Publications - Publikationen 2005
1891
Alt N, Schieberle P (2005) Ann NY Acad Sci 1043: 55-57. Identification of N-e-(1-caboxyethyl)-arginine a novel posttranslational protein modification of arginine formed at high hydrostatic pressure
1892
Alt N, Schieberle P (2005) J Agric Food Chem 53: 5789-5797. Model studies on the influence of high hydrostatic pressure on the formation of glycated arginine modifications at elevated temperatures
1893
Altpeter F, Popelka JC, Wieser H (2004) Plant Molecular Biology 54: 783-792. Stable expression of 1DCx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flour
1894
Balaban TS, Buettner A, Roussel C, Vanthuyne N, Schieberle P (2005) Novel fragrant tetrahydropyrans and their olfactory properties. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofmann T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 31-36
1895
Boerger D, Buettner A, Schieberle P (2005) Structure/odour correlations in homologous series of allylic ketones - An approach to predict odour thresholds based on molecular modeling. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofmann T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 51-59
1896
Buettner A (2005) Investigation of Espresso-"aftersmell" by use of the buccal odour screening system (BOSS). In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofmann T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 387-390
1897
Buettner A, Griess M (2005) Retronasal perception of espresso aroma. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofmann T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 381-386
1898
Buettner A, Mestres M (2005) J Agric Food Chem 53: 1661-1669. Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition
1899
Buettner A, Montserrat M (2005) Retronasal aroma perception - a closer look at psychophysical interaction phenomena. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofmann T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 3-12
1900
Buettner A, Schieberle P (2005) Wann sind Aromastoffe für die Geruchswahrnehmung verfügbar? In: Mikrobielle allergische und toxische Verbindungen. IX. Lübecker Fachtagung für Umwelthygiene (Keller R, Senkpiel K, Samson RA, Hoekstra ES, eds) Institut für Medizinische Mikrobiologie und Hygiene der Universtität zu Lübeck, Schmidt-Röhmhild Verlag, pp 303-318
1901
Buettner A, Welle F (2004) Flavour Fragr J 19: 505-514. Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in screening system (BOSS)
1902
Bytof G, Knopp S-E, Schieberle P, Teutsch I, Selmar D (2005) Eur Food Technol 220: 245-250. Influence of processing on the generation of ?-aminobutyric acid in green coffee beans
1903
Christlbauer M, Granvogl M, Schieberle P (2005) Development of a new stable isotope dilution assay for the quantitation of the intensely smelling onion odourant 3-mercapto-2-methylpentan-1-ol. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofmann T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 327-331
1904
Ciclitira PJ, Dewar DH, Ellis HJ, Engel W, Johnson M, Wieser H (2005) Clinical toxicity of HMW glutenin subunits of wheat to patients with celiac disease. In: Proceedings of the 19th Meeting: Working Group on Prolamin Analysis and Toxicity (Stern M, ed) Verlag Wissenschaftliche Scripten, Zwickau, pp 147-149
1905
Czerny M, Schieberle P (2005) New aspects on the role of wheat flour and yeasts as key odorant sources for wheat breads. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofmann T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 277-283
1906
Czerny M, Schieberle P (2005) Vom Mehl zum Brot - Beiträge technologischer Schritte zum Aroma von Sauerteigprodukten. In: Forum Sauerteig I. Minden, 01.-02.07.2004, CD-ROM (Buckenhüskes H J, Hrsg) ISBN 3-931678-06-7
