Publications - Publikationen 1994
1371
Blekas G, Guth H, Grosch W (1994) Changes in the levels of olive oil odorants during ripening of the fruits. In: Trends in Flavour Research (Maarse H, van der Heij DG, eds) Elsevier Science BV, Amsterdam, pp 499-502
1372
Cerny C, Grosch W (1994) Z Lebensm Unters Forsch 198:210-214. Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef
1373
Eckert B, Amend T, Belitz H-D (1994) What is unique about wheat gluten? Microscopic observations on flour particles of various cereals. In: Gluten Proteins 1993 (Ed: Association of Cereal Research, Detmold) pp 498-504
1374
Eckert B, Amend T, Belitz H-D (1994) Hypothesis on gliadin-glutenin interactions in wheat flour dough. In: Gluten Proteins 1993 (Ed: Association of Cereal Research, Detmold) pp 505-509
1375
Ellis HJ, Doyle AP, Day P, Wieser H, Ciclitira PJ (1994) Int Arch Allergy Immunol 104:308-310. Demonstration of the presence of coeliac-activating gliadin-like epitopes in malted barley
1376
Ellis HJ, Doyle AP, Wieser H, Sturgess RP, Day P, Ciclitira PJ (1994) J Biochem Biophys Methods 28:77-82. Measurement of gluten using a monoclonal antibody to a sequenced peptide of a Ó-gliadin from the celiac-activating domain I
1377
Grosch W (1993) Aromaforschung - Beispiele ihrer branchenübergreifenden Bedeutung für die Lebensmittelindustrie. 51. Diskussionstagung des Forschungskreises der Ernährungsindustrie, 30.-31.03.1993, Bad Neuenahr, S. 43-68
1378
Grosch W (1993) Instrumentelle und sensorische Analyse wertgebender Aromastoffe von Gewürzpflanzen. In: XXVIII. Vortragstagung, Qualitätsbeeinflussung pflanzlicher Nahrungsmittel durch herkömmliche Pflanzenzüchtung und Gentechnologie, Deutsche Gesellschaft für Qualitätsforschung (Hrsg) 22./23.03.1993, Trier, S. 89-97
1379
Grosch W (1993) Lebensmittelchem 47:129-134. Neuere Entwicklungen in der Aromaforschung
1380
Grosch W, Milo C, Widder S (1994) Identification and quantification of odorants causing off-flavours. In: Trends in Flavour Research (Maarse H, van der Heij DG, eds) Elsevier Science BV, Amsterdam, pp 409-415
1381
Grosch W, Sarwin R (1994) Quantification of free and and protein-bound glutathione in wheat flours and doughs. In: Gluten Proteins 1993 (Ed: Association of Cereal Research, Detmold) pp 356-361
1382
Grosch W (1994) Flavour Fragrance J 9:147-158. Review. Determination of potent odourants in foods by aroma extract dilution analysis (AEDA) and calculation of odour activity values (OAVs)
1383
Guth H, Grosch W (1994) Flavour changes of oat meal extrusion products during storage. In: Trends in Flavour Research (Maarse H, van der Heij DG, eds) Elsevier Science BV, Amsterdam, pp 395-399
1384
Guth H, Grosch W (1994) Z Lebensm Unters Forsch 199:195-197. Quantitative analysis of caffeic and ferulic acids in oatmeal. Comparison of a conventional method with a stable isotope dilution assay
1385
Köhler P, Belitz H-D, Wieser H (1994) Disulphide bonds in wheat gluten. In: Gluten Proteins 1993 (Ed: Association of Cereal Research, Detmold) pp 79-89
1386
Milo C, Grosch W (1993) J Agric Food Chem 41:2076-2081. Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material
1387
Preininger M, Grosch W (1994) Lebensm Wiss Technol 27:237-244. Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values
1388
Preininger M, Rychlik, M, Grosch W (1994) Potent odorants of the neutral volatile fraction of Swiss cheese (Emmentaler). In: Trends in Flavour Research (Maarse H, van der Heij DG, eds) Elsevier Science BV, Amsterdam, pp 267-270
1389
Sarwin R, Laskawy G, Grosch W (1993) Cereal Chem 70:553-557. Changes in the levels of glutathione and cysteine during the mixing of doughs with L-threo and D-erythro-ascorbic acid
1390
Schieberle P, Grosch W (1994) Z Lebensm Unters Forsch 198:292-296. Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust
1391
Widder S, Grosch W (1994) Z Lebensm Unters Forsch 198:297-301. Study on the cardboard off-flavour formed in butter oil
1392
Wieser H, Seilmeier W, Belitz H-D (1994) J Cereal Sci 19:149-155. Quantitative determination of gliadin subgroups from different wheat cultivars
1393
Wieser H, Seilmeier W, Kieffer R (1994) Relationship between the amount of gluten protein types and the rheological properties of different wheat cultivars. In: Gluten Proteins 1993 (Ed: Association of Cereal Research, Detmold) pp 141-150
1394
Wieser H, Seilmeier W, Belitz H-D (1994) Use of RP-HPLC for a better understanding of the structure and functionality of wheat gluten proteins. In: High-Performance Liquid Chromatography of Cereal and Legume Proteins (Kruger JE, Bietz JA, ed) American Association of Cereal Chemists, Inc, St. Paul, Minnesota, USA, pp 235-272
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