K. Gassenmeier

发表

IOFI recommended practice for the use of predicted relative-response factors for the rapid quantification of volatile flavouring compounds by GC-FID

A. Chaintreau, F. Sekiya, K. Saito, 2016 .

Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC-MS

A. Chaintreau, F. Sekiya, K. Saito, 2015 .

Character Impact Odour Compounds of Different Kinds of Butter

P. Schieberle, W. Grosch, H. Guth, 1993 .

Comparison of important odorants in puff-pastries prepared with butter or margarine

P. Schieberle, K. Gassenmeier, 1994 .

Unequivocal Identification of 1-Phenylethyl Acetate in Clove Buds (syzygium aromaticum (L.) Merr. & L.M.Perry) and Clove Essential Oil

E. Houben, K. Gassenmeier, H. Schwager, 2017, Foods.

Formation of the intense flavor compoundtrans-4,5-epoxy-(E)-2-decenal in thermally treated fats

P. Schieberle, K. Gassenmeier, 1994 .

Potent aromatic compounds in the crumb of wheat bread (French-type) — influence of pre-ferments and studies on the formation of key odorants during dough processing

P. Schieberle, K. Gassenmeier, 1995 .

Identification of prenyl ethyl ether as a source of metallic, solvent-like off-flavor in hazelnut.

K. Gassenmeier, H. Schwager, Thomas M. Amrein, 2010, Journal of agricultural and food chemistry.

Modulation of the 13C/12C ratio of vanillin from vanilla beans during curing

T. Kirsch, K. Gassenmeier, Eva Christina Binggeli, 2013 .

Vanillin and xanthineoxidase—key factors for the generation of a cardboard Off-note in vanilla ice cream

K. Gassenmeier, 2003 .

Commercial quality and analytical parameters of cured vanilla beans (Vanilla planifolia) from different origins from the 2006–2007 crop

B. Magyar, K. Gassenmeier, B. Riesen, 2008 .

A Metallic, Solvent-like Off-Flavor in Hazelnuts: Identification of Prenyl Ethyl Ether as a Key Flavor Compound and Formation Studies

K. Gassenmeier, H. Schwager, Thomas M. Amrein, 2014 .