Professur für Aromaforschung

Umwidmung / Auflösung: 31.12.2017
Adresse:
Schuhstraße 19
91052 Erlangen


Publikationen

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Scheffler, L., Sauermann, Y., Zeh, G., Hauf, K., Heinlein, A., Sharapa, C., & Büttner, A.K. (2016). Detection of volatile metabolites of garlic in human breast milk. Metabolites, 6. https://dx.doi.org/10.3390/metabo6020018
Tyapkova, O., Siefarth, C., Schweiggert-Weisz, U., Beauchamp, J., Büttner, A., & Bader-Mittermaier, S. (2016). Flavor release from sugar-containing and sugar-free confectionary egg albumen foams. Lwt-Food Science and Technology, 69, 538-545. https://dx.doi.org/10.1016/j.lwt.2016.01.075
Niebler, J., & Büttner, A. (2016). Frankincense Revisited, Part I: Comparative Analysis of Volatiles in Commercially Relevant Boswellia Species. Chemistry & Biodiversity, 13(5), 613-629. https://dx.doi.org/10.1002/cbdv.201500329
Elsharif, S., & Büttner, A.K. (2016). Structure-odor relationship study on geraniol, nerol and their synthesized oxygenated derivatives. Journal of Agricultural and Food Chemistry. https://dx.doi.org/10.1021/acs.jafc.6b04534
López Pinar, A., Rauhut, D., Ruehl, E., & Büttner, A. (2016). Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach. Food Chemistry, 207, 251-260. https://dx.doi.org/10.1016/j.foodchem.2016.03.110
Niebler, J., Eslamieh, J., & Büttner, A. (2016). Frankincense Revisited, Part II: Volatiles in Rare Boswellia Species and Hybrids. Chemistry & Biodiversity, 13(15), 630-643. https://dx.doi.org/10.1002/cbdv.201500339
Niebler, J., Zhuravlova, K., Minceva, M., & Büttner, A. (2016). Fragrant Sesquiterpene Ketones as Trace Constituents in Frankincense Volatile Oil of Boswellia sacra. Journal of Natural Products, 79(4), 1160-1164. https://dx.doi.org/10.1021/acs.jnatprod.5b00836
Scheffler, L., Sauermann, Y., Heinlein, A., Sharapa, C., & Büttner, A. (2016). Detection of volatile metabolites derived from garlic (Allium sativum) in human urine. Metabolites, 6(4). https://dx.doi.org/10.3390/metabo6040043
Denzer-Lippmann, M., Bachlechner, S., Wielopolski, J., Fischer, M., Büttner, A., Dörfler, A.,... Thürauf, N. (2016). Effect of oral bolus versus sustained release application of nutrient solution on olfaction. (pp. 410-411).
Lorber, K., & Büttner, A.K. (2015). Structure-Odor Relationships of (E)-3-Alkenoic Acids, (E)-3-Alken-1-ols, and (E)-3-Alkenals. Journal of Agricultural and Food Chemistry, 63(30), 6681-6688. https://dx.doi.org/10.1021/acs.jafc.5b02169
Niebler, J., & Büttner, A.K. (2015). Pyrolysis-GC-MS-Olfactometry: A new approach to identify thermally generated odorants in frankincense. Journal of Analytical and Applied Pyrolysis, 113, 690-700. https://dx.doi.org/10.1016/j.jaap.2015.04.018
Denzer-Lippmann, M., Kirsch, F., & Büttner, A. (2015). Are odorant constituents of herbal tea transferred into human milk? Journal of Agricultural and Food Chemistry, 63, 104-111. https://dx.doi.org/10.1021/jf504073d
Niebler, J., & Büttner, A.K. (2015). Identification of potent odorants in frankincense (Boswellia sacra) by aroma extract dilution analysis and two-dimensional gas chromatography-olfactometry. Phytochemistry, 109, 66-75. https://dx.doi.org/10.1016/j.Phytochem.2014.10.030
Elsharif, S., Banerjee, A., & Büttner, A. (2015). Structure-odor relationships of linalool, linalyl acetate and their corresponding oxygenated derivatives. Frontiers in Chemistry, 3. https://dx.doi.org/10.3389/fchem.2015.00057
Siefarth, C., & Büttner, A.K. (2014). The aroma of goat milk: seasonal effects and changes through heat treatment. Journal of Agricultural and Food Chemistry, online first, 1-8. https://dx.doi.org/10.1021/jf5040724
Lorber, K., Schieberle, P., & Büttner, A.K. (2014). The influence of the chemical structure on odor qualities and odor thresholds in homologous series of 1,5-alkadien-3-ones, 1-alken-3-ones, 1,5-alkadien-3-ols and 1-alken-3-ols. Journal of Agricultural and Food Chemistry, 62, 1025-1031. https://dx.doi.org/10.1021/jf404885j
Heinlein, A., Metzger, M., Walles, H., & Büttner, A.K. (2014). Transport of hop aroma compounds across Caco-2-monolayers. Food and Function, online first(doi: 10.1039/C3FO60675A), 1-8. https://dx.doi.org/10.1039/C3FO60675A
Benjamin, O., Silcock, P., Beauchamp, J., Büttner, A.K., & Everett, D.W. (2014). Emulsifying properties of legume proteins compared to beta-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions. Journal of Food Science, 79, E2014-E2022. https://dx.doi.org/10.1111/1750-3841.12593
Tyapkova, O., Bader-Mittermaier, S., Schweiggert-Weisz, U., Wurzinger, S., Beauchamp, J., & Büttner, A.K. (2014). Characterisation of flavour-texture interactions in sugar-free and sugar-containing pectin gels. Food Research International, 55, 336-346. https://dx.doi.org/10.1016/j.foodres.2013.10.048
Wagenstaller, M., & Büttner, A.K. (2014). Coffee aroma constituents and odorant metabolites in human urine. Metabolomics, 10, 225-240. https://dx.doi.org/10.1007/s11306-013-0581-2

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