Publications - Publikationen 2006
1964
Anderson RP, Wieser H (2006) Medical applications of gluten-composition knowledge. In: The unique balance of wheat quality (Wrigley C, Békés F, Bushuk W, eds) AACC International, pp 387-409
1965
Becker D, Folck A, Wieser H (2006) Getreidetechnologie 60: 153-156. Inhibierung der α-Gliadin-Genexpression in hexaploidem Brotweizen
1966
Bracken SC, Kilmartin C, Wieser H, Jackson J, Feighery C (2006) Alimentary Pharmacology & Therapeutics 23: 1307-1314. Barley and rye prolamins induce an mRNA interferon- response in coeliac mucosa
1967
Czerny M, Schieberle P (2006) Labelling studies on pathways of amino acid related odorant generated by Saccharomyces cerevisiae in wheat bread dough. In: Flavour Science: Recent Advances and Trends (Bredie WLP, Petersen MA, eds) Elsevier BV, pp 89-92
1968
Dewar DH, Amato M, Ellis HJ, Pollock EL, Gonzalez-Cinca N, Wieser H, Ciclitira PJ (2006) Eur J Gastroenterol Hepatol 18: 483-491. The toxicity of high molecular weight glutenin subunits of wheat to patients with coeliac disease
1969
Dieterich W, Esslinger B, Trapp D, Hahn E, Huff T, Seilmeier W, Wieser H, Schuppan D (2006) Gut 55: 478-484. Cross linking to tissue transglutaminase and collagen favours gliadin toxicity in coeliac disease
1970
Eckert R van, Berghofer E, Ciclitira PJ, Chirdo F, Denery-Papini S, Ellis HJ, Ferranti P, Goodwin P, Immer U, Mamone G, Méndez E, Mothes T, Novalin S, Osman A, Rumbo M, Stern M, Thorell L, Whim A, Wieser H (2006) J Cereal Sci 43: 331-341. Towards a new gliadin reference material - isolation and characterisation
1971
Eggert S, Somoza V, Kannenberg F, Fobker M, Krome K, Erbersdobler HF, Wahrburg U (2006) Eur J Clin Nutr 1-12 (doi:10.1038/sj.ejcn.1602523). Influence of three rapeseed oil rich diets, fortified with -linolenic acid, eicosapentaenoic acid or docosahexanenoic acid on the composition and oxidizability of low density lipoproteins: results of a controlled study in healthy volunteers
1972
Ellis HJ, Dewar DH, Gonzalez-Cinca N, Pollock EL, Wieser H, Ciclitira PJ (2006) The toxicity of recombinant high-molecular-weight glutenin subunits of wheat to patients wich coeliac disease. In: Proceedings of the 20th Meeting: Working Group on Prolamin Analysis and Toxicity (Stern M, ed) 16.-18.09.2005, Maikammer, Germany, Verlag Wissenschaftliche Scripten, ISBN: 3-937524-39-8, pp 83-85
1973
Ellis HJ, Dewar DH, Gonzalez-Cinca N, Wieser H, O'Sullivan CK, Ciclitira PJ (2006) Production of murine monoclonal antibodies to toxic gluten peptides and proteins, for use in ELISA. In: Proceedings of the 20th Meeting: Working Group on Prolamin Analysis and Toxicity (Stern M, ed) 16.-18.09.2005, Maikammer, Germany, Verlag Wissenschaftliche Scripten, ISBN: 3-937524-39-8, pp 53-57
1974
Frank O, Hofmann T (2005) Characterization of intense bitter tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates by application of the taste dilution analysis. In: State-of-the-Art in Flavour Chemistry and Biology (Hofmann T, Rothe M, Schieberle P, eds), Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 426-429
1975
Frank O, Zehentbauer G, Hofmann T (2006) Eur Food Res Technol 222: 492-508. Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds
1976
Fritsch H, Stephan A, Stettner G, Methner F-J, Schieberle P (2005) Total mapping and sensory simulation of beer aroma. In: Proceedings of the 30th EBC Congress, Prague, 14.-19.05.2005 (European Brewery Convention, ed) Fachverlag Hans Carl, Nürnberg, SBN-10: 90-70143-23-2, ISBN-13: 978-90-70143-23-7, pp 886-893
1977
Fritsch HT, Schieberle P (2005) J Agric Food Chem 53: 7544-7551. Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer
1978
Granvogl M, Bugan S, Schieberle P (2006) J Agric Food Chem 54: 1730-1739. Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the Strecker reaction
1979
