Publications - Publikationen 1992
1307
Blank I, Sen A, Grosch W (1992) Food Chem 43:337-343. Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.)
1308
Cerny C, Grosch W (1992) Z Lebensm Unters Forsch 194:322-325. Evaluation of potent odorants in roasted beef by aroma extract dilution analysis
1309
Fritsch RJ, Martens F, Belitz H-D (1992) Z Lebensm Unters Forsch 194:330-336. Monitoring Cheddar Cheese ripening by chemical indices of proteolysis. 1. Determination of free glutamic acid, soluble nitrogen, and liberated amino groups
1310
Grosch W, Widder S, Sen A (1992) Changes in the flavour compounds of butterfat during storage. In: Aroma Production and Application. 3rd Wartburg Aroma Symposium, Deutsches Institut für Ernährungsforschung, Potsdam-Rehbrücke, S 147-154
1311
Grosch W, Zeiler-Hilgart G (1992) Formation of meatlike flavor compounds. In: Flavour Precursors. Thermal and Enzymatic Conversions (Teranishi R, Takeoka GR, Güntert M, eds) ACS Sympsoium Series 490, Washington, DC, pp 183-192
1312
Guth H, Grosch W (1992) Z Lebensm Unters Forsch 194:360-362. Furan fatty acids in butter and butter oil
1313
Haidacher D, Bonn GK, Scherz H, Nitsch E, Wutka R (1992) J Chromatogr 591:351-357. Thin-layer electrophoresis of hydroxyethyl starches on a modified silica gel support
1314
Kaiser K-P, Belitz H-D, Fritsch RJ (1992) Z Lebensm Unters Forsch 195:8-14. Monitoring cheddar ripening by chemical indices of proteolysis. 2. Peptide mapping of casein fragments by reverse-phase high-performance liquid chromatography
1315
Jung H-P, Sen A, Grosch W (1992) Lebensm Wiss Technol 25:55-60. Evaluation of potent odorants in parsley leaves Petroselinum crispum (Mill.) Nym. ssp. crispum) by aroma extract dilution analysis
1320
Schieberle P (1992) Formation of furaneol in heat-processed foods. In: Flavour Precursors. Thermal and Enzymatic Conversions (Teranishi R, Takeoka GR, Güntert M, eds) ACS Symposium Series 490, Washington, DC, pp 164-174
1321
Schieberle P (1992) Important odorants of fresh and stored beer. In: Aroma Production and Application. 3rd Wartburg Aroma Symposium, Deutsches Institut für Ernährungsforschung, Potsdam-Rebrücke, S 137-145
1324
Vorndran AE, Oefner PJ, Scherz H, Bonn GK (1992) Chromatographia 33:163. Indirect UV-detection of carbohydrates in capillary zone electrophoresis
1325
Weder JKP, Bokor MV, Hegarty MP (1992) Food Chem 44:287-290. Effect of supercritcal carbon dioxide on arginine