Deutsche Forschungsanstalt für Lebensmittelchemie, Publications

Publications - Publikationen 2000

1607
Antes S, Wieser H (1999) Getreide Mehl Brot 53:291-295. Modelluntersuchungen zum Reoxidationsverhalten von Glutelinuntereinheiten aus Weizen und Roggen

1608
Antes S, Wieser H (2000) Lebensmittelchemie 54:107. Untersuchungen über den Thiolgehalt in Weizenmehl

1609
Bolte G, Seilmeier W; Wieser H, Holm K, Beuermann K, Newport B, Stern M (1999) Pediatric Res 46:666-670. Enhanced peptide-binding capacities of small intestinal brush border membranes in celiac disease

1610
Büttner A, Schieberle P (1999) J Agric Food Chem 47:5189-5193. Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden)

1611
Büttner A, Schieberle P (2000) Stable isotope dilution assays for the quantification of odour-active thiols in hand-squeezed grapefruit juices (Citrus paradisi MacFayden). In: Frontiers of Flavour Science (Schieberle P, Engel K-H, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, pp 132-134

1612
Büttner A, Schieberle P (2000) Changes in the concentrations of key fruit odorants induced by mastication. In: Flavor Release (Roberts D, Taylor A, eds) ACS Symposium Series, New Orleans, pp 87-98

1613
Czerny M, Grosch W (2000) J Agric Food Chem 48:868-872. Potent odorants of raw Arabic coffee. Their changes during roasting

1614
Derail C, Hofmann T, Schieberle P (1999) J Agric Food Chem 47:4742-4745. Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure

1615
Fickert B, Schieberle P (1999) Comparative study on the flavour of caramalt and caramalt beer. Proceedings of the 27th Congress, Cannes, ISBN 90-70143-20-8, pp 71-78

1616
Fickert B, Schieberle P (1999) Lebensmittelchemie 53:109-136 Vergleichende Untersuchungen über wichtige Aromastoffe in Gerste, Grünmalz und dunklem Malz

1617
Günther H, Walther K, Feicht R, Köhler P, Simon H (1999) On New Artificial Mediators Accepting NAD(P)H Oxidoreductases from Clostridium thermoaceticum and Clostridium formicoaceticum. In: Flavins and Flavoproteins 1999. Proceedings of the Thirteenth International Symposium, Konstanz, Germany, August 29-September 4, 1999 (Ghisla S, Kroneck P, Macheroux P, Sund H, Hrsg), Rudolf Weber, Agency for Scientific Publications, Berlin 1999, S 285-288

1618
Grosch W (2000) Key odorants of roasted coffee: evaluation, release, formation. In: 18th Colloq Sci Int Café, ASIC 1999, pp 17-26

1619
Grosch W (2000) Specificity of the human nose in perceiving food odorants. In: Frontiers of Flavour Science (Schieberle P, Engel K-H, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, pp 213-219

1620
Grosch W, Czerny M, Mayer F, Moors A (2000) Sensory studies on the key odorants of roasted coffee. In: Caffeinated Beverages. Health Benefits, Physiological Effects, and Chemistry (Parliment TH, Ho C-H, Schieberle P, eds) ACS Symposium Series 754, pp 202-209

1621
Grosch W, Mayer F (2000) Release of odorants from roasted coffee. In: Flavor release (Roberts D, Taylor A, eds) ACS Symposium Series 763, American Chemical Society, Washington, DC, pp 430-438

1622
Guth H (1999) Comparison of different white wine varieties in odor profiles by instrumental analysis and sensory studies. In: Chemistry of Wine Flavor (Waterhouse AL, Ebeler SE, eds) American Chemical Society, Washington DC, pp 39-52

1623
Guth H, Grosch W (1999) Evaluation of important odorants in foods by dilution techniques. In: Flavor Chemistry. Thirty Years of Progress (Teranishi R, Wick EL, Hornstein I) Kluwer Academic/Plenum Publishers, New York, pp 377-386

1624
Hahn B, Sarwin R, Grosch W (2000) Determination of low molecular weight thiols in wheat flours and dougs. In: Wheat Structure, Biochemistry and Functionality (Schofield DJ, ed) Royal Society of Chemistry Food Chemistry Group, 10.-12.04.1995, Reading, UK, MPG Books Ltd, Bodmin, Cornwall, UK, pp 235-241

1625
Hofmann T (1999) J Agric Food Chem 47:4763-4768. Influence of L-cysteine on the formation of bitter-tasting aminohexose reductones from glucose and L-proline: Identification of a novel furo[2,3-b]thiazine

1626
Hofmann T. (1999) Lebensmittelchemie 53:148-149. Charakterisierung eines Schlüsselintermediates der Melanoidin-Bildung im Röstkaffee

1627
Hofmann T. (2000) Nachrichten aus der Chemie 48:938-941. Neue Chemosensoren zur Aromastoffmessung

1628
Hofmann T, Münch P, Schieberle P (2000) J Agric Food Chem 48:434-440. Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions

1629
Hofmann T, Schieberle P (2000) New results on the formation pathways of aroma-active compounds by Strecker-type reactions. In: Frontiers of Flavour Science (Schieberle P, Engel K-H, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, pp 481-486

1630
Kerscher R, Grosch W (2000) Comparison of the aromas of cooked beef, pork and chicken. In: Frontiers of Flavour Science (Schieberle P, Engel K-H, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, pp 17-20

