Steinhaus M - Search Results

1

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone.

Methner Y, Dancker P, Maier R, Latorre M, Hutzler M, Zarnkow M, Steinhaus M, Libkind D, Frank S, Jacob F. Methner Y, et al. Among authors: steinhaus m. Foods. 2022 Apr 2;11(7):1038. doi: 10.3390/foods11071038. Foods. 2022. PMID: 35407125 Free PMC article.

2

Molecular background of the undesired odor of polypropylene materials and insights into the sources of key odorants.

Frank S, Reglitz K, Mall V, Morgenstern U, Steinhaus M. Frank S, et al. Among authors: steinhaus m. Indoor Air. 2021 Jul;31(4):1038-1049. doi: 10.1111/ina.12821. Epub 2021 Mar 22. Indoor Air. 2021. PMID: 33749958

3

Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.).

Marcinkowska M, Frank S, Steinhaus M, Jeleń HH. Marcinkowska M, et al. Among authors: steinhaus m. J Agric Food Chem. 2021 Oct 20;69(41):12270-12277. doi: 10.1021/acs.jafc.1c04339. Epub 2021 Oct 5. J Agric Food Chem. 2021. PMID: 34609877

4

Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment.

Yang Y, Frank S, Wei X, Wang X, Li Y, Steinhaus M, Tao Y. Yang Y, et al. Among authors: steinhaus m. J Agric Food Chem. 2023 Jan 11;71(1):721-728. doi: 10.1021/acs.jafc.2c07576. Epub 2023 Jan 2. J Agric Food Chem. 2023. PMID: 36592095

5

Molecular Background of the Lychee Aroma of Vitis vinifera L. 'Muscaris'.

Wang X, Frank S, Steinhaus M. Wang X, et al. Among authors: steinhaus m. J Agric Food Chem. 2024 Jan 24;72(3):1674-1682. doi: 10.1021/acs.jafc.3c08298. Epub 2024 Jan 12. J Agric Food Chem. 2024. PMID: 38216146 Free PMC article.

6

Decoding the Fine Flavor Properties of Dark Chocolates.

Ullrich L, Casty B, André A, Hühn T, Steinhaus M, Chetschik I. Ullrich L, et al. Among authors: steinhaus m. J Agric Food Chem. 2022 Oct 26;70(42):13730-13740. doi: 10.1021/acs.jafc.2c04166. Epub 2022 Oct 18. J Agric Food Chem. 2022. PMID: 36255101

7

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. Among authors: steinhaus m. 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

8

Characterization of the Major Odor-Active Compounds in Jackfruit Pulp.

Grimm JE, Steinhaus M. Grimm JE, et al. Among authors: steinhaus m. J Agric Food Chem. 2019 May 22;67(20):5838-5846. doi: 10.1021/acs.jafc.9b01445. Epub 2019 May 13. J Agric Food Chem. 2019. PMID: 31050422

9

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: steinhaus m. Molecules. 2020 Jun 30;25(13):2993. doi: 10.3390/molecules25132993. Molecules. 2020. PMID: 32629998 Free PMC article.

10

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

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