Leibniz-Institut für Lebensmittel-Systembiologie
an der Technischen Universität München

JahresberichteAnnual Reports

Annual Reports

The following annual reports of the Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, are available as summaries [PDF, max 220 kB]:

1990, 1991, 1992, 1993, 1994, 1995, 1996, 1997,
1998, 1999, 2000, 2001, 2002, 2003, 2004

The contents of the following annual reports of the Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, are available online [PDF, max. 183 kB]:

2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012,
2013, 2014
, 2015, 2016

To Order Annual Reports of the DFA Please Contact:

Deutsche Forschungsanstalt für Lebensmittelchemie
Leibniz Institut
Mrs. A. Stoiber
Lise-Meitner-Strasse 34
D-85354 Freising, Germany 
Tel.: +49 8161 712928
Fax: +49 8161 712970
anneliese.stoiber(at)lrz.tum.de

Table of Contents of the Latest Annual Report

Structure and Bioactivity of Low-Molecular Food Ingredients (Hedonic Value)

  • Aroma-Active Compounds in Kiwifruits of Actinidia deliciosa “Hayward” and Actinidia arguta “Ananasnaya”, “Bojnice” and “Dumbarton Oaks”
  • Key Aroma Compounds in Mangoes of the Cultivar “Haden”
  • Odour-Active Thiols in Carménère Red Wine
  • Lactones and Their Influence in the Overall Aroma of Milk Chocolate
  • Why Do Beers Smell Differently?
  • Influence of Dry Hopping on Key Aroma Compounds in Beer
  • Screening for Hop-Derived Aroma Compounds in Beers Dry-Hopped with Novel German Flavour Hops
  • Influence of Tradition and Technology on the Aroma of an Islay Single Malt Scotch Whisky and an American Bourbon Whiskey
  • Key Aroma Compounds in Oat Pastry
  • Influence of Thermal Processing on the Key Aroma Compounds of Fresh Plums
  • Formation of Strecker Aldehydes Found in Tobacco Aerosol by Different Leaf Precursors
  • Characterization of Key Aroma Compounds in Freeze-Dried Oregano

Development of Analytical Methods

  • Quantitation of the Coeliac-Active 33-mer Peptide in Different Wheat Species
  • Development of a GC×GC-TOFMS-Method for the Quantitation of 4-Mercapto-4-methyl-2-pentanone in Hops
  • Development of Stable Isotope Dilution Assays for the Quantitation of the Characteristic Cempedak Aroma Compounds 2-(Methylthio)butane and 2-(Methylthio)pentane

Correlation between the Chemical Structure and the Physical Properties of Biopolymers

  • A Novel Micro-Mixer for the Determination of the Baking Quality of Wheat Flour
  • Development and Application of an Optimised Micro-Scale Baking Test for Wheat Flour
  • Correlations between the Protein Distribution and the Gluten Aggregation Properties of Wheat Flour
  • Effects of Thermal and Mechanical Treatments on the Protein Distribution of Wheat Flour
  • Comparative Quantitation of Gluten Proteins in Various Wheat Species
  • Disulphide Bonds of HMW-Gliadin
  • Identification of Marker Peptides for the Quantitation of Gluten from Wheat, Rye, Barley, and Oats
  • The Quantitation of Gluten in Wheat Starch With Seven ELISA Kits Yields up to Six Different Results
  • Studies on the Specificity of ELISA Kits Towards Different Gluten Protein Types
  • Preparation of Partially Hydrolysed Gluten for Clinical Studies
  • Studies on the Aroma of Rice- and Starch-Based Gluten-Free Breads

Physiological Effects of Food Ingredients

  • The Receptor-Specific Key Food Odorant 3-Mercapto-2-Methylpentan-1-ol from Onions has an Evolutionary New Function in Humans
  • The specific Detection of Key Food Odorants by Broadly Tuned Odorant Receptors

Food Composition Tables

  • Completion of Lactose Contents in Dairy Products
  • Analysis of Amounts of Biogenic Amines in Vegetables and Vegetable Products
  • Superfoods = Superingredients? Three Food Items Scrutinized