Publikationen

2017

Doering C, Grossmann I, Roth M, Jekle M, Koehler P, Becker T (2017) J Food Process Preserv 41, DOI:10.1111/jfpp.12998. Effect of rye bran particles on structure formation properties of rye dough and bread

Geithe C, Noe F, Kreissl J, Krautwurst D (2017) Chem Senses 42: 181-193. The broadly tuned odorant receptor OR1A1 is solely specific for 3-Methyl-2,4-nonanedione, a key food odorant in aged wines, tea and other foods

Geithe C, Protze J, Kreuchwig F, Krause G, Krautwurst D (2017) Cell Mol Life Sci Jun 27, doi: 10.1007/s00018-017-2576-z. Structural determinants of a conserved enantiomer-selective carvone binding pocket in the human odorant receptor OR1A1

Hajas L, Scherf KA, Bugyi Z, Török K, Schall E, Köhler P, Tömösközi S (2017) Acta Aliment 46: 187-195. ELISA response and gliadin composition of different wheat varieties grown in multiple harvest years 2451 Hajas L, Scherf KA, Torok K, Bugyi Z, Schall E, Poms RE, Koehler P, Tomoskozi S (2017) Food Chem, DOI:10.1016/j.foodchem.2017.05.005. Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

Hasreiter S, Steinhaus M (2017) Lebensmittelchemie 71: 27. Aromaaktive Verbindungen im Fruchtfleisch von Kakao

Koga S, Bocker U, Wieser H, Koehler P, Uhlen AK, Moldestad A (2017) J Cereal Sci 73: 122-129. Polymerisation of gluten proteins in developing wheat grain as affected by desiccation

Krautwurst D (2017) Preface: The chemical senses taste and smell in medicinal chemistry. In: Topics in Medicinal Chemistry - Taste and Smell (Editor D. Krautwurst) Springer Berlin Heidelberg: Berlin, Heidelberg, ISBN 978-3-319-48925-4 pp. v-xii

Kreissl J, Schieberle P (2017) J Agric Food Chem 65 (25): 5198-5208. Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants

Lexhaller B, Koehler P, Scherf KA (2017) Pathogenesis of coeliac disease: conjugates between transglutaminase and gluten peptides. In: Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, pp 55-60

Lexhaller B, Tompos C, Scherf KA (2017) Food Chem 237: 320-330. Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits 2458 Li J-X, Schieberle P, Steinhaus M (2017) Eur Food Res Technol 243: 69-79. Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.)

Li J-X, Schieberle P, Steinhaus M (2017) J Agric Food Chem 65: 639-647. Insights into the key compounds of durian (Durio zibethinus L. ‘Monthong’) pulp odor by odorant quantitation and aroma simulation experiments

Maimone M, Manukyan A, Steinhaus M (2017) Lebensmittelchemie 71: 28. Aromaaktive Verbindungen in Heracleum transcaucasicum, einem endemischen Suppenwürzkraut aus Armenien

Maimone M, Manukyan A, Tranchida PQ, Steinhaus M (2017) Eur Food Res Technol 243: 969-977. Odouractive compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum

Mall V, Schieberle P (2017) J Agric Food Chem 65: 2776-2783. Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Marcinek P, Geithe C, Krautwurst D (2017) Chemosensory G protein-coupled receptors (GPCR) in blood leukocytes. In: Topics in Medicinal Chemistry - Taste and Smell (Editor D. Krautwurst) Springer Berlin Heidelberg: Berlin, Heidelberg, ISBN 978-3-319-48925-4 pp. 151-173

Neiens S, Geißlitz S, Steinhaus M (2017) Lebensmittelchemie 71: 132. Zum Vorkommen geruchsaktiver Mengen an (1R,4S)-Calamenen in verschiedenen pflanzlichen Lebensmitteln

Neiens S, Steinhaus M (2017) Characterization of odor-active compounds in Huell Melon and Polaris Hops. In: International Hop Growers’ Convention, I.H.G.C., Proceedings of the Scientific-Technical Commission, St. Stefan am Walde, Austria, 25-29 June 2017 (Weihrauch F, ed), Wolnzach: Scientific-Technical Commission of the International Hop Growers’ Convention, I.H.G.C. c/o Hop Research Center Hüll, ISSN 2512-3785, pp. 67-70