Granvogl M, Schieberle P (2006) Facts and 'artefacts' in the flavour chemistry of onions. In: Flavour Science: Recent Advances and Trends (Bredie WLP, Petersen MA, eds) Elsevier BV, pp 359-363
1980
Granvogl M, Schieberle P (2006) J Agric Food Chem 54: 5933-5938. Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide
1981
Gruber P, Becker W-M, Hofmann T (2005) J Agric Food Chem 53: 2289-2296. Influence of the Maillard reaction on the allergenicity of rArah h 2, a recombinant major allergen from peanut (Arachis hypogaea), its major epitopes, and peanut agglutinin
1982
Gruber P, Hofmann T (2005) J Peptide Res 66: 111-124. Chemoselective synthesis of peptides containing major advanced glycation end products (AGEs) of lysine and arginine
1983
Hanft F, Köhler P (2005) Getreidetechnologie 59: 298-303. Studien zur Wirkung von Glucoseoxidase in Weizenteig
1984
Hanft F, Koehler P (2006) J Sci Food Agric 86: 1699-1704. Studies on the effect of glucose oxidase in bread making
1985
Hofmann T, Czepa A (2005) Characterization of C17-oxylipins contributing to the bitter off-taste of carrots (Daucus Carota L.) by application of the taste activity concept. In: State-of-the-Art in Flavour Chemistry and Biology (Hofmann T, Rothe M, Schieberle P, eds), Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 107-114
1986
Hofmann T, Somoza V (2005) Colloque Scientifique International sur le Café 20: 77-87. Antioxidant components in roast coffee
1987
Kieffer R (2006) Mechanisms of emulsifiers in wheat dough. In: 4th International Symposium of Food Rheology and Structure (Fischer P, Erni P, Windhab EJ, eds) Zürich, 19.-23.02.2006, Kerschensteiner Verlag GmbH Lapperdorf, ISBN 3-905609-25-8, pp 569-571
1988
Kieffer R (2006) Observations on the rheopectic properties of starches from different sources: The influence of the granule size distribution and shape on the rheological properties and the processing properties of wheat dough. In: 4th International Symposium of Food Rheology and Structure (Fischer P, Erni P, Windhab EJ, eds) Zürich, 19.-23.02.2006, Kerschensteiner Verlag GmbH Lapperdorf, ISBN 3-905609-25-8, pp 591-592
1989
Kilmartin C, Wieser H, Abuzakouk M, Kelly J, Jackson J, Feighery C (2006) Digestive Diseases Sci 51: 202-209. Intestinal T cell responses to cereal proteins in celiac disease
1990
Kohl D, Eberheim A, Schieberle P (2005) Thin Solid Films 490: 1-6. Detection mechanims of smoke compounds on homogeneous semiconductor sensor films
1991
Köhler P (2006) GIT Laborfachzeitschrift 4: 272-275. Backe, backe Brot. Quantifizierung von Dityrosin in Getreideprodukten durch LC-MS/MS
1992
Limantara L, Köhler P, Wilhelm B, Porra RJ, Scheer H (2006) Phytochem Photobiol 82: 770-780. Photostability of bacteriochlorophyll a and derivatives: potential sensitizers for photodynamic tumor therapy
1993
Mestres M, Kieffer R, Büttner A (2006) J Agric Food Chem 54: 1814-1821. Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters
1994
Pohlmann U, Schieberle P, Sill H-J, Weigl M (2006) Giesserei-Praxis 5: 143-154. Emission measurement. Comparison of commercial cold-box-systems
1995
Prange A, Modrow H, Hormes J, Krämer J, Koehler P (2005) J Agric Food Chem 53: 6930-6938. Influence of mycotoxin production fungi (Fusarium, Aspergillus, Penicillium) on gluten proteins during suboptimal storage of wheat after harvest and competitive interactions between field and storage fungi
1996
Rota V, Schieberle P (2006) Changes in key odorants of sheep meat induced by cooking. In: ACS Symposium Series 920: 73-83
1997
Rotzoll N, Dunkel A, Hofmann T (2005) J Agric Food Chem 53: 4149-4156. Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and gamma-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.)
1998
Rotzoll N, Dunkel A, Hofmann T (2006) J Agric Food Chem 54: 2705-2711. Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.)
