Publications - Publikationen 2004
1841
Baars A, Pereyra N, Delgado A, Margosch D, Ehrmann M, Vogel R, Czerny M, Schieberle P, Meuser F, Dörffer J (2004) Adaptive high hydrostatic pressure treatment - a technique for minimal processing of food. International Congress on Engineering and Food, ICEF 9 (Bimbenet JJ, ed) Montpellier, 07.-11.03.2004, CD-ROM, pp 159-164
1842
Bauer N, Koehler P, Wieser H, Schieberle P (2003) Cereal Chem 80:781-786. Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis
1843
Bauer N, Koehler P, Wieser H, Schieberle P (2003) Cereal Chem 80: 787-790. Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological properties
1844
Buettner A (2004) J Agric Food Chem 52:2339-2346. Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS)
1845
Buettner A (2004) Physiology and chemistry behind retronasal aroma perception during winetasting. In: Oenologie 2003 (Lonvaud-Funel A, de Revel G, Darriet P, eds) Proceedings of the VIIth International Symposium d'Oenology, Editions Tec & Doc, Paris, 2003, pp 566-569
1846
Buettner A (2004) Nachrichten aus der Chemie 52:540-543. Spaß an Essen und Trinken - Retronasale Geruchswahrnehmung
1847
Czerny M, Schieberle P (2004) Getreide Mehl Brot 57:340-344. Zum Aromapotential von Hefen in Weizenteigen
1848
Engel W (2003) J Agric Food Chem 51:6589-6597. In vivo studies on the metabolism of the monoterpene pulegone in humans using the metabolism of ingestion-correlated amounts (MICA) approach: explanation for the toxicity differences between (S)-(-)- and (R)-(+)-pulegone
1849
Engel W, Schieberle P (2004) Czech J Food Sci 22:120-122. On the significant influence of water on the formation mechanism of 5-acetyl-3,4-dihydro-2H-1,5-thiazine
1850
Fraser JS, Engel W, Ellis HJ, Moodie SJ, Pollock EL, Wieser H, Ciclitira PJ (2003) Gut 52:1698-1702. Coeliac disease: in vivo toxicity of the putative immunodominant epitope
1851
Gellrich C, Schieberle P, Wieser H (2004) Cereal Chem 81:290-295. Biochemical characterization of g-75k secalins of rye. I. Amino acid sequences
1852
Gellrich C, Schieberle P, Wieser H (2004) Cereal Chem 81:296-299. Biochemical characterization of g-75k secalins of rye. II. Disulfide bonds
1853
Gloesl S, Wagner K-H, Draxler A, Kaniak M, Lichtenecker S, Sonnleitner A, Somoza V, Erbersdobler HF, Elmadfa I (2004) Food Chem Tox 42(9):1487-95. Genotoxicity and mutagenicity of melanoidins isolated from a roasted glucose-glycine model in human lymphocyte cultures, intestinal Caco-2 cells and in the Salmonella typhimurium strains TA98 and TA102 applying the AMES test
1854
Goetz J, Gross D, Koehler P (2003) Eur Food Res Technol 217:504-511. On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements
1855
Granvogl M, Chistlbauer M, Schieberle P (2004) J Agric Food Chem 52: 2797-2802. Quantitation of the intense aroma compound 3-mercapto-2-methylpentan-1-ol in raw and processed onions (Allium cepa) of different origins and in other Allium varieties using a stable isotope dilution assay
1856
Granvogl M, Jezussek M, Koehler P, Schieberle P (2004) J Agric Food Chem 52:4751-4757. Quantitation of 3-aminopropionamide in potatoes - a minor but potent precursor in acrylamide formation
1857
Haber B, Bauer K, Bauer-Aymanns H, Bruche G, Brueger B, Erbersdobler H, Jany K-D, Juffa K, Kirchhoff E, Meyer A-H, Oberritter H, Rabe E, Ragotzky K, Rams S, Sauerwald N, Schweizer D, Streit H, Warburg M (2003) Ernährungs-Umschau 50:383-385. Fructooligosaccharides and Inulin
