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Results: 1-10 |
Results: 10
H-2/H-1 ratio analysis of flavor compounds by on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS): citral
Authors: Hor, K Ruff, C Weckerle, B Konig, T Schreier, P
Citation: K. Hor et al., H-2/H-1 ratio analysis of flavor compounds by on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS): citral, FLAV FRAG J, 16(5), 2001, pp. 344-348
Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis
Authors: Weckerle, B Bastl-Borrmann, R Richling, E Hor, K Ruff, C Schreier, P
Citation: B. Weckerle et al., Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis, FLAV FRAG J, 16(5), 2001, pp. 360-363
Quercetin 3,3 ',4 '-tri-O-beta-D-glucopyranosides from leaves of Eruca sativa (Mill.)
Authors: Weckerle, B Michel, K Balazs, B Schreier, P Toth, G
Citation: B. Weckerle et al., Quercetin 3,3 ',4 '-tri-O-beta-D-glucopyranosides from leaves of Eruca sativa (Mill.), PHYTOCHEM, 57(4), 2001, pp. 547-551
A new one-step strategy for the stereochemical assignment of acyclic 2-and3-sulfanyl-1-alkanols using the CD exciton chirality method
Authors: Weckerle, B Schreier, P Humpf, HU
Citation: B. Weckerle et al., A new one-step strategy for the stereochemical assignment of acyclic 2-and3-sulfanyl-1-alkanols using the CD exciton chirality method, J ORG CHEM, 66(24), 2001, pp. 8160-8164
Flavor authenticity studies by H-2/H-1 ratio determination using on-line gas chromatography pyrolysis isotope ratio mass spectrometry
Authors: Hor, K Ruff, C Weckerle, B Konig, T Schreier, P
Citation: K. Hor et al., Flavor authenticity studies by H-2/H-1 ratio determination using on-line gas chromatography pyrolysis isotope ratio mass spectrometry, J AGR FOOD, 49(1), 2001, pp. 21-25
Microbial asymmetric CH oxidations of simple hydrocarbons: A novel monooxygenase activity of the topsoil microorganism Bacillus megaterium
Authors: Adam, W Lukacs, Z Saha-Moller, CR Weckerle, B Schreier, P
Citation: W. Adam et al., Microbial asymmetric CH oxidations of simple hydrocarbons: A novel monooxygenase activity of the topsoil microorganism Bacillus megaterium, EUR J ORG C, (16), 2000, pp. 2923-2926
Metabolism of ethyl tiglate in apple fruits leads to the formation of small amounts of (R)-ethyl 2-methylbutanoate
Authors: Hauck, T Weckerle, B Schwab, W
Citation: T. Hauck et al., Metabolism of ethyl tiglate in apple fruits leads to the formation of small amounts of (R)-ethyl 2-methylbutanoate, ENANTIOMER, 5(5), 2000, pp. 505-512
H-2/H-1 ratio analysis of flavor compounds by on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS): Benzaldehyde
Authors: Ruff, C Hor, K Weckerle, B Schreier, P Konig, T
Citation: C. Ruff et al., H-2/H-1 ratio analysis of flavor compounds by on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS): Benzaldehyde, HRC-J HIGH, 23(5), 2000, pp. 357-359
Structural elucidation of two novel products from the soybean lipoxygenase-catalysed dioxygenation of curcumin
Authors: Toth, G Roth, M Weckerle, B Schreier, P
Citation: G. Toth et al., Structural elucidation of two novel products from the soybean lipoxygenase-catalysed dioxygenation of curcumin, MAGN RES CH, 38(1), 2000, pp. 51-54
Authenticity control of flavour compounds. Determination of H-2/H-1 ratio of benzaldehyde in foods by gas chromatography isotope ratio mass spectrometry
Authors: Ruff, C Hor, K Weckerle, B Konig, T Schreier, P
Citation: C. Ruff et al., Authenticity control of flavour compounds. Determination of H-2/H-1 ratio of benzaldehyde in foods by gas chromatography isotope ratio mass spectrometry, DEUT LEBENS, 96(7), 2000, pp. 243-247
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