in Plants (September 2023)

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