1858
Helmerich G, Köhler P (2003) Getreide Mehl Brot 57:270-273. Structure-function relations of phospholipids in baked products
1859
Helmerich G, Köhler P (2003) J Agric Fooc Chem 51:6645-6651. Comparison of methods for the quantitative determination of phospholipids and flour improvers
1860
Helmerich G, Köhler P (2004) Structure-function relationships of phospholipids in breadmaking. In: The Gluten Proteins (Lafiandra D, Masci S, D'Ovidio R, eds) The Royal Society of Chemistry, Cambridge, UK, pp 353-356
1861
Hinzmann E, Wieser H, Stahl U (2004) Nucleic acid comprising a sequence encoding a modified glutenin polypeptide. European Patent Application. Application number: 03025461.0
1862
Hofmann T, Ottinger H, Frank O (2003) The taste activity concept: a powerful tool to trace the key tastants in foods. In: Challenges in Taste Chemistry and Biology (Hofmann T, Ho C-T, Pickenhagen W, eds) ACS Division of Agricultural and Food Chemistry, American Chemical Society, Washington DC, pp 104-124
1863
Hofmann T, Schieberle P (2003) Influence of melanoidins on the aroma staling of coffee beverage. In: Nutraceutical Beverages. Chemistry, Nutrition, and Health Effects (Fereidoon S, Deepthi KW, eds) ACS Symp Ser 871, Washington, DC, pp 200-215
1864
Hofmann T, Soldo T, Ottinger H (2003) Structural requirements for the cooling activity of cyclic a-keto enamines In: Challenges in Taste Chemistry and Biology (Hofmann T, Ho C-T, Pickenhagen W, eds) ACS Division of Agricultural and Food Chemistry, American Chemical Society, Washington DC, pp 153-164
1865
Jezussek M, Schieberle P (2003) J Agric Food Chem 51:7866-7871. A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS-methods
1866
Kaltner D, Steinhaus M, Mitter W, Biendl M, Schieberle P (2003) Monatsschrift Brauwirtschaft 11/12:192-196. (R)-Linalool als Schlüsselaromastoff für das Hopfenaroma in Bier und sein Verhalten während der Bieralterung
1867
Kieffer R (2004) Getreide Mehl Brot 57:335-339. Die Elastizität von Weizenteig - ein häufig überschätztes Qualitätsmerkmal. Modellversuche und statistische Auswertung von rheologischen Messergebnissen
1868
Kieffer R (2004) Studies on the differing properties of gluten and dough on the formation of the gluten network. In: The Gluten Proteins (Lafiandra D, Masci S, D'Ovidio R, eds) The Royal Society of Chemistry, Cambridge, UK, pp 251-254
1869
Kieffer R (2004) Mikroskopische Aufnahmen von Mehl, Kleber und Teig. In: Handbuch Mehl- und Schälmüllerei. 2. Auflage. Herausgeber P. Erling Verlag Agrimedia GmbH Bergen / Dumme. Bildteil S 32 ff, Z6-Z13
1870
Kieffer R (2004) Grundlagen der Teigbildung bei Weizen- und Roggenteigen. In: "Handbuch der Backwaren-Technologie" Herausgeber W. Freund: Behr`s Verlag GmbH & Co. KG - Hamburg. Kapitel III 1.3:1-24
1871
Kieffer R, Wieser H (2004) Effect of high-pressure and temperature on the functional and chemical properties of gluten. In: The Gluten Proteins (Lafiandra D, Masci S, D'Ovidio R, eds) The Royal Society of Chemistry, Cambridge, UK, pp 235-238
1872
Kirchhoff E (2004) Vitamin- und Mineralstoffgehalt pflanzlicher Lebensmittel. In: Ernährungsbericht 2004. Deutsche Gesellschaft für Ernährung (DGE) (Hrsg), Bonn, S. 207-234
1873
Kohl C-D, Eberheim A, Schieberle P (2004) Technisches Messen 71:298-303. Welche Geruchsstoffe erkennt ein oxidischer Gassensor ?
