German Research Centre for Food Chemistry | Leibniz Institut



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


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

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

Großmann I, Koehler P (2016)
Fractionation-reconstitution studies to determine the functional properties of rye flour constituents. DOI: 10.1016/j.jcs.2016.05.006

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

Knorr V, Kerpes R, Wieser H, Zarnkow M, Becker T, Koehler P (2015)
Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort. Eur Food Res Technol, 242, 585-597

Knorr V, Wieser H, Koehler P (2015)
Production of gluten-free beer by peptidase treatment. Eur Food Res Technol, DOI: 10.1007/s00217-015-2617-5

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

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

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

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

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

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

Riehle M, Harteneck C, Buscher AK, Hoyer PF, Weber S, Gohlke B-O, Preissner R, Kassmann M, Gollasch M, Kolatsi-Joannou M, Winyard P, Brasen JH, Nagel M, Becker JU, Krautwurst D (2016)
TRPC6 G757D Loss-of-function mutation associates with FSGS. Journal of the American Society of Nephrology: JASN (2016)

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

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

Scherf, KA (2016)
Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-​HPLC and ELISA. Eur Food Res Technol, DOI:10.1007/s00217-016-2683-3

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

Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P (2016)
Biosensors for the diagnosis of celiac disease: Current status and future perspectives. Mol Biotechnol, DOI:10.1007/s12033-016-9940-3

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

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

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

Schoenauer S, Schieberle P (2016)
Structure- ​odor activity studies on monoterpenoid mercaptans synthesized by changing the structural motifs of the key food odorant 1-​p-​menthene-​8-​thiol. J Agric Food Chem, DOI:10.1021/acs.jafc.6b01645

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. J Agric Food Chem 64, 2269-2279