1907
Czerny M, Schieberle P, Brandt M, Hammes W (2005) Getreidetechnologie 59: 15-19. Zum Aromapotential von Lactobazillen in Weizenteigen
1908
Fischer M, Haase I, Feicht R, Schramek N, Köhler P, Schieberle P, Bacher A (2005) Biol Chem 386: 417-428. Evolution of vitamin B2 biosynthesis: riboflavin synthase of Arabidopsis thaliana and its inhibition by riboflavin
1909
Fritsch H, Schieberle P (2005) Brauerei Forum 3: 66-67. Bewertung von Hopfenaromastoffen in Pilsener-Bieren
1910
Fritsch H, Kaltner D, Steiner SH, Schieberle P, Back W (2005) Brauwelt International 1: 22-23. Unlocking the secret behind hop aroma in beer
1911
Garcia E, Llorente M, Hernando A, Kieffer R, Wieser H, Méndez E (2005) European Journal of Gastroenterology & Hepatology 17: 529-539. Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods
1912
Gellrich C, Schieberle P, Wieser H (2005) Cereal Chem 82: 541-545. Studies of partial amino acid sequences of ?-40k secalins of rye
1913
Goetz J, Koehler P (2005) Food Sci Technol (LWT) 38: 501-512. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR
1914
Granvogl M, Koehler P, Schieberle P (2005) Getreidetechnologie 59: 85-90. Neue Entwicklungen in der Analytik von Acrylamid - Anwendungen zum Nachweis von Bildungsmechanismen
1915
Granvogl M, Koehler P, Schieberle P (2005) Methods for Acrylamide Quantification and Mechanisms of Acrylamide Formation. In: Development of New technologies to Minimize Acrylamide in Food (Research Association of the German Food Industry (FEI), German Federation of Food Law and Food Science (BLL), Hrsg)
1916
Grosch W (2004) Aroma compounds. In: Handbook of Food Analysis. Second Edition, Revised and Expanded, Physical Characterization and Nutrient Analysis, Food Science and Technology (Nollet LML, ed), pp 717-746
1917
Hanft F, Koehler P (2005) J Agric Food Chem 53: 2418-2423. Quantitation of Dityrosine in Wheat Flour and Dough by Liquid Chromatography-Tandem Mass Spectrometry
1918
Hartmann G, Piber M, Koehler P (2005) Eur Food Res Technol 221: 487-492. Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmaking
1919
Helmerich G, Koehler P (2005) J Cereal Sci 42: 233-241. Functional properties of individual classes of phospholipids in breadmaking
1920
Hansen A, Schieberle P (2005) Trends in Food Science & Technology 16: 85-94. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
1921
Hofmannn T, Rothe M, Schieberle P (2005) State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium, Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie
1922
Kasper M, Schieberle P (2005) Ann NY Acad Sci 1043: 59-62. Labeling studies on the formation pathway of N-epsilon-Carboxymethyllysine in Maillard-type reaction
1923
Kieffer R, Wieser H (2004) Getreidetechnologie 58: 273-275. Einfluss einer Hochdruckbehandlung auf die physikalischen und chemischen Eigenschaften von Weizenkleber
1924
Kieffer R, Wieser H (2005) Einfluss der Hochdruckbehandlung auf die physikalischen und chemischen Eigenschaften von Weizenkleber. In: 20th Anniversary Meeting. Polymer Sciences in Switzerland, Proceedings and List of Participants, Artikel 20
1925
Kieffer R (2005) The Role of Gluten Elasticity for the Baking Quality of Wheat. In: "The Future of Flour" (Popper L, Freund W, Schäfer W, eds) Behr's Verlag, pp 243-259
1926
Kienzle E, Ranz D, Thielen C, Jezussek M, Schieberle P (2005) J Animal Physiol Animal Nutr 89: 79-83. Carry over (transfer) of feed-borne acrylamide into eggs, muscle, serum, and faeces - a pilot study with Japanese quails (Coturnic coturnic japonica)
1927
