German Research Centre for Food Chemistry | Leibniz Institut

GenusswertHedonic Value

Hedonic Value

Current projects of the working group are aimed at the characterisation of naturally occurring, odour active compounds of foods or raw materials and their changes from the raw material to the consumer. ...more

Research

The working group is aiming at characterising naturally occurring, odour active compounds of foods or raw materials and their changes from the raw material to the consumer ...more

Publications

Schoenknecht C, Andersen G, Schmidts I, Schieberle P (2016) Quantitation of gingerols in human plasma by newly developed stable isotope dilution assays and assessment of their immunomodulatory potential,...more

News

8th revised and completed print edition of Souci Fachmann Kraut Food Composition and Nutrition Tables published. Since autumn 2015 an updated online version of the Souci Fachmann Kraut, edited by the DFA, is accessible. From now on, the revised and completed data are also available as print edition ...more