Publications - Publikationen 2001
1657
Antes S, Wieser H (2000) Getreide Mehl Brot 54:290-294. Quantifizierung und Lokalisierung proteingebundener Thiolgruppen in Weizenmehl
1658
Antes S, Wieser H (2000) Quantitative determination and localisation of thiol groups in wheat flour. In: Wheat Gluten. Proceedings of the 7th International Workshop Gluten (Shewry PR, Tatham AS, eds) Royal Society of Chemistry, Campridge, pp 211-214
1659
Antes S, Wieser H (2001) Cereal Chem 78:157-159. Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat
1660
Antes S, Wieser H (2001) Cereal Chem 78:8-13. Reoxidation behavior of wheat and rye glutelin subunits
1661
Bauer N, Schieberle P (2000) Getreide Mehl Brot 54:437-439. Systematische Untersuchungen an Modellpeptiden zur enzymatisch katalysierten Bildung von Disulfidbindungen durch Disulfidisomerase (DsbA)
1662
Bauer N, Schieberle P (2000) Model studies on the reaction parameters governing the formation of disulphide bonds in LMW-type peptides by disulphide isomerase (DSI). In: Wheat Gluten (Shewry PR, Tatham AS, eds) The Royal Society of Chemistry, Cambridge, UK, pp 219-222
1663
Belitz H-D, Grosch W, Schieberle P (2001) Lehrbuch der Lebensmittelchemie, 5. Auflage, Springer-Verlag, Berlin
1664
Bock J, Heinert L, Freiling A, Krummel C, Kohl, D, Hofmann T, Schieberle P (1997) "Discrimination between untoasted and toasted white bread. An application of the high resolution gas chromatography/selective odorant measurement by multisensor (HRGC/SOMSA)". In: Eurosensors XI, ISBN 83-908335-0-6, pp 863-866
1665
Büttner A, Schieberle P (2000) Lebensm Wiss Technol 33:553-559. Exhaled odorant measurement (EXOM) - A new approach to quantify the degree of in-mouth release of food aroma compounds
1666
Büttner A, Schieberle P (2000) Food Chem 71:347-354. Influence of mastication on the concentrations of aroma volatiles - some aspects of flvaour release and flavour perception
1667
Büttner A, Schieberle P (2000) Influences of mastication on the concentrations of aroma volatiles. In: Food science and technology, COST Action 96, Interactions of food matrix with small ligands influencing flavour and texture (Pittia P, Guichard E, eds) European Communities, pp 123-125
1668
Büttner A, Schieberle P (2001) Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing. In: Gas Chromatography-Olfactometry, The State of the Art (Leland JV, Schieberle P, Buettner A, Acree TE, eds) ACS Symposium Series 782, American Chemical Society, Washington DC, pp 33-45
1669
Büttner A, Schieberle P (2001) J Agric Food Chem 49:1358-1363. Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments
1670
Büttner A, Schieberle P (2001) J Agric Food Chem 49:2387-2394. Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments
1671
Büttner A, Schieberle P (2001) J Agric Food Chem 49:3881-3884. Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals
1672
Büttner A, Schieberle P (2001) Comparison of important aroma compounds in hand-squeezed orange juices of Valencia late and Navel oranges (Citrus sinensis (L.) Osbeck). In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 151-160
1673
Bytof G, Selmar D, Schieberle P (2000) J Applied Botany - Angewandte Botanik 74:131-135. New aspects of coffee processing: how do the different post harvest treatments influence the formation of potential flavour precursors?
1674
Czerny M, Schieberle P (2001) Influence of the packaging material on the key odorants in UHT milk. In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 350-353
1675
Czerny M, Schieberle P, Maier B, Riess G, Gronauer A, Schön H (2001) Landtechnik 56:2-4. Identifizierung von Geruchsstoffen in Schweinestall-Luft
1676
Engel W (2001) Metabolism of S-(+)- and R-(-)-carvone in humans. In: Abstracts from the 6th International ISSX Meeting, October 7-11, 2001, Munich, Marcel Dekker Inc., New York, Basel, Drug Metabolism Reviews, Vol 33, Suppl 1, p 36
1677
Engel W, Hofmann T, Schieberle P (2001) Eur Food Res Technol 213:104-106. Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavor compound
1678
Engel W, Schieberle P, Güntert M, Lambrecht S (2001) N-(2-mercaptoethyl)-1,3-thiazolidines and their use as fragrances and aromas. Eur Pat Appl, 8 pp, Coden: EPXXDW EP 1069116
1679
Engel, W (2001) J Agric Food Chem 49:4069-4075. In Vivo Studies on the Metabolism of the Monoterpenes S-(+)- and R-(-)-Carvone in Humans Using the Metabolism of Ingestion-Correlated Amounts (MICA) Approach.
