| Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis C De Jong, HT Badings Journal of High Resolution Chromatography 13 (2), 94-98, 1990 | 410 | 1990 |
| A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese WJM Engels, R Dekker, C De Jong, R Neeter, S Visser International Dairy Journal 7 (4), 255-263, 1997 | 339 | 1997 |
| Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin EHE Ayad, A Verheul, C de Jong, JTM Wouters, G Smit International Dairy Journal 9 (10), 725-735, 1999 | 213 | 1999 |
| Application of wild starter cultures for flavour development in pilot plant cheese making EHE Ayad, A Verheul, JTM Wouters, G Smit International Dairy Journal 10 (3), 169-179, 2000 | 148 | 2000 |
| Glass capillary gas chromatography of fatty acid methyl esters. A study of conditions for the quantitative analysis of short-and long-chain fatty acids in lipids HT Badings, C De Jong Journal of Chromatography A 279, 493-506, 1983 | 137 | 1983 |
| Automatic system for rapid analysis of volatile compounds by purge‐and‐cold‐trapping/capillary gas chromatography HT Badings, C De Jong, RPM Dooper Journal of High Resolution Chromatography 8 (11), 755-763, 1985 | 74 | 1985 |
| Characterisation of Egyptian Ras cheese. 2. Flavour formation EHE Ayad, S Awad, A El Attar, C De Jong, M El-Soda Food Chemistry 86 (4), 553-561, 2004 | 58 | 2004 |
| Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography–mass spectrometry to detect minor aroma compounds in wine A Gamero, W Wesselink, C de Jong Journal of Chromatography A 1272, 1-7, 2013 | 53 | 2013 |
| Application of the olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional K Burseg, C de Jong Journal of agricultural and food chemistry 57 (19), 9086-9090, 2009 | 30 | 2009 |
| Flavour generation in dairy products. AEM Boelrijk, C Jong, G Smit Dairy processing: improving quality, 130-154, 2003 | 26 | 2003 |
| Rapid analysis of volatile compounds in food products by purge-and-cold-trapping/capillary gas chromatography. HT Badings, C Jong, RPM Dooper, RCM Nijs | 26 | 1985 |
| Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts EJSARL Amparo Gamero *, Xiao Ren, Yendouban Lamboni , Catrienus de Jong Fermentation 5 (3), 71, 2019 | 24 | 2019 |
| Screening for and control of debittering properties of cheese cultures G Smit, Z Kruyswijk, AH Weerkamp, C De Jong, R Neeter Special Publications of the Royal Society of Chemistry 197, 25-31, 1996 | 21 | 1996 |
| Headspace analysis for the study of aroma compounds in milk and dairy products. HT Badings, C Jong | 21 | 1984 |
| Aromatic potential of diverse non-conventional yeast species for winemaking and brewing A Gamero, A Dijkstra, B Smit, C de Jong Fermentation 6 (2), 50, 2020 | 19 | 2020 |
| Sample preparation before capillary gas-chromatographic estimation of free fatty acids in fermented dairy products. C Jong, K Palma, R Neeter | 19 | 1994 |
| An analytical study of fractions obtained by stepwise cooling of melted milk fat. I. Methodology. HT Badings, JE Schaap, CD Jong, HG Hagedoorn | 19 | 1983 |
| Determination of volatile components in cheese using dynamic headspace techniques R Neeter, C De Jong, HGJ Teisman, G Ellen Special Publications of the Royal Society of Chemistry 197, 293-296, 1996 | 18 | 1996 |
| An analytical study of fractions obtained by stepwise cooling of melted milk fat. II. Results. HT Badings, JE Schaap, CD Jong, HG Hagedoorn | 18 | 1983 |
| Flavour research on milk products: use of purge-and-trap techniques. R Neeter, C Jong | 13 | 1992 |
Amparo Gamero LlunaUniversity of ValenciaDirección de correo verificada de uv.es
