Steinhaus M - Search Results

1

Molecular Background of a Moldy-Musty Off-Flavor in Cocoa.

Porcelli C, Neiens SD, Steinhaus M. Porcelli C, et al. Among authors: steinhaus m. J Agric Food Chem. 2021 Apr 21;69(15):4501-4508. doi: 10.1021/acs.jafc.1c00564. Epub 2021 Apr 12. J Agric Food Chem. 2021. PMID: 33844919

2

Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.

Steinhaus M, Schieberle P. Steinhaus M, et al. J Agric Food Chem. 2000 May;48(5):1776-83. doi: 10.1021/jf990514l. J Agric Food Chem. 2000. PMID: 10820094

3

Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.

Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P. Steinhaus M, et al. J Agric Food Chem. 2008 Jun 11;56(11):4120-7. doi: 10.1021/jf8005245. Epub 2008 May 14. J Agric Food Chem. 2008. PMID: 18476695

4

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.

Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P. Steinhaus M, et al. J Agric Food Chem. 2009 Apr 8;57(7):2882-8. doi: 10.1021/jf803728n. J Agric Food Chem. 2009. PMID: 19254022

5

Identification of novel aroma-active thiols in pan-roasted white sesame seeds.

Tamura H, Fujita A, Steinhaus M, Takahisa E, Watanabe H, Schieberle P. Tamura H, et al. Among authors: steinhaus m. J Agric Food Chem. 2010 Jun 23;58(12):7368-75. doi: 10.1021/jf100623a. J Agric Food Chem. 2010. PMID: 20491509

6

Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.

Li JX, Schieberle P, Steinhaus M. Li JX, et al. Among authors: steinhaus m. J Agric Food Chem. 2012 Nov 14;60(45):11253-62. doi: 10.1021/jf303881k. Epub 2012 Nov 5. J Agric Food Chem. 2012. PMID: 23088286

7

Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis.

Munafo JP Jr, Didzbalis J, Schnell RJ, Schieberle P, Steinhaus M. Munafo JP Jr, et al. Among authors: steinhaus m. J Agric Food Chem. 2014 May 21;62(20):4544-51. doi: 10.1021/jf5008743. Epub 2014 May 9. J Agric Food Chem. 2014. PMID: 24766361

8

Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis.

Steinhaus M. Steinhaus M. J Agric Food Chem. 2015 Apr 29;63(16):4060-7. doi: 10.1021/acs.jafc.5b01174. Epub 2015 Apr 21. J Agric Food Chem. 2015. PMID: 25857926

9

Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.

Pavez C, Agosin E, Steinhaus M. Pavez C, et al. Among authors: steinhaus m. J Agric Food Chem. 2016 May 4;64(17):3417-21. doi: 10.1021/acs.jafc.6b00411. Epub 2016 Apr 20. J Agric Food Chem. 2016. PMID: 27070203

10

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments.

Munafo JP Jr, Didzbalis J, Schnell RJ, Steinhaus M. Munafo JP Jr, et al. Among authors: steinhaus m. J Agric Food Chem. 2016 Jun 1;64(21):4312-8. doi: 10.1021/acs.jafc.6b00822. Epub 2016 May 20. J Agric Food Chem. 2016. PMID: 27167034

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