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Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Journal of agricultural and food chemistry, 2017-04, Vol.65 (13), p.2776-2783

2017

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Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept

Journal of agricultural and food chemistry, 2019-06, Vol.67 (25), p.7110-7119

2019

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Nature's Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

Angewandte Chemie (International ed.), 2014-07, Vol.53 (28), p.7124-7143

International ed. in English, 2014

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Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept

Journal of agricultural and food chemistry, 2019-03, Vol.67 (10), p.2973-2979

2019

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Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

Journal of agricultural and food chemistry, 2013-11, Vol.61 (47), p.11303-11311

2013

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Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges

Analytical and Bioanalytical Chemistry, 2015-01, Vol.407 (1), p.169-191

2015

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Development of Stable Isotope Dilution Assays for the Simultaneous Quantitation of Biogenic Amines and Polyamines in Foods by LC-MS/MS

Journal of agricultural and food chemistry, 2012-03, Vol.60 (12), p.3026-3032

2012

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Food Chemistry

4th rev. and extended ed., 2009

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Isotope-Labeling Studies on the Formation Pathway of Acrolein during Heat Processing of Oils

Journal of agricultural and food chemistry, 2014-08, Vol.62 (33), p.8524-8529

2014

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Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods

Journal of agricultural and food chemistry, 2014-06, Vol.62 (22), p.5020-5027

2014

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Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

Journal of agricultural and food chemistry, 2014-05, Vol.62 (20), p.4544-4551

2014

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Influence of the Chemical Structure on Odor Qualities and Odor Thresholds in Homologous Series of Alka-1,5-dien-3-ones, Alk-1-en-3-ones, Alka-1,5-dien-3-ols, and Alk-1-en-3-ols

Journal of agricultural and food chemistry, 2014-02, Vol.62 (5), p.1025-1031

2014

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Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Application of Aroma Extract Dilution Analysis

Journal of agricultural and food chemistry, 2020-12, Vol.68 (51), p.15292-15300

2020

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Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

European food research & technology, 2019-09, Vol.245 (9), p.1907-1915

2019

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Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using a Thiol-Selective Isolation Procedure in Combination with Three Detection Methods

Journal of agricultural and food chemistry, 2019-04, Vol.67 (16), p.4553-4559

2019

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Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine

Journal of agricultural and food chemistry, 2022-11, Vol.70 (43), p.13979-13986

2022

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Untersuchungen zur Bildung von Benzol aus Benzaldehyd: Aromaforschung für den Verbraucherschutz

Chemie in unserer Zeit, 2020-12, Vol.54 (6), p.397-401

2020

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Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach

Journal of agricultural and food chemistry, 2021-05, Vol.69 (17), p.5125-5133

2021

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Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach

Journal of agricultural and food chemistry, 2016-01, Vol.64 (3), p.627-636

2016

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Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach

Journal of agricultural and food chemistry, 2021-05, Vol.69 (17), p.5125-5133

2021

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Structure–Odor Correlations in Homologous Series of Mercapto Furans and Mercapto Thiophenes Synthesized by Changing the Structural Motifs of the Key Coffee Odorant Furan-2-ylmethanethiol

Journal of agricultural and food chemistry, 2018-04, Vol.66 (16), p.4189-4199

2018

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Structure–Odor Correlations in Homologous Series of Alkanethiols and Attempts To Predict Odor Thresholds by 3D-QSAR Studies

Journal of agricultural and food chemistry, 2015-02, Vol.63 (5), p.1419-1432

2015

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Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

Journal of agricultural and food chemistry, 2018-07, Vol.66 (28), p.7428-7440

2018

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Model Studies on the Key Aroma Compounds Formed by an Oxidative Degradation of ω‑3 Fatty Acids Initiated by either Copper(II) Ions or Lipoxygenase

Journal of agricultural and food chemistry, 2013-11, Vol.61 (46), p.10891-10900

2013

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Characterization of the Key Aroma Compounds in a Commercial Amontillado Sherry Wine by Means of the Sensomics Approach

Journal of agricultural and food chemistry, 2015-05, Vol.63 (19), p.4761-4770

2015

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Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept

Nature's Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept

Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges

Development of Stable Isotope Dilution Assays for the Simultaneous Quantitation of Biogenic Amines and Polyamines in Foods by LC-MS/MS

Food Chemistry

Isotope-Labeling Studies on the Formation Pathway of Acrolein during Heat Processing of Oils

Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods

Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

Influence of the Chemical Structure on Odor Qualities and Odor Thresholds in Homologous Series of Alka-1,5-dien-3-ones, Alk-1-en-3-ones, Alka-1,5-dien-3-ols, and Alk-1-en-3-ols

Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Application of Aroma Extract Dilution Analysis

Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using a Thiol-Selective Isolation Procedure in Combination with Three Detection Methods

Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine

Untersuchungen zur Bildung von Benzol aus Benzaldehyd: Aromaforschung für den Verbraucherschutz

Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach

Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach

Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach

Structure–Odor Correlations in Homologous Series of Mercapto Furans and Mercapto Thiophenes Synthesized by Changing the Structural Motifs of the Key Coffee Odorant Furan-2-ylmethanethiol

Structure–Odor Correlations in Homologous Series of Alkanethiols and Attempts To Predict Odor Thresholds by 3D-QSAR Studies

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

Model Studies on the Key Aroma Compounds Formed by an Oxidative Degradation of ω‑3 Fatty Acids Initiated by either Copper(II) Ions or Lipoxygenase

Characterization of the Key Aroma Compounds in a Commercial Amontillado Sherry Wine by Means of the Sensomics Approach

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