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Volatile compounds in meat and meat products

Ciência e tecnologia de alimentos, 2017-01, Vol.37 (1), p.1-7

2017

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Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread

Journal of agricultural and food chemistry, 2020-09, Vol.68 (38), p.10352-10360

2020

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Identification of Odor Active Compounds in Physalis peruviana L

Molecules (Basel, Switzerland), 2020-01, Vol.25 (2), p.245

2020

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Key Aroma Compounds in Smoked Cooked Loin

Journal of agricultural and food chemistry, 2018-04, Vol.66 (14), p.3683-3690

2018

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Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients

Journal of agricultural and food chemistry, 2013-03, Vol.61 (11), p.2648-2654

2013

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Key Aroma Compounds in Roasted White Kołuda Goose

Journal of agricultural and food chemistry, 2021-06, Vol.69 (21), p.5986-5996

2021

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The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants

Journal of agricultural and food chemistry, 2020-09, Vol.68 (39), p.10799-10807

2020

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Key Odorants of Lazur, a Polish Mold-Ripened Cheese

Journal of agricultural and food chemistry, 2018-03, Vol.66 (10), p.2443-2448

2018

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Identification of aroma compounds in raw and cooked broccoli

Flavour and fragrance journal, 2021-09, Vol.36 (5), p.576-583

2021

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SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek

Food analytical methods, 2015-10, Vol.8 (9), p.2211-2217

2015

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Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

Journal of the science of food and agriculture, 2011-06, Vol.91 (8), p.1416-1423

2011

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Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.4932-4937

2011

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Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks

Journal of agricultural and food chemistry, 2007-07, Vol.55 (14), p.5754-5760

2007

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On the function of saṁhitā in the Saṁhitā Upaniṣad

Journal of Indian philosophy, 2022-06, Vol.50 (3), p.447-468

Majcher, Stephanie A.

2022

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PSF modelling for very wide-field CCD astronomy

Astronomy and astrophysics (Berlin), 2013-03, Vol.551, p.1-16

2013

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Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds

International dairy journal, 2014-12, Vol.39 (2), p.324-329

2014

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Means of control over poly(4-vinylpyridine)–CoBr2 complex functional thin film formation in static and dynamic conditions

Journal of materials chemistry. C, Materials for optical and electronic devices, 2024-01, Vol.12 (4), p.1500-1506

2024

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Acrylamide formation in low-fat potato snacks and its correlation with colour development

Food additives and contaminants, 2007-04, Vol.24 (4), p.337-342

2007

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Association between metabolic disturbances and G-174C polymorphism of interleukin-6 gene in obese children

European journal of medical research, 2009-12, Vol.14 Suppl 4 (Suppl 4), p.196-200

2009

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Identification of Potent Odorants Formed during the Preparation of Extruded Potato Snacks

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6432-6437

2005

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Influence of proinflammatory cytokine gene polymorphism on childhood obesity

European journal of medical research, 2009-12, Vol.14 Suppl 4 (S4), p.59-62, Article 59

2009

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Octacyanoniobate(IV)-based molecular magnets revealing 3D long-range order

Journal of physics. Conference series, 2011-07, Vol.303 (1), p.012037-6

2011

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Phase 2b, randomized, double‐blind 12‐week studies of TZP‐102, a ghrelin receptor agonist for diabetic gastroparesis

Neurogastroenterology and motility, 2013-11, Vol.25 (11), p.e705-e717

2013

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How deadly is seasonal influenza-associated pneumonia? The German Competence Network for Community-Acquired Pneumonia

The European respiratory journal, 2011-05, Vol.37 (5), p.1151-1157

2011

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Volatile compounds in meat and meat products

Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread

Identification of Odor Active Compounds in Physalis peruviana L

Key Aroma Compounds in Smoked Cooked Loin

Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients

Key Aroma Compounds in Roasted White Kołuda Goose

The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants

Key Odorants of Lazur, a Polish Mold-Ripened Cheese

Identification of aroma compounds in raw and cooked broccoli

SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese

Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks

On the function of saṁhitā in the Saṁhitā Upaniṣad

PSF modelling for very wide-field CCD astronomy

Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds

Means of control over poly(4-vinylpyridine)–CoBr2 complex functional thin film formation in static and dynamic conditions

Acrylamide formation in low-fat potato snacks and its correlation with colour development

Association between metabolic disturbances and G-174C polymorphism of interleukin-6 gene in obese children

Identification of Potent Odorants Formed during the Preparation of Extruded Potato Snacks

Influence of proinflammatory cytokine gene polymorphism on childhood obesity

Secondary prevention of macrovascular events in patients with type 2 diabetes in the PROactive Study (PROspective pioglitAzone Clinical Trial In macroVascular Events): a randomised controlled trial

Octacyanoniobate(IV)-based molecular magnets revealing 3D long-range order

Phase 2b, randomized, double‐blind 12‐week studies of TZP‐102, a ghrelin receptor agonist for diabetic gastroparesis

How deadly is seasonal influenza-associated pneumonia? The German Competence Network for Community-Acquired Pneumonia

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