| Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments A Buettner, P Schieberle Journal of Agricultural and Food Chemistry 49 (5), 2387-2394, 2001 | 242 | 2001 |
| Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging—consequences for retronasal aroma stimulation A Buettner, A Beer, C Hannig, M Settles Chemical Senses 26 (9), 1211-1219, 2001 | 231 | 2001 |
| Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden) A Buettner, P Schieberle Journal of Agricultural and Food Chemistry 47 (12), 5189-5193, 1999 | 201 | 1999 |
| Evaluation of Key Aroma Compounds in Hand-Squeezed Grapefruit Juice (Citrus paradisi Macfayden) by Quantitation and Flavor Reconstitution Experiments A Buettner, P Schieberle Journal of Agricultural and food chemistry 49 (3), 1358-1363, 2001 | 178 | 2001 |
| Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation Y Tokitomo, M Steinhaus, A Büttner, P Schieberle Bioscience, Biotechnology, and Biochemistry 69 (7), 1323-1330, 2005 | 176 | 2005 |
| Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process A Buettner, A Beer, C Hannig, M Settles, P Schieberle Food Quality and Preference 13 (7-8), 497-504, 2002 | 140 | 2002 |
| Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols A Buettner Journal of Agricultural and Food Chemistry 50 (11), 3283-3289, 2002 | 130 | 2002 |
| Influence of mastication on the concentrations of aroma volatiles—Some aspects of flavour release and flavour perception A Buettner, P Schieberle Food Chemistry 71 (3), 347-354, 2000 | 110 | 2000 |
| Influence of human saliva on odorant concentrations. 2. Aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4, 5-dimethyl-2 (5 H)-furanone A Buettner Journal of Agricultural and Food Chemistry 50 (24), 7105-7110, 2002 | 107 | 2002 |
| Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine) A Buettner, M Mestres, A Fischer, J Guasch, P Schieberle European Food Research and Technology 216, 11-14, 2003 | 99 | 2003 |
| Chemical input–Sensory output: Diverse modes of physiology–flavour interaction A Buettner, J Beauchamp Food Quality and Preference 21 (8), 915-924, 2010 | 96 | 2010 |
| Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS) A Buettner Journal of agricultural and food chemistry 52 (8), 2339-2346, 2004 | 96 | 2004 |
| Investigation of important odorants of palm wine (Elaeis guineensis) O Lasekan, A Buettner, M Christlbauer Food Chemistry 105 (1), 15-23, 2007 | 90 | 2007 |
| Exhaled odorant measurement (EXOM)—a new approach to quantify the degree of in-mouth release of food aroma compounds A Buettner, P Schieberle LWT-Food Science and Technology 33 (8), 553-559, 2000 | 90 | 2000 |
| Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis M Mestres, N Moran, A Jordan, A Buettner Journal of Agricultural and Food Chemistry 53 (2), 403-409, 2005 | 89 | 2005 |
| GABAA receptor modulation by terpenoids from Sideritis extracts A Kessler, H Sahin‐Nadeem, SCR Lummis, I Weigel, M Pischetsrieder, ... Molecular nutrition & food research 58 (4), 851-862, 2014 | 87 | 2014 |
| Real-time breath gas analysis for pharmacokinetics: monitoring exhaled breath by on-line proton-transfer-reaction mass spectrometry after ingestion of eucalyptol-containing … J Beauchamp, F Kirsch, A Buettner Journal of breath research 4 (2), 026006, 2010 | 86 | 2010 |
| Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking S Lorenz, A Buettner, K Ender, G Nürnberg, HJ Papstein, P Schieberle, ... European Food Research and Technology 214, 112-118, 2002 | 82 | 2002 |
| The volatile constituents of frankincense–a review M Mertens, A Buettner, E Kirchhoff Flavour and Fragrance Journal 24 (6), 279-300, 2009 | 78 | 2009 |
| The influence of molecular structure on odor qualities and odor detection thresholds of volatile alkylated phenols M Czerny, R Brueckner, E Kirchhoff, R Schmitt, A Buettner Chemical Senses 36 (6), 539-553, 2011 | 77 | 2011 |
Montserrat MestresProfessora Química Analítica, Universitat Rovira i VirgiliVerified email at urv.cat
