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Journal of Labelled Compounds & Radiopharmaceuticals|July 30, 2020
Enantioselective synthesis of tri-deuterated (-)-geosmin to be used as internal standard in quantitation assaysCaterina Porcelli, Johanna Kreissl, Martin SteinhausJournal of Agricultural and Food Chemistry|January 12, 2024
Molecular Background of the Lychee Aroma of Vitis vinifera L. 'Muscaris'Xingjie Wang, Stephanie Frank, Martin SteinhausJournal of Agricultural and Food Chemistry|November 13, 2003
Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA)Martin Steinhaus, Helge T Fritsch, Peter SchieberleJournal of Agricultural and Food Chemistry|December 28, 2016
Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation ExperimentsJia-Xiao Li, Peter Schieberle, Martin SteinhausJournal of Agricultural and Food Chemistry|April 12, 2021
Molecular Background of a Moldy-Musty Off-Flavor in CocoaCaterina Porcelli, Silva D Neiens, Martin SteinhausJournal of Agricultural and Food Chemistry|November 5, 2021
Impact of Malt Extract Addition on Odorants in Wheat Bread Crust and CrumbNadine S Rögner, Veronika Mall, Martin SteinhausJournal of Agricultural and Food Chemistry|October 24, 2012
Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometryJia-Xiao Li, Peter Schieberle, Martin SteinhausBioscience, Biotechnology, and Biochemistry|July 26, 2005
Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluationYukiko Tokitomo, Martin Steinhaus, Andrea Büttner, et al.Journal of Agricultural and Food Chemistry|October 5, 2021
Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)Monika Marcinkowska, Stephanie Frank, Martin Steinhaus, et al.Journal 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.Pageof 6