1999
Rychlik M, Sax M, Schieberle P (2006) Lebensm Wiss Technol 39: 521-527. On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt
2000
Scherz H, Kirchhoff E (2006) J Food Comp Anal 19: 420-433. Trace elements in foods: zinc contents of raw foods - a comparison of data originating from different geographical regions of the world
2001
Schieberle P, Komarek D (2005) Staling of beer aroma: a long-known but still unresolved challenge in brewing science. In: Proceedings of the 30th EBC Congress, Prague, 14.-19.05.2005 (European Brewery Convention, ed) Fachverlag Hans Carl, Nürnberg, ISBN-10: 90-70143-23-2, ISBN-13: 978-90-70143-23-7, pp 661-675
2002
Schieberle P, Schuh C (2006) Aroma compounds in black tea powders of different origins - changes induced by preparation of the infusion. In: Flavour Science: Recent Advances and Trends (Bredie WLP, Petersen MA, eds) Elsevier BV, pp 151-154
2003
Schuh C, Schieberle P (2005) J Agric Food Chem 53: 8699-8705. Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes
2004
Schuh C, Schieberle P (2006) J Agric Food Chem 54: 916-924. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves
2005
Soldo T, Hofmann T (2005) J Agric Food Chem 63: 9165-9171. Application of HILIC-HPLC/cTDA for the identification of a bitter inhibitor using a combinatorial approach based on Maillard reaction chemistry
2006
Somoza V (2005) Forschungsreport der Bundesforschungsanstalten 2: 41-44. Mit Kaffee und Toast gesund in den Tag ?
2007
Somoza V (2006) Resveratrol. In: Praxishandbuch Functional Food (Erbersdobler HF, Meyer AH, eds) Behr's Verlag, pp 1-26
2008
Somoza V, Hofmann T (2006) Forschungsreport der Bundesforschungsanstalten. Sonderheft 2006: 4-5. Mit Kaffee gesund in den Tag ?
2009
Somoza V, Wenzel E, Weiß C, Clawin-Rädecker I, Grübel N, Erbersdobler HF (2006) Mol Nutr Food Res 50: 833-841. Dose dependent utilisation of casein-linked lysinoalanine, Nε-fructoselysine and Nε-carboxymethyllysine in rats
2010
Stark T, Hofmann T (2005) J Agric Food Chem 53: 7222-7231. Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao)
201
Stark T, Bareuther S, Hofmann T (2006) J Agric Food Chem 54: 5530-5539. Molecular definition of the taste of roasted cocoa nibs (Theobroma cocoa) by means of quantitative studies and sensory experiments
2012
Stark T, Justus H, Hofmann T (2006) J Agric Food Chem 54: 2859-2867. Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay
2013
Steinhaus M, Bogen J, Schieberle P (2006) Key aroma compounds in apple juice - changes during juice concentration. In: Flavour Science: Recent Advances and Trends (Bredie WLP, Petersen MA, eds) Elsevier BV, pp 189-192
2014
Wieser H (2006) Getreidetechnologie 60: 223-231. Vergleich von reinen Dinkeln und Dinkel/Weizen-Kreuzungen
2015
Wieser H, Bushuk W, MacRitchie F (2006) The polymeric glutenins. In: Gliadin and Glutenin. The unique balance of wheat quality (Wrigley C, Békés F, Bushuk W, eds) AACC International, pp 213-240
2016
Wieser H, Dewar DH, Ellis HJ, Ciclitira PJ (2006) Getreidetechnologie 60: 40-43. Zöliakietoxizität von HMW-Untereinheiten des Glutenins
2017
Wieser H, Kahlenberg F, Kim J-J, Köhler P, Jimenez E, Hernando A, Méndez E, Mothes T (2006) Is the quantification of gliadins in bread by R5 ELISA affected by the treatment of dough with bacterial transglutaminase ? In: Proceedings of the 20th Meeting: Working Group on Prolamin Analysis and Toxicity (Stern M, ed) 16.-18.09.2005, Maikammer, Germany, Verlag Wissenschaftliche Scripten, ISBN: 3-937524-39-8, pp 75-79
2018
Wieser H, Kim J-J, Köhler P, Folck A, Becker D (2006) Getreidetechnologie 60: 94-101. Charakterisierung von transgenem Weizen mit stark reduziertem α-Gliadinanteil
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