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

PublikationenPublications

Publications

The following annual compilations of publications are available. Papers published in October, November and December may sometimes appear in the compilation of the following year.
[PDF, max. 352 kB]:

1918 - 1919 | 1920 - 1929 | 1930 - 1939 | 1940 - 1949 | 1950 - 1959 | 1960 - 1969 | 1970 - 1979 | 1980 - 1989 | 1990 - 1999 | 2000 - 2009 | 2010 - 2015

2016

2378
Andersen G, Krautwurst D (2016) Trace amine-associated receptors in the cellular immune system. In: Trace Amines and Neurological Disorders: Potential Mechanisms and Risk Factors (Farooqui T, Farooqui A, eds), Oxford: Academic Press, ISBN: 978-0-12-803603-7, pp 97-106

2379
Franitza L, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 637-645. Characterization of the key aroma compounds in two commercial rums by means of the Sensomics approach

2380
Franitza L, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 9041-9053. Influence of the production process on the key aroma compounds of rum: From molasses to the spirit

2381
Geißlitz S, Neiens S, Steinhaus M (2016) Lebensmittelchemie 70: 113. Identifizierung aromaaktiver Verbindungen in Cajá

2382
Geithe C, Andersen G, Malki A, Krautwurst D (2015) J Agric Food Chem 63: 9410-9420. A butter aroma recombinate activates human class-I odorant receptors

2383
Geithe C, Krautwurst D (2015) Chirality matters - Enantioselective orthologous odorant receptors for related terpenoid structures. In: Importance of chirality to flavor compounds (Engel K-H, Takeoka G, eds), Washington, DC: American Chemical Society, ISBN: 978-0-841231-14-6, pp 161-181

2384
Grimm JE, Steinhaus M (2015) ACS Symp Ser 1212: 123-133. Characteristic chiral sulfur compounds aroma-active in cempedak (Artocarpus integer (Thunb.) Merr.) fruits

2385
Grimm JE, Steinhaus M. (2016) Lebensmittelchemie 70: 139. Aromaaktive Verbindungen in Cempedak – Unterschiede zu Jackfrucht

2386
Grossmann I, Doering C, Jekle M, Becker T, Koehler P (2016) J Agric Food Chem 64: 5751-5758. Compositional changes and baking performance of rye dough as affected by microbial transglutaminase and xylanase

2387
Grossmann I, Koehler P (2016) J Cereal Sci 70: 1-8. Fractionation-reconstitution studies to determine the functional properties of rye flour constituents

2388
Heilig A, Sonne A, Schieberle P, Hinrichs J (2016) J Agric Food Chem 64: 4450–4470. Determination of aroma compound partition coefficients in aqueous, polysaccharide, and dairy matrices using the phase ratio variation method: A review and modeling approach

2389
Heilig A, Heimpel K, Sonne A, Schieberle P, Hinrichs J (2016) Int Dairy J 56: 101-107. An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale

2390
Kerpes R, Knorr V, Procopio S, Koehler P, Becker T (2016) J Cereal ci, 68: 93-99. Gluten-specific peptidase activity of barley as affected by germination and its impact on gluten degradation

2391
Knorr V, Kerpes R, Wieser H, Zarnkow M, Becker T, Koehler P (2016) Eur Food Res Technol 242: 585-597. Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort

2392
Knorr V, Wieser H, Koehler P (2016) Eur Food Res Technol 242: 1129-1140. Production of gluten-free beer by peptidase treatment

2393
Koehler H, Andersen G (2016) Ernährungs Umschau 8/16: 29-32. Alte Weizenarten neu entdeckt - Renaissance von Einkorn und Emmer

2394
Koehler P, Wieser H, Scherf KA (2016) Celiac disease. In: Encyclopedia of Food Grains, 2nd ed., Volume 2: Nutrition and Food Grains (Wrigley CW, Corke H, Seetharaman, K, Faubion J, eds) Academic Press Elsevier, Oxford, Waltham, ISBN 978-3-946117-02-5, pp 83-90