Komarek D, Hartmann K, Schieberle P (2003) Changes in key odorants in beer during exposure to light. In: The 10th Weurman Flavour Research Symposium, 24-28.06.2002 (Le Quere J-L, Etievant PX, eds) Editions Tex & Doc, Paris, France, pp 25-28
1928
Komarek D, Hartmann K, Schieberle P (2004) The role of 3-methyl-2-butene-1-thiol in beer flavor. In: Handbook of Flavor Characterization. Sensory Analysis, Chemistry, and Physiology (Deibler KD, Delwiche J, eds) Second Edition, Revised and Expanded, Vol 1, 2, 3, Marcel Dekker Inc, New York, Basel, pp 473-481
1929
Mestres M, Moran N, Jordan A, Buettner A (2005) J Agric Food Chem 53: 403-409. Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis
1930
Piber M, Koehler P (2004) Getreidetechnologie 58: 207-210. Untersuchungen zum Dimerisierungsgrad von Ferulasäure in Weizen- und Roggenmehl während der Brotherstellung
1931
Piber M, Köhler P (2005) J Agric Food Chem 53: 5276-5284. Identification of dehydro-ferulic acid-tyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins
1932
Piber M, Koehler P (2005) Studies on the Degree of Dimerisation of Ferulic Acid During Breadmaking. In: EURO FOOD CHEM XIII: Macromolecules and Their Degradation Products in Food - Physiological, Analytical and Technological Aspects (Eklund T, Schwarz M, Steinhart H, Their H-P, Winterhalter P, Hrsg), Gesellschaft Deutscher Chemiker e. V., ISBN 3-936028-31-1, S. 263-266
1933
Prange A, Birzele B, Krämer J, Meier A, Modrow H, Koehler P (2005) Food Control 16: 739-745. Fusarium-inoculated wheat: deoxynivalenol contents and baking quality in relation to infection time
1934
Rychlik M, Koehler P (2005) Nachrichten aus der Chemie 53: 281-286. Food Chemistry 2004: Wirkung von Emulgatoren und Enzymen in Backwaren
1935
Scharbert S, Hofmannn T (2005) J Agric Food Chem 53: 5377-5384. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments
1936
Schieberle P (2005) Ann NY Acad Sci 1043: 236-248. The Carbon Modul Labeling (CAMOLA) technique. A useful tool for identifying transient intermediates in the formation of Maillard-type target molecules
1937
Schieberle P, Hofmannn T, Deters F (2005) Influence of high hydrostatic pressure on aroma compound formation in thermally processed proline-glucose mixtures. In: ACS Symposium Series 905. Process and Reaction Flavors. Recent Developments (Weerashinghe DK, Sucan MK, eds) Washington, DC, Oxford University Press, pp 136-145
1938
Schieberle P, Koehler P, Granvogl M (2005) New aspects on the formation and analysis of acrylamide. In: Chemistry and Safety of Acrylamid in Food (Friedman M, Mottram D, eds) Springer Verlag, ISBN 0065 2598, pp 205-222
1939
Sebeková K, Hofmannn T, Boor P, Sebeková K, Ulicná O, Erbersdobler HF, Baynes JW, Thorpe SR, Heidland A, Somoza V (2005) Ann NY Acad Sci 1043: 482-491. Renal effects of oral Maillard reaction products load in form of bread crusts in healthy and subtotally nephrectomized rats
1940
Soldo T, Ottinger H, Hofmannn T (2005) On the relationship between structure and gustatory response of taste enhancing pyridinium betaines. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofmann T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 75-80
1941
Somoza V (2004) TUM Mitteilungen 4: 39. Brotkruste - gesünder als ihr Ruf
1942
Somoza V (2005) Ernährungsumschau 52: 260-264. Gesundheitliche Bedeutung von Melanoidinen
1943
Somoza V (2005) Forschungsreport der Bundesforschungsanstalten. Melanoidine - köstlich und gesund ?! pp 41-44
1944
Somoza V (2005) Mol Nutr Food Res 49: 373. MAGIC-OL Resveratrol
1945
Somoza V (2005) Mol Nutr Food Res 49: 633. Possible health implications of thermally processed foods
1946
