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Journal of Agricultural and Food Chemistry|March 2, 2017
Quantitation of 4-Methyl-4-sulfanylpentan-2-one (4MSP) in Hops by a Stable Isotope Dilution Assay in Combination with GC×GC-TOFMS: Method Development and Application To Study the Influence of Variety, Provenance, Harvest Year, and Processing on 4MSP ConcentrationsKlaas Reglitz, Martin SteinhausMethodsx|August 7, 2026
Automated solvent-assisted flavor evaporation 2.0 (aSAFE 2.0)Klaas Reglitz, Martin SteinhausJournal of Agricultural and Food Chemistry|July 15, 2021
Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager BeersMichael Féchir, Klaas Reglitz, Veronika Mall, et al.Food Chemistry|March 26, 2025
Using a combined volatilomics and sensomics approach to identify candidate markers for the differentiation of variously preserved not from concentrate (NFC) orange juicesEva Bauersachs, Andreas Dunkel, Veronika Mall, et al.Indoor Air|March 22, 2021
Molecular background of the undesired odor of polypropylene materials and insights into the sources of key odorantsStephanie Frank, Klaas Reglitz, Veronika Mall, et al.Food Chemistry|December 31, 2023
Peracetic acid residues in orange juice can lead to a 5-vinylguaiacol-induced clove-like off-flavor via Baeyer-Villiger oxidation of hesperidinEva Bauersachs, Veronika Walser, Klaas Reglitz, et al.Pageof 1