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Publications - Publikationen 1997

1454
Bachmann HP, Bütikofer U, Badertscher R, Dalla Torre M, Lavanchy P, Bühler-Moor U, Nick B, Jimeno J, Warmke R, Grosch W, Sieber R, Bosset JO (1997) Lebensm Wiss Technol 30:417-428. Reifungsverlauf von in Folien verpacktem Emmentaler Käse mit und ohne Zusatz von Lactobacillus casei susp. casei. I. Mikrobiologische, chemische, rheologische und sensorische Untersuchungen

1455
Czerny M, Wagner R, Grosch W (1996) J Agric Food Chem 44:3268-3272. Detection of odor-active ethenylalkylpyrazines in roasted coffee

1456
Grosch W, Czerny M, Wagner R, Mayer F (1997) Studies on the aroma of roasted coffee. In: Flavour Sience, Recent Developments (Taylor AJ, Mottram DS, eds) The Royal Society of Chemistry, pp 200-205

1457
Grosch W, Schieberle P (1997) Cereal Chem 74:91-97. Flavor of cereal products - a review

1458
Guth H (1996) Helv Chim Acta 79:1559-1571. Determination of the configuration of wine lactone

1459
Guth H (1997) Wine lactone - A potent odorant identified for the first time in different wine varieties. In: Flavour Science (Taylor AJ, Mottram DS, eds) The Royal Society of Chemistry, Cambridge, UK, pp 163-167

1460
Guth H, Grosch W (1997) J Am Oil Chem Soc 74:323-326. Stability of furanoid fatty acid in soybean oil

1461
Hahn B, Kieffer R, Grosch W (1996) Getreide Mehl Brot 50:136-138. Wirkung von Oxidationsmitteln auf Cystein und Glutathion in Weizenmehl und -teig

1462
Heiler C, Schieberle P (1996) Lebensm Wiss Technol 29:460-464. Studies on the metallic off-flavour in buttermilk: identification of potent aroma compounds

1463
Hofmann T, Schieberle P (1996) Studies on intermediates generating the flavour compounds 2-methyl-3-furanthiol, 2-acetyl-2-thiazoline and sotolon by Maillard-type reactions. In: Flavour Science - Recent Developments (Taylor AJ, Mottram DS, eds) The Royal Society of Chemistry, Cambridge, pp 182-187

1464
Hofmann T, Schieberle P (1997) J Agric Food Chem 45:898-906. Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques

1465
Keck-Gassenmeier B, Wieser H (1996) Disulfide bonds in acetic acid soluble and insoluble glutenin fractions. In: Gluten'96. Proceedings of the 6th International Gluten Workshop (Wrigley CW, ed) RACI, North Melbourne, Australien, pp 145-148

1466
Kerler J, Grosch W (1996) J Food Sci 61:1271-1274, 1284. Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef

1467
Kerscher R, Grosch W (1997) Z Lebensm Unters Forsch 204:3-6. Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis

1468
Kieffer R, Stein N (1997) Investigations on the phenomenon of dough hardening during the processing of wheat doughs. In: 1st International Symposium on Food Rheology and Structure, Proceedings Zürich (Windhab EJ, Wolf B, ed) Vincentz Verlag Hannover

1469
Köhler P, Hüttner S, Wieser H (1996) Bindings sites of glutathione in gluten proteins. In: Gluten'96. Proceedings of the 6th International Gluten Workshop (Wrigley CW, ed) RACI, North Melbourne, Australien, pp 137-140

1470
Köhler P, Keck-Gassenmeier B, Wieser H, Kasarda DD (1997) Cereal Chem 74:154-158. Molecular modeling of the N-terminal regions of high molecular weight glutenin subuntis 7 and 5 in relation to intramolecular disulfide bond formation

1471
Kubicková J, Grosch W (1997) Int Dairy J 7:65-70. Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques

1472
Lizárraga-Guerra R, Guth H, López MG (1997) J Agric Food Chem 45:1329-1332. Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples

1473
Milo C, Grosch W (1997) Potent odorants in boiled cod as affected by the storage of waw material. In: Flavor and Lipid Chemistry of Seafoods (F Shahidi, KR Cadwallader, eds) ACS Symposium Series 674, American Chemical Society, Washington DC, pp 110-119

1474
Münch P, Hofmann T, Schieberle P (1997) J Agric Food Chem 45:1338-1344. Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation

1475
Rychlik M, Grosch W (1996) Getreide Mehl Brot 50:219-222. Aroma von getoastetem Weißbrot

1476
Rychlik M, Warmke R, Grosch W (1997) Lebensm Wiss Technol 30:471-478. Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. III. Analysis of character impact flavour compounds

1477
Scherz H (1997) Lebensmitteltechnik 6:52-54. Regeln der Konsistenz. Einsatz von Hydrokolloiden in Lebensmitteln

1478
Scherz H (1997) Verbraucherdienst 42:137-140. Nickel in Lebensmitteln. Ernährungsphysiologische Bewertung und tägliche Aufnahme

1479
Schieberle P (1996) Intensive Aromastoffe - Meßgrößen zur objektiven Bewertung sensorischer Veränderungen bei der Lebensmittelherstellung und Lagerung. In: Lebensmittelqualität - Anspruch und Erfüllung. Int Symposium der Lebensmittelchemischen Gesellschaft, Fachgruppe in der GDCh und der Bundestierärztekammer (Steinhart H, Eulitz K, Hrsg) 13.-15. Mai 1996, Göttingen, S 56-66

1480
Schieberle P (1996) Adv Food Sci (CMTL) 18:237-244. Intense aroma compounds - usefuls tool to monitor the influence of processing and storage on bread aroma

1481
Schieberle P, Güntert M, Sommer H, Werkhoff P (1996) Food Chem 56:369-372. Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour

1482
Schieberle P, Hofmann T (1996) Identification of the key odorants in processed ribose-cysteine Maillard mixtures by instrumental analysis and sensory studies. In: Flavour Science - Recent Developments (Taylor AJ, Mottram DS, eds) The Royal Society of Chemistry, Cambridge, pp 175-181

1483
Schieberle P, Hofmann T (1996) Influence of the carbohydrate moiety on the formation of odour-active aroma compounds in thermally processed Maillard systems containing cysteine. In: Chemical Reactions in Foods III (Velisek J, Davidek J, eds) pp 89-93

1484
Schieberle P, Hofmann T (1996) Lebensmittelchemie 50:105-108. Untersuchungen zum Einfluß von Herstellungsparametern auf den Aromabeitrag intensiver Aromastoffe in Cystein/Kohlenhydrat-Reaktionsmischungen

1485
Schieberle P, Hofmann T (1997) J Agric Food Chem 45:227-232. Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures

1486
Schieberle P, Hofmann T, Krummel C, Freiling A, Bock J, Heinert L, Kohl D (1997) Key food aroma compounds: important standards to develop selective chemosensor arrays for quality control. SENSOR 97, Kongreßband I, S 107-112

1487
Schnermann P, Schieberle P (1997) J Agric Food Chem 45:867-872. Evaluation of key odorants in milk chocolate and cacao mass by aroma extract dilution analyses

1488
R Triqui, Guth H (1997) Determination of potent odorants in ripened anchovy (Engraulis encrasicholus L.) by aroma extract dilution analysis and by gas chromatography-olfactometry of headspace samples. In: Flavor and Lipid Chemistry of Seafoods (F Shahidi, KR Cadwallader, eds) ACS Symposium Series 674, American Chemical Society, Washington DC, pp 31-38

1489
Troncone R, Caputo N, Zibella A, Russo R, Rossi M, Gianfrani C, Stern M, Wieser H, Auricchio S (1996) Int Arch Allergy Immunol 109:44-49. Defective "gut processing" of gliadin in mice with graft-versus-host enteropathy

1490
Wagner W, Grosch W (1997) Lebensm Wiss Technol 30:164-169. Evaluation of potent odorants of french fries

1491
Widder S, Grosch W (1997) Nahrung 41:42-45. Precursors of 2-nonenals causing the cardboard off-flavour in butter oil

1492
Wieser H (1996) Turbidimetric determination of gluten protein types in wheat flour. In: Gluten'96. Proceedings of the 6th International Gluten Workshop (Wrigley CW, ed) RACI, North Melbourne, Australien, pp 481-484

1493
Wieser H (1996) Turbidimetric determination of gluten protein types in wheat flour. In: Cereal '96. Proceedings of the 46th Australian Cereal Chemistry Conference (Wrigley CW, ed) RACI North Melbourne, Australien, pp 40-43

1494
Wieser H, Müller S (1996) Disulphide bonds of wheat gliadins. In: Gluten'96. Proceedings of the 6th International Gluten Workshop (Wrigley CW, ed) RACI, North Melbourne, Australien, pp 169-172

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