Deutsche Forschungsanstalt für Lebensmittelchemie

Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata blanco cv. clementine). (2004) Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P Journal article Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata blanco cv. clementine). (2003) Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P Journal article Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine) (2003) Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P Journal article Influence of human saliva on odorant concentrations. 2. aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (2002) Büttner A Journal article Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process (2002) Büttner A, Beer A, Hannig C, Settles M, Schieberle P Journal article Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols (2002) Büttner A Journal article Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking (2002) Lorenz S, Büttner A, Ender K, Nürnberg G, Papstein HJ, Schieberle P, Nürnberg K Journal article Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure cooking. (2002) Lorenz S, Büttner A, Ender K, Nürnberg G, Papstein HJ, Schieberle P, Nürnberg K Journal article Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging-consequences for retronasal aroma stimulation (2001) Büttner A, Beer A, Hannig C, Settles M Journal article Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals (2001) Büttner A, Schieberle P Journal article