Publications - Publikationen 1998
1495
Belitz H-D, Grosch W (1997) Quimica de los alimentos. ACRIBIA, S.A., Zaragoza, Spanien, 2. Auflage
1496
Grosch W (1997) Flavour of white bread. In: Flavour Perception Aroma Evaluation. Proseedings of the 5th Wartburg Aroma Symposium (Kruse H-P, Rothe M, eds) Eisenach, 17.-20.03.1997, pp 179-181
1497
Grosch W, Zehentbauer G (1998) Getreide Mehl Brot 52:55-56. Einfluß von Herstellung und Lagerung auf das Krustenaroma von Baguette
1498
Guth H (1997) J Agric Food Chem 45:3022-3026. Identification of character impact odorants of different white wine varieties
1499
Guth H (1997) J Agric Food Chem 45:3027-3032. Quantitation and sensory studies of character impact odorants of different white wine varieties
1500
Guth H, Murgoci A-M (1997) Identification of the key odorants of basil (Ocimum basilicum L.) - Effect of different drying procedures on the overall flavour. In: Flavour Perception Aroma Evaluation. Proseedings of the 5th Wartburg Aroma Symposium (Kruse H-P, Rothe M, eds) Eisenach, 17.-20.03.1997, pp 233-242
1501
Hahn B, Grosch W (1998) J Cereal Sci 27:117-125. Distribution of glutathione in Osborne fractions as affected by additions of ascorbic acid, reduced and oxidised glutahione
1502
Heiler C, Schieberle P (1997) Int Dairy J 7:659-666. Quantitative instrumental and sensory studies on aroma compounds contributing to a metallic flavour defect in buttermilk
1503
Heiler C, Schieberle P (1997) Int Dairy J 7:667-674. Model studies on the precursors and formation of the metallic smelling (E,Z)-2,6-nonadienal during the manufacture and storage of buttermilk
1504
Hinterholzer A, Schieberle P (1998) Flavour Fragr J 13:49-55. Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques
1505
Hinterholzer A, Lemos T, Schieberle P (1998) Z Lebensm Unters Forsch A 207:219-222. Identification of the key odorants in raw French beans and changes during cooking
1506
Hofmann T (1997) Helv Chim Acta 80:1843-1856. Determination of the chemical structure of novel colored 1H-pyrrol-3(2H)-one derivatives formed by Maillard-type reactions
1507
Hofmann T (1998) J Agric Food Chem 46:932-940. Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino acids
1508
Hofmann T (1998) J Agric Food Chem 46:941-945. Application of site specific [13C] enrichment and 13C-NMR spectroscopy for the elucidation of the formation pathway leading to a red colored 1H-pyrrol-3(2H)-one during Maillard reaction of furan-2-carboxaldehyde and L-alanine
1509
Hofmann T (1998) Z Lebensm Unters Forsch 206:251-258. Studies on melanoidin-type colourants generated from the Maillard reaction of casein and furan-2-carboaldehyde - chemical characterisation of a red coloured domain
1510
Hofmann T, Heinert L, Traxler A, Bock J, Krummel C, Kohl D, Schieberle P (1997) Seminars of Food Analysis 2:257-266. Development of a standardized sensor array for the control of baking or toasting processed based on high-resolution gas chromatographic/selective odorant measurement by multisensor array (SOMMSA)
1511
Hofmann T, Schieberle P (1997) Influence of the heating conditions on the formation of key odorants in cysteine/ribose reaction flavours. In: Flavour Perception Aroma Evaluation. Proseedings of the 5th Wartburg Aroma Symposium (Kruse H-P, Rothe M, eds) Eisenach, 17.-20.03.1997, pp 345-355
1512
Hofmann T, Schieberle P (1998) J Agric Food Chem 46:235-241. Quantitative model studies on the effectiveness of different precursor systems in the formation of the intense food odorants 2-furfurylthiol and 2-methyl-3-furanthiol
1513
Hofmann T, Schieberle P (1998) J Agric Food Chem 46:616-619. New and convenient syntheses of the important roasty, popcorn-like smelling food aroma compounds 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine from their corresponding cyclic a-amino acids
1514
Hofmann T, Schieberle P (1998) J Agric Food Chem 46:2270-2277. 2-Oxopropanal, hydroxy-2-propanone, and 1-pyrroline - Important intermediates in the generation of the roast-smelling food flavor compounds 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine
1515
Hofmann T, Schieberle P (1998) J Agric Fooc Chem 46:2721-2726. Flavor contribution and formation of the intense roast-smelling odorants 2-propionyl-1-pyrroline and 2-propionyltetrahydropyridine in Maillard-type reactions
1516
Hofmann T, Schieberle P (1998) Z Lebensm Unters Forsch A 207:229-236. Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions
1517
Hofmann T, Schieberle P, Krummel C, Freiling A, Bock J, Heinert L, Kohl D (1997) Sensors and Actuators B41:81-87. High resolution gas chromatography/selective odorant measurement by multisensor array (HRGC/SOMSA): a useful approach to standardise multisensor arrays for use in the detection of key food odorants
1518
Kerler J, Grosch W (1997) Z Lebensm Unters Forsch 205:232-238. Character impact odorants of boiled chicken: changes during refrigerated storage and reheating
1519
Kerscher R, Grosch W (1989) J Agric Food Chem 46:1954-1958. Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat
1520
Kieffer R, Wieser H, Henserson MH, Graveland A (1998) J Cereal Sci 27:53-60. Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale
1521
Kubickova J, Grosch W (1998) Int Dairy J 8:11-16. Evaluation of flavour compounds of Camembert cheese
1522
Kubickova J, Grosch W (1998) Int Dairy J 8:17-23. Quantification of potent odorants in Camembert cheese and calculation of their odour activity values
1523
Masanetz C, Grosch W (1998) Flavour Fragr J 13:115-124. Key odorants of parsley leaves (Petroselinum crispum [Mill] Nym. ssp. crispum) by odour-activity values
1524
Masanetz C, Grosch W (1998) Z Lebensm Unters Forsch 206:114-120. Hay-like off-flavour of dry parsley
1525
Masanetz C, Guth H, Grosch W (1998) Z Lebensm Unters Forsch 206:108-113. Fishy and hay-like off-flavours of dry spinach
1526
Matsui T, Guth H, Grosch W (1998) Fett/Lipid 2:51-56. A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH)
1527
Mothes T, Seilmeier W, Wieser H (1998) DZG Aktuell 2/98:14-16. Wirkung einzelner Gliadinkomponenten auf den fetalen Kückendarm
1528
Müller S, Vensel WH, Kasarda DD, Köhler P, Wieser H (1998) J Cereal Sci 27:109-116. Disulphide bonds of adjacent cysteine residues in LMW subunits of glutenin
1529
Müller S, Wieser H (1997) J Cereal Sci 26:169-176. The location of disulphide bonds in monomeric g-type gliadins
1530
Müller S, Wieser H, Popineau Y (1998) J Cereal Sci 27:23-25. Disulphide bonds of g46-gliadin
1531
Münch S*, Arneth W*, Grosch W (1998) Bildung von Oxidationsprodukten des Cholesterols in Fleisch - Abhängigkeit von Zubereitung, Behandlung und Lagerung. In: Fette-Analytik, Protein-Lipid-Wechselwirkungen, technologische Eigenschaften und Eignung, Antioxidantien; 02.-03.06.1997, Kulmbach; Schriftenreihe des Bundesministeriums für Ernährung, Landwirtschaft und Forsten; Reihe A: Angewandte Wissenschaft, Heft 469 (Schlimme E, ed); S. 93-97
1532
Reiners J, Grosch W (1998) J Agric Food Chem 46:2754-2763. Odorants of virgin olive oils with different flavor profiles
1533
Reiners J, Grosch W (1998) Objektivierung des Aromas von Olivenöl durch instrumentelle und sensorische Analyse. In: Fette-Analytik, Protein-Lipid-Wechselwirkungen, technologische Eigenschaften und Eignung, Antioxidantien; 02.-03.06.1997, Kulmbach; Schriftenreihe des Bundesministeriums für Ernährung, Landwirtschaft und Forsten; Reihe A: Angewandte Wissenschaft, Heft 469 (Schlimme E, ed); S. 180-189
1534
Rychlik M, Schieberle P, Grosch W (1998) Compilation of odor thresholds, odor qualities and retention indices of key food odorants (Deutsche Forschungsanstalt für Lebensmittelchemie, Institut für Lebensmittelchemie der Technischen Universität München, Hrsg) ISBN: 3-9803426-5-4
1535
Scherz H, Bonn G (1998) Analytical Chemistry of Carbohydrates, Thieme Verlag, Stuttgart
1536
Schieberle P, Heiler C (1997) Influence of proceedings and storage on the formation of the metallic smelling (E,Z)-2,6-nonadienal in buttermilk. In: Flavour Perception Aroma Evaluation. Proseedings of the 5th Wartburg Aroma Symposium (Kruse H-P, Rothe M, eds) Eisenach, 17.-20.03.1997, pp 213-220
1537
Schieberle P, Hofmann T (1998) Mechanistic studies on the formation of the cracker-like aroma compounds 2-acetyltetrahydropyridine and 2-acetyl-1-pyrroline by Maillard-type reactions. In: The Maillard Reaction in Foods and Medicine. The Royal Society of Chemistry, (O'Brien J, Nursten HE, Crabbe JC, Ames JA, eds.), pp 209-215 (Proc of the 6th International Symposium on the Maillard Reaction, London, 27-30 July 1997)
1538
Wieser H (1997) Getreide Mehl Brot 51:333-334. Turbidimetrische Bestimmung einzelner Kleberproteine in Weizenmehl
1539
Wieser H (1998) Changing features of Coealic Disease (Lohiniemi S, Collin P, Maki M, eds) pp 25-30. Prolamins in Cereals
1540
Wieser H (1998) Z Lebensm Unters Forsch 207:128-132. Investigations on the extractability of gluten proteins from bread wheat in comparison with flour
1541
Wieser H, Hüttner S, Köhler P (1997) Getreide Mehl Brot 51:263-265. Bindungsstellen von endogenem Glutathion in Kleberproteinen
1542
Wieser H, Müller S (1998) Conference on Plant Proteins from European Crops. Food and Non-Food Applications. Posters (Guegnen J, Popineau Y, eds) pp 34-36. Disulphide bonds of wheat gliadins
1543
Wieser H, Seilmeier W (1998) J Sci Food Agric 76:49-55. The influence of nitrogen fertilisation on quantities and proportions of different protein types in wheat flour
1544
Wieser H, Seilmeier W, Amin A, Mothes T (1998) DZG Aktuell 3/98:14-16. Reaktivität einzelner Gliadinkomponenten in immunchemischen Analysensystemen
1545
Zehentbauer G, Grosch W (1997) Z Lebensm Unters Forsch 205:262-267. Apparatus for quantitative analysis of the characteristic odorants of baguettes
1546
Zehentbauer G, Grosch W (1998) J Cereal Sci 28:81-92. Crust aroma of Baguettes. I. Kay odorants of baguettes prepared in two different ways
1547
Zehentbauer G, Grosch W (1998) J Cereal Sci 28:93-96. Crust aroma of Baguettes. II. Dependence of the concentrations of key odorants on yeast level and dough processing