1874
Koehler P (2004) Effect of ascorbic acid in dough: reaction of oxidised glutathione with reactive thiol groups of wheat glutelin. In: The Gluten Proteins (Lafiandra D, Masci S, D'Ovidio R, eds) The Royal Society of Chemistry, Cambridge, UK, pp 357-360
1875
Koehler P, Wieser H, Gutser R, van Tucher F (2004) Influence of sulphur fertilisation on the quantitative composition of gluten protein types in wheat flour. In: The Gluten Proteins (Lafiandra D, Masci S, D'Ovidio R, eds) The Royal Society of Chemistry, Cambridge, UK, pp 188-191
1876
Lindenmeier M, Faist V, Hofmann T (2003) Identification of an antioxidant structure in bread crust melanoidins. In: COST Action 919. Melanoidins in food and health, vol. 4 (Vegarud G, Morales FJ, eds) Office for the Official Publication of the European Communities, Belgium, pp 17-26
1877
Lindenmeier M, Schieberle P, Rychlik M (2004) J Chromatogr A 1023:57-66. Quantification of ochratoxin A in foods by a stable isotope dilution assay using high-performance liquid chromatography-tandem mass spectrometry
1878
Lindenmeier M, Schieberle P, Rychlik M (2004) Getreidetechnologie 58:236-238. Entwicklung einer Isotopenverdünnungsanalyse zur quantitativen Bestimmung von Ochratoxin A in Lebensmitteln
1879
Piber M, Köhler P (2004) Getreidetechnologie 58:207-210. Untersuchungen zum Dimerisierungsgrad von Ferulasäuren in Weizen- und Roggenmehl während der Brotherstellung
1880
Prange A, Birzele B, Modrow H, Hormes J, Köhler P (2004) Special Publication - Royal Society of Chemistry 295:327-330. Analysis of sulphur in gluten proteins by X-ray absorption near-edge structure (XANES) spectroscopy
1881
Robert B, Blank I, Fay LB, Beksan E, Hofmann T, Schieberle P (2004) Synthesis, structure, and activity of novel glycoconjugates exhibiting umami taste. In: Challenges in Taste Chemistry and Biology (T Hofmann, C-T Ho, W Pickenhagen) ACS Symposium Series 867, Amercial Chemical Society, Washington DC, pp 195-209
1882
Schieberle P (2004) Recent advances in the understanding of thermal flavor generation. In: Takasago Symposium 2002 - The Latest Progress in Savory Supporting Science (Tsuruta H, ed) Tokyo, Japan, pp 19-39
1883
Schieberle P, Hofmann T (2003) Chemie in unserer Zeit 6:388-401. Auf den Geschmack gekommen. Die molekulare Welt des Lebensmittelgenusses
1884
Senser F, Scherz H., Kirchhoff E (2003) Der kleine 'Souci-Fachmann-Kraut', Lebensmitteltabelle für die Praxis. 3. Auf., Wiss. Verlagsges., Stuttgart
1885
Somoza V (2003) Das Funktionelle Lebensmittel in der Renaissance der Maillard Reaktion. Schriftenreihe der Agrarwissenschaftlichen Fakultät der Christian-Albrechts-Universität zu Kiel. Selbstverlag der Argrarwissenschaftlichen Fakultät 282-286
1886
Steinhaus M, Fritsch HT, Schieberle P (2003) J Agric Food Chem 51:7100-7105. Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA)
1887
Wieser H (2004) Celiac disease. In: Encyclopedia of Grain Science (Wrigley C, Corke H, Walker CE, eds) Elsevier Academic Press, Amsterdam, Boston, Heidelberg, London, New York, Oxford, Paris, San Diego, San Francisco, Singapore, Sydney, Tokyo, pp 179-187
1888
Wieser H, Engel W (2004) Preparation of HMW subunits of wheat glutenin used for studies on coeliac disease. In: Proceedings of the 18th Meeting of the Working Group on Prolamin Analysis and Toxicity (Stern M, ed) Verlag Wissenschaftliche Scripten, Zwickau, pp 131-135
1889
Wieser H, Engel W, Ellis J, Pollock, EM, Fraser JS, Ciclitira PJ (2004) Getreide Mehl Brot 57:331-334. Zöliakiespezifische immunologische und toxikologische Untersuchungen von Peptiden aus a-Gliadinen
1890
Wieser H, Engel W, Fraser J, Pollock E, Ellis HJ, Ciclitira PJ (2004) Coeliac disease - specific toxicological and immunological studies of peptides from a-gliadins. In: The Gluten Proteins (Lafiandra D, Masci S, D'Ovidio R, eds) The Royal Society of Chemistry, Cambridge, UK, pp 371-375
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