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Ph. D. Theses 2007

Kerstin Söllner (Prof. Dr. P. Schieberle) "Charakterisierung entscheidender Aromastoffe in Rohwurst - Untersuchungen zum Einfluss der Rezeptur" (20.07.2007)

29.01.2007, Ulrich Arzberger (Prof. Dr. T. Hofmann):
"Characterisation of the Aroma of Deep Fried Baked Goods by Process Monitoring With Chemosensors"

29.01.2007, Tanja Gladisch (Prof. Dr. T. Hofmann):
"Aroma Compounds in Fresh and Stored Chocolate Cookies"

20.02.2007, Sabine Bareuther (Prof. Dr. T. Hofmann):
"Character Impact Taste Compounds in Cocoa of Different Provenance as Affected by Fermentation and Roasting"

05.03.2007, Andrea Burdack-Freitag (Prof. Dr. P. Schieberle):
"Studies on the Formation of Character Impact Aroma Compounds During Roasting of Hazelnuts (Corylus Avellana)"

15.03.2007, Susanne Bugan (Prof. Dr. P. Schieberle):
"Formation of Aroma Compounds and Aroma Precursors in Cocoa as Affected by Fermentation and Roasting"

20.07.2007, Kerstin Söllner (Prof. Dr. P. Schieberle):
"Characterisation of Important Aroma Compounds in Raw Sausage - Studies on the Impact of the Recipe"

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