Hofmann, Thomas
Determination of the Chemical Structure of novel colored 1H-pyrrol-3(2H)-one derivatives formed byMaillard-type reactions
Helvetica Chimica Acta
1997
80
6
1843--1856

Hofmann, T.; Schieberle, P.; Krummel, C.; Freiling, A.; Bock, J.; Heinert, L.; Kohl, D.
High resolution gas chromatography/selective odorant measurement by multisensor array (HRGC/SOMSA): A useful approach to standardise multisensor arrays for use in the detection of key food odorants
Sensors and Actuators B: Chemical
1997
41
1-3
81--87

Hofmann, Thomas; Schieberle, Peter
Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques
Journal of Agricultural and Food Chemistry
1997
45
3
898--906

Münch, Petra; Hofmann, Thomas; Schieberle, Peter
Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation
Journal of Agricultural and Food Chemistry
1997
45
4
1338--1344

Schieberle, P.; Hofmann, T.
Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures
Journal of Agricultural and Food Chemistry
1997
45
1
227--232

Hofmann, T.; Schieberle, P.
HRGC/Selective Odorant Measurement by Multisensor Array (HRGC/SOMSA) – Eine Technik zur Entwicklung selektiver Chemosensor-Arrays für die Analytik von Lebensmittelaromen
Lebensmittelchemie
1997
51
S. 138

Hofmann, T.; Schieberle, P.
Intensive Aromastoffe in Maillard-Modellsystemen: hilfreiche Sensoren zur Kontrolle und Steuerung der Aromabildung in Reaktionsaromen
Lebensmittelchemie
1997
51
S. 21

Schieberle, P.; Hofmann, T.; Krummel, C.; Freiling, A.; Bock, J.; Heinert, L.; Kohl, D.
Key food aroma compounds: important standards to develop selective chemosensor arrays for quality control
Proceedings of the Sensor 97
1997
Kongreßband 2
S. 107-112

Hofmann, T.; Schieberle, P.
Influence of the heating conditions on the formation of the key odorants in cysteine/ribose reaction flavours
345-456
Aroma Evaluation
Eigenverlag
1997

Hofmann, T.; Heinert, L.; Traxler, A.; Bock, J.; Krummel, C; Kohl, D.; Schieberle, P.
Development of a standardized sensor array for the control of baking or toasting processes based on high-resolution gas chromatography/selective odorant measruement by multisensor array (SOMMSA)
257-266
Seminars in Food Analysis 2, Proc. of the 4th International Olfaction and Electronic Nose Symposium, 6-7 Okt., 1997, Nice

1997