Login
Identification, quantitation and sensory evaluation of methyl 2- and methyl 3-methylbutanoate in varietal red wines
Australian Journal of Grape and Wine Research
2015
21
189-193
Quantitation of Amines in Cereal Products - Thermal Processes are Able to Generate “Biogenic” Amines
Cereal Chemistry Journal
2015
Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy
J. Agric. Food Chem.
2015
63
1948-1956
Structure–Odor Correlations in Homologous Series of Alkanethiols and Attempts To Predict Odor Thresholds by 3D-QSAR Studies
J. Agric. Food Chem.
2015
63
1419-1432
Influence of Structural Modification and Chirality on the Odor Potency and Odor Quality of Thiols
ACS Symposium Series
American Chemical Society (ACS)
2015
Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips ( Q. robur )
ACS Symposium Series
American Chemical Society (ACS)
2015
Characterization of the Key Aroma Compounds in a Commercial Amontillado Sherry Wine by Means of the Sensomics Approach
J. Agric. Food Chem.
2015
63
19
4761-4770
Development of stable isotope dilution assays for the quantitation of free phenolic acids in wheat and barley and malts produced thereof
Eur Food Res Technol
2015
241
637-645
Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges
Anal Bioanal Chem
2014
407
169-191
Isotope-Labeling Studies on the Formation Pathway of Acrolein during Heat Processing of Oils
Journal of Agricultural and Food Chemistry
2014
62
33
8524-8529