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

New Leibniz-Project WHEATSCAN: An interdisciplinary network of nationally and internationally leading cereal scientists, plant researchers, bioinformaticians, immunologists and gastroenterologists works together on a new project called WHEATSCAN - Unraveling the causes for wheat sensitivities. ...more