Somoza V (2005) Mol Nutr Food Res 49: 663-672. Five years of research on health risks and benefits of Maillard reaction products - an update
1947
Somoza V, Lindenmeier M, Hofmannn T, Frank O, Erbersdobler HF, Baynes JW, Thorpe SR, Heidland A, Zill H, Bek S, Huber J, Weigle T, Scheidler S, Busch AE, Sebekova K (2005) Ann NY Acad Sci 1043:492-500. Dietary Bread Crust Advanced Glycation End Products Bind to the Receptor for AGEs in HEK-293 Kidney Cells but Are Rapidly Excreted after Oral Administration to Healthy and Subtotally Nephrectomized Rats
1948
Somoza V, Wenzel E, Lindenmeier M, Grothe D, Erbersdobler HF, Hofmannn T (2005) J Agric Food Chem 53: 8176-8182. Influence of feeding malt, bread crust and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo
1949
Stark T, Bareuther S, Hofmannn T (2005) J Agric Food Chem 53: 5407-5418. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols
1950
Stark T, Hofmannn T (2005) J Agric Food Chem 53: 5419-5428. Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao)
1951
Steinhaus M, Schieberle P (2004) Die Bedeutung von Schlüsselaromastoffen als Qualitätsparameter bei Gewürzen. In: Fachtagung für Arznei- und Gewürzpflanzen 2004 - Chancen und Herausforderungen einer zeitgemäßen Arznei- und Gewürzpflanzenproduktion. Thüringer Landesanstalt für Landwirtschaft, Thüringer Zentrum nachwachsende Rohstoffe (eds), pp 80-83
1952
Steinhaus M, Schieberle P (2005) J Agric Food Chem 53: 6049-6055. Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds
1953
Steinhaus M, Schieberle P (2005) J Agric Food Chem 53: 6056-6060. Role of the fermentation process in off-odorant formation in white pepper: On-site trial in Thailand
1954
Steinhaus M, Schieberle P (2005) Off-flavour formation during white pepper processing. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofmann T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 197-204
1955
Tokitomo Y, Steinhaus M, Buettner A, Schieberle P (2005) Biosci Biotechnol Biochem 69: 1323-1330. Odor-active constituents in fresh Pineapple (Ananas cosmosus [L.] Merr.) by quantitative and sensory evaluation
1956
Wang J, Wieser H, Pawelzik E, Weinert J, Keutgen AJ, Wolg GA (2005) Eur Food Res Technol 220: 552-559. Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat
1957
Wenzel E, Soldo T, Erbersdobler H, Somoza V (2005) Mol Nutr Food Res 49: 482-494. Bioactivity and metabolism of trans-resvera-trol orally administered to Wistar rats
1958
Wenzel E, Somoza V (2005) Mol Nutr Food Res 49: 472-481. Metabolism and bioavailability of trans-resveratrol
1959
Wieser H (2005) Chemistry and molecular biology of glutenins. In: Proceedings of the 19th Meeting: Working Group on Prolamin Analysis and Toxicity (Stern M, ed) Verlag Wissenschaftliche Scripten, Zwickau, pp 143-146
1960
Wieser H (2005) Studies on the acid deamidation of glutamine by means of a tripeptide from α-giadins. In: Proceedings of the 19th Meeting: Working Group on Prolamin Analysis and Toxicity (Stern M, ed) Verlag Wissenschaftliche Scripten, Zwickau, pp 23-26
1961
Wieser H, Gutser R, von Tucher S (2004) J Cereal Sci 40: 239-244. Influence of sulphur fertilisation on quantities and proportions of gluten protein types in wheat flour
1962
Wieser H, Seilmeier W, Kieffer R, Altpeter F (2005) Cereal Chem 82: 594-600. Flour protein composition and functional properties of transgenic rye lines expressing HMW subunit genes of wheat
1963
Wihler C, Schäfer S, Schmidt K, Deemer B, Münch G, Bleich M, Busch AE, Somoza V, Baynes JW, Huber J (2005) Diabetologia 48: 1645-1653. Renal accumulation and clearance of advanced glycation end products in type 2 diabetic nephropathy: Effect of ACE and dual ACE/NEP inhibition
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