Publications - Publikationen 1999
1548
Belitz H-D, Grosch W (1999) Food Chemistry. 2. Edition, Springer-Verlag, Berlin
1549
Bollecker SSJ, Kaiser K-P, Köhler P, Schofield JD, Wieser H (1998) J Agric Food Chem 46:4814-4823
1550
Büttner A, Hoch U, Schieberle P (1998) Studies on the headspace concentrations of selected fruit odorants in several matrices - correlation with odor activity values and odor intensities. In: COST 96 Interaction of food matrix with small ligands influencing flavour and texture (Guichard E, ed) Vol 4, pp 123-129
1551
Czerny M, Mayer F, Grosch W (1999) J Agric Food Chem 47:695-699. Sensory study on the character impact odorants of roasted Arabica coffee
1552
Di Ciero L, Olivia MLV, Torquato R, Köhler P, Weder JKP; Novello JC, Sampaio CAM, Oliveira B, Marangoni S (1998) J Protein Chem 17:827-834. The complete amino acid sequence of a trypsin inhibitor from Bauhinia variegata var. candida seeds
1553
Engel W, Bahr W, Schieberle P (1999) Eur Food Res Technol 209:237-241. Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
1554
Fickert B, Schieberle P (1998) Nahrung 42(6): 371-375. Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses
1555
Grosch W (1998) Das Geheimnis des Tee-Aromas. In: Wissenschaftlicher Informationsdienst Tee. Hrsg. Deutsches Tee-Institut, Hamburg, Ausg. 2, S. 1-7
1556
Grosch W (1998) Getreide Mehl Brot 52:267-269. Mechanismus der Ascorbinsäurewirkung
1557
Grosch W (1998) Lebensmittelchem 52:143-146. Welche Verbindungen bevorzugt der Geruchssinn bei erhitzten Lebensmitteln?
1558
Grosch W (1998) Nahrung 42:344-350. Flavour of coffee. A review
1559
Grosch W (1999) Nachr Chem Tech Lab 47:1032-1034. Lebensmittelchemie - von der Quantität zur Qualität
1560
Grosch W (1999) Kartoffelbau 50:362-365. Aroma von gekochten Kartoffeln, Trockenkartoffeln und Pommes frites
1561
Grosch W, Wieser H (1999) J Cereal Sci 29:1-16. Redox reactions in wheat dough as affected by ascorbic acid
1562
Guth H, Grosch W (1999) J Am Oil Chem Soc 76:145. Impact of 2-methylnonane-2,4-dione on the flavor of oxidized soybean oil
1563
Hagel I, Kieffer R, Schnug E (1998) Schwefelgehalte und Qualitätseigenschaften von Weizen aus biologisch-dynamischem und konventionellem Anbau. In: Deutsche Gesellschaft für Qualitätsforschung e.V., Band XXXIII, Freising, ISBN 3-9805230-2-0, S 223-228
1564
Hinterholzer A, Baek I, Linforth R, Taylor A, Schieberle P (1998) Aroma of oranges and flavour release during consumption of oranges. In: COST 96 Interaction of food matrix with small ligands influencing flavour and texture (Schieberle P, ed) Vol 3, EUR 18531 EN, pp 45-49
1565
Hofmann T (1998) Determination of the chemical structure of novel coloured compounds generated during Mailard-tyepe-reactions. In: The Maillard reaction in foods and medicine (J O'Brien, H Nursten, JC Crabbe, JM Ames, eds) Royal Society of Chemistry, Cambridge, UD, pp 82-88
1566
Hofmann T (1998) J Agric Food Chem 46:3891-3895. Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques
1567
Hofmann T (1998) J Agric Food Chem 46:3896-3901. 4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1,3-imidazolidine - A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde
1568
Hofmann T (1998) J Agric Food Chem 46:3902-3911. Identification of novel colored compounds containing pyrrole and pyrrolinone structures formed by Maillard reactions of pentoses and primary amino acids
1569
Hofmann T (1998) J Agric Food Chem 46:3912-3917. Studies on the influence of the solvent on the contribution of single maillard reaction products to the total color of browned pentose/alanine solutioons - A quantitative correlation using the color activity concept
