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11. Karagul-Yuceer, Y; Drake, M; Cadwallader, KR
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12. Buettner, A; Schieberle, P
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13. Oruna-Concha, MJ; Duckham, SC; Ames, JH
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14. Serot, T; Prost, C; Visan, L; Burcea, M
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15. Buettner, A; Schieberle, P
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16. Sanz, C; Ansorena, D; Bello, J; Cid, C
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17. Suriyaphan, O; Drake, M; Chen, XQ; Cadwallader, KR
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18. Maeztu, L; Sanz, C; Andueza, S; De Pena, MP; Bello, J; Cid, C
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19. Ferreira, V; Aznar, M; Lopez, R; Cacho, J
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20. Bendall, JG
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21. Frank, O; Ottinger, H; Hofmann, T
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22. Munk, S; Munch, P; Stahnke, L; Adler-Nissen, J; Schieberle, P
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23. Stephan, A; Bucking, M; Steinhart, H
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24. Larrayoz, P; Ibanez, FC; Ordonez, AI; Torre, P; Barcina, Y
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25. Steinhart, H; Stephan, A; Bucking, M
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26. Carvalho, VM; Asahara, F; Di Mascio, P; Campos, IPD; Cadet, J; Medeiros, MHG
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27. Angerosa, F; Mostallino, R; Basti, C; Vito, R
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28. Schmandke, H
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29. Yvon, M; Chambellon, E; Bolotin, A; Roudot-Algaron, F
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30. Mackie, AE; Slaughter, JC
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31. Steinhaus, M; Schieberle, P
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32. Hofmann, T; Munch, P; Schieberle, P
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33. Wagner, R; Czerny, M; Bielohradsky, J; Grosch, W
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34. Rijnen, L; Delacroix-Buchet, A; Demaizieres, D; Le Quere, JL; Gripon, JC; Yvon, M
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35. Narziss, L; Miedaner, H; Lustig, S
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36. Reiners, J; Grosch, W
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37. Rijnen, L; Bonneau, S; Yvon, M
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38. Lin, JM; Fay, LB; Welti, DH; Blank, I
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39. Triqui, R; Zouine, K
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40. Konig, T; Gutsche, B; Hartl, M; Hubscher, R; Schreier, P; Schwab, W
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41. Lin, JM; Welti, DH; Vera, FA; Fay, LB; Blank, I
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42. Sable, S; Cottenceau, G
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43. Gardiner, GE; Ross, RP; Wallace, JM; Scanlan, FP; Jagers, PPJM; Fitzgerald, GF; Collins, JK; Stanton, C
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44. Buettner, A; Schieberle, P
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45. Derail, C; Hofmann, T; Sehieberle, P
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46. Stephan, A; Steinhart, H
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47. Morales, MT; Angerosa, F; Aparicio, R
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48. Morales, MT; Aparicio, R
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49. Blank, I; Milo, C; Lin, JM; Fay, LB
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50. Rothe, M; Kruse, HP
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51. Guth, H; Grosch, W
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52. Deibler, KD; Acree, TE; Lavin, EH
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53. Yvon, M; Berthelot, S; Gripon, JC
    Adding alpha-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds
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54. MASANETZ C; GROSCH W
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55. ZEHENTBAUER G; GROSCH W
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56. WEENEN H
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57. REINERS J; GROSCH W
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58. SCHWAB W
    APPLICATION OF STABLE-ISOTOPE RATIO ANALYSIS EXPLAINING THE BIOFORMATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE IN PLANTS BY A BIOLOGICALMAILLARD REACTION
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59. APARICIO R; MORALES MT
    CHARACTERIZATION OF OLIVE RIPENESS BY GREEN AROMA COMPOUNDS OF VIRGINOLIVE OIL
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60. SEITZ LM; CHUNG OK; RENGARAJAN R
    VOLATILES IN SELECTED COMMERCIAL BREADS
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61. WAGNER RK; GROSCH W
    KEY ODORANTS OF FRENCH FRIES
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62. KERLER J; VANDERVEN JGM; WEENEN H
    ALPHA-ACETYL-N-HETEROCYCLES IN THE MAILLARD REACTION
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63. KERLER J; GROSCH W
    CHARACTER IMPACT ODORANTS OF BOILED CHICKEN - CHANGES DURING REFRIGERATED STORAGE AND REHEATING
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64. KERSCHER R; GROSCH W
    COMPARATIVE-EVALUATION OF POTENT ODORANTS OF BOILED BEEF BY AROMA EXTRACT DILUTION AND CONCENTRATION ANALYSIS
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    
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65. GUTH H
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66. LIZARRAGAGUERRA R; GUTH H; LOPEZ MG
    IDENTIFICATION OF THE MOST POTENT ODORANTS IN HUITLACOCHE (USTILAGO-MAYDIS) AND AUSTERN PILZEN (PLEUROTUS SP) BY AROMA EXTRACT DILUTION ANALYSIS AND STATIC HEADSPACE SAMPLES
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67. GROSCH W; SCHIEBERLE P
    FLAVOR OF CEREAL PRODUCTS - A REVIEW
    Cereal chemistry
    
