Search Results - "Schieberle, P." :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

by Engel, W, Bahr, W, Schieberle, P
Published in European food research & technology (01.01.1999)

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Journal Article

Odour-active compounds in moderately roasted sesame

Odour-active compounds in moderately roasted sesame

by Schieberle, P.
Published in Food chemistry (1996)

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Journal Article

Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently?

Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently?

by Schieberle, P.
Published in Czech Journal of Food Sciences (01.01.2009)

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Journal Article

Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread

Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread

by RYCHLIK, Michael, SCHIEBERLE, Peter
Published in European food research & technology (01.01.2001)

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Journal Article

Important odorants of sweet bell pepper powder ( Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin

Important odorants of sweet bell pepper powder ( Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin

by Zimmermann, Michaela, Schieberle, P.
Published in European food research & technology (03.08.2000)

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Journal Article

On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine

On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine

by Engel, W., Schieberle, P.
Published in Czech Journal of Food Sciences (01.12.2004)

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Journal Article

Investigation of the Effect of Hot Air Drying of Wheat Gluten on Its Viscoelasticity and Baking Performance by a Systems Analytical Model

Investigation of the Effect of Hot Air Drying of Wheat Gluten on Its Viscoelasticity and Baking Performance by a Systems Analytical Model

by Meuser, F, Kutschbach, A, Kieffer, R, Wieser, H, Schieberle, P
Published in Cereal chemistry (01.09.2002)

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Journal Article

Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions

Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions

by Hofmann, T, Schierberle, P
Published in Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (01.01.1998)

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Journal Article

Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour

Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour

by Schieberle, P., Güntert, M., Sommer, H., Werkhoff, P.
Published in Food chemistry (1996)

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Journal Article

Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses

Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses

by Fickert, B, Schieberle, P
Published in Die Nahrung (01.12.1998)

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Journal Article

Identification of the key odorants in raw French beans and changes during cooking

Identification of the key odorants in raw French beans and changes during cooking

by Hinterholzer, A, Lemos, T, Schierberle, P
Published in Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (01.01.1998)

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Journal Article

A sensitive and selective method for the quantitative determination of fatty acid tryptamides as shell indicators in cocoa products

A sensitive and selective method for the quantitative determination of fatty acid tryptamides as shell indicators in cocoa products

by Munch, M, Schieberle, P
Published in Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (01.01.1999)

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Journal Article

Influence of mastication on the concentrations of aroma volatiles — some aspects of flavour release and flavour perception

Influence of mastication on the concentrations of aroma volatiles — some aspects of flavour release and flavour perception

by Buettner, Andrea, Schieberle, Peter
Published in Food chemistry (15.11.2000)

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Journal Article Conference Proceeding

Influence of processing on the generation of γ-aminobutyric acid in green coffee beans

Influence of processing on the generation of γ-aminobutyric acid in green coffee beans

by BYTOF, Gerhard, KNOPP, Sven-Erik, SCHIEBERLE, Peter, TEUTSCH, Ingo, SELMAR, Dirk
Published in European food research & technology (01.03.2005)

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Journal Article

Biochemical Characterization and Quantification of the Storage Protein (Secalin) Types in Rye Flour

Biochemical Characterization and Quantification of the Storage Protein (Secalin) Types in Rye Flour

by Gellrich, Claudia, Schieberle, Peter, Wieser, Herbert
Published in Cereal chemistry (2003)

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Journal Article

Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

by Buettner, Andrea, Beer, Ambros, Hannig, Christian, Settles, Marcus, Schieberle, Peter
Published in Food quality and preference (01.10.2002)

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Journal Article Conference Proceeding

Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)

Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)

by BUETTNER, Andrea, MESTRES, Montse, FISCHER, Anja, GUASCH, Josep, SCHIEBERLE, Peter
Published in European food research & technology (2003)

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Journal Article

Studies of partial amino acid sequences of gamma-40k secalins of rye

Studies of partial amino acid sequences of gamma-40k secalins of rye

by Gellrich, C, Schieberle, P, Wieser, H
Published in Cereal chemistry (01.09.2005)

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Journal Article

Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. I. Biochemical Analysis

Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. I. Biochemical Analysis

by Bauer, Nicole, Koehler, Peter, Wieser, Herbert, Schieberle, Peter
Published in Cereal chemistry (01.11.2003)

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Journal Article

Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)

Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)

by SANZ, Cristina, CZERNY, Michael, CID, Concepcion, SCHIEBERLE, Peter
Published in European food research & technology (01.04.2002)

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Journal Article