Publications - Publikationen 2007
2019
Bartling B, Fuchs C, Somoza V, Niemann B, Silber RE, Simm A (2007) Mol Nutr Food Res 51: 479-487. Lung level of HMBG1 is elevated in response to advanced glycation end product-enriched food in vivo
2020
Becker D, Folck A, Knies P, Lörz H, Wieser H (2007) Silencing the a-gliadins in hexaploid bread wheat. In: 9th International Gluten Workshop, Gluten Proteins 2006 (Lookhart GL, Ng PKW, eds) AACC International, Inc, ISBN 978-1-891127-57-1, pp 86-89
2021
Czerny M, Brandt MJ, Hammes WP, Schieberle P (2006) Getreidetechnologie 60: 351-356. Ferulasäure - ein potenter Aromastoffvorläufer im Sauerteig
2022
Czerny M, Schieberle P (2007) Eur Food Res Technol 225: 215-223. Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milk
2023
Egert S, Somoza V, Kannenberg F, Fobker M, Krome K, Erbersdobler HF, Wahrburg U (2007) Eur J Clin Nutr 61: 314-325. Influence of three rapeseed oil rich diets, fortified with alpha-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on the composition and oxidizability of low density lipoproteins: results of a controlled study in healthy volunteers
2024
Ellis HJ, Dewar DH, Gonzalez-Cinca N, van der Meer IM, van den Broeck HC, Wieser H, O'Sullivan CK, Ciclitira PJ (2007) Characterisation of monoclonal antibodies raised against high-molecular-weight glutenin subunits. In: Proceedings of the 21st Meeting of the Working Group on Prolamin Analysis and Toxicity (Stern M, ed) Verlag Wissenschaftliche Scripten, Zwickau, ISBN 978-3-937524-54-2, pp 35-40
2025
Erbersdobler HF, Somoza V (2007) Mol Nutr Food Res 51: 423-430. Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods
2026
Fischer B, Koehler P (2007) Getreidetechnologie 61: 17-21. Backtechnische Eigenschaften von Phosphatidylcholin in Abhängigkeit vom Fettsäurerest
2027
Fischer B, Koehler P (2007) Influence of the fatty acid on the baking activity of phospholipids. In: 9th International Gluten Workshop, Gluten Proteins 2006 (Lookhart GL, Ng PKW, eds) AACC International, Inc, ISBN 978-1-891127-57-1, pp 269-273
2028
Frauendorfer F, Schieberle P (2006) J Agric Food Chem 54: 5521-5529. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations
2029
Granvogl M, Schieberle P (2007) Eur Food Res Technol 225: 857-863. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products
2030
Granvogl M, Wieser H, Koehler P, von Tucher S, Schieberle P (2007) J Agric Food Chem 55: 4271-4277. Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking
2031
Greger V, Schieberle P (2007) J Agric Food Chem 55: 5221-5228. Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept
2032
Grosch W (2007) Gas chromatography-olfactometry of aroma compounds. In: Flavours and Fragrance (Berger RG, ed) Springer Verlag, Heidelberg, ISBN 978-3-540-49338-9 pp 363-378
2033
Grosch W (2007) Key odorants of food identified by aroma analysis. In: Flavourings 2nd Edition, (Ziegler G, Ziegler H, eds) Wiley-VCH, Weinheim, ISBN 978-3-527-31406-5 pp 704-743
2034
Hartmann G, Koehler P, Wieser H (2006) J Cereal Sci 44: 368-371. Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases from germinating cereals
2035
Hartmann G, Koehler P, Wieser H (2007) Rapid degradation of celiac-toxic peptides by cereal proteases. In: 9th International Gluten Workshop, Gluten Proteins 2006 (Lookhart GL, Ng PKW, eds) AACC International, Inc, ISBN 978-1-891127-57-1, pp 326-329
2036
Hartmann G, Köhler P, Wieser H (2007) Rapid degradation of coeliac-toxic peptides by proteases from germinated cereals. In: Proceedings of the 21st Meeting of the Working Group on Prolamin Analysis and Toxicity (Stern M, ed) Verlag Wissenschaftliche Scripten, Zwickau, ISBN 978-3-937524-54-2, pp 29-33
2037
Hartmann S, Koehler P (2007) Non-aqueous fraction of wheat flour - method to prepare native gluten proteins. In: 9th International Gluten Woskhop, Gluten Proteins 2006 (Lookhart GL, Ng PKW, eds) AACC International, Inc, ISBN 978-1-891127-57-1, pp 162-166
2038
Held S, Schieberle P, Somoza V (2007) J Agric Food Chem 55: 8040-8046. Characterization of a-terpineol as an anti-inflammatory component of orange juice by in vitro studies using oral buccal cells
2039
Hofmann T, Schieberle P (2007) Thermal Processing: More than extending the shelf life of foods. In: Thermal Processing of Food: Potential Health Benefits and Risks (Eisenbrand G, Engel H-H, Grunow W, Hartwig A, Knorr D, Knudsen I, Schlatter J, Schreier P, Steinberg P, Vieths S, eds) Deutsche Forschungsgemeinschaft, Wiley-VCH Verlag, Weinheim, ISBN 978-3-527-31909-1, pp 26-49
2040
Kieffer R (2007) Modification of gluten by emulsifiers and effects on dough stabilization. In: 9th International Gluten Workshop, Gluten Proteins 2006 (Lookhart GL, Ng PKW, eds) AACC International, Inc, ISBN 978-1-891127-57-1, pp 279-283
2041
Kieffer R, Schurer F, Köhler P, Wieser H (2007) J Cereal Sci 45: 285-292. Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten I. Studies on gluten, gliadin and glutenin
