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Page 1
Molecular Background of a Moldy-Musty Off-Flavor in Cocoa.
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
Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin.
Angeloni S, Scortichini S, Fiorini D, Sagratini G, Vittori S, Neiens SD, Steinhaus M, Zheljazkov VD, Maggi F, Caprioli G.
Angeloni S, et al. Among authors: neiens sd.
Molecules. 2020 Jun 30;25(13):2993. doi: 10.3390/molecules25132993.
Molecules. 2020.
PMID: 32629998
Free PMC article.
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Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers.
Neiens SD, Steinhaus M.
Neiens SD, et al.
J Agric Food Chem. 2019 Jan 9;67(1):364-371. doi: 10.1021/acs.jafc.8b05663. Epub 2018 Dec 26.
J Agric Food Chem. 2019.
PMID: 30539627
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Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris.
Neiens SD, Steinhaus M.
Neiens SD, et al.
J Agric Food Chem. 2018 Feb 14;66(6):1452-1460. doi: 10.1021/acs.jafc.7b05859. Epub 2018 Feb 5.
J Agric Food Chem. 2018.
PMID: 29376363
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