Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 1 to 20 of 136

1.

New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice.

Mall V, Sellami I, Schieberle P.

J Agric Food Chem. 2018 Oct 24;66(42):11083-11091. doi: 10.1021/acs.jafc.8b04334. Epub 2018 Oct 12.

PMID:
30240205
2.

Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine.

Mall V, Sellami I, Schieberle P.

J Agric Food Chem. 2018 Oct 24;66(42):11073-11082. doi: 10.1021/acs.jafc.8b04333. Epub 2018 Oct 12.

PMID:
30240198
3.

Food sources and biomolecular targets of tyramine.

Andersen G, Marcinek P, Sulzinger N, Schieberle P, Krautwurst D.

Nutr Rev. 2019 Feb 1;77(2):107-115. doi: 10.1093/nutrit/nuy036.

PMID:
30165672
4.

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.

Sellami I, Mall V, Schieberle P.

J Agric Food Chem. 2018 Jul 18;66(28):7428-7440. doi: 10.1021/acs.jafc.8b02257. Epub 2018 Jul 3.

PMID:
29889522
5.

Structure-Odor Correlations in Homologous Series of Mercapto Furans and Mercapto Thiophenes Synthesized by Changing the Structural Motifs of the Key Coffee Odorant Furan-2-ylmethanethiol.

Schoenauer S, Schieberle P.

J Agric Food Chem. 2018 Apr 25;66(16):4189-4199. doi: 10.1021/acs.jafc.8b00857. Epub 2018 Apr 13.

PMID:
29627982
6.

Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach.

Franitza L, Nicolotti L, Granvogl M, Schieberle P.

J Agric Food Chem. 2018 Mar 21;66(11):3038-3045. doi: 10.1021/acs.jafc.8b00180. Epub 2018 Mar 6.

PMID:
29455529
7.

Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology.

Hofmann T, Krautwurst D, Schieberle P.

J Agric Food Chem. 2018 Mar 14;66(10):2197-2203. doi: 10.1021/acs.jafc.7b06144.

PMID:
29298062
9.

Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach.

Schmidberger PC, Schieberle P.

J Agric Food Chem. 2017 Oct 25;65(42):9287-9296. doi: 10.1021/acs.jafc.7b04073. Epub 2017 Oct 11.

PMID:
28965409
10.

Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties.

Raczyk M, Kmiecik D, Schieberle P, Przybylski R, Jeleń H, Rudzińska M.

Food Res Int. 2017 Jul;97:87-94. doi: 10.1016/j.foodres.2017.03.039. Epub 2017 Mar 23.

PMID:
28578069
11.

Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants.

Kreissl J, Schieberle P.

J Agric Food Chem. 2017 Jun 28;65(25):5198-5208. doi: 10.1021/acs.jafc.7b01108. Epub 2017 Jun 14.

PMID:
28573856
12.

Structure-Odor Correlations in Homologous Series of Mercaptoalkanols.

Polster J, Schieberle P.

J Agric Food Chem. 2017 May 31;65(21):4329-4340. doi: 10.1021/acs.jafc.7b01266. Epub 2017 May 18.

PMID:
28478679
13.

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments.

Mall V, Schieberle P.

J Agric Food Chem. 2017 Apr 5;65(13):2776-2783. doi: 10.1021/acs.jafc.7b00636. Epub 2017 Mar 24.

PMID:
28282986
14.

Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments.

Li JX, Schieberle P, Steinhaus M.

J Agric Food Chem. 2017 Jan 25;65(3):639-647. doi: 10.1021/acs.jafc.6b05299. Epub 2017 Jan 11.

PMID:
28024392
15.

Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science.

Wagner J, Schieberle P, Granvogl M.

J Agric Food Chem. 2017 Jan 11;65(1):132-138. doi: 10.1021/acs.jafc.6b04499. Epub 2016 Dec 19.

PMID:
27992218
16.

Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy.

Zierer B, Schieberle P, Granvogl M.

J Agric Food Chem. 2016 Dec 21;64(50):9515-9522. doi: 10.1021/acs.jafc.6b04612. Epub 2016 Dec 9.

PMID:
27935705
17.

OR2M3: A Highly Specific and Narrowly Tuned Human Odorant Receptor for the Sensitive Detection of Onion Key Food Odorant 3-Mercapto-2-methylpentan-1-ol.

Noe F, Polster J, Geithe C, Kotthoff M, Schieberle P, Krautwurst D.

Chem Senses. 2017 Mar 1;42(3):195-210. doi: 10.1093/chemse/bjw118.

PMID:
27916748
18.
19.

Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit.

Franitza L, Granvogl M, Schieberle P.

J Agric Food Chem. 2016 Nov 30;64(47):9041-9053. Epub 2016 Nov 15.

PMID:
27788585
20.

A novel method for the quantitation of gingerol glucuronides in human plasma or urine based on stable isotope dilution assays.

Schoenknecht C, Andersen G, Schieberle P.

J Chromatogr B Analyt Technol Biomed Life Sci. 2016 Nov 15;1036-1037:1-9. doi: 10.1016/j.jchromb.2016.09.033. Epub 2016 Sep 26.

PMID:
27700987

Supplemental Content

Loading ...
Support Center