2395
Koehler P, Wieser H, Scherf KA (2016) Gluten. In: Allergene in Lebensmitteln, 16. Aktualisierung, März 2016 (Busch U, Meyer AH, Waiblinger H-U, Worm M, eds) Behr’s Verlag, Hamburg, II.3.12

2396
Kopp M, Morisset R, Koehler P, Rychlik M (2016) PLoS ONE 11(6): e0156610. Stable isotope dilution assays for clinical analyses of folates and other one-carbon metabolites: application to folate-deficiency studies

2397
Krautwurst D, Krautwurst T (2016) Chem Senses 41: 473-474. A review of Michael Stoddart

2398
Krautwurst D (2016) A preface – The chemical sense taste and smell in medicinal chemistry. In: Taste and Smell - Topics in Medicinal Chemistry (Krautwurst D, ed), Springer, Berlin, Heidelberg: Berlin, Heidelberg, ISBN: 978-3-319-48925-4

2399
Lacorn M, Scherf KA, Uhlig S, Weiss T, Augustin G, Baumert J, Brown H, Chirdo F, Da Costa P, Flanagan A, Gelroth J, Hallgren M, Hochegger R, Koehler P, Koerner T, Kraft L, Lattanzio R, O'Connor G; Sontag-Strohm T, Thompson D, Toemoeskoezi S, Wehling P (2016) J AOAC Int 99: 730-737. Determination of gluten in processed and nonprocessed corn products by qualitative R5 immunochromatographic dipstick: collaborative study, first action 2015.16.

2400
Lexhaller B, Tompos C, Scherf KA (2016) Anal Bioanal Chem 408: 6093-6104. Comparative analysis of prolamin and glutelin fractions from wheat, rye and barley with five sandwich ELISA test kits

2401
Lexhaller B, Tompos C, Wieser H, Koehler P, Scherf KA (2016) Comparative analysis of prolamin and glutelin fractions with ELISA test kits. In: Proceedings of the 29th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, ISBN: 978-3-946117-02-5, pp 21-26

2402
Li, J-X, Schieberle P, Steinhaus M (2017) Eur Food Res Technol 243: 69-79. Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp

2403
Lindhorst AC, Steinhaus M (2016) Eur Food Res Technol 242: 967-975. Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: Differences to common kiwifruit (Actinidia deliciosa ‘Hayward’)

2404
Longin CFH, Ziegler J, Schweiggert R, Koehler P, Carle R, Wuerschum T (2016) Crop Sci 56: 302-311. Comparative study of hulled (einkorn, emmer, and spelt) and naked wheats (durum and bread wheat): agronomic performance and quality traits

2405
Mall V, Schieberle P (2016) J Agric Food Chem 64: 6433–6442. Characterization of key aroma compounds in raw and thermally processed prawns and thermally processed lobsters by application of aroma extract dilution analysis

2406
Mäkinen OE, Zannini E, Koehler P, Arendt EK (2016) Food Chem 196: 17-24. Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value

2407
Marcinek P, Geithe C, Krautwurst D (2016) Chemosensory G protein-coupled receptors (GPCR) in blood leukocytes. In: Taste and Smell - Topics in Medicinal Chemistry (Krautwurst D, ed) Springer Berlin Heidelberg: Berlin, Heidelberg, ISBN: 978-3-319-48925-4, pp 151-173

2408
Marti A, Augst E, Cox S, Koehler P (2015) J Cereal Sci 66: 89-95. Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour

2409
Matheis K, Granvogl M, Schieberle P (2016) J Agric Food Chem  64: 646-652. Quantitation and enantiomeric ratios of aroma compounds formed by an Ehrlich degradation of L-isoleucine in fermented foods

2410
Mueller E, Koehler P, Scherf KA (2016) Food Chem 192: 1116-1123. Applicability of salt reduction strategies in pizza crust

2411
Mueller E, Wieser H, Koehler P (2016) J Cereal Sci 70: 79-84. Preparation and chemical characterisation of glutenin macropolymer (GMP) gel

