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51

Untersuchungen zum lipolytischen Fettverderb II. Geruch und Geschmack von Fettsauren in Sahne und Kokosfett

Franz Haslbeck, Herbert Wieser, Wolfgang Stempfl, Werner Grosch

Journal:

European Food Research and Technology

Year:

1986

File:

PDF, 320 KB

1986

52

Decomposition of linoleic acid hydroperoxides

Peter Schieberle, Werner Grosch

Journal:

European Food Research and Technology

Year:

1981

Language:

english

File:

PDF, 572 KB

english, 1981

53

Aromabildung durch Mikroorganismen

Karl-Heinz Fischer, Friedrich Senser, Werner Grosch

Journal:

European Food Research and Technology

Year:

1983

File:

PDF, 270 KB

1983

54

Nachweis niedriger Lipase-aktivitäten in Lebensmitteln

Franz Haslbeck, Friedrich Senser, Werner Grosch

Journal:

European Food Research and Technology

Year:

1985

File:

PDF, 458 KB

1985

55

Untersuchungen über den Bittergeschmack von Emulsionen höherer Fettsäuren

Herbert Wieser, Wolfgang Stempfl, Werner Grosch, Hans-Dieter Belitz

Journal:

European Food Research and Technology

Year:

1984

Language:

german

File:

PDF, 233 KB

german, 1984

56

Verbesserung der Backeigensçhaften von Weizenmehlen durch die Typ II-Lipoxygenase aus Sojabohnen

Rolf Kieffer, Werner Grosch

Journal:

European Food Research and Technology

Year:

1980

File:

PDF, 547 KB

1980

57

Untersuchungen zum lipolytischen Fettverderb III. Quantitative Analyse freier Fettsäuren

Franz Haslbeck, Werner Grosch

Journal:

European Food Research and Technology

Year:

1987

File:

PDF, 499 KB

1987

58

Bestimmung von 1-Oeten-3-ol in Pilzen und Pilzprodukten

Margot Wurzenberger, Werner Grosch

Journal:

European Food Research and Technology

Year:

1983

Language:

german

File:

PDF, 303 KB

german, 1983

59

Co-oxydation of a carotenoid by the enzyme lipoxygenase: Influence on the formation of linoleic acid Hydroperoxides

Franziska Weber, Werner Grosch

Journal:

European Food Research and Technology

Year:

1976

Language:

english

File:

PDF, 438 KB

english, 1976

60

Abbau von Linolsäurehydroperoxyden zu flüchtigen Monocarbonylverbindungen

Journal:

European Food Research and Technology

Year:

1976

File:

PDF, 318 KB

1976

61

Glutathion-Dehydrogenase (EC 1.8.5.1) aus Weizenmehl. Reindarstellung und Eigenschaften

Dorothee Boeck, Werner Grosch

Journal:

European Food Research and Technology

Year:

1976

File:

PDF, 450 KB

1976

62

Potent odorants resulting from the peroxidation of lemon oil

Peter Schieberle, Werner Grosch

Journal:

European Food Research and Technology

Year:

1989

Language:

english

File:

PDF, 508 KB

english, 1989

63

Abbau von Linol- und Linolensäurehydroperoxyden in Gegenwart von Ascorbinsäure

Journal:

European Food Research and Technology

Year:

1977

File:

PDF, 401 KB

1977

64

Quantitative Analyse von Autoxidationsprodukten des Cholesterols in tierischen Lebensmitteln Quantitative Analysis of the Autoxidation Products of Cholesterol in Foods of Animal Origin

Karl-Heinz Fischer, Gudrun Laskawy, Werner Grosch

Journal:

European Food Research and Technology

Year:

1985

File:

PDF, 597 KB

1985

65

Mikroorganismen aus Sojabohnen. Hemmung des Wachstums durch ein Lipoxygenase-Isoenzym

Friedrich Senser, Werner Grosch

Journal:

European Food Research and Technology

Year:

1975

Language:

german

File:

PDF, 573 KB

german, 1975

66

Bestimmung von reduziertem und oxydiertem Glutathion in Weizenmehlen und -teigen

Franziska Weber, Werner Grosch

Journal:

