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Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation

Journal of cereal science, 2007, Vol.45 (1), p.78-87

2007

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Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

Food quality and preference, 2002-10, Vol.13 (7), p.497-504

2002

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A novel method for the quantitation of gingerol glucuronides in human plasma or urine based on stable isotope dilution assays

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2016-11, Vol.1036-1037, p.1-9

2016

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Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties

Food research international, 2017-07, Vol.97, p.87-94

2017

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Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts ( Corylus avellana L.) from different origins

Journal of Chromatography A, 2010-09, Vol.1217 (37), p.5848-5858

2010

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Profiling food volatiles by comprehensive two-dimensional gas chromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins

Journal of chromatography, 2010-09, Vol.1217 (37), p.5848-5858

2010

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Quantification of ochratoxin A in foods by a stable isotope dilution assay using high-performance liquid chromatography–tandem mass spectrometry

Journal of Chromatography A, 2004-01, Vol.1023 (1), p.57-66

2004

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An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale

International dairy journal, 2016-05, Vol.56, p.101-107

2016

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Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process

Food chemistry, 2008-06, Vol.108 (4), p.1234-1246

2008

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Influence of mastication on the concentrations of aroma volatiles — some aspects of flavour release and flavour perception

Food chemistry, 2000-11, Vol.71 (3), p.347-354

2000

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Behaviour and hormonal status in healthy rats on a diet rich in Maillard reaction products with or without solvent extractable aroma compounds

Physiology & behavior, 2012-02, Vol.105 (3), p.693-701

2012

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Comparison of folate quantification in foods by high-performance liquid chromatography–fluorescence detection to that by stable isotope dilution assays using high-performance liquid chromatography–tandem mass spectrometry

Analytical biochemistry, 2003-04, Vol.315 (2), p.247-255

2003

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Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds

Food science & technology, 2000-12, Vol.33 (8), p.553-559

2000

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On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt

Food science & technology, 2006-06, Vol.39 (5), p.521-527

2006

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Dynamics of retronasal aroma perception during consumption : Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process: COST Action 921. Food Matrices: Structural Organisation from Nano to Macro Scale and Impact on Flavour Release and Perception

Food chemistry, 2008, Vol.108 (4), p.1234-1246

2008

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Aroma compounds in black tea powders of different origins—changes induced by preparation of the infusion

Developments in Food Science, 2006, Vol.43, p.151-156

2006

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Facts and ‘artefacts’ in the flavour chemistry of onions

Developments in Food Science, 2006, Vol.43, p.359-362

2006

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Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough

Developments in Food Science, 2006, Vol.43, p.89-92

2006

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Comparison of Important Odorants in Puff-pastries Prepared with Butter or Margarine

Food science & technology, 1994-01, Vol.27 (3), p.282-288

1994

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Studies on the Metallic Off-Flavour in Buttermilk: Identification of Potent Aroma Compounds

Food science & technology, 1996, Vol.29 (5), p.460-464

1996

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Key aroma compounds in apple juice-changes during juice concentration

Developments in Food Science, 2006, Vol.43, p.189-192

2006

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Photolysis of unsaturated fatty acid hydroperoxides. 2. Products from the anaerobic decomposition of methyl 13( S)-hydroperoxy-9( Z),11( E)-octadecadienoate dissolved in methanol

Chemistry and physics of lipids, 1985-01, Vol.37 (1), p.99-114

1985

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Photolysis of unsaturated fatty acid hydroperoxides. 3. Products from the aerobic decomposition of methyl 13( S)-hydroperoxy-9( Z),11( E-octadecadienoate dissolved in methanol

Chemistry and physics of lipids, 1986, Vol.41 (2), p.101-116

1986

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Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation

Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

A novel method for the quantitation of gingerol glucuronides in human plasma or urine based on stable isotope dilution assays

Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties

Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts ( Corylus avellana L.) from different origins

Profiling food volatiles by comprehensive two-dimensional gas chromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins

Quantification of ochratoxin A in foods by a stable isotope dilution assay using high-performance liquid chromatography–tandem mass spectrometry

An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale

Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process

Influence of mastication on the concentrations of aroma volatiles — some aspects of flavour release and flavour perception

Behaviour and hormonal status in healthy rats on a diet rich in Maillard reaction products with or without solvent extractable aroma compounds

Comparison of folate quantification in foods by high-performance liquid chromatography–fluorescence detection to that by stable isotope dilution assays using high-performance liquid chromatography–tandem mass spectrometry

Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds

On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt

Dynamics of retronasal aroma perception during consumption : Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process: COST Action 921. Food Matrices: Structural Organisation from Nano to Macro Scale and Impact on Flavour Release and Perception

Aroma compounds in black tea powders of different origins—changes induced by preparation of the infusion

Facts and ‘artefacts’ in the flavour chemistry of onions

Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough

Comparison of Important Odorants in Puff-pastries Prepared with Butter or Margarine

Studies on the Metallic Off-Flavour in Buttermilk: Identification of Potent Aroma Compounds

Key aroma compounds in apple juice-changes during juice concentration

Photolysis of unsaturated fatty acid hydroperoxides. 2. Products from the anaerobic decomposition of methyl 13( S)-hydroperoxy-9( Z),11( E)-octadecadienoate dissolved in methanol

Photolysis of unsaturated fatty acid hydroperoxides. 3. Products from the aerobic decomposition of methyl 13( S)-hydroperoxy-9( Z),11( E-octadecadienoate dissolved in methanol

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