Michael Granvogl

27PUBLICATIONS
32CO-AUTHORS
Natural products and bioactive compoundsFermentationHorticultural crop improvement (incl. selection and breeding)Environmental philosophyFood engineering
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Publications (27)

|Aug 30, 2023
Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-Aminopropionamide.

Eva Hölzle, Laura Becker, Claudia Oellig

|Apr 29, 2022
Exploration of surfactin production by newly isolated Bacillus and Lysinibacillus strains from food-related sources.

S O Akintayo, C Treinen, M Vahidinasab

|Feb 15, 2022
Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.

Małgorzata Starowicz, Michael Granvogl

|Jan 20, 2022
Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS.

Youfeng Zhang, Helin Lv, Binbin Yang

|Dec 28, 2021
Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma.

Ping Yang, Mingguang Yu, Huanlu Song

|Dec 02, 2021
Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils.

Anja Neugebauer, Peter Schieberle, Michael Granvogl

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Frequent Collaborators

7 joint publications

Thomas Hofmann

3 joint publications

Liangli Lucy Yu

2 joint publications

Boyan Gao

2 joint publications

Qingzhe Jin