E-LIB Suche - Ergebnisse für: Grosch, W.

1

Characterization, production and application of food flavou..

Proceedings of the 2nd Wartburg Aroma Symposium 1987. Organ... Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik ; 1988, 2

Adda, J. ; Angelino, S.A.G.F ; Barylko-Pikielna, Nina... - Reprint 2022 . , [2022]

Link: https://doi.org/10.1515/..

2

Character impact odorants of the apple cultivars Elstar and..:

Fuhrmann, E. ; Grosch, W.
Nahrung/Food. 46 (2002) 3 - p. 187 , 2002

Link: https://doi.org/10.1002/..

3

Evaluation of the Key Odorants of Foods by Dilution Experim..:

Grosch, W.
Chemical Senses. 26 (2001) 5 - p. 533-545 , 2001

Link: https://doi.org/10.1093/..

4

Sensory study of the character impact aroma compounds of a ..:

Mayer, Florian ; Czerny, Michael ; Grosch, W.
European Food Research and Technology. 211 (2000) 4 - p. 272-276 , 2000

Link: https://doi.org/10.1007/..

5

Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanis..:

Reiners, J ; Grosch, W
Food Chemistry. 64 (1999) 1 - p. 45-47 , 1999

Link: https://doi.org/10.1016/..

6

Sensory Study on the Character Impact Odorants of Roasted A..:

Czerny, M. ; Mayer, F. ; Grosch, W.
Journal of Agricultural and Food Chemistry. 47 (1999) 2 - p. 695-699 , 1999

Link: https://doi.org/10.1021/..

7

Redox Reactions in Wheat Dough as Affected by Ascorbic Acid:

Grosch, W. ; Wieser, H.
Journal of Cereal Science. 29 (1999) 1 - p. 1-16 , 1999

Link: https://doi.org/10.1006/..

8

Flavour and off-flavour compounds of black and white pepper..:

Jagella, T. ; Grosch, W.
European Food Research and Technology. 209 (1999) 1 - p. 27-31 , 1999

Link: https://doi.org/10.1007/..

9

Development of a Stable Isotope Dilution Assay for the Quan..:

Pfnuer, P. ; Matsui, T. ; Grosch, W....
Journal of Agricultural and Food Chemistry. 47 (1999) 5 - p. 2044-2047 , 1999

Link: https://doi.org/10.1021/..

10

Influence of provenance and roast degree on the composition..:

Mayer, Florian ; Czerny, Michael ; Grosch, W.
European Food Research and Technology. 209 (1999) 3-4 - p. 242-250 , 1999

Link: https://doi.org/10.1007/..

11

Potent odorants of boiled potatoes:

Mutti, B. ; Grosch, W.
Nahrung/Food. 43 (1999) 5 - p. 302-306 , 1999

Link: https://doi.org/10.1002/..

12

Flavour and off-flavour compounds of black and white pepper..:

Jagella, T. ; Grosch, W.
European Food Research and Technology. 209 (1999) 1 - p. 16-21 , 1999

Link: https://doi.org/10.1007/..

13

Flavour and off-flavour compounds of black and white pepper..:

Jagella, T. ; Grosch, W.
European Food Research and Technology. 209 (1999) 1 - p. 22-26 , 1999

Link: https://doi.org/10.1007/..

14

Crust Aroma of Baguettes II. Dependence of the Concentratio..:

Zehentbauer, G. ; Grosch, W.
Journal of Cereal Science. 28 (1998) 1 - p. 93-96 , 1998

Link: https://doi.org/10.1006/..

15

Distribution of Glutathione in Osborne Fractions as Affecte..:

Hahn, B. ; Grosch, W.
Journal of Cereal Science. 27 (1998) 2 - p. 117-125 , 1998

Link: https://doi.org/10.1006/..