-
1
-
-
77953649009
-
Identification of novel aroma-active thiols in pan-roasted white sesame seeds
-
Tamura, H.; Fujita, A.; Steinhaus, M.; Takahisa, E.; Watanabe, H.; Schieberle, P. Identification of novel aroma-active thiols in pan-roasted white sesame seeds J. Agric. Food Chem. 2010, 58, 7368-7375
-
(2010)
J. Agric. Food Chem.
, vol.58
, pp. 7368-7375
-
-
Tamura, H.1
Fujita, A.2
Steinhaus, M.3
Takahisa, E.4
Watanabe, H.5
Schieberle, P.6
-
2
-
-
80053126452
-
The identification and the quantification of novel thiols in roasted white sesame seeds
-
Eisenach, Germany, April 13-16
-
Tamura, H.; Schieberle, P.; Steinhaus, M.; Fujita, A. The identification and the quantification of novel thiols in roasted white sesame seeds. In Abstracts of the 9th Wartburg Symposium on Flavor Chemistry & Biology; Eisenach, Germany, April 13-16, 2010; pp 28-29.
-
(2010)
Abstracts of the 9th Wartburg Symposium on Flavor Chemistry & Biology
, pp. 28-29
-
-
Tamura, H.1
Schieberle, P.2
Steinhaus, M.3
Fujita, A.4
-
3
-
-
0002794533
-
Studies on the flavour of roasted white sesame seeds
-
Schreier, P. Winterhalter, P. Allured Publ. Corp. Carol Stream, IL
-
Schieberle, P. Studies on the flavour of roasted white sesame seeds. In Progress in Flavour Precursor Studies; Schreier, P.,; Winterhalter, P., Eds.; Allured Publ. Corp.: Carol Stream, IL, 1993; pp 343-360.
-
(1993)
Progress in Flavour Precursor Studies
, pp. 343-360
-
-
Schieberle, P.1
-
4
-
-
0042251514
-
Important odorants in roasted white and black sesame seeds
-
Kurihara, K. Suzuki, N. Ogawa, H. Springer: Tokyo
-
Schieberle, P. Important odorants in roasted white and black sesame seeds. In Olfaction and Taste-ISOT XI; Kurihara, K.; Suzuki, N.,; Ogawa, H., Eds.; Springer: Tokyo, 1994; pp 263-267.
-
(1994)
Olfaction and Taste-ISOT XI
, pp. 263-267
-
-
Schieberle, P.1
-
5
-
-
0030023769
-
Odour-active compounds in moderately roasted sesame
-
DOI 10.1016/0308-8146(95)00095-X
-
Schieberle, P. Odor-active compounds in moderately roasted sesame Food Chem. 1996, 55, 145-152 (Pubitemid 26057009)
-
(1996)
Food Chemistry
, vol.55
, Issue.2
, pp. 145-152
-
-
Schieberle, P.1
-
6
-
-
0032968231
-
Sensory study on the character impact odorants of roasted Arabica coffee
-
DOI 10.1021/jf980759i
-
Czerny, M.; Mayer, F.; Grosch, W. Sensory study on the character impact odorants of roasted Arabica coffee J. Agric. Food Chem. 1999, 47, 695-699 (Pubitemid 29185247)
-
(1999)
Journal of Agricultural and Food Chemistry
, vol.47
, Issue.2
, pp. 695-699
-
-
Czerny, M.1
Mayer, F.2
Grosch, W.3
-
7
-
-
33751155818
-
Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques
-
Hofmann, T.; Schieberle, P. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques J. Agric. Food Chem. 1995, 43, 2187-2194
-
(1995)
J. Agric. Food Chem.
, vol.43
, pp. 2187-2194
-
-
Hofmann, T.1
Schieberle, P.2
-
8
-
-
0001494027
-
Some novel meatlike aroma compounds from the reactions of alkanediones with hydrogen sulfide and furanthiols
-
Mottram, D. S.; Madruga, M. S.; Whitfield, F. B. Some novel meatlike aroma compounds from the reactions of alkanediones with hydrogen sulfide and furanthiols J. Agric. Food Chem. 1995, 43, 189-193
-
(1995)
J. Agric. Food Chem.
, vol.43
, pp. 189-193
-
-
Mottram, D.S.1
Madruga, M.S.2
Whitfield, F.B.3
-
9
-
-
0000180258
-
Benzocyclobutenone by flash vacuum pyrolysis [bicyclo[4.2.0]octa-1,3,5- trie7-one]
-
Coffen, D. L. Wiley: Hoboken, NJ
-
Schiess, P.; Barve, P. V.; Dussy, F. E.; Pfiffner, E. Benzocyclobutenone by flash vacuum pyrolysis [bicyclo[4.2.0]octa-1,3,5-trie7-one]. In Organic Syntheses; Coffen, D. L., Ed.; Wiley: Hoboken, NJ, 1995; Vol. 72, pp 116-124.