    W. Grosch e P. Schieberle, "FLAVOR OF CEREAL PRODUCTS - A REVIEW", Cereal chemistry, 74(2), 1997, pp. 91-97
68. SCHIEBERLE P
    ODOR-ACTIVE COMPOUNDS IN MODERATELY ROASTED SESAME
    Food chemistry
    
    P. Schieberle, "ODOR-ACTIVE COMPOUNDS IN MODERATELY ROASTED SESAME", Food chemistry, 55(2), 1996, pp. 145-152
69. KERLER J; GROSCH W
    ODORANTS CONTRIBUTING TO WARMED-OVER FLAVOR (WOF) OF REFRIGERATED COOKED BEEF
    Journal of food science
    
    J. Kerler e W. Grosch, "ODORANTS CONTRIBUTING TO WARMED-OVER FLAVOR (WOF) OF REFRIGERATED COOKED BEEF", Journal of food science, 61(6), 1996, pp. 1271
70. MILO C; GROSCH W
    CHANGES IN THE ODORANTS OF BOILED SALMON AND COD AS AFFECTED BY THE STORAGE OF THE RAW-MATERIAL
    Journal of agricultural and food chemistry
    
    C. Milo e W. Grosch, "CHANGES IN THE ODORANTS OF BOILED SALMON AND COD AS AFFECTED BY THE STORAGE OF THE RAW-MATERIAL", Journal of agricultural and food chemistry, 44(8), 1996, pp. 2366-2371
71. TAKEOKA G; PERRINO C; BUTTERY R
    VOLATILE CONSTITUENTS OF USED FRYING OILS
    Journal of agricultural and food chemistry
    
    G. Takeoka et al., "VOLATILE CONSTITUENTS OF USED FRYING OILS", Journal of agricultural and food chemistry, 44(3), 1996, pp. 654-660
72. BLANK I; FAY LB
    FORMATION OF 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE AND 4-HYDROXY-2(OR5)-ETHYL-5(OR 2)-METHYL-3(2H)-FURANONE THROUGH MAILLARD REACTION-BASED ON PENTOSE SUGARS
    Journal of agricultural and food chemistry
    
    I. Blank e L.B. Fay, "FORMATION OF 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE AND 4-HYDROXY-2(OR5)-ETHYL-5(OR 2)-METHYL-3(2H)-FURANONE THROUGH MAILLARD REACTION-BASED ON PENTOSE SUGARS", Journal of agricultural and food chemistry, 44(2), 1996, pp. 531-536
73. SEMMELROCH P; GROSCH W
    STUDIES ON CHARACTER IMPACT ODORANTS OF COFFEE BREWS
    Journal of agricultural and food chemistry
    
    P. Semmelroch e W. Grosch, "STUDIES ON CHARACTER IMPACT ODORANTS OF COFFEE BREWS", Journal of agricultural and food chemistry, 44(2), 1996, pp. 537-543
74. ROWAN DD; LANE HP; ALLEN JM; FIELDER S; HUNT MB
    BIOSYNTHESIS OF 2-METHYLBUTYL, 2-METHYL-2-BUTENYL AND 2-METHYLBUTANOATE ESTERS IN RED-DELICIOUS AND GRANNY-SMITH APPLES USING DEUTERIUM-LABELED SUBSTRATES
    Journal of agricultural and food chemistry
    
