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Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1765-1776

1998

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Transient accumulation of γ-butyrolactone during degradation of bis(4-chloro-n-butyl) ether by diethylether-grown Rhodococcus sp. strain DTB

Applied microbiology and biotechnology, 2005-12, Vol.69 (3), p.335-340

2005

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New Melanoidin-like Maillard Polymers from 2-Deoxypentoses

Journal of agricultural and food chemistry, 1998-01, Vol.46 (1), p.104-110

1998

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Formation of Isoleucine-Specific Maillard Products from [1-13C]-D-Glucose and [1-13C]-D-Fructose

Journal of agricultural and food chemistry, 1995-05, Vol.43 (5), p.1163-1169

1995

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Flavour '81: 3rd Weurman Symposium Proceedings of the International Conference, Munich April 28-30, 1981

Schreier, Peter

1, 2019

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Characterization and Quantification of Free and Esterified 9- and 13-Hydroxyoctadecadienoic Acids (HODE) in Barley, Germinating Barley, and Finished Malt

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1556-1562

2005

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Bioflavour '87: Analysis, Biochemistry, Biotechnology. Proceedings of the International Conference Würzburg, Federal Republic of Germany, September 29-30, 1987

2019

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Dual Positional and Stereospecificity of Lipoxygenase Isoenzymes from Germinating Barley (Green Malt): Biotransformation of Free and Esterified Linoleic Acid

Journal of agricultural and food chemistry, 2006-02, Vol.54 (3), p.946-955

2006

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Transient accumulation of [gamma]-butyrolactone during degradation of bis(4-chloro-n-butyl) ether by diethylether-grown Rhodococcus sp. strain DTB

Applied microbiology and biotechnology, 2005-12, Vol.69 (3), p.335

2005

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Structure and potential cross-linking reactivity of a new pentose-specific maillard product

Journal of agricultural and food chemistry, 1994-12, Vol.42 (12), p.2692-2697

1994

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Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris)

Journal of agricultural and food chemistry, 1982-01, Vol.30 (1), p.89-93

1982

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Biosynthesis of (R)-γ-Decanolactone in the Yeast Sporobolomyces odorus

Journal of agricultural and food chemistry, 1996-05, Vol.44 (5), p.1218-1223

1996

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Thermally generated flavors: Maillard, microwave and extrusion processes (ACS Symposium Series 543)

Trends in food science & technology, 1995-11, Vol.6 (11), p.384

Tressl, R.

1995

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Production of 6-pentyl-α-pyrone by Trichoderma viride

Flavour and fragrance journal, 1992-08, Vol.7 (4), p.231-234

1992

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Characterization of tricyclic sesquiterpenes in hop (Humulus lupulus var. Hersbrucker Spaet)

Journal of agricultural and food chemistry, 1983-07, Vol.31 (4), p.892-897

1983

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Preferential attack of the (S)-configured ether-linked carbons in bis-(1-chloro-2-propyl) ether by Rhodococcus sp. strain DTB

FEMS microbiology ecology, 2006-01, Vol.55 (1), p.113-121

2006

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Metabolism of Deuterated threo-Dihydroxy Fatty Acids in Saccharomyces cerevisiae: Enantioselective Formation and Characterization of Hydroxylactones and γ-Lactones

Helvetica chimica acta, 2004-01, Vol.87 (1), p.180-196

2004

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Purification and properties of two oxidoreductases catalyzing the enantioselective reduction of diacetyl and other diketones from baker's yeast

European journal of biochemistry, 1990, Vol.188 (1), p.165-174

1990

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Identification of new sulfur-containing volatiles in yellow passion fruits (Passiflora edulis f. flavicarpa)

Journal of agricultural and food chemistry, 1991-12, Vol.39 (12), p.2249-2252

1991

Volltextzugriff (PDF)

Microbial Desaturation of Bis(1-chloro-2-propyl) Ether into a Dichloro Vinyl Ether

