Publications - Publikationen 1995
1395
Forssell F, Wieser H (1995) Z Lebensm Unters Forsch 201:35-39. Dinkel und Zöliakie
1396
Gassenmeier K, Schieberle P (1994) J Am Oil Chem Soc 71:1315-1319. Formation of the intense flavor compounds trans-4,5-epoxy-(E)-2-decenal in thermally treated fats
1397
Gassenmeier K, Schieberle P (1994) Lebensm Wiss Technol 27:282-288. Comparison of important odorants in puff-pastries prepared with butter or margarine
1398
Guth H, Grosch W (1994) J Agric Food Chem 42: 2862-2866. Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies
1399
Guth H, Grosch W (1995) Getreide Mehl Brot 6:50-52. Aromastoffe in Haferextrudaten
1400
Guth H, Grosch W (1995) Z Lebensm Unters Forsch 201:25-26. Dependence of the 12-methyltridecanal concentration in beef on the age of the animal
1401
Guth H, Hofmann T, Schieberle P, Grosch W (1995) J Agric Food Chem 43:2199-2203. Model reactions on the stability of disulfides in heated foods
1402
Guth H, Zhang Y, Laskawy G, Grosch W (1995) J Amer Oil Chem Soc 72:397-398. Furanoid fatty acids in oils from soybeans lacking lipoxygenase isoenzymes
1403
Grosch W, Preininger M, Warmke R, Belitz H-D (1995) Studies on the flavour of Swiss cheese (Emmentaler). In: Aroma, Perception, Formation, Evaluation (Rothe M, Kruse H-P, eds) Proceedings of the 4th Wartburg Aroma Symposium, Eisenach, 01.-04.03.1994, pp 425-439
1404
Hofmann T, Schieberle P (1995) J Agric Food Chem 43:2187-2194. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques
1405
Hofmann T, Hässner R, Schieberle P (1995) J Agric Food Chem 43:2195-2198. Determination of the chemical structure of the intense roasty, popcorn-like odorant 5-acetyl-2,3-dihydro-1,4-thiazine
1406
Keck B, Köhler P, Wieser H (1995) Z Lebensm Unters Forsch 200:432-439. Disulphide bonds in wheat gluten: cystine peptides derived from gluten proteins following peptic and thermolytic digestion
1407
Kieffer R (1995) Food Technologie Magazin 3:28-31. Direkter Vergleich des Dehnverhaltens von Weizenteig und -kleber durch Mikrozugversuche
1408
Köhler P, Keck B, Müller S, Wieser H (1995) Disulphide bonds in wheat gluten. In: Wheat Kernel Proteins. Molecular and functional aspects (Universita degli studi della Tuscia consiglio nazionale delle ricerche, ed) pp 45-53
1409
Masanetz C, Blank I, Grosch W (1995) Flavour Fragrance J 10:9-14. Synthesis of [2H6]-3-mercapto-3-methylbutyl formate to be used as internal standard in quantification assays
1410
Milo C, Grosch W (1995) J Agric Food Chem 43:459-462. Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples
1411
Müller S, Wieser H (1995) J Cereal Sci 22:21-27. The location of disulphide bonds in Ó-type gliadins
1412
Oefner P, Scherz H (1994) Capillary electrophoresis and thin-layer electrophoresis of carbohydrates. In: Advances in Electrophoresis (Chrambach A, Dunn MJ, Radola BJ, eds) VCH Verlag, Weinheim, pp 155-224
1413
Preiniger M, Grosch W (1995) Z Lebensm Unters Forsch 201:97-98. Determination of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in cultures of bacteria
1414
Scherz H, Senser F (1994) Souci-Fachmann-Kraut, V. Auflage. Die Zusammensetzung der Lebensmttel, Nährwerttabelle 1994. Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart
1415
Schieberle P (1994) Heat-induced changes in the most odour-active volatiles of strawberries. In: Trends in Flavour Research (Maarse H, Van der Heij DG, eds) Developments in Food Science 35, Elsevier, Amsterdam, pp 345-351
1416
Schieberle P (1994) Important odorants in roasted white and black sesame seeds. In: Olfaction and Taste-ISOT XI (Kurikara K, Suzuki N, Ogawa H, eds) Springer, Tokyo, pp 263-267
1417
Schieberle P, Gassenmeier K (1995) Studies on the key odorants in pastries of high fat content. In: Aroma, Perception, Formation, Evaluation (Rothe M, Kruse H-P, eds) Proceedings of the 4th Wartburg Aroma Symposium, Eisenach, 01.-04.03.1994, pp 441-457
1418
Schropp P, Belitz H-D, Wieser H (1995) Cereal Chem 72:406-410. Reoxidation of HMW subunits of glutenin
1419
Semmelroch P, Grosch W (1995) Lebens Wiss Technol 28:310-313. Analysis of roasted coffee powders and brews by gas chromatography of headspace samples
1420
Semmelroch P, Laskawy G, Blank I, Grosch W (1995) Flavour Fragrance J 10:1-7. Determination of potent odourants in roasted coffee by stable isotope dilution assays
1421
Wieser H (1994) Cereal Protein Chemistry. In: Gastrointestinal immunology and glutenin-sensitive disease. Proceedings of the 6th International Coeliac Symposium, Dublin 1992 (Feighery C, O'Farrellly C, eds) Oak Tree Press, Dublin, pp 191-202
1422
Wieser H (1995) The precipitating factor in coeliac disease. In: Clinical Gastroenterology (Howdle PD, ed) Bailliéres Tindall, London, Vol 9, pp 191-207
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