Deutsche Forschungsanstalt für Lebensmittelchemie | Leibniz Institut



Folgende Publikationsjahre liegen zur Zeit vor Bitte beachten Sie, daß es bei einigen Jahren durch vorgezogenen Redaktionsschluss der Jahresberichte dazu kommen kann, dass die Publikationen der Monate Oktober, November und Dezember eventuell erst im darauffolgenden Jahr aufgeführt sind. Als PDF zum Download [max. 352 kB]:

1918 - 1919 | 1920 - 1929 | 1930 - 1939 | 1940 - 1949 | 1950 - 1959 | 1960 - 1969 | 1970 - 1979 | 1980 - 1989 | 1990 - 1999 | 2000 - 2009 | 2010 - 2015


Franitza L, Granvogl M, Schieberle P (2016)
Characterization of the key aroma compounds in two commercial rums by means of the sensomics approach. J Agric Food Chem 64, 637-645

Heilig A, Heimpel K, Sonne A, Schieberle P, Hinrichs J (2016)
An approach to adapt aroma in fat-​free yoghurt systems: Modelling and transfer to pilot scale
Int Dairy J, 56, 101-107

Großmann I, Koehler P (2016)
Fractionation-reconstitution studies to determine the functional properties of rye flour constituents. DOI: 10.1016/j.jcs.2016.05.006

Matheis K, Granvogl M, Schieberle P (2016)
Quantitation and enantiomeric ratios of aroma compounds formed by an Ehrlich degradation of L-​isoleucine in fermented foods. J Agric Food Chem 64, 646-652

Knorr V, Kerpes R, Wieser H, Zarnkow M, Becker T, Koehler P (2015)
Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort. Eur Food Res Technol, 242, 585-597

Knorr V, Wieser H, Koehler P (2015)
Production of gluten-free beer by peptidase treatment. Eur Food Res Technol, DOI: 10.1007/s00217-015-2617-5

Kerpes R, Knorr V, Procopio S, Koehler P, Becker T (2016)
Gluten-specific peptidase activity of barley as affected by germination and its impact on gluten degradation. J Cereal Sci, 68, 93-99

Makinen OE, Zannini E, Koehler P, Arendt EK (2016)
Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value. Food Chem, 196, 17-24

Mueller E, Koehler P, Scherf KA (2016)
Applicability of salt reduction strategies in pizza crust. Food Chem, 192, 1116-1123

Muranyi IS, Volke D, Hoffmann R, Eisner P, Herfellner T, Brunnbauer M, Koehler P, Schweiggert-Weisz U (2016)
Protein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques. Food Chem 207, 6-15

Pavez C, Agosin E, Steinhaus M (2016)
Odorant screening and quantitation of thiols in carmenere red wine by gas chromatography-​olfactometry and stable isotope dilution assays. J Agric Food Chem 64, 3417-3421

Pollner G, Schieberle P (2016)
Characterization of the key odorants in commercial cold-pressed oils from unpeeled and peeled rapeseeds by the sensomics approach. J Agric Food Chem 64, 627-63

Riehle M, Harteneck C, Buscher AK, Hoyer PF, Weber S, Gohlke B-O, Preissner R, Kassmann M, Gollasch M, Kolatsi-Joannou M, Winyard P, Brasen JH, Nagel M, Becker JU, Krautwurst D (2016)
TRPC6 G757D Loss-of-function mutation associates with FSGS. Journal of the American Society of Nephrology: JASN (2016)

Schaffarczyk M, Østdal H, Matheis O, Jekle M, Koehler P (2016)
Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids. Food Chem 200, 175-182

Schaffarczyk M, Østdal H, Matheis O, Koehler P (2016)
Relationships between lipase-treated wheat lipid classes and their functional effects in wheat breadmaking. J Cereal Sci 68, 100-107

Scherf, KA (2016)
Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-​HPLC and ELISA. Eur Food Res Technol, DOI:10.1007/s00217-016-2683-3

Scherf KA, Brockow K, Biedermann T, Koehler P, Wieser H (2016)
Wheat-dependent exercise-induced anaphylaxis. Clin Exp Allergy 46, 10-20

Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P (2016)
Biosensors for the diagnosis of celiac disease: Current status and future perspectives. Mol Biotechnol, DOI:10.1007/s12033-016-9940-3

Scherf KA, Koehler P, Wieser H (2016)
Gluten and wheat sensitivities - An overview. J Cereal Sci, 67, 2-11

Scherf KA, Poms RE (2016)
Recent developments in analytical methods for tracing gluten. J Cereal Sci 67, 112-122

Scherf KA, Umseher L, Kieffer R, Koehler P (2016)
Optimization of a micro-scale extension test for rehydrated vital wheat gluten. J Cereal Sci, 68, 140-147

Schoenauer S, Schieberle P (2016)
Structure-​odor activity studies on monoterpenoid mercaptans synthesized by changing the structural motifs of the key food odorant 1-​p-​menthene-​8-​thiol. J Agric Food Chem, DOI:10.1021/acs.jafc.6b01645

Schoenknecht C, Andersen G, Schmidts I, Schieberle P (2016)
Quantitation of gingerols in human plasma by newly developed stable isotope dilution assays and assessment of their immunomodulatory potential. J Agric Food Chem 64, 2269-2279