    D.D. Rowan et al., "BIOSYNTHESIS OF 2-METHYLBUTYL, 2-METHYL-2-BUTENYL AND 2-METHYLBUTANOATE ESTERS IN RED-DELICIOUS AND GRANNY-SMITH APPLES USING DEUTERIUM-LABELED SUBSTRATES", Journal of agricultural and food chemistry, 44(10), 1996, pp. 3276-3285
75. REFSGAARD HHF; BROCKHOFF PM; POLL L; OLSEN CE; RASMUSSEN M; SKIBSTED LH
    LIGHT-INDUCED SENSORY AND CHEMICAL-CHANGES IN AQUAVIT
    Lebensmittel-Wissenschaft + Technologie
    
    H.H.F. Refsgaard et al., "LIGHT-INDUCED SENSORY AND CHEMICAL-CHANGES IN AQUAVIT", Lebensmittel-Wissenschaft + Technologie, 28(4), 1995, pp. 425-435
76. SEMMELROCH P; GROSCH W
    ANALYSIS OF ROASTED COFFEE POWDERS AND BREWS BY GAS-CHROMATOGRAPHY OLFACTOMETRY OF HEADSPACE SAMPLES
    Lebensmittel-Wissenschaft + Technologie
    
    P. Semmelroch e W. Grosch, "ANALYSIS OF ROASTED COFFEE POWDERS AND BREWS BY GAS-CHROMATOGRAPHY OLFACTOMETRY OF HEADSPACE SAMPLES", Lebensmittel-Wissenschaft + Technologie, 28(3), 1995, pp. 310-313
77. CHUNG HY; CHEN F; CADWALLADER KR
    COOKED BLUE-CRAB CLAW MEAT AROMA COMPARED WITH LUMP MEAT
    Journal of food science
    
    H.Y. Chung et al., "COOKED BLUE-CRAB CLAW MEAT AROMA COMPARED WITH LUMP MEAT", Journal of food science, 60(2), 1995, pp. 289
78. HOFMANN T; SCHIEBERLE P
    EVALUATION OF THE KEY ODORANTS IN A THERMALLY TREATED SOLUTION OF RIBOSE AND CYSTEINE BY AROMA EXTRACT DILUTION TECHNIQUES
    Journal of agricultural and food chemistry
    
    T. Hofmann e P. Schieberle, "EVALUATION OF THE KEY ODORANTS IN A THERMALLY TREATED SOLUTION OF RIBOSE AND CYSTEINE BY AROMA EXTRACT DILUTION TECHNIQUES", Journal of agricultural and food chemistry, 43(8), 1995, pp. 2187-2194
79. REFSGAARD HHF; NIELSEN BR; SKIBSTED LH
    SENSORY IMPORTANCE AND MECHANISM OF PHOTOCHEMICAL CONVERSION OF CARVONE TO CARVONECAMPHOR IN ETHANOL-WATER MIXTURES
    Journal of agricultural and food chemistry
    
    H.H.F. Refsgaard et al., "SENSORY IMPORTANCE AND MECHANISM OF PHOTOCHEMICAL CONVERSION OF CARVONE TO CARVONECAMPHOR IN ETHANOL-WATER MIXTURES", Journal of agricultural and food chemistry, 43(5), 1995, pp. 1177-1183
80. CHISHOLM MG; GUIHER LA; ZACZKIEWICZ SM
    AROMA CHARACTERISTICS OF AGED VIDAL BLANC WINE
    American journal of enology and viticulture
    
    M.G. Chisholm et al., "AROMA CHARACTERISTICS OF AGED VIDAL BLANC WINE", American journal of enology and viticulture, 46(1), 1995, pp. 56-62
81. CERNY C; GROSCH W
    PRECURSORS OF ETHYLDIMETHYLPYRAZINE ISOMERS AND 2,3-DIETHYL-5-METHYLPYRAZINE FORMED IN ROASTED BEEF
    Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
    
