Search Results - "Schieberle, P." :: K.UTB vyhledávací portál

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Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

by Hansen, A., Schieberle, P.
Published in Trends in food science & technology (2005)

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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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Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures

by Schieberle, P, Hofmann, T
Published in Journal of agricultural and food chemistry (01.01.1997)

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Odour-active compounds in moderately roasted sesame

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

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Identification, quantitation and sensory evaluation of methyl 2- and methyl 3-methylbutanoate in varietal red wines

by Pavez, C., Steinhaus, M., Casaubon, G., Schieberle, P., Agosin, E.
Published in Australian journal of grape and wine research (01.06.2015)

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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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Identification of physical properties and volatile and non-volatile compounds for discrimination between different Emmental-type cheeses: a preliminary study

by Hartmann, K. I, Dunkel, A, Hillmann, H, Hansen, D, Schieberle, P, Hofmann, T, Hinrichs, J
Published in Dairy science & technology (2015)

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Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol

by Hofmann, T, Schieberle, P
Published in Journal of agricultural and food chemistry (19.01.1998)

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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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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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Aroma Properties of a Homologous Series of 2,3-Epoxyalkanals and trans-4,5-Epoxyalk-2-enals

by Buettner, Andrea, Schieberle, Peter
Published in Journal of agricultural and food chemistry (01.08.2001)

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Detection mechanisms of smoke compounds on homogenous semiconductor sensor films

by Kohl, D., Eberheim, A., Schieberle, P.
Published in Thin solid films (21.10.2005)

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Quantitation of Important Roast-Smelling Odorants in Popcorn by Stable Isotope Dilution Assays and Model Studies on Flavor Formation during Popping

by Schieberle, Peter
Published in Journal of agricultural and food chemistry (01.09.1995)

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Systematic studies on responses of metal-oxide sensor surfaces to straight chain alkanes, alcohols, aldehydes, ketones, acids and esters using the SOMMSA approach

by Kohl, D., Heinert, L., Bock, J., Hofmann, Th, Schieberle, P.
Published in Sensors and actuators. B, Chemical (01.11.2000)

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Influence of High Hydrostatic Pressure on the Formation of Maillard-Derived Key Odorants and Chromophores

by HOFMANN, T, DETERS, F, HEBERLE, I, SCHIEBERLE, P
Published in Annals of the New York Academy of Sciences (01.06.2005)

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Primary odorants in popcorn

by Schieberle, Peter
Published in Journal of agricultural and food chemistry (01.06.1991)

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Development of a Stable Isotope Dilution Assay for the Quantification of 5-Methyl-(E)-2-hepten-4-one: Application to Hazelnut Oils and Hazelnuts

by Pfnuer, P, Matsui, T, Grosch, W, Guth, H, Hofmann, T, Schieberle, P
Published in Journal of agricultural and food chemistry (01.05.1999)

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Character impact odour compounds of different kinds of butter

by Schieberle, P, Gassenmeier, K, Guth, H, Sen, A, Grosch, W
Published in Food science & technology (01.01.1993)

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Studies on the Key Odorants Formed by Roasting of Wild Mango Seeds (Irvingia g abonensis)

by Tairu, A. O, Hofmann, T, Schieberle, P
Published in Journal of agricultural and food chemistry (01.06.2000)

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Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA)

by Kohl, D, Heinert, L, Bock, J, Hofmann, Th, Schieberle, P
Published in Thin solid films (16.07.2001)

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Journal Article Conference Proceeding

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