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Results:
1-19
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Results: 19
Authors:
Mayer, F
Grosch, W
Citation: F. Mayer et W. Grosch, Aroma simulation on the basis of the odourant composition of roasted coffee headspace, FLAV FRAG J, 16(3), 2001, pp. 180-190
Authors:
Grosch, W
Citation: W. Grosch, Evaluation of the key odorants of foods by dilution experiments, aroma models and omission, CHEM SENSE, 26(5), 2001, pp. 533-545
Authors:
Mayer, F
Czerny, M
Grosch, W
Citation: F. Mayer et al., Sensory study of the character impact aroma compounds of a coffee beverage, EUR FOOD RE, 211(4), 2000, pp. 272-276
Authors:
Kerscher, R
Nurnberg, K
Voigt, J
Schieberle, P
Grosch, W
Citation: R. Kerscher et al., Occurrence of 12-methyltridecanal in microorganisms and physiological samples isolated from beef, J AGR FOOD, 48(6), 2000, pp. 2387-2390
Authors:
Czerny, M
Grosch, W
Citation: M. Czerny et W. Grosch, Potent odorants of raw Arabica coffee. Their changes during roasting, J AGR FOOD, 48(3), 2000, pp. 868-872
Authors:
Mayer, F
Czerny, M
Grosch, W
Citation: F. Mayer et al., Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees, EUR FOOD RE, 209(3-4), 1999, pp. 242-250
Authors:
Jagella, T
Grosch, W
Citation: T. Jagella et W. Grosch, Flavour and off-flavour compounds of black and white pepper (Piper nigrum L) I. Evaluation of potent odorants of black pepper by dilution and concentration techniques, Z LEBENSM U, 209(1), 1999, pp. 16-21
Authors:
Jagella, T
Grosch, W
Citation: T. Jagella et W. Grosch, Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) II. Odour activity values of desirable and undesirable odorants of black pepper, Z LEBENSM U, 209(1), 1999, pp. 22-26
Authors:
Jagella, T
Grosch, W
Citation: T. Jagella et W. Grosch, Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III. Desirable and undesirable odorants of white pepper, Z LEBENSM U, 209(1), 1999, pp. 27-31
Authors:
Wagner, R
Czerny, M
Bielohradsky, J
Grosch, W
Citation: R. Wagner et al., Structure odour-activity relationships of alkylpyrazines, Z LEBENSM U, 208(5-6), 1999, pp. 308-316
Authors:
Grosch, W
Wieser, H
Citation: W. Grosch et H. Wieser, Redox reactions in wheat dough as affected by ascorbic acid, J CEREAL SC, 29(1), 1999, pp. 1-16
Authors:
Reiners, J
Grosch, W
Citation: J. Reiners et W. Grosch, Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils, FOOD CHEM, 64(1), 1999, pp. 45-47
Authors:
Mutti, B
Grosch, W
Citation: B. Mutti et W. Grosch, Potent odorants of boiled potatoes, NAHRUNG, 43(5), 1999, pp. 302-306
Authors:
Kohler, P
Grosch, W
Citation: P. Kohler et W. Grosch, Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking, J AGR FOOD, 47(5), 1999, pp. 1863-1869
Authors:
Pfnuer, P
Matsui, T
Grosch, W
Guth, H
Hofmann, T
Schieberle, P
Citation: P. Pfnuer et al., Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: Application to hazelnut oils and hazelnuts, J AGR FOOD, 47(5), 1999, pp. 2044-2047
Authors:
Czerny, M
Mayer, F
Grosch, W
Citation: M. Czerny et al., Sensory study on the character impact odorants of roasted Arabica coffee, J AGR FOOD, 47(2), 1999, pp. 695-699
Authors:
Guth, H
Grosch, W
Citation: H. Guth et W. Grosch, Impact of 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil, J AM OIL CH, 76(1), 1999, pp. 145-145
Authors:
Guth, H
Grosch, W
Citation: H. Guth et W. Grosch, Evaluation of important odorants in foods by dilution techniques, FLAVOR CHEMISTRY, 1999, pp. 377-386
Authors:
Grosch, W
Citation: W. Grosch, Flavour of coffee. A review, NAHRUNG, 42(6), 1998, pp. 344-350
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