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171篇 您的检索式：作者名="GROSCH W"

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	题名	作者	年代	出处	被引量
1	Identification of the character impact odorantsof stewed beef juice by instrumental and analyses and sensory studies显示文摘	GUTH H GROSCH W	1994	J Agric Food Chem1994，42，：	1
2	Odorants contributing to warmed-over flavor WOF of refrigerated cooked beef显示文摘	Keller J Grosch W	1996	Journal of Food Science1996，61，6：	1
3	Primary odorants of chicken broth显示文摘	GASSER U GROSCH W	1989	Zeitschrift fuer Lebensmittel-Untersuchung und- Forschung1989，190，：	1
4	Identification of the volatile flavour compounds of wheat bread crust-comparison with rye bread crust显示文摘	Schieberle P Grosch W	1985	Zeitschrift für Lebensmittel-Untersuchung und Forschung1985，，06：	1
5	Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis 显示文摘	Kerscher R Grosch W	1997	Zeitschrift far Lebensmitteluntersuchung und Forschung A1997，204，：	1
6	Influence of provenance and roast degree on the composition of potent odorantsin Arabica cof- fees显示文摘	MAYER F CZERNY M GROSCH W	1999	Eur Food Res Technol1999，，209：	1
7	Stereochemistry of the cleavage of the 10-hydroperoxide isomer linoleic acid to1-octen-3ol by a hydroperoxidel yase from mushrooms(Psaillota bispora)显示文摘	Wuezenberger M Grosch W	1984	J Biochem Bophys Acta1984，795，1：	1
8	Identification of Potent Odourants in Static Headspace Samples of Green and Black Tea Powders on the Basis of Aroma Extract Dilution Analysis(AEDA)显示文摘	Guth H Grosch W	1993	Flavour And Fragrance1993，8，：	1
9	Evaluation of potent odorants of camembert cheese by dilution and concentration techniques显示文摘	KUBEKOVI J GROSCH W	1997	Dairy Journal1997，，7：	1
10	Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis显示文摘	GUTH H GROSCH W	1993	Flavor & Fragrance1993，8，1：	1
11	Evaluation of Key Odorants of the Neutral Volatiles of Emmentaler Cheese by the Calculation of Odour Activity Values 显示文摘	PREININGER M GROSCH W	1994	Lebensmiteel Wissenschaft Technologie1994，27，：	1
12	Primary odorants of chicken broth显示文摘	Gasser U Grosch W	1990	Zeitschrift far Lebensmittel-Untersuchung und Forschung1990，190，1：	1
13	Plasmid vectors with a 5'-hybrid intron facilitate high-level glycoprotein expression in CHO-cells 显示文摘	Grosch H W Hasilik A	2002	Biochim Biophys Acta2002，1575，13：	1
14	Expression of glial fibrillary acidic protein (GFAP), glutamine synthetase (GS) , and Bcl-2 protooncogene protein by Muller (glial) ceils in retinal light damage of rats 显示文摘	Grosche J Hartig W Reichenbach A	1995	Neurosci Lett1995，185，2：	1
15	Potent odorants of the roasted powde and brew of Arabica coffee显示文摘	Blank I Sen A Grosch W	1992	Zeitschrift fiir Lebensmitteluntersuchung und-Forschung A1992，195，3：	1
16	Evaluation of the key odorants of foods by dilution experiments,aroma models and omission显示文摘	Grosch W	2001	Chemical Senses2001，26，5：	1
17	Evaluation of the key odorants of foods by dilution experiments, aroma models and omission 显示文摘	Grosch W	2001	Chemical Senses2001，26，5：	1
18	Sensory study on the character impact odorants of roasted Arabica coffee显示文摘	Czerny M Mayer F Grosch W	1999	Journal of Agricultural and Food Chemistry1999，47，2：	1
19	Identification and quantification of potent odorants formed by toasting of wheat bread 显示文摘	Rychlik M Grosch W	1996	LWT-Food Science and Technology1996，29，3：	1
20	12-Methyltridecanal, a species-specific ordorant of stewed beef显示文摘	Guth H Grosch W	1993	Lebensm Wiss Technol1993，26，：	1

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