Claudia Oellig

6PUBLICATIONS
10CO-AUTHORS
Food engineeringNatural products and bioactive compoundsBeverage chemistry and beverage sensory scienceCharacterisation of biological macromoleculesFood packaging, preservation and processing
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Publications (6)

|Feb 26, 2026
Spectral Similarity Score (SSS)-Barcoding for the Quality Control of LACTEM Emulsifiers by High-Performance Thin-Layer Chromatography.

Katharina Schuster, Sedef Torun, Inès Kainz

|Sep 27, 2025
Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata.

Zhenli Xu, Claudia Oellig, Walter Vetter

|Jul 12, 2025
Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries.

Yan Zheng, Claudia Oellig, Walter Vetter

|Jul 12, 2025
Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis.

Zhenli Xu, Jing Liu, Johanna Kreissl

|Oct 07, 2024
Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies.

Shpresa Musa, Laura Becker, Claudia Oellig

|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

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Frequent Collaborators

3 joint publications

Walter Vetter

2 joint publications

Zhenli Xu

2 joint publications

Martin Steinhaus

2 joint publications

Stephanie Frank