1570
Hofmann T (1998) J Agric Food Chem 46:3918-3928. Acetylformoin - A chemical switch in the formation of colored Maillard reaction products from hexoses and primary and secondary amino acids
1571
Hofmann T (1998) Lebensmittelchemie 52:153-154. Struktur und Farbe nieder- und hochmolekularer Produkte aus der Maillard-Reaction
1572
Hofmann T (1998) Carbohydr Res. 313:203-213. Characterization of the most intense coloured compounds from Maillard reactinos of pentoses by application of colour dilution analysis (CDA)
1573
Hofmann T (1998) Carbohydr Res. 313:215. Characterization of precursors and elucidation of the reaction pathway leading to a novel coloured 2H,7H,8aH-pyranone [2,3-b]pyran-3-one from pentoses by quantitative studies and application of 13C-labeling experiments
1574
Hofmann T (1999) Eur Food Res Technol 209:113-121. Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with L-alanine
1575
Hofmann T, Bors W, Stettmaier K (1999) J Agric Food Chem 47:379-390. Studies on the color formation in the early stage of the Maillard reaction of carbohydrates and primary amino acids
1576
Hofmann T, Bors W, Stettmaier K (1999) J Agric Food Chem 47:391-396. On the radical-assisted mealnoidin formation during thermal processing of foods as well as under physiological conditions
1577
Hofmann T, Heuberger S (1999) Z Lebensm Unters Forsch 208:17-26. The contribution of coloured Maillard reaction products to the total colour of browned glucose/L-alanine solutions and studies on their formation
1578
Hofmann T, Schieberle P (1998) Aroma of fresh strawberries and changes during chewing. In: COST 96 Interaction of food matrix with small ligands influencing flavour and texture (Schieberle P, ed) Vol 3, EUR 18531 EN, pp 191-194
1579
Hofmann T, Schieberle P, Heinert L, Bock J, Krummel C, Kohl D (1998) The HRGC/SOMMSA-technology - a powerful tool to develop standardized sensor-arrays tailor-made for controlling food flavors. In: Electronic Noses in Food Industry, pp 14-23
1580
Huck CW, Huber CG, Lagoja IM, Ongania K-H, Scherz H, Bonn GK, Popp M (1999) Planta Medica 65:491-492. Isolation and structural elucidation of 3',4',5'-trimethoxyflavone from the Flowers of Primula veris
1581
Jagella T, Grosch W (1999) Eur Food Res Technol 209:16-21. Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.). I. Evaluation of potent odorants of black pepper by dilution and concentration techniques
1582
Jagella T, Grosch W (1999) Eur Food Res Technol 209:22-26. Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.). II. Odour activity values of desirable and undesirable odorants of black pepper
1583
Jagella T, Grosch W (1999) Eur Food Res Technol 209:27-31. Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.). III. Desirable and undesirable odorants of white pepper
1584
Kieffer R, Stein N (1999) Cereal Chem 76:688-693. Demixing in wheat doughs - its influence on dough and gluten rheology
1585
Kirchhoff E, Schieberle P (1998) Getreide Mehl und Brot 52:273-275. Einfluß der Sauerteigtrocknung auf die Konzentrationen wichtiger Aromastoffe in Sauerteig und Brotkrume
1586
Köhler P (1998) Lebensmittelchemie 52:152-153. Struktur-Wirkungsbeziehungen von Diacetylweinsäureestern bei Backwaren
1587
Köhler P (1999) Forschungsreport 1/1999:18-21. Zusatzstoffe sorgen für gleichmäßige Backqualität
1588
Köhler P (1999) Getreide Mehl Brot 53:224-233. Untersuchungen zur Backwirksamkeit von DATEM und seinen Komponenten
1589