2412
Munafo JP, Didzbalis J, Schnell RJ, Steinhaus M (2016) J Agric Food Chem 64: 4312-4318. Insights into the key aroma compounds in mango (Mangifera indica L. 'Haden') fruits by stable isotope dilution quantitation and aroma simulation experiments

2413
Muranyi IS, Otto C, Pickardt C, Osen R, Koehler P, Schweiggert-Weisz U (2015) J Food Sci 81: C2656-C2663. Influence of the isolation method on the technofunctional properties of protein isolates from Lupinus angustifolius L

2414
Muranyi IS, Volke D, Hoffmann R, Eisner P, Herfellner T, Brunnbauer M, Koehler P, Schweiggert-Weisz U (2016) Food Chem 207: 6-15. Protein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques

2415
Neiens S, Steinhaus M (2016) Lebensmittelchemie 70: 115-116. Identifizierung aromaaktiver Verbindungen in den Flavor-Hopfen Hüll Melon und Polaris mit Hilfe einer vergleichenden Aromaextraktverdünnungsanalyse

2416
Neiens S, Steinhaus M. (2016) Lebensmittelchemie 70: 146. Charakteristische Sortenunterschiede in den Schlüsselaromastoffen deutscher Flavor-Hopfen

2417
Ortner E, Granvogl M, Schieberle P (2016) J Agric Food Chem  64: 8179–8190.  Elucidation of thermally induced changes in key odorants of white mustard seeds (Sinapis alba L.) and rapeseeds (Brassica napus L.) using Molecular Sensory Science

2418
Pavez C, Agosin E, Steinhaus M (2016) J Agric Food Chem 64: 3417-3421. Odorant screening and quantitation of thiols in Carmenere red wine by gas chromatography–olfactometry and stable isotope dilution assays

2419
Pollner G, Schieberle P (2016) J Agric Food Chem 64: 627-63. Characterization of the key odorants in commercial cold-pressed oils from unpeeled and peeled rapeseeds by the Sensomics approach

2420
Riehle M, Buscher AK, Gohlke BO, Kassmann M, Kolatsi-Joannou M, Brasen JH, Nagel M, Becker JU, Winyard P, Hoyer PF, Preissner R, Krautwurst D, et al (2016) J Am Soc Nephrol 27: 2771-83. TRPC6 G757D Loss-of-function mutation associates with FSGS

2421
Schaffarczyk M, Østdal H, Matheis O, Jekle M, Koehler P (2016) Food Chem 200: 175-182. Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids

2422
Schaffarczyk M, Østdal H, Matheis O, Koehler P (2016) J Cereal Sci 68: 100-107. Relationships between lipase-treated wheat lipid classes and their functional effects in wheat breadmaking

2423
Schalk K, Scherf KA, Koehler P (2016) Studies on the analysis of gluten-containing cereals. In: Proceedings of the 29th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, ISBN 978-3-946117-02-5, pp 35-40

2424
Scherf KA (2016) Eur Food Res Technol 242: 1837-1848. Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA

2425
Scherf KA (2016) Mühle + Mischfutter 13/2016: 426-428. Neueste Entwicklungen und Herausforderungen bei der Analytik von Gluten

2426
Scherf KA, Brockow K, Biedermann T, Koehler P, Wieser H (2016) Clin Exp Allergy 46: 10-20. Wheat-dependent exercise-induced anaphylaxis

2427
Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P (2016) Mol Biotechnol 58: 381-392. Biosensors for the diagnosis of celiac disease: Current status and future perspectives

2428
Scherf KA, Kieffer R, Köhler P, Drobny L (2015) Mühle + Mischfutter 152: 778. Optimierung eines 10 g-Mikrozugversuches für Weizenteig und Weizenkleber

2429
Scherf KA, Köhler P (2016) Ernaehr-Umsch 63: 166-175. Weizen und Gluten: Technologische und gesundheitliche Aspekte // Wheat and gluten: technological and health aspects

