Results: 1-25 | 26-29
Results: 1-25/29

Authors: Engel, W Hofmann, T Schieberle, P
Citation: W. Engel et al., Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavor compound, EUR FOOD RE, 213(2), 2001, pp. 104-106

Authors: Rychlik, M Schieberle, P
Citation: M. Rychlik et P. Schieberle, Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread, EUR FOOD RE, 212(3), 2001, pp. 274-278

Authors: Kohl, D Heinert, L Bock, J Hofmann, T Schieberle, P
Citation: D. Kohl et al., Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA), THIN SOL FI, 391(2), 2001, pp. 303-307

Authors: Kirchhoff, E Schieberle, P
Citation: E. Kirchhoff et P. Schieberle, Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J AGR FOOD, 49(9), 2001, pp. 4304-4311

Authors: Buettner, A Schieberle, P
Citation: A. Buettner et P. Schieberle, Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals, J AGR FOOD, 49(8), 2001, pp. 3881-3884

Authors: Hofmann, T Czerny, M Calligaris, S Schieberle, P
Citation: T. Hofmann et al., Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages, J AGR FOOD, 49(5), 2001, pp. 2382-2386

Authors: Buettner, A Schieberle, P
Citation: A. Buettner et P. Schieberle, Evaluation of aroma differences between hand-squeezed juices from valencialate and navel oranges by quantitation of key odorants and flavor reconstitution experiments, J AGR FOOD, 49(5), 2001, pp. 2387-2394

Authors: Buettner, A Schieberle, P
Citation: A. Buettner et P. Schieberle, Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments, J AGR FOOD, 49(3), 2001, pp. 1358-1363

Authors: Zimmermann, M Schieberle, P
Citation: M. Zimmermann et P. Schieberle, Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin, EUR FOOD RE, 211(3), 2000, pp. 175-180

Authors: Munk, S Munch, P Stahnke, L Adler-Nissen, J Schieberle, P
Citation: S. Munk et al., Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile, J SURFACT D, 3(4), 2000, pp. 505-515

Authors: Bytof, G Selmar, D Schieberle, P
Citation: G. Bytof et al., New aspects of coffee processing: How do the different post harvest treatments influence the formation of potential flavour precursors?, J APPL BOT, 74(3-4), 2000, pp. 131-136

Authors: Kohl, D Heinert, L Bock, J Hofmann, T Schieberle, P
Citation: D. Kohl et al., Systematic studies on responses of metal-oxide sensor surfaces to straightchain alkanes, alcohols, aldehydes, ketones, acids and esters using the SOMMSA approach, SENS ACTU-B, 70(1-3), 2000, pp. 43-50

Authors: Buettner, A Schieberle, P
Citation: A. Buettner et P. Schieberle, Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception, FOOD CHEM, 71(3), 2000, pp. 347-354

Authors: Buettner, A Schieberle, P
Citation: A. Buettner et P. Schieberle, Exhaled odorant measurement (EXOM) - A new approach to quantify the degreeof in-mouth release of food aroma compounds, LEBENSM-WIS, 33(8), 2000, pp. 553-559

Authors: Hofmann, T Schieberle, P
Citation: T. Hofmann et P. Schieberle, Formation of aroma-active Strecker-aldehydes by a direct oxidative degradation of Amadori compounds, J AGR FOOD, 48(9), 2000, pp. 4301-4305

Authors: Kerscher, R Nurnberg, K Voigt, J Schieberle, P Grosch, W
Citation: R. Kerscher et al., Occurrence of 12-methyltridecanal in microorganisms and physiological samples isolated from beef, J AGR FOOD, 48(6), 2000, pp. 2387-2390

Authors: Tairu, AO Hofmann, T Schieberle, P
Citation: Ao. Tairu et al., Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis), J AGR FOOD, 48(6), 2000, pp. 2391-2394

Authors: Steinhaus, M Schieberle, P
Citation: M. Steinhaus et P. Schieberle, Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques, J AGR FOOD, 48(5), 2000, pp. 1776-1783

Authors: Hofmann, T Munch, P Schieberle, P
Citation: T. Hofmann et al., Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions, J AGR FOOD, 48(2), 2000, pp. 434-440

Authors: Engel, W Bahr, W Schieberle, P
Citation: W. Engel et al., Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices, EUR FOOD RE, 209(3-4), 1999, pp. 237-241

Authors: Munch, M Schieberle, P
Citation: M. Munch et P. Schieberle, A sensitive and selective method for the quantitative determination of fatty acid tryptamides as shell indicators in cocoa products, Z LEBENSM U, 208(1), 1999, pp. 39-46

Authors: Rychlik, M Schieberle, P
Citation: M. Rychlik et P. Schieberle, Quantification of the mycotoxin patulin by a stable isotope dilution assay, J AGR FOOD, 47(9), 1999, pp. 3749-3755

Authors: Tairu, AO Hofmann, T Schieberle, P
Citation: Ao. Tairu et al., Characterization of the key aroma compounds in dried fruits of the West African peppertree Xylopia aethiopica (Dunal) A. Rich (Annonaceae) using aroma extract dilution analysis, J AGR FOOD, 47(8), 1999, pp. 3285-3287

Authors: Pfnuer, P Matsui, T Grosch, W Guth, H Hofmann, T Schieberle, P
Citation: P. Pfnuer et al., Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: Application to hazelnut oils and hazelnuts, J AGR FOOD, 47(5), 1999, pp. 2044-2047

Authors: Vinale, F Fogliano, V Schieberle, P Hofmann, T
Citation: F. Vinale et al., Development of a stable isotope dilution assay for an accurate quantification of protein-bound N-epsilon-(1-deoxy-D-fructos-1-yl)-L-lysine using a C-13-labeled internal standard, J AGR FOOD, 47(12), 1999, pp. 5084-5092
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