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Journal of Agricultural and Food Chemistry|February 23, 2017
Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and FryingMartin SteinhausJournal of Agricultural and Food Chemistry|April 11, 2015
Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution AnalysisMartin SteinhausJournal of Agricultural and Food Chemistry|September 9, 2020
Characterization of Odorants Causing Smoky Off-Flavors in CocoaDaniela Füllemann, Martin SteinhausJournal of Agricultural and Food Chemistry|July 25, 2025
Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented CocoaFranziska Krause, Martin SteinhausJournal of Agricultural and Food Chemistry|July 14, 2026
Off-Flavor Compounds in Fermented Cocoa: Impact of OverfermentationFranziska Krause, Martin SteinhausJournal of Chromatography. A|December 25, 2024
Injection artifacts in odorant analysis by gas chromatographyJulian Reinhardt, Martin SteinhausJournal of Agricultural and Food Chemistry|July 21, 2005
Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholdsMartin Steinhaus, Peter SchieberleJournal of Agricultural and Food Chemistry|April 17, 2024
Identification of Bis(methylsulfanyl)methane and Furan-2(5H)-one as Volatile Marker Compounds for the Differentiation of the White Truffle Species Tuber magnatum and Tuber borchiiPhilipp Schlumpberger, Martin SteinhausJournal of Agricultural and Food Chemistry|July 21, 2005
Role of the fermentation process in off-odorant formation in white pepper: on-site trial in ThailandMartin Steinhaus, Peter SchieberleJournal of Agricultural and Food Chemistry|May 25, 2025
Characterization of the Major Odor-Active Compounds in the Rhizome of the Greater Galangal (Alpinia galanga)Jinrui Shi, Martin SteinhausPageof 6