Publications - Publikationen 2009
2109
Asam S, Konitzer K, Schieberle P, Rychlik M (2009) J Agric Food Chem 57: 5152-5160. Stale isotope dilution assays of alternariol and alternariol monomethyl ether in beverages
2110
Averbeck M, Schieberle P (2009) Eur Food Res Technol 229: 611-622. Characterization of the key aroma compounds in a freshly reconstituted orange juice from concentrate
2111
Buettner A (2007) Flavour Fragr J 22: 465-473. A selective and sensitive approach to characterize odor-active volatile constituents in small-scale human milk samples
2112
Buettner A, Otto S, Beer A, Mestres M, Schieberle P, Hummel T (2008) Food Chem 108: 1234-1246. Dynamics or retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process
2113
Chetschik I, Granvogl M, Schieberle P (2008) J Agric Food Chem 56: 10237-10243. Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof
2114
Christlbauer M, Schieberle P (2009) J Agric Food Chem 57: 9114-9122. Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis
2115
Czerny M, Christlbauer Ma, Christlbauer Mo, Fischer A, Granvogl M, Hammer M, Hartl C, Moran Hernandez N, Schieberle P (2008) Eur Food Res Technol 228: 265-273. Re-investigation on odor threshold of key food aroma compounds and development of an aroma language based on odor qualities of defined aqueous odorant solutions
2116
Drusch S, Berg S, Scampicchio M, Serfert Y, Somoza V, Mannino S, Schwarz K (2008) Food Hydrocolloid 23: 942-948. Role of glycated caseinate in stabilization of microencapsulated lipophilic functional ingredients
2117
Egert S, Fobker M, Andersen G, Somoza V, Erbersdobler HF, Wahrburg U (2008) Ann Nutr Metab 53: 182-187. Effects of dietary alpha-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on parameters of glucose metabolism in healthy volunteers
2118
Fischer A, Schieberle P (2009) Eur Food Res Technol 229: 319-328. Characterization of the key aroma compounds in the peel oil of Pontianak oranges (Citrus nobilis Lour. Var. microcarpa Hassk.) by aroma reconstitution experiments
2119
Frauendorfer F, Schieberle P (2008) J Agric Food Chem 56: 10244-10251. Changes in key aroma compounds of Criollo cocoa beans during roasting
2120
Geßendorfer B, Wieser H, Köhler P (2009) Forschungs-Report 1: 39-41. Verbesserte Nachweismethode für Gluten - Mehr Sicherheit für Zöliakiekranke
2121
Harnack K, Andersen G, Somoza V (2009) Nutr Metab (Lond) 6: 8. Quantitation of alpha-linolenic acid elongation to eicosapentaenoic and docosahexaenoic acid as affected by the ratio of n6/n3 fatty acids
2122
Hartmann S, Koehler P (2008) J Cereal Sci 48: 548-555. Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheological characterization and baking performance of the protein fraction
2123
Högy P, Wieser H, Köhler P, Schwadorf K, Breuer J, Erbs M, Weber S, Fangmeier A (2009) J Appl Botany Food Quality 82: 114-121. Does elevated atmospheric CO2 allow for suffivient wheat grain quality in the future ?
2124
Koehler P(2009) Mühle und Mischfutter 146: 401-421. Getreideforschung 21, 6. Teil: Die Backfähigkeit von Weizenmehl und ihre Beeinflussung durch Zusätze
2125
Koehler P, Schwarzl B, Wieser H (2009) Preparation of partially hydrolysed prolamins as references for the immunochemical quantification of gluten in cereal-based beverages. In: Proceedings of the 23rd Workshop on Prolamin Analysis and Toxicity (M. Stern, ed.) Verlag Wissenschaftliche Scripten, Zwickau, pp. 35-40
2126
Mallia S, Escher F, Budois S, Schieberle P, Schlichterle-Cerny H (2009) J Agric Food Chem 57: 7464-7472. Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriches butter and in conventional butter during storage and induced oxidation
2127
Pernice R, Hauder J, Köhler P, Vitaglione P, Fogliano V, Somoza V (2009) Mol Nutr Food Res 53: 1540-1550. Effect of sulforaphane on glutathione-adduct formation and on glutathione-S-transferase-dependent detoxification of acrylamide in Caco-2 cells
2128
Poisson L, Schieberle P (2008) J Agric Food Chem 56: 5813-5819. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis
2129
Poisson L, Schieberle P (2008) J Agric Food Chem 56: 5820-5826. Characterization of the key aroma compounds in an American Bourbon whisky by quantitative measurements, aroma recombination and omission studies
2130
Reinbold J, Wieser H, Rychlik M, Köhler P (2008) Getreidetechnol 62: 343-348. Untersuchungen der Zusammenhänge zwischen dem Gehalt an Gesamtglutathion und -cystein und Qualitätsparametern von schwefelarmen Weizenmehlen
2131
Ryan LAM, Dal Bello F, Czerny M, Koehler P, Arendt EK (2009) J Agric Food Chem 57: 1060-1064. Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry
2132
Scherb J, Kreissl J, Haupt S, Schieberle P (2009) J Agric Food Chem 57: 9091-9096. Quantitation of S-methylmethionine in raw vegetables and green malt by a stable isotope dilution assay using LC-MS/MS: Comparison with dimethyl sulfide formation after heat treatment
2133
Schieberle P (2008) Von der Kakaobohne zur Schokolade: Steuerung des Aromaprofils durch Prozesstechnologie und Rezeptur. In: „Von der Idee zum Projekt – vom Projekt in die Praxis“, Dokumentation der 66. FEI-Jahrestagung 2008, Forschungskreis der Ernährungsindustrie e.V., Bonn, Bonner Universitätsbuchdruckerei, S. 25-42
2134
Selmair PL, Koehler P (2009) J Agric Food Chem 57: 5597-5609. Molecular structure and baking performance of individual glycolipid classes from lecithins
2135
Söllner K, Schieberle P (2009) J Agric Food Chem 57: 4319-4327. Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches
2136
Somoza V (2009) Mol Nutr Food Res 1-2. The Maillard reaction in food and medicine: Current status and future aspects
2137
Steinfurth D, Zoerb C, Seling S, Langenkaemper G, Koehler P, Lindhauer MG, Muehling KH (2008) Getreidetechnol 62: 283-288. Characterization of two A-wheat varieties after varied N- and S-fertilization through 2D gel electrophoresis and whole grain micro baking experiments
2138
Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P (2009) J Agric Food Chem 57: 2882-2888. Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests
2139
Van de Wetering K, Burkon A, Feddema W, Bot A, de Jonge H, Somoza V, Borst P (2009) Mol Pharmacol 75: 876-885. Intestinal breast cancer resistance protein (BCRP)/Bcrp1 and multidrug resistance protein 3 (MRP3)/Mrp3 are involved in the pharmacokinetics of resveratrol
2140
Wieser H, Köhler P (2009) Eur Food Res Technol 229: 9-13. Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid ?
2141
Wieser H, Mueller K-J, Koehler P (2009) Eur Food Res Technol 229: 523-532. Studies on the protein composition and baking quality of einkorn lines
2142
Zörb C, Steinfurth D, Seling S, Langenkämper G, Koehler P, Wieser H, Lindhauer MG, Mühling KH (2009) J Agric Food Chem 57: 3877-3885. Quantitative protein composition and baking quality of winter wheat as affected by late sulfur fertilization
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