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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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Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Journal of agricultural and food chemistry, 2008-11, Vol.56 (21), p.10244-10251

2008

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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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Structure–Odor Correlations in Homologous Series of Mercaptoalkanols

Journal of agricultural and food chemistry, 2017-05, Vol.65 (21), p.4329-4340

2017

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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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Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science

Journal of agricultural and food chemistry, 2007-07, Vol.55 (15), p.6262-6269

2007

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Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit

Journal of agricultural and food chemistry, 2016-11, Vol.64 (47), p.9041-9053

2016

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Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

Journal of agricultural and food chemistry, 2006-02, Vol.54 (3), p.916-924

2006

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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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Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science

Journal of agricultural and food chemistry, 2012-05, Vol.60 (20), p.5057-5064

2012

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Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

Journal of agricultural and food chemistry, 2011-08, Vol.59 (16), p.8866-8874

2011

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Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept

Journal of agricultural and food chemistry, 2007-06, Vol.55 (13), p.5221-5228

2007

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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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Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.5933-5938

2006

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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 Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5813-5819

2008

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Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

Journal of agricultural and food chemistry, 2017-01, Vol.65 (1), p.132-138

2017

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Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by Stable Isotope Dilution Assays and Aroma Recombination Experiments

Journal of agricultural and food chemistry, 2011-12, Vol.59 (24), p.13122-13130

2011

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Characterization of the Major Odor-Active Compounds in Thai Durian (Durio zibethinus L. ‘Monthong’) by Aroma Extract Dilution Analysis and Headspace Gas Chromatography–Olfactometry

Journal of agricultural and food chemistry, 2012-11, Vol.60 (45), p.11253-11262

2012

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Characterization of the Key Aroma Compounds in Pink Guava (Psidium guajava L.) by Means of Aroma Re-engineering Experiments and Omission Tests

Journal of agricultural and food chemistry, 2009-04, Vol.57 (7), p.2882-2888

2009

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Characterization of the Key Aroma Compounds in Beef and Pork Vegetable Gravies á la Chef by Application of the Aroma Extract Dilution Analysis

Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.9114-9122

2009

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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

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

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

Structure–Odor Correlations in Homologous Series of Mercaptoalkanols

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

Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science

Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit

Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

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

Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept

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

Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide

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 Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by Stable Isotope Dilution Assays and Aroma Recombination Experiments

Characterization of the Major Odor-Active Compounds in Thai Durian (Durio zibethinus L. ‘Monthong’) by Aroma Extract Dilution Analysis and Headspace Gas Chromatography–Olfactometry

Characterization of the Key Aroma Compounds in Pink Guava (Psidium guajava L.) by Means of Aroma Re-engineering Experiments and Omission Tests

Characterization of the Key Aroma Compounds in Beef and Pork Vegetable Gravies á la Chef by Application of the Aroma Extract Dilution Analysis

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