Neiens SD, Geißlitz SM, Steinhaus M (2017) Eur Food Res Technol 243: 1073-1081. Aroma-active compounds in Spondias mombin L. fruit pulp

Noe F, Frey T, Fiedler J, Geithe C, Nowak B, Krautwurst D (2017) J Biol Methods 2017;4(4):e81. IL-6–HaloTag® enables live-cell plasma membrane staining, flow cytometry, functional expression, and de-orphaning of recombinant odorant receptors

Noe F, Geithe C, Fiedler J, Krautwurst D (2017) J Biol Methods (in press) Measuring the cell-surface functional expression of fluorophore-labelled IL-6-HaloTag®-odorant receptors by flow cytometry and the fast GloSensor® cAMP luminescence assay

Noe F, Polster J, Geithe C, Kotthoff M, Schieberle P, Krautwurst D (2017) Chem Senses, 42: 195-210. OR2M3 – a highly specific and narrowly tuned human odorant receptor for the sensitive detection of onion key food odorant 3-mercapto-2-methylpentan-1-ol

Reglitz K, Steinhaus M (2017) J Agric Food Chem 65: 2364-2372. Quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops by a stable isotope dilution assay in combination with GC×GCTOFMS: method development and application to study the influence of variety, provenance, harvest year, and processing on 4MSP concentrations

Röckendorf N, Meckelein B, Scherf KA, Schalk K, Koehler P, Frey A (2017) PLoS ONE 12(7): e0181566. Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring

Schalk K, Lang C, Wieser H, Koehler P, Scherf KA (2017) Quantitation of the 33-mer peptide from α-gliadins in wheat flours by LC-MS/MS. In: Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, pp 33-40

Schalk K, Lang C, Wieser H, Koehler P, Scherf KA (2017) Sci Rep 7: 45092. Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry

Schalk K, Lexhaller B, Koehler P, Scherf KA (2017) PLoS One 12(2): e0172819/1-e0172819/20. Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

Scherf KA (2017) AOAC Food Allergen Community Newsletter 8(1): 3. Gluten protein types from wheat, rye, barley and oats for use as reference materials

Scherf KA (2017) Brot+Backwaren 02/2017: 52-55. Gluten-abbauende Peptidasen zur Herstellung glutenfreier Produkte (auch in Englisch: baking+biscuit international und Russisch: Хлеб+выпечка)

Scherf KA (2017) Food Analytical Methods 10(1): 234-246. Gluten analysis of wheat starches with seven commercial ELISA test kits - up to six different values

Scherf KA (2017) Getreide, Mehl und Brot 3/2017: 118-121. Glutenfreie Diät – Medienhype oder Notwendigkeit?

Scherf KA, Koehler P (2017) American Laboratory 49(2):16-18. Improved method to quantitate gluten in purified wheat starch

Scherf KA, Koehler P (2017) Cereal Foods World 62(4): 156-160. AACCI approved methods protein and enzyme methods technical committee collaborative study: detection of gluten in corn flour and cornbased foods by R5 qualitative test method

Scherf KA, Wieser H, Koehler P (2016) Food Res Int, DOI:10.1016/j.foodres.2016.11.021. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products  

Scherf KA, Wieser H, Köhler P (2017) Getreide, Mehl und Brot 1/2017: 3-7. Strategien zur Entfernung von Gluten aus glutenhaltigen Rohstoffen

Schmid M, Wieser H, Koehler P (2016) Cereal Chem 93: 536-542. Isolation and characterization of highmolecular-weight (HMW) gliadins from wheat flour

Schmid M, Wieser H, Koehler P (2017) Cereal Chem 94: 546-553. Alkylation of free thiol groups during extraction: effects on the osborne fractions of wheat flour

Schmid M, Wieser H, Koehler P (2017) J Cereal Sci, DOI:10.1016/j.jcs.2016.12.007. Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators

