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Journal of Agricultural and Food Chemistry|October 31, 2002
Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentationMichael Czerny, Peter SchieberleJournal of Agricultural and Food Chemistry|October 13, 2009
Odor-active compounds in cardboardMichael Czerny, Andrea BuettnerJournal of Agricultural and Food Chemistry|June 19, 2007
Changes in key odorants of raw coffee beans during storage under defined conditionsClaudia Scheidig, Michael Czerny, Peter SchieberleChemical Senses|March 29, 2011
The influence of molecular structure on odor qualities and odor detection thresholds of volatile alkylated phenolsMichael Czerny, Romy Brueckner, Eva Kirchhoff, et al.International Journal of Food Microbiology|December 24, 2013
Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breadsAnika Wolter, Anna-Sophie Hager, Emanuele Zannini, et al.Analytical and Bioanalytical Chemistry|January 31, 2014
Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assayClaudia Axel, Emanuele Zannini, Elke K Arendt, et al.Journal of Agricultural and Food Chemistry|January 14, 2009
Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometryLiam Anthony Matthew Ryan, Fabio Dal Bello, Michael Czerny, et al.Foods (Basel, Switzerland)|August 15, 2017
Sodium Chloride and Its Influence on the Aroma Profile of Yeasted BreadMarkus C E Belz, Claudia Axel, Jonathan Beauchamp, et al.Food Chemistry|December 14, 2020
Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC-MS profiling, descriptive sensory analysis, and consumer acceptanceKathrin Vollmer, Michael Czerny, Ana Lucía Vásquez-Caicedo, et al.Pageof 1