Ursprung des Aromas in alkoholischen Getränken

The Formation of Δ9-Unsaturated Fatty Acids

1960 • 503 citations

The role of biotin-dependent carboxylations in biosynthetic reactions

1967 • 283 citations

Phenols from Grain, Production of Steam-Volatile Phenols during Cooking and Alcoholic Fermentation of Grain

1964 • 87 citations

Lactones in Wines--A Review

1973 • 78 citations

Mechanism of Diacetyl Formation in Yeast Fermentation

1968 • 69 citations

YEAST AND ITS EFFECT ON THE FLAVOUR OF ALCOHOLIC BEVERAGES*

1971 • 67 citations

Presence and Significance of Two Diastereomers ofβ-Methyl-γ-octalactone in Aged Distilled Liquors

1974 • 66 citations

Aromatic congener formation in maturation of alcoholic distillates

1967 • 62 citations

MINOR CONSTITUENTS OF WHISKY FUSEL OILS.

1971 • 58 citations

Lactones in Wines--A Review

1973 • 53 citations

Volatile Fatty Acids in Some Brands of Whisky, Cognac and Rum

1968 • 42 citations

Chemical Composition of Angelica Root Oil.

1975 • 42 citations

Whiskey Composition: Identification of Additional Components by Gas Chromatography‐Mass Spectrometry

1969 • 41 citations

THE AROMA COMPONENTS PRODUCED BY YEAST IN NITROGEN-FREE SUGAR SOLUTION

1966 • 33 citations

Composition and Consumption of Alcoholic Beverages—a Review

1974 • 29 citations

Whiskey Composition: Identification of Components by Single‐Pass Gas Chromatography‐Mass Spectrometry

1968 • 29 citations

SOME ASPECTS OF THE STRUCTURE AND FUNCTION OF THE YEAST PLASMA MEMBRANE

1976 • 23 citations

KETO ACIDS FORMED BY BAKER'S YEAST

1967 • 22 citations

KETO ACIDS IN BAKER'S YEAST AND IN FERMENTATION SOLUTION

1963 • 19 citations

2-Ethyl-3-methylbutyric acid, a new volatile fatty acid found in rum

1977 • 8 citations