European Food Research and Technology

Year:

1978

File:

PDF, 505 KB

1978

67

The enzymic oxidative breakdown of linoleic acid in mushrooms (Psalliota bispora)

Margot Wurzenberger, Werner Grosch

Journal:

European Food Research and Technology

Year:

1982

Language:

english

File:

PDF, 450 KB

english, 1982

68

Co-oxidation of carotene and crocin by soyabean lipoxygenase isoenzymes

Franziska Weber, Gudrun Laskawy, Werner Grosch

Journal:

European Food Research and Technology

Year:

1974

Language:

english

File:

PDF, 631 KB

english, 1974

69

Ablauf und Analytik des oxydativen Fettverderbs

Journal:

European Food Research and Technology

Year:

1975

Language:

german

File:

PDF, 875 KB

german, 1975

70

Enzymatischer Carotinabbau in Erbsen, Sojabohnen, Weizen und Leinsamen

Franziska Weber, Gudrun Laskawy, Werner Grosch

Journal:

European Food Research and Technology

Year:

1973

Language:

german

File:

PDF, 617 KB

german, 1973

71

Primary odorants of chicken broth

Uwe Gasser, Werner Grosch

Journal:

European Food Research and Technology

Year:

1990

Language:

english

File:

PDF, 537 KB

english, 1990

72

Quantification of character-impact odour compounds of roasted beef

Christoph Cerny, Werner Grosch

Journal:

European Food Research and Technology

Year:

1993

Language:

english

File:

PDF, 518 KB

english, 1993

73

Changes in the flavour of butter oil during storage

Sabine Widder, Alina Sen, Werner Grosch

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 446 KB

english, 1991

74

Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavour (WOF) of cooked meat

Ute Christine Konopka, Helmut Guth, Werner Grosch

Journal:

European Food Research and Technology

Year:

1995

Language:

english

File:

PDF, 493 KB

english, 1995

75

Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef

Cristoph Cerny, Werner Grosch

Journal:

European Food Research and Technology

Year:

1994

Language:

english

File:

PDF, 469 KB

english, 1994

76

Evaluation of taste compounds of Swiss cheese (Emmentaler)

Rainer Warmke, Hans -Dieter Belitz, Werner Grosch

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 541 KB

english, 1996

77

Geruchsstoffe von extrudiertem Hafermehl, Veränderungen bei der Lagerung

Helmut Guth, Werner Grosch

Journal:

European Food Research and Technology

Year:

1993

File:

PDF, 705 KB

1993

78

Study on the cardboard off-flavour formed in butter oil

Sabine Widder, Werner Grosch

Journal:

European Food Research and Technology

Year:

1994

Language:

english

File:

PDF, 466 KB

english, 1994

79

Evaluation of potent odorants in roasted beef by aroma extract dilution analysis

Christoph Cerny, Werner Grosch

Journal:

European Food Research and Technology

Year:

1992

Language:

english

File:

PDF, 345 KB

english, 1992

80

Dependence of the 12-methyltridecanal concentration in beef on the age of the animal

Helmut Guth, Werner Grosch

Journal:

European Food Research and Technology

Year:

1995

Language:

english

File:

PDF, 205 KB

english, 1995

81

Determination of 4-hydroxy-2,5-dimethyl-3 (2H)-furanone (HDMF) in cultures of bacteria

Martin Preininger, Werner Grosch

Journal:

European Food Research and Technology

Year:

1995

Language:

english

File:

PDF, 112 KB

english, 1995

82

Furan fatty acids in butter and butter oil

Helmut Guth, Werner Grosch

Journal:

European Food Research and Technology

Year:

1992

Language:

english

File:

PDF, 218 KB

english, 1992

83

Quantitative analysis of caffeic and ferulic acids in oatmeal

Helmut Guth, Werner Grosch

Journal:

European Food Research and Technology

Year:

1994

Language:

english

File:

PDF, 292 KB

english, 1994

84

Potent odorants causing the warmed-over flavour in boiled beef

Ute Christine Konopka, Werner Grosch

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 320 KB

english, 1991

85

Non-volatile reaction products from linoleic acid. Comparison of a ground pea suspension with a purified pea lipoxygenase

Dorothee Arens, Werner Grosch

Journal:

European Food Research and Technology

Year:

1974

Language:

english

File:

PDF, 544 KB

english, 1974

86

Synthesis of six deuterated sulfur containing odorants to be used as internal standards in quantification assays

Alina Sen, Werner Grosch

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 604 KB

english, 1991

87

Potent odorants of the roasted powder and brew of Arabica coffee

Imre Blank, Alina Sen, Werner Grosch

Journal:

European Food Research and Technology

Year:

1992

Language:

english

File:

PDF, 693 KB

english, 1992

88

Zum Geschmack von Fleischbrühe 2. Sensorische Analyse der Inhaltsstoffe und Imitation einer Brühe

Thomas Warendorf, Hans -Dieter Belitz, Uwe Gasser, Werner Grosch

Journal:

European Food Research and Technology

Year:

1992

File:

PDF, 1005 KB

1992

89

Aromaextraktverdünnungsanalyse handelsüblicher Fleischaromen

Uwe Gasser, Werner Grosch

Journal:

European Food Research and Technology

Year:

1990

File:

PDF, 380 KB

1990

90

Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models

Martin Preininger, Rainer Warmke, Werner Grosch

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 417 KB

english, 1996

91

Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids

Christiane Baur, Werner Grosch, Herbert Wieser, Harald Jugel

Journal:

European Food Research and Technology

Year:

1977

Language:

english

File:

PDF, 478 KB

english, 1977

92

Vorkommen von Lipoxygenase, Katalase und Peroxidase in Weizenmehlen mit unterschiedlichen Backeigenschaften

Rolf Kieffer, Günther Matheis, Hans-Dieter Belitz, Werner Grosch

Journal:

European Food Research and Technology

Year:

1982

File:

PDF, 259 KB

1982

93

Bitter-tasting monoglycerides from stored oat flour

Ursula Biermann, Werner Grosch

Journal:

European Food Research and Technology

Year:

1979

Language:

english

File:

PDF, 388 KB

english, 1979

94

Lipoxygenasen aus Birnen, Erd- und Stachelbeeren: Partielle Reinigung und Eigenschaften

In-Sook Kim, Werner Grosch

Journal:

European Food Research and Technology

Year:

1978

File:

PDF, 254 KB

1978

95

Aromastoffe aus dem säurekatalysierten Abbau von Citral

Peter Schieberle, Herbert Ehrmeier, Werner Grosch

Journal:

European Food Research and Technology

Year:

1988

File:

PDF, 448 KB

1988

96

Positions-Spezifität der Peroxidierung von Linol- und Linolensäure durch Homogenate aus Äpfeln und Birnen

Werner Grosch, Gudrun Laskawy, Karl-Heinz Fischer

Journal:

European Food Research and Technology

Year:

1977

File:

PDF, 244 KB

1977

97

Verfahren zur Bestimmung der Aktivität der Glutathion-Dehydrogenase (EC 1.8.5.1). Vorkommen des Enzyms in verschiedenen Weizensorten

Wolf-Dieter Kahnt, Vivian Mundy, Werner Grosch

Journal:

European Food Research and Technology

Year:

1975

File:

PDF, 367 KB

1975

98

Decomposition of linoleic acid hydroperoxides by radicals

Peter Schieberle, Basile Tsoukalas, Werner Grosch

Journal:

European Food Research and Technology

Year:

1979

Language:

english

File:

PDF, 712 KB

english, 1979

99

Co-Oxydation von Linolsäure zu flüchtigen Verbindungen von Lipoxygenase-Isoenzymen aus Sojabohnen

Karl-Heinz Fischer, Werner Grosch

Journal:

European Food Research and Technology

Year:

1977

File:

PDF, 255 KB

1977

100

Identifizierung flüchtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.)

Wolfgang Schmid, Werner Grosch

Journal:

European Food Research and Technology

Year:

1986

File:

PDF, 503 KB

1986