1680
Frank O, Jezussek M, Hofmann T (2001) Eur Food Res Technol 213:1-7. Characterisation of novel 1H,4H-quinolizinium-7-olate chromophores by application of colour dilution analysis and high-speed countercurrent chromatography on thermally browned pentose/L-alanine solutions
1681
Grosch W (2001) Chem Senses 26:533-545. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission
1682
Grosch W (2001) Chemistry III - volatile compounds. In: Coffee. Recent Developments (Clarke RJ, Vitzthum OG, eds) Blackwell Science, Oxford, pp 68-89
1683
Grosch W (2001) Frankfurter Allgemeine Zeitung Nr. 224 vom 26.09.2001, Seite N2. Im Garten der verwirrenden Gerüche
1684
Grosch W, Kerscher R, Kubickova J, Jagella T (2001) Aroma extract dilution analysis versus aroma extract concentration analysis. In: Gas Chromatography-Olfactometry, The State of the Art (Leland JV, Schieberle P, Büttner A, Acree TE, eds) ACS Symposium Series 782, American Chemical Society, Washington DC, pp 138-147
1685
Güntert M, Lambrecht S, Engel W, Schieberle P (2001) 4-Alkanoyl-3-thiazolines and their use as fragrances and aromas. Eur Pat Appl, 7 pp, Coden: EPXXDW EP 1069117
1686
Günther H, Walter K, Köhler P, Simon H (2000) J Biotechnol 83:253-267. On a new artificial mediator accepting NADP(H) oxidoreductase from Clostrium thermoaceticum
1687
Günther H, Walter K, Feicht R, Köhler P, Simon H (2000) On a new artificial mediator accepting NADP(H) oxidoreductase from Clostrium thermoaceticum. In: Flavins and Flavoproteins 1999 (Ghisla S, Kroneck P, Macheroux P, Sund H, eds) Proceedings of the thirteenth International Symposium, Konstanz, Germany, 29.08.-04.09.1999. Agency for Scientific Publications, Berlin, pp 285-288
1688
Hofmann T, Czerny M, Calligaris S, Schieberle P (2001) J Agric Food Chem 49:2382-2386. Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages
1689
Hofmann T, Schieberle P (2000) J Agric Food Chem 48:4301-4305. Formation of aroma-active Strecker-aldehydes by a direct oxidative degradation of Amadori compounds
1690
Hofmann T, Schieberle P (2001) Acetylformoin - an important progenitor of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-acetyltetrahydropyridine during thermal food processing. In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 311-322
1691
Hsam SLK, Kieffer R, Zeller FJ (2001) Cereal Chem 78:521-525. Significance of Aegilops tauschii glutenin genes on bread-making properties of wheat
1692
Huch CW, Popp M, Scherz H, Bonn GK (2000) J Chromatogr Sci 38:441-449. Development and evaluation of a new method for the determination of the carotinoid content in selected vegetables by HPLC and HPLC-MS-MS
1693
Huck CW, Popp M, Scherz H, Bonn GK (2000) Neue HPLC und HPLC-MS Methoden zur Bestimmung des Carotinoidgehaltes in ausgewählten Gemüse- und Obstarten. In: Pflanzliche Nahrungsmittel, Deutsche Gesellschaft für Qualitätsforschung e.V., Fachgebiet Obstbau, TUM Freising, XXXV. Vortragstagung Karlsruhe, S 187-192
1694
Kirchhoff E, Schieberle P (2001) J Agric Food Chem 49:4304-4311. Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies
1695
Kirchhoff E, Schieberle P (2001) Studies on the crumb flavour of three-stage sourdough rye bread. In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 179-189
1696
Kohl D, Heinert L, Bock J, Hofmann T, Schieberle P (2000) Sensors and Actuators B 70:43-50. Systematic studies on responses of metal-oxide sensor surfaces to straight chain alkanes, alcohols, aldehydes, ketones, acids and esters using the SOMMSA approach
1697
Köhler P (2001) Lebensm Wiss Technol 34:348-358. Study of the effect of DATEM. 2: Fractionation of DATEM and characterization of fractions and components
1698
Köhler P (2001) Lebensm Wiss Technol 34:359-366. Study of the effect of DATEM. 3: Synthesis and characterization of DATEM components
1699
Köhler P (2001) Lebensm Wiss Technol 34:367-373. Study of the effect of DATEM. 4: Optimization of DATEM synthesis
1700
Köhler P, Wieser H (2000) Getreide Mehl Brot 54:283-289. Nachweis von Cysteinresten in hochmolekularen Glutelin-Untereinheiten aus Roggen