Shetty R, Vestergaard M, Jessen F, Hagglund P, Knorr V, Koehler P, Prakash HS, Hobley TJ (2017) Enzyme Microb Technol 107: 57-63. Discovery, cloning and characterisation of proline specific prolyl endopeptidase, a gluten degrading thermo-stable enzyme from Sphaerobacter thermophiles

Steinhaus M (2017) J Agric Food Chem 65: 2141-2146. Confirmation of 1-phenylethane-1-thiol as character impact aroma compound in curry leaves and its behavior during tissue disruption, drying, and frying

Steinhaus M (2017) Lebensmittelchemie 71: 28. Geruchsaktive Verbindungen in Curryblättern

Weichert H, Högy P, Mora-Ramirez I, Fuchs J, Eggert K, Koehler P, Weschke W, Fangmeier A, Weber (2017) J Exp Bot, doi:10.1093/jxb/erx366. Grain yield and quality responses of wheat expressing a barley sucrose transporter to combined climate change factors.

2016

Andersen G, Krautwurst D (2016) Trace amine-associated receptors in the cellular immune system. In: Trace Amines and Neurological Disorders: Potential Mechanisms and Risk Factors (Farooqui T, Farooqui A, eds), Oxford: Academic Press, ISBN: 978-0-12-803603-7, pp 97-106

Franitza L, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 637-645. Characterization of the key aroma compounds in two commercial rums by means of the Sensomics approach

Franitza L, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 9041-9053. Influence of the production process on the key aroma compounds of rum: From molasses to the spirit

Geißlitz S, Neiens S, Steinhaus M (2016) Lebensmittelchemie 70: 113. Identifizierung aromaaktiver Verbindungen in Cajá

Geithe C, Andersen G, Malki A, Krautwurst D (2015) J Agric Food Chem 63: 9410-9420. A butter aroma recombinate activates human class-I odorant receptors

Geithe C, Krautwurst D (2015) Chirality matters - Enantioselective orthologous odorant receptors for related terpenoid structures. In: Importance of chirality to flavor compounds (Engel K-H, Takeoka G, eds), Washington, DC: American Chemical Society, ISBN: 978-0-841231-14-6, pp 161-181

Grimm JE, Steinhaus M (2015) ACS Symp Ser 1212: 123-133. Characteristic chiral sulfur compounds aroma-active in cempedak (Artocarpus integer (Thunb.) Merr.) fruits

Grimm JE, Steinhaus M. (2016) Lebensmittelchemie 70: 139. Aromaaktive Verbindungen in Cempedak – Unterschiede zu Jackfrucht

Grossmann I, Doering C, Jekle M, Becker T, Koehler P (2016) J Agric Food Chem 64: 5751-5758. Compositional changes and baking performance of rye dough as affected by microbial transglutaminase and xylanase

Grossmann I, Koehler P (2016) J Cereal Sci 70: 1-8. Fractionation-reconstitution studies to determine the functional properties of rye flour constituents

Heilig A, Sonne A, Schieberle P, Hinrichs J (2016) J Agric Food Chem 64: 4450–4470. Determination of aroma compound partition coefficients in aqueous, polysaccharide, and dairy matrices using the phase ratio variation method: A review and modeling approach

Heilig A, Heimpel K, Sonne A, Schieberle P, Hinrichs J (2016) Int Dairy J 56: 101-107. An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale

Kerpes R, Knorr V, Procopio S, Koehler P, Becker T (2016) J Cereal ci, 68: 93-99. Gluten-specific peptidase activity of barley as affected by germination and its impact on gluten degradation

Knorr V, Kerpes R, Wieser H, Zarnkow M, Becker T, Koehler P (2016) Eur Food Res Technol 242: 585-597. Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort

Knorr V, Wieser H, Koehler P (2016) Eur Food Res Technol 242: 1129-1140. Production of gluten-free beer by peptidase treatment

Koehler H, Andersen G (2016) Ernährungs Umschau 8/16: 29-32. Alte Weizenarten neu entdeckt - Renaissance von Einkorn und Emmer

