E-LIB Suche - Ergebnisse für: Schieberle, Peter

1

Influence of Milk Pasteurization on the Key Aroma Compounds..:

Duensing, Philipp W. ; Hinrichs, Jörg ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 72 (2024) 19 - p. 11062-11071 , 2024

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

2

Formation of Key Aroma Compounds During 30 Weeks of Ripenin..:

Duensing, Philipp W. ; Hinrichs, Jörg ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 72 (2024) 19 - p. 11072-11079 , 2024

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

3

Changes in the Major Odorants of Grape Juice during Manufac..:

Frank, Stephanie ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 70 (2022) 43 - p. 13979-13986 , 2022

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

4

Changes in the Concentrations of Key Aroma Compounds in Oat..:

Dach, Anna ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 69 (2021) 5 - p. 1589-1597 , 2021

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

5

Characterization of the Key Aroma Compounds in a Commercial..:

Marcq, Pauline ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 69 (2021) 17 - p. 5125-5133 , 2021

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

6

Characterization of the Key Aroma Compounds in Fresh Leaves..:

Jonas, Michaela ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 69 (2021) 17 - p. 5113-5124 , 2021

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

7

Characterization of the Key Aroma Compounds in a Freshly Pr..:

Dach, Anna ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 69 (2021) 5 - p. 1578-1588 , 2021

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

8

Characterization of the Key Odorants Causing the Musty and ..:

Neugebauer, Anja ; Schieberle, Peter ; Granvogl, Michael
Journal of Agricultural and Food Chemistry. 69 (2021) 49 - p. 14878-14892 , 2021

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

9

Comparison of the Key Aroma Compounds in Fresh, Raw Ginger ..:

Schaller, Tanja ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 68 (2020) 51 - p. 15292-15300 , 2020

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

10

Changes in the key aroma compounds of matsutake mushroom (T..:

Pueschel, Veronika A. ; Schieberle, Peter
European Food Research and Technology. 247 (2020) 1 - p. 51-65 , 2020

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

11

Untersuchungen zur Bildung von Benzol aus Benzaldehyd: Arom..:

Frank, Stephanie ; Schieberle, Peter
Chemie in unserer Zeit. 54 (2020) 6 - p. 397-401 , 2020

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

12

Characterization of the Key Odorants in a High-Grade Chines..:

Flaig, Mario ; Qi, Sally ; Wei, Guodong..
Journal of Agricultural and Food Chemistry. 68 (2020) 18 - p. 5168-5179 , 2020

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

13

Characterization of the Key Odorants in High-Quality Extra ..:

Neugebauer, Anja ; Granvogl, Michael ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 68 (2020) 21 - p. 5927-5937 , 2020

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

14

Characterization of the Key Aroma Compounds in a Commercial..:

Fricke, Kristina ; Schieberle, Peter
Journal of Agricultural and Food Chemistry. 68 (2020) 43 - p. 12086-12095 , 2020

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

15

Model studies on benzene formation from benzaldehyde:

Frank, Stephanie ; Dunkel, Andreas ; Schieberle, Peter
European Food Research and Technology. 246 (2020) 5 - p. 901-908 , 2020

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