1631
Kerscher R, Nürnberg K, Voigt J, Schieberle P, Grosch W (2000) J Agric Food Chem 48:2387-2390. Occurrence of 12-methyltridecanal in microorganisms and physiological samples isolated from beef

1632
Kieffer R, Stein N (2000) Reliability of rheological data as a basis for the prediction of processing and baking proterties of wheat flours. In: Proceedings of the 2nd International Symposium on Food Rheology and Structure. (Fischer P, Marti I, Windhab J, eds) ETH Zürich, Institute of Food Science, pp 300-304

1633
Kipp B, Wieser H (1999) J. Cereal Sci 30:303-313. Comparative studies of high Mr subunits of rye and wheat. II. Partial amino acid sequences

1634
Mayer F, Czerny M, Grosch W (2000) Eur Food Res Technol 211:272-276. Sensory study of the character impact aroma compounds of a coffee beverage

1635
Mothes T, Osman AA, Seilmeier W, Wieser H (1999) Eur Food Res Technol 210:93-96. The activity of single gliadin components in a foetal chick intestine assay for coeliac disease

1636
Mutti B, Grosch W (1999) Nahrung 43:302-306. Potent odorants of boiled potatoes

1637
Parliment TH, Ho C-T, Schieberle P (2000) Caffeinated Beverages. Health Benefits, Physiological Effects and Chemistry. ACS Symposium Series 754, American Chemical Society, Washington, DC

1638
Rychlik M, Schieberle P (1999) J Agric Food Chem 47:3749-3755. Quantification of the mycotoxin patulin by a stable isotope dilution assay

1639
Scherz H, Senser F (2000) Souci-Fachmann-Kraut, VI. Auflage. Die Zusammensetzung der Lebensmittel, Nährwerttabellen 2000. Medpharm Scientific Publishers, Stuttgart, ISBN 3-88763-076-9

1640
Schieberle P (2000) The chemistry and technology of cocoa. In: Caffeinated Beverages. Health Benefits, Physiological Effects and Chemistry (Parliment TH, Ho C-H, Schieberle P, eds) ACS Symposium Series 754, pp 262-275

1641
Schieberle P, Büttner A (2000) Comparison of the key odorants in hand-squeezed juices of oranges (Valencia late) and grapefruits (Citrus paradisi MacFayden). In: Frontiers of Flavour Science (Schieberle P, Engel K-H, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, pp 10-16

1642
Schieberle P, Engel K-H (2000) Frontiers of Flavour Science. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8

1643
Schieberle P, Hofmann T, Münch P (2000) Studies on potent aroma compounds generated in Maillard-type reactions using the odor-activity-value concept. In: Flavor Chemistry. Industrial and Academic Research. ACS Symposium Series 756 (Risch SJ, Ho C-T, eds) American Chemical Society, Washington DC, pp 133-150

1644
Schieberle P, Pfnuer P (1999) Characterization of key odorants in chocolate. In: Flavor Chemistry. Thirty Years of Progress (Teranishi R, Wich EL, Hornstein I, eds) Kluwer Academic/Plenum Publishers, New York, Boston, Bordrecht, London,Moskow, pp 147-153

1645
Steinhaus M, Schieberle P (2000) Lebensmittelchemie 53:109-136. Aromaaktive Verbindungen in getrockneten Hopfendolden der Varietät Spalter Select

1646
Steinhaus M, Schieberle P (2000) J Agric Food Chem 48:1776-1783. Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. Variety Spalter Select) based on GC-olfactometry and odor dilution techniques

1647
Tairu AO, Hofmann T, Schieberle P (2000) J Agric Food Chem 48:2391-2394. Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis)

1648
Vinale F, Fogliano V, Schieberle P, Hofmann T (1999) J Agric Food Chem 47:5084-5092. Development of a stable isotope dilution assay for an accurate quantification of protein-bound N_epsilon-(1-deoxy-D-fructos-1-yl)-L-lysine using a 13C-labeled internal standard

1649
Wieser H (1998) Lebensmittelchemie 52:150. Reaktionen von endogenem Glutathion mit Kleberproteinen in Weizenteigen

1650
Wieser H (2000) Cereal Chem 77:48-52. Simple determination of gluten protein types in wheat flour by turbidimetry

1651
Wieser H (2000) Eur Food Res Technol 211:262-268. Comparative investigations of gluten proteins from different wheat species. I. Qualitative and quantitative composition of gluten protein types

1652
Wieser H, Kieffer R, Lelley T (2000) J Sci Food Agric 80:1640-1647. The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat

1653
Wieser H, Müller S (2000) Disulfide bonds of alpha- and gamma-type gliadins. In: Wheat Structure, Biochemistry and Functionality (Schofield DJ, ed) Royal Society of Chemistry Food Chemistry Group, 10.-12.04.1995, Reading, UK, MPG Books Ltd, Bodmin, Cornwall, UK, pp 63-69

1654
Wieser H, Zimmermann G (2000) Eur Food Res Technol 210:324-330. Importance of amounts and proportions of HMW subunits of glutenin for wheat quality

1655
Zimmermann M, Schieberle P (2000) Eur Food Res Technol 211:175-180. Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Moroccan origin

1656
Zimmermann M, Schieberle P (2000) Lebensmittelchemie 54:107. Vergleich wichtiger Aromastoffe in Edelsüß-Paprika aus Ungarn und Marokko

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