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187篇 您的检索式：作者名="SCHIEBERLE P"

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	题名	作者	年代	出处	被引量
1	Evaluation of key aroma compounds in hand-squeeze grapefruit juice(citrus paradisi macfayden) by ouantitation and flavor reconstitution experiments显示文摘	BUETFNER A SCHIEBERLE P	2001	J Agric Food Chem2001，49，：	1
2	Identification of the key odorans in barely malt(caramalt) using GC/MS techniques and odour dilution analyses显示文摘	Ficked B Schieberle P	1998	Nahrung1998，43，6：	1
3	Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures显示文摘	Schieberle P Hofmann T	1997	Journal of Agricultural and Food Chemistry1997，45，：	1
4	Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies显示文摘	KIRCHHOFF E SCHIEBERLE P	2001	J Agrie Food Chem2001，49，：	1
5	Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses显示文摘	Jezussek M Bienvenido O J Schieberle P	2002	J Agric Food Chem2002，50，：	1
6	Important aroma compounds in freshly ground wholemeal and white flour-identification and quantitative changes during sourdough fermentation 显示文摘	Czerny M Schieberle P	2002	Journal of Agriculture and Food Chemistry2002，50，23：	1
7	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
8	Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses显示文摘	Jezussek M Juliano B O Schieberle P	2002	J Agric Food Chem2002，50，5：	1
9	Generation of aroma compounds dur- ing sourdough fermentation: Applied and fundamental as- pects显示文摘	AHansen P Schieberle	2005	Trends in Food Science and Technology2005，，16：	1
10	Solvent assisted flavor evaporation: a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrixes显示文摘	ENGEL W BAHR W SCHIEBERLE P	1999	Zeitschfift fuer Lebensmittel-Untersuchung und -Forschung A: Food Research and Technology1999，209，34：	1
11	Quantitative model studies on the formation of243Aroma active aldehydes and acids by Strecker-type reactions显示文摘	Hofmann T Munch P Schieberle P	2000	Journal of Agriculture and Food Chemistry2000，48，2：	1
12	Solvent assisted flavour evaporation: a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices显示文摘	Wolfgang E Wolfgang B Schieberle P	1999	European Food Research and Technol- ogy A1999，209，3：	1
13	Combined toxic effect of mycotoxins显示文摘	Rychlik M Schieberle P	2003	Toxicology Letters2003，153，7：	1
14	Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science 显示文摘	Steinhaus P Schieberle P	2007	Journal of Agricultural and Food Chemistry2007，55，15：	1
15	Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses显示文摘	SCHENERMANN P SCHIEBERLE P	1997	J Agric Food Chem1997，45，：	1
16	Evaluation of aroma differences between hand-squeezed juices from valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments显示文摘	BUETTNER A SCHIEBERLE P	2001	Journal of Agricultural & Food Chemistry2001，49，5：	1
17	Quantitative model studies on the formation of aroma-active aldehydes and acids by Streckertype reactions显示文摘	HOFMANN T MUNCH P SCHIEBERLE P	2000	J Agric Food Chem2000，48，：	1
18	Primary odorants of pale lager beer显示文摘	Schieberle P	1991	Zeitsehrift fur Lebensmitteluntersuchung und-Forschung A1991，193，6：	1
19	Identification of the most odour-active volatiles in fresh,hand-extraced juice of Valencia late oranges by odour dilution techniques显示文摘	HUBTERGIKZER A and SCHIEBERLE P	1998	Flavour Fragra J1998，13，1：	1
20	Characterization of the key aroma compounds in beef and pork vegetable gravies 6 la chef by application of the aroma extraction dilution analysis 显示文摘	Christlbauer M Schieberle P	2009	Jour- hal of Agricultural and Food Chemistry2009，57，：	1

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