    C. Cerny e W. Grosch, "PRECURSORS OF ETHYLDIMETHYLPYRAZINE ISOMERS AND 2,3-DIETHYL-5-METHYLPYRAZINE FORMED IN ROASTED BEEF", Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(3), 1994, pp. 210-214
82. PREININGER M; GROSCH W
    EVALUATION OF KEY ODORANTS OF THE NEUTRAL VOLATILES OF EMMENTALER CHEESE BY THE CALCULATION OF ODOR ACTIVITY VALUES
    Lebensmittel-Wissenschaft + Technologie
    
    M. Preininger e W. Grosch, "EVALUATION OF KEY ODORANTS OF THE NEUTRAL VOLATILES OF EMMENTALER CHEESE BY THE CALCULATION OF ODOR ACTIVITY VALUES", Lebensmittel-Wissenschaft + Technologie, 27(3), 1994, pp. 237-244
83. GASSENMEIER K; SCHIEBERLE P
    COMPARISON OF IMPORTANT ODORANTS IN PUFF-PASTRIES PREPARED WITH BUTTER OR MARGARINE
    Lebensmittel-Wissenschaft + Technologie
    
    K. Gassenmeier e P. Schieberle, "COMPARISON OF IMPORTANT ODORANTS IN PUFF-PASTRIES PREPARED WITH BUTTER OR MARGARINE", Lebensmittel-Wissenschaft + Technologie, 27(3), 1994, pp. 282-288
84. ZAMORA R; RIOS JJ; HIDALGO FJ
    FORMATION OF VOLATILE PYRROLE PRODUCTS FROM EPOXYALKENAL PROTEIN REACTIONS
    Journal of the Science of Food and Agriculture
    
    R. Zamora et al., "FORMATION OF VOLATILE PYRROLE PRODUCTS FROM EPOXYALKENAL PROTEIN REACTIONS", Journal of the Science of Food and Agriculture, 66(4), 1994, pp. 543-546
85. GUTH H; GROSCH W
    IDENTIFICATION OF THE CHARACTER IMPACT ODORANTS OF STEWED BEEF JUICE BY INSTRUMENTAL ANALYSES AND SENSORY STUDIES
    Journal of agricultural and food chemistry
    
    H. Guth e W. Grosch, "IDENTIFICATION OF THE CHARACTER IMPACT ODORANTS OF STEWED BEEF JUICE BY INSTRUMENTAL ANALYSES AND SENSORY STUDIES", Journal of agricultural and food chemistry, 42(12), 1994, pp. 2862-2866
86. GASSENMEIER K; SCHIEBERLE P
    FORMATION OF THE INTENSE FLAVOR COMPOUND TRANS-4,5-EPOXY-(E)-2-DECENAL IN THERMALLY TREATED FATS
    Journal of the American Oil Chemists' Society
    
    K. Gassenmeier e P. Schieberle, "FORMATION OF THE INTENSE FLAVOR COMPOUND TRANS-4,5-EPOXY-(E)-2-DECENAL IN THERMALLY TREATED FATS", Journal of the American Oil Chemists' Society, 71(12), 1994, pp. 1315-1319
87. SCHIEBERLE P; GASSENMEIER K; GUTH H; SEN A; GROSCH W
    CHARACTER IMPACT ODOR COMPOUNDS OF DIFFERENT KINDS OF BUTTER
    Lebensmittel-Wissenschaft + Technologie
    
    P. Schieberle et al., "CHARACTER IMPACT ODOR COMPOUNDS OF DIFFERENT KINDS OF BUTTER", Lebensmittel-Wissenschaft + Technologie, 26(4), 1993, pp. 347-356
88. MILO C; GROSCH W
    CHANGES IN THE ODORANTS OF BOILED TROUT (SALMO-FARIO) AS AFFECTED BY THE STORAGE OF THE RAW-MATERIAL
    Journal of agricultural and food chemistry
    
    C. Milo e W. Grosch, "CHANGES IN THE ODORANTS OF BOILED TROUT (SALMO-FARIO) AS AFFECTED BY THE STORAGE OF THE RAW-MATERIAL", Journal of agricultural and food chemistry, 41(11), 1993, pp. 2076-2081