Chembiochem : a European journal of chemical biology, 2004-06, Vol.5 (6), p.876-878

2004

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Enantioselective formation pathway of a trihydroxy fatty acid during mashing

Journal of the American Society of Brewing Chemists, 2005-01, Vol.63 (4), p.157-162

2005

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Enzymatic Baeyer-Villiger Oxidation as the Key Step in Decano-4-lactone and Decano-5-lactone Degradation by Sporobolomyces odorus

Chemistry & biodiversity, 2004-06, Vol.1 (6), p.900-915

2004

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FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR

Flavour '81, 2019, p.397-416

Originally published 1981, 2019

Volltextzugriff (PDF)

Formation of flavor components in asparagus. 2. Formation of flavor components in cooked asparagus

Journal of agricultural and food chemistry, 1977-05, Vol.25 (3), p.459-463

1977

Volltextzugriff (PDF)

Stereospecific metabolism of isomeric epoxyoctadecanoic acids in the lactone-producing yeast Sporidiobolus salmonicolor

Lipids, 1998-01, Vol.33 (1), p.47-n/a

1998

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Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers

Transient accumulation of γ-butyrolactone during degradation of bis(4-chloro-n-butyl) ether by diethylether-grown Rhodococcus sp. strain DTB

New Melanoidin-like Maillard Polymers from 2-Deoxypentoses

Formation of Isoleucine-Specific Maillard Products from [1-13C]-D-Glucose and [1-13C]-D-Fructose

Flavour '81: 3rd Weurman Symposium Proceedings of the International Conference, Munich April 28-30, 1981

Characterization and Quantification of Free and Esterified 9- and 13-Hydroxyoctadecadienoic Acids (HODE) in Barley, Germinating Barley, and Finished Malt

Bioflavour '87: Analysis, Biochemistry, Biotechnology. Proceedings of the International Conference Würzburg, Federal Republic of Germany, September 29-30, 1987

Dual Positional and Stereospecificity of Lipoxygenase Isoenzymes from Germinating Barley (Green Malt): Biotransformation of Free and Esterified Linoleic Acid

Transient accumulation of [gamma]-butyrolactone during degradation of bis(4-chloro-n-butyl) ether by diethylether-grown Rhodococcus sp. strain DTB

Structure and potential cross-linking reactivity of a new pentose-specific maillard product

Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris)

Biosynthesis of (R)-γ-Decanolactone in the Yeast Sporobolomyces odorus

Thermally generated flavors: Maillard, microwave and extrusion processes (ACS Symposium Series 543)

Production of 6-pentyl-α-pyrone by Trichoderma viride

Characterization of tricyclic sesquiterpenes in hop (Humulus lupulus var. Hersbrucker Spaet)

Preferential attack of the (S)-configured ether-linked carbons in bis-(1-chloro-2-propyl) ether by Rhodococcus sp. strain DTB

Metabolism of Deuterated threo-Dihydroxy Fatty Acids in Saccharomyces cerevisiae: Enantioselective Formation and Characterization of Hydroxylactones and γ-Lactones

Purification and properties of two oxidoreductases catalyzing the enantioselective reduction of diacetyl and other diketones from baker's yeast

Identification of new sulfur-containing volatiles in yellow passion fruits (Passiflora edulis f. flavicarpa)

Microbial Desaturation of Bis(1-chloro-2-propyl) Ether into a Dichloro Vinyl Ether

Enantioselective formation pathway of a trihydroxy fatty acid during mashing

Enzymatic Baeyer-Villiger Oxidation as the Key Step in Decano-4-lactone and Decano-5-lactone Degradation by Sporobolomyces odorus

FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR

Formation of flavor components in asparagus. 2. Formation of flavor components in cooked asparagus

Stereospecific metabolism of isomeric epoxyoctadecanoic acids in the lactone-producing yeast Sporidiobolus salmonicolor

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