2042
Kieffer R, Wieser H, Bauer I, Hoffmann R, Meuser F (2007) Functionality of glutenin subunits produced by transgenic yeast. In: 9th International Gluten Workhop, Gluten Proteins 2006 (Lookhart GL, Ng PKW, eds) AACC International, Inc, ISBN 978-1-891127-57-1, pp 54-57
2043
Köhler P, Schurer F, Kieffer R, Wieser H (2006) Forschungsreport 2: 30-32. Folien aus Weizeneiweiß - Mit hydrostatischem Druck die Eigenschaften von Proteinen verändern
2044
Koehler P (2007) Praxis der Naturwissenschaften 56: 8-10. Biologie in der Schule. Ascorbinsäure als Mehlverbesserungsmittel. Mechanismus der Wirkung
2045
Koehler P, Hartmann G, Wieser H, Rychlik M (2007) J Agric Food Chem 55: 4678-4683. Changes of folates, dietary fiber, and proteins in wheat as affected by germination
2046
Köhler P, Granvogl M, Wieser H, von Tucher S, Schieberle P (2007) Getreidetechnologie 61: 223-227. Acrylamid-Bildungspotenzial von Getreidemehlen in Abhängigkeit von der Schwefeldüngung
2047
Lange M, Vincze E, Wieser H, Schjorring JK, Holm PB (2007) J Agric Food Chem 55: 6074-6081. Suppression of C-hordein synthesis in barley by antisense constructs result in a more balanced amino acid composition
2048
Lindenmeier M, Burkon A, Somoza V (2007) Mol Nutr Food Sci 51: DOI 10.1002/mnfr.200700210. A novel method to measure both the reductive and the radical scavenging activity in a linoleic acid model system
2049
Molyneux RJ, Schieberle P (2007) J Agric Food Chem 55: 4625-4629. Compound identification: A journal of agricultural and food chemistry perspective
2050
Ott F, Kindel G, Ley J, Krammer G, Schmidt C-O, Schieberle P, Granvogl M (2006) PCT Int. Appl., Patent. Disubstituted tetrathianes as fragrances or flavorings
2051
Rohdich F, Lauw S, Kaiser J, Feicht R, Koehler P, Bacher A, Eisenreich W (2006) The FEBS journal 273: 4446-4458. Isoprenoid biosynthesis in plants - 2C-methyl-D-erythritol-4-phosphate synthase (IspC protein) of Arabidopsis thaliana
2052
Ruhs S, Nass N, Somoza V, Fries U, Schinzel R, Silber RE, Simm A (2007) Mol Nutr Food Res 51: 488-495. Maillard reaction products enriched food extract reduce the expression of myofibroblast phenotype markers
2053
Rychlik M, Englert K, Kapfer S, Kirchhoff E (2007) J Food Comp Anal 20: 411-419. Folate contents of legumes determined by optimized enzyme treatment and stable isotope dilution assays
2054
Scheidig C, Czerny M, Schieberle P (2007) J Agric Food Chem 55: 5768-5775. Changes in key odorants of raw coffee beans during storage under defined conditions
2055
Schlutt B, Moran N, Schieberle P, Hofmann T (2007) J Agric Food Chem DOI: 10.1021/jf0721545. Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream
2056
Schurer F, Kieffer R, Wieser H, Koehler P (2007) J Cereal Sci 46: 39-48. Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten II. Studies on the influence of additives
2057
Šebeková K, Somoza V (2007) Mol Nutr Food Res 51: 1079-1084. Dietary advanced glycation end products (AGEs) and their health effects
2058
Steinhaus M, Wilhelm W, Schieberle P (2007) Eur Food Res Technol 226: 45-55. Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis
2059
Steinhaus P, Schieberle P (2007) J Agric Food Chem 55: 6262-6269. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science
2060
Vermeulen N, Czerny M, Gänzle MG, Schieberle P, Vogel RF (2007) J Cereal Sci 45: 78-87. Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation
2061
Wieser H (2007) Food Microbiol 24: 115-119. Chemistry of gluten proteins
2062
Wieser H, Hartmann G, Koehler P (2007) Studies on the degradation of gluten proteins during germination of wheat. In: 9th International Gluten Workshop, Gluten Proteins 2006 (Lookhart GL, Ng PKW, eds) AACC International, Inc, ISBN 978-1-891127-57-1, pp 208-212
2063
Wieser H, Hartmann G, Köhler P (2007) Forschungsreport 2: 15-17. Enzyme aus gekeimtem Getreide - Hilfe für Zöliakiekranke?
2064
Wieser H, Koehler P, Folck A, Becker D (2007) Characterization of wheat with strongly reduced a-gliadin content. In: 9th International Gluten Woskhop, Gluten Proteins 2006 (Lookhart GL, Ng PKW, eds) AACC International, Inc, ISBN 978-1-891127-57-1, pp 13-16
2065
Wieser H, Koehler P, von Tucher S (2007) Influence of sulfur fertilization on the technological properties of wheat flour. In: 9th International Gluten Workshop, Gluten Proteins 2006 (Lookhart GL, Ng PKW, eds) AACC International, Inc, ISBN 978-1-891127-57-1, pp 158-161
2066
Wieser H, Schurer F, Kieffer R, Koehler P (2007) Hochdruckbehandlung von Weizenkleber: Textur-/Strukturmodifikationen von Proteinen "ohne Chemie". In: Herausforderungen der Praxis - Impulse für innovative Forschung. Dokumentation der 64. FEI-Diskussionstagung 2006 und der Kölner FoodTec-Tage 2006 (Forschungskreis der Ernährungsindustrie e.V., Bonn, Hrsg) ISBN-10: 3-925032-43-6, S. 89-103
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