Köhler P, Graßberger A, Schieberle P (1999) Getreide Mehl Brot 53:16-19. Fraktionierung und Rekombination von Weizenmehl - Einfluß auf Teigrheologie und Backverhalten
1590
Köhler P, Grosch W (1999) J Agric Food Chem 47:1863-1869. Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking
1591
Mayer F, Czerny M, Grosch W (1999) Eur Food Res Technol 209:241-250. Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees
1592
Münch M, Schieberle P (1999) Z Lebensm Unters Forsch 208:39-46. A sensitive and selective method for the quantitative determination of fatty acid tryptamides as shell indicators in cocoa products
1593
Münch P, Schieberle P (1998) J Agric Food Chem 46:4695-4701. Quantitative studies on the formation of key odorants in thermally treated yeast extracts using stable isotope dilution assays
1594
Pfnuer P, Matsui T, Grosch W, Guth H, Hofmann T, Schieberle P (1999) J Agric Food Chem 47:2044-2047. Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts
1595
Reiners J, Grosch W (1999) Food Chem 64:45-47. Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils
1596
Rychlik M, Schieberle P (1998) J Agric Food Chem 46:5163-5169. Synthesis of 13C-labeled patulin [4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one] to be used as internal standard in a stable isotope dilution assay
1597
Schieberle P, Hofmann T (1998) Characterization of key odorants in dry-heated cysteine-carbohydrates mixtures: comparison with aqueous reaction systems. In: Flavor Analysis: Developments in Isolation and Characterization (Mussinan CJ, Morello MJ, eds) ACS Symposium Series 705, American Chemical Society: Washington DC, pp 320-330, (Proc at the 214th National Meeting of the ACS, Las Vegas, September 7-11, 1997)
1598
Schieberle P, Hofmann T, Kohl D, Krummel C, Heinert L, Bock J, Traxler M (1998) High resolution gas chromatography - selective odorant measurement by multisensor array. A useful technique to develop tailor-made chemosensor arays for food flavor analysis. In: Flavor Analysis. Development in Isolation and Characterization (Mussinan CJ, Morello MJ, eds) American Chemical Society, Washington DC, pp 359-374
1599
Schlichtherle-Cerny H, Grosch W (1998) Z Lebensm Unters Forsch 207:369-376. Evaluation of taste compounds of stewed beef juice
1600
Senser F, Scherz H (1999) Souci-Fachmann-Kraut, Tablas de composicion de alimentos (Deutsche Forschungsanstalt für Lebensmittelchemie, ed) Acribia, SA, Zaragoza, Espana
1601
Tairu AO, Hofmann T, Schieberle P (1998) Identification of key aroma compounds in dried fruits of Xylopia Aethiopica using aroma extract dilution analysis. In: Proceedings of New Crops and New Uses: Biodiversity and Agricultural Sustainability, Phoenic, USA, Nov. 8-11
1602
Tairu AO, Hofmann T, Schieberle P (1999) J Agric Food Chem 47:3285-3287. Characterization of the key aroma compounds in dried fruits of the West African peppertree Xylopia aethiopica (Dunal) A. Rich (Annonaceae) using aroma extract dilution analysis
1603
Wagner RK, Grosch W (1998) J Agric Oil Chem Soc 75:1385-1392. Key odorants of french fries
1604
Wagner R, Czerny M, Bielohradsky J, Grosch W (1999) Z Lebensm Unters Forsch 208:308-316. Structure-odour-relationships of alkylpyrazines
1605
Wieser H, Antes S, Seilmeier W (1998) Cereal Chem 75:644-650. Quantitative determination of gluten protein types in wheat flour by reversed-physe high-performance liquid chromatography
1606
Wieser H, Kieffer R (1999) In: Alte und neue Dinkelsorten - Anbaueignung, Back- und Nahrungsqualität (Reents H-J, Mück U, Hrsg) Schriftenreihe Band 10, Institut für biologisch-dynamische Forschung, Darmstadt, S 22-29 und 50-64
