Prof. Dr. Andrea Büttner

Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Lehrstuhl für Aroma- und Geruchsforschung

Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS) (2004) Büttner A Journal article Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata blanco cv. clementine). (2004) Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P Journal article Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC-O, known as the Buccal Odor Screening System (BOSS). (2004) Büttner A, Welle F Journal article Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS). (2004) Büttner A Journal article Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata blanco cv. clementine). (2003) Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P Journal article Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine) (2003) Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P Journal article Influence of human saliva on odorant concentrations. 2. aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (2002) Büttner A Journal article Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process (2002) Büttner A, Beer A, Hannig C, Settles M, Schieberle P Journal article Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols (2002) Büttner A Journal article Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking (2002) Lorenz S, Büttner A, Ender K, Nürnberg G, Papstein HJ, Schieberle P, Nürnberg K Journal article