Immediate Impact
45 standout
Citing Papers
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
2025 Standout
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
2024 Standout
Works of Solange Buscailhon being referenced
Relations between compositional traits and sensory qualities of French dry-cured ham
1994
Time‐related changes in volatile compounds of lean tissue during processing of French dry‐cured ham
1993
Author Peers
| Author | Last Decade | Papers | Cites | |||||
|---|---|---|---|---|---|---|---|---|
| Solange Buscailhon | 350 | 2 | 69 | 85 | 78 | 6 | 367 | |
| C. Soresi Bordini | 295 | 9 | 69 | 88 | 84 | 5 | 377 | |
| Ángela Jurado | 314 | 2 | 29 | 115 | 72 | 8 | 373 | |
| Cao Jinxuan | 302 | 2 | 45 | 134 | 37 | 12 | 364 | |
| Philippe Gatellier | 256 | 18 | 58 | 85 | 42 | 8 | 386 | |
| W. Przybylski | 313 | 4 | 50 | 74 | 57 | 11 | 350 | |
| Jorge Ruiz-Ramírez | 340 | 9 | 59 | 126 | 78 | 8 | 365 | |
| Lars L. Hinrichsen | 280 | 2 | 33 | 140 | 82 | 12 | 396 | |
| Tianlan Xia | 300 | 3 | 51 | 183 | 62 | 14 | 390 | |
| Frédérique Duranton | 319 | 3 | 16 | 165 | 58 | 7 | 402 | |
| Jinxuan Cao | 200 | 2 | 39 | 126 | 30 | 9 | 332 |
All Works
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