1701
Köhler P, Wieser H (2000) J Cereal Sci 32:189-197. Comparative studies of high Mr subunits of rye and wheat. III. Localisation of cysteine residues
1702
Leland JV, Schieberle P, Büttner A, Acree TE (2001) Gas Chromatography-Olfactometry, The State of the Art, ACS Symposium Series 782, American Chemical Society, Washington DC
1703
Mayer F, Grosch W (2001) Flavour Fragrance J 16:180-190. Aroma simulation on the basis of odourant composition of roasted coffee headspace
1704
Münch M, Schieberle P, Janßen K, Raters M, Matissek R (2000) Süßwaren 9:28-31. Schnellmethode zur Erfassung des Schalengehalts in Kakaoerzeugnissen über Fettsäuretryptamide als Indikatorverbindungen
1705
Munk S, Münch P, Stahnke L, Adler-Nissen J, Schieberle P (2000) J Surfactants Deterg 3:505-515. Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile
1706
Prange A, Kühlsen N, Birzele B, Arzberger I, Hormes J, Antes S, Köhler P (2001) Eur Food Res Technol 212:570-575.Sulfur in wheat gluten: in situ analysis by X-ray absorption near edge structure (XANES) spectroscopy
1707
Rychlik M, Schieberle P (2001) Eur Food Res Technol 212:274-278. Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread
1708
Schieberle P (2001) Natürliche, naturidentische, synthetische Wirkstoffe: Wirksamkeitsunterschiede, Begleitstoffe, Reinheitsprobleme. In: Lebensmittelhemie, Lebensmittelqualität, Band 25, Funktionelle Lebensmittel - Lebensmittel der Zukunft, Erwartungen, Wirkungen, Risiken (Preuß A, ed) Herausgeber: Lebensmittelchemische Gesellschaft - Fachgruppe in der GDCh, Behr's Verlag, S 35-50
1709
Schieberle P, Fickert B (2001) Key aroma compounds in cereal malts and a malted beverage. In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 87-103
1710
Schieberle P, Steinhaus M (2001) Characterization of the odor-active constituents in fresh and processed hops (variety Spalter Select). In: Gas Chromatography-Olfactometry, The State of the Art (Leland JV, Schieberle P, Büttner A, Acree TE, eds) ACS Symposium Series 782, American Chemical Society, Washington DC, pp 23-32
1711
Seilmeier W, Valdez I, Mendez E, Wieser H (2001) Eur Food Res Technol 212:355-363. Comparative investigations of gluten proteins from different wheat species. II. Characterization of omega-gliadins
1712
Stern M, Ciclitira PJ, van Eckert R, Feighery C, Janssen FW, Méndez E, Mothes T, Troncone R, Wieser H (2001) Eur J Gastroenterol Hepatol 13:741-747. Analysis and clinical effects of gluten in celiac disease
1713
Stöggl WM, Huck CW, Popp M, Scherz H, Bonn GK (2000) Neue HPLC und HPLC/MS Methoden zur Bestimmung von Tocopherolen in Pflanzen und Phytopharmaka. In: Pflanzliche Nahrungsmittel, Deutsche Gesellschaft für Qualitätsforschung e.V., Fachgebiet Obstbau, TUM Freising, XXXV. Vortragstagung Karlsruhe, S 169-174
1714
Stöggl WM, Huck CW, Scherz H, Popp M, Bonn GK (2001) Chromatographia 54:179-185. Analysis of vitamin E in food and phytopharmaceutical preparations by HPLC and HPLC-APCI-MS-MS
1715
Wieser H (2001) 25 Jahre Getreideforschung an der DFA. Deutsche Forschungsanstalt für Lebensmittelchemie (Hrsg) S. 1-218
1716
Wieser H (2001) Eur Food Res Technol 213:183-186. Comparative investigations of gluten proteins from different wheat species. III. N-terminal amino acid sequences of alpha-gliadins potentially toxic for celiac patients
1717
Wieser H (2001) Potentially coeliac toxic amino acid sequences of cereal proteins. In: Proceedings of the Workshop on Transglutaminase, Protein Cross-Linking and Coeliac Disease, 14.-15.09.2001, Tampere, Finland, pp 93-100
1718
Wieser H, Kieffer R (2001) J Cereal Sci 34:19-27. Correlations of the amount of gluten protein types to the technological properties of wheat flours determination on a micro-scale
1719
Wieser H, Seilmeier W, Valdez I, Mendez E (2000) Characterisation of omega-gliadins from different wheat species. In: Wheat Gluten. Proceedings of the 7th International Workshop Gluten (Shewry PR, Tatham AS, eds) Royal Society of Chemistry, Campridge, pp 200-203
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