Prof. Dr. Andrea Büttner

Naturwissenschaftliche Fakultät Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Lehrstuhl für Aroma- und Geruchsforschung

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 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 saliva on odorant concentrations; Part II: Aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. (2002) Büttner A Journal article The influence of human salivary enzymes on odorant concentration changes occurring in vivo; Part I: Esters and thiols. (2002) Büttner A 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 Evaluation of aroma differences between hand-squeezed juices from valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments (2001) Büttner A, Schieberle P Journal article Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments (2001) Büttner A, Schieberle P Journal article Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. (2001) Büttner A, Schieberle P Journal article