-
(1995)
Organic Syntheses
, vol.72
, pp. 116-124
-
-
Schiess, P.1
Barve, P.V.2
Dussy, F.E.3
Pfiffner, E.4
-
10
-
-
85026869265
-
1,4-Dioxene [2,3-dihydro-1,4-dioxin]
-
Grabowski, E. J. J. Wiley: Hoboken, NJ
-
Kreilein, M. M.; Eppich, J. C.; Paquette, L. A. 1,4-Dioxene [2,3-dihydro-1,4-dioxin]. In Organic Syntheses; Grabowski, E. J. J., Ed.; Wiley: Hoboken, NJ, 2005; Vol. 82, pp 99-107.
-
(2005)
Organic Syntheses
, vol.82
, pp. 99-107
-
-
Kreilein, M.M.1
Eppich, J.C.2
Paquette, L.A.3
-
11
-
-
0003029206
-
Direct conversion of nitriles to α -alkylated aldehydes
-
Goering, H. L.; Tseng, C. C. Direct conversion of nitriles to α -alkylated aldehydes J. Org. Chem. 1981, 46, 5250-5252
-
(1981)
J. Org. Chem.
, vol.46
, pp. 5250-5252
-
-
Goering, H.L.1
Tseng, C.C.2
-
12
-
-
0001124723
-
Synthesis of six deuterated sulfur containing odorants to be used as internal standards in quantification assays
-
Sen, A.; Grosch, W. Synthesis of six deuterated sulfur containing odorants to be used as internal standards in quantification assays Z. Lebensm. Unters. Forsch. 1991, 192, 541-547
-
(1991)
Z. Lebensm. Unters. Forsch.
, vol.192
, pp. 541-547
-
-
Sen, A.1
Grosch, W.2
-
13
-
-
2142814460
-
Solvent assisted flavour evaporation-A new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
-
Engel, W.; Bahr, W.; Schieberle, P. Solvent assisted flavour evaporation-A new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices Eur. Food Res. Technol. 1999, 209, 237-241
-
(1999)
Eur. Food Res. Technol.
, vol.209
, pp. 237-241
-
-
Engel, W.1
Bahr, W.2
Schieberle, P.3
-
14
-
-
34648840543
-
Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis
-
DOI 10.1007/s00217-006-0507-6
-
Steinhaus, M.; Wilhelm, W.; Schieberle, P. Comparison of the most odor-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis Eur. Food Res. Technol. 2007, 226, 45-55 (Pubitemid 47460716)
-
(2007)
European Food Research and Technology
, vol.226
, Issue.1-2
, pp. 45-55
-
-
Steinhaus, M.1
Wilhelm, W.2
Schieberle, P.3
-
15
-
-
56249135910
-
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
-
Czerny, M.; Christlbauer, M.; Christlbauer, M.; Fischer, A.; Granvogl, M.; Hammer, M.; Hartl, C.; Hernandez, N. M.; Schieberle, P. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions Eur. Food Res. Technol. 2008, 228, 265-273
-
(2008)
Eur. Food Res. Technol.
, vol.228
, pp. 265-273
-
-
Czerny, M.1
Christlbauer, M.2
Christlbauer, M.3
Fischer, A.4
Granvogl, M.5
Hammer, M.6
Hartl, C.7
Hernandez, N.M.8
Schieberle, P.9
-
16
-
-
0002255758
-
6]-3-mercapto-3-methylbutyl formate to be used as internal standard in quantification assays
-
6]-3-mercapto-3-methylbutyl formate to be used as internal standard in quantification assays Flavour Fragrance J. 1995, 10, 9-14
-
(1995)
Flavour Fragrance J.
, vol.10
, pp. 9-14
-
-
Masanetz, C.1
Blank, I.2
Grosch, W.3
|