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Journal of Agricultural and Food Chemistry|May 15, 2008
Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysisMartin Steinhaus, Diana Sinuco, Johannes Polster, et al.Journal of Agricultural and Food Chemistry|April 26, 2024
Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing ProcessesDaria Cicha-Wojciechowicz, Stephanie Frank, Martin Steinhaus, et al.Journal of Agricultural and Food Chemistry|July 23, 2021
Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereofLisa Ullrich, Silva Neiens, Tilo Hühn, et al.Journal of Agricultural and Food Chemistry|March 4, 2009
Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission testsMartin Steinhaus, Diana Sinuco, Johannes Polster, et al.Journal of Agricultural and Food Chemistry|May 12, 2016
Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation ExperimentsJohn P Munafo, John Didzbalis, Raymond J Schnell, 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.Journal of Agricultural and Food Chemistry|February 12, 2020
Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)-Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled BarleySotaro Tatsu, Yoshihide Matsuo, Koichi Nakahara, et al.Foods (Basel, Switzerland)|September 27, 2025
Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordataZhenli Xu, Claudia Oellig, Walter Vetter, et al.Pageof 6