M. Preininger

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

W. Grosch, M. Preininger, R. Warmke, 1996 .

Interactions of flavor components in foods.

A. E. Mcpherson, M. Preininger, A. Gaonkar, 2006 .

Evaluation of Key Odorants of the Neutral Volatiles of Emmentaler Cheese by the Calculation of Odour Activity Values

Werner Grosch, W. Grosch, M. Preininger, 1994 .

Identification of dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones.

J. White, M. Preininger, L. Gimelfarb, 2009, Journal of agricultural and food chemistry.