Hofmann, Thomas; Schieberle, Peter; Grosch, Werner
Model Studies on the Oxidative Stability of Odor-Active Thiols Occurring in Food Flavors
Journal of Agricultural and Food Chemistry
1996
44
1
251--255

Hofmann, T.; Schieberle, P.
Studien zur Ermittlung von Schlüsselaromastoffen in Reaktionsaromen am Beispiel Ribose/Cystein
Lebensmittelchemie
1996
50
S. 128

Schieberle, P.; Hofmann, T.
Untersuchungen zum Einfluß von Herstellungsparametern auf den Aromabeitrag intensiver Aromastoffe in Kohlenhydrat/Cystein-Reaktionsmischungen
Lebensmittelchemie
1996
50
S. 105-108

Schieberle, P.; Hofmann, T.
Influence of the carbohydrate moiety on the formation of odour-active aroma compounds in thermally processed Maillard systems containing cysteine
89-93
Chemical Reactions in Foods III
Velisek, J.; Davidek, J.

1996

Hofmann, T.; Schieberle, P.
Studies on intermediates generating the flavour compounds 2-methyl-3-furanthiol, 2-acetyl-2-thiazoline, and Sotolon by Maillard-type reactions
175-181
Flavour Science - Recent Developments
Taylor, A.J.; Mottram, D.S.
Royal Society of Chemistry
1996

Schieberle, P.; Hofmann, T.
Identification of the key odorants in processed ribose/cysteine Maillard mixtures by instrumental analysis and sensory studies
182-187
Flavour Science – Recent Developments
Taylor, A.J.; Mottram, D.S
Royal Society of Chemistry
1996