2430
Scherf KA, Koehler P, Wieser H (2016)
J Cereal Sci 67: 2-11. Gluten and wheat sensitivities – an overview

2431
Scherf KA, Köhler P, Wieser H (2016) DZG-Aktuell 01/2016: 16-19. Herstellung von glutenfreien Lebensmitteln aus glutenhaltigem Getreide

2432
Scherf KA, Poms RE (2016) J Cereal Sci 67: 112-122. Recent developments in analytical methods for tracing gluten

2433
Scherf KA, Uhlig S, Simon K, Frost K, Koehler P, Weiss T, Lacorn M (2016) Qual Assur Saf Crops Foods 8: 309-318. Validation of a qualitative R5 dip-stick for gluten detection with a new mathematical-statistical approach

2434
Scherf KA, Umseher L, Kieffer R, Koehler P (2016) J Cereal Sci 68: 140-147. Optimization of a micro-scale extension test for rehydrated vital wheat gluten

2435
Scherf KA, Wieser H, Koehler P (2016) J Agric Food Chem 64: 7622-7631. Improved quantitation of gluten in wheat starch for celiac disease patients by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD)

2436
Schoenauer S, Schieberle P (2016) J Agric Food Chem 64: 3849-3861. Structure-odor activity studies on monoterpenoid mercaptans synthesized by changing the structural motifs of the key food odorant 1-p-menthene-8-thiol

2437
Schoenknecht C, Andersen G, Schieberle P (2016) Chromatogr B Analyt Technol Biomed Life Sci 1036-1037:1-9. A novel method for the quantitation of gingerol glucuronides in human plasma or urine based on stable isotope dilution assays

2438
Schoenknecht C, Andersen G, Schmidts I, Schieberle P (2016) J Agric Food Chem 64: 2269-2279. Quantitation of gingerols in human plasma by newly developed stable isotope dilution assays and assessment of their immunomodulatory potential

2439
Schütt J, Steinhaus M, Schieberle P (2015) Lebensmittelchemie 69: 85. Modellstudien zur Bildung von Aromastoffen während des Verzehrs von Schokolade

2440
Steinhaus M, Reglitz K, Schieberle P (2015) Aroma release from milk protein-based model foam systems. In: Food Science Research and Innovation: Delivering Sustainable Solutions to the Global Economy and Society. Proceedings of the 29th EFFoST Conference. Dermesonlouoglou E, Giannou V, Gogou E, Taoukis P (eds), NTUA, School of Chemical Engineering, ISBN: 978-618-82196-1-8, pp. 323-327

2441
Steinhaus M, Opperer C, Schieberle P (2015) The contribution of yeast to bread aroma. In: Advances in Science and Industrial Production of Baker's Yeast. Proceedings of the 28th VH-Yeast Conference (Versuchsanstalt der Hefeindustrie e.V., ed), Berlin, p 37

2442
Wagner J, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 8388–8396. Characterization of the key aroma compounds in raw licorice (Glycyrrhiza glabra L.) by means of Molecular Sensory Science

2443
Wagner J, Schieberle P, Granvogl M (2017) J Agric Food Chem 65: 132-138. Characterization of the key aroma compounds in heat-processed licorice (Succus Liquiritae) by means of Molecular Sensory Science

2444
Xue C, Schulte auf'm Erley G, Ruecker S, Koehler P, Obenauf U, Muehling KH (2016) J Plant Nutr Soil Sci 179: 591-601. Late nitrogen application increased protein concentration but not baking quality of wheat

2445
Xue C, Schulte auf'm Erley G, Rossmann A, Schuster R, Koehler P , Mühling KH (2016) Front Plant Sci 7: 738, 1 -11. Split nitrogen application improves wheat baking quality by influencing protein composition rather than concentration

2446
Zierer B, Schieberle P, Granvogl M (2016) J Agric Food Chem 64: 9515-9522. Aroma-active compounds in Bartlett pears and their changes during the manufacturing process of Bartlett pear brandy

2017