Koehler P, Wieser H, Scherf KA (2016) Celiac disease. In: Encyclopedia of Food Grains, 2nd ed., Volume 2: Nutrition and Food Grains (Wrigley CW, Corke H, Seetharaman, K, Faubion J, eds) Academic Press Elsevier, Oxford, Waltham, ISBN 978-3-946117-02-5, pp 83-90

Koehler P, Wieser H, Scherf KA (2016) Gluten. In: Allergene in Lebensmitteln, 16. Aktualisierung, März 2016 (Busch U, Meyer AH, Waiblinger H-U, Worm M, eds) Behr’s Verlag, Hamburg, II.3.12

Kopp M, Morisset R, Koehler P, Rychlik M (2016) PLoS ONE 11(6): e0156610. Stable isotope dilution assays for clinical analyses of folates and other one-carbon metabolites: application to folate-deficiency studies

Krautwurst D, Krautwurst T (2016) Chem Senses 41: 473-474. A review of Michael Stoddart

Krautwurst D (2016) A preface – The chemical sense taste and smell in medicinal chemistry. In: Taste and Smell - Topics in Medicinal Chemistry (Krautwurst D, ed), Springer, Berlin, Heidelberg: Berlin, Heidelberg, ISBN: 978-3-319-48925-4

Lacorn M, Scherf KA, Uhlig S, Weiss T, Augustin G, Baumert J, Brown H, Chirdo F, Da Costa P, Flanagan A, Gelroth J, Hallgren M, Hochegger R, Koehler P, Koerner T, Kraft L, Lattanzio R, O'Connor G; Sontag-Strohm T, Thompson D, Toemoeskoezi S, Wehling P (2016) J AOAC Int 99: 730-737. Determination of gluten in processed and nonprocessed corn products by qualitative R5 immunochromatographic dipstick: collaborative study, first action 2015.16.

Lexhaller B, Tompos C, Scherf KA (2016) Anal Bioanal Chem 408: 6093-6104. Comparative analysis of prolamin and glutelin fractions from wheat, rye and barley with five sandwich ELISA test kits

Lexhaller B, Tompos C, Wieser H, Koehler P, Scherf KA (2016) Comparative analysis of prolamin and glutelin fractions with ELISA test kits. In: Proceedings of the 29th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, ISBN: 978-3-946117-02-5, pp 21-26

Li, J-X, Schieberle P, Steinhaus M (2017) Eur Food Res Technol 243: 69-79. Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp

Lindhorst AC, Steinhaus M (2016) Eur Food Res Technol 242: 967-975. Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: Differences to common kiwifruit (Actinidia deliciosa ‘Hayward’)

Longin CFH, Ziegler J, Schweiggert R, Koehler P, Carle R, Wuerschum T (2016) Crop Sci 56: 302-311. Comparative study of hulled (einkorn, emmer, and spelt) and naked wheats (durum and bread wheat): agronomic performance and quality traits

Mall V, Schieberle P (2016) J Agric Food Chem 64: 6433–6442. Characterization of key aroma compounds in raw and thermally processed prawns and thermally processed lobsters by application of aroma extract dilution analysis

Mäkinen OE, Zannini E, Koehler P, Arendt EK (2016) Food Chem 196: 17-24. Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value

Marcinek P, Geithe C, Krautwurst D (2016) Chemosensory G protein-coupled receptors (GPCR) in blood leukocytes. In: Taste and Smell - Topics in Medicinal Chemistry (Krautwurst D, ed) Springer Berlin Heidelberg: Berlin, Heidelberg, ISBN: 978-3-319-48925-4, pp 151-173

Marti A, Augst E, Cox S, Koehler P (2015) J Cereal Sci 66: 89-95. Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour

Matheis K, Granvogl M, Schieberle P (2016) J Agric Food Chem  64: 646-652. Quantitation and enantiomeric ratios of aroma compounds formed by an Ehrlich degradation of L-isoleucine in fermented foods

Mueller E, Koehler P, Scherf KA (2016) Food Chem 192: 1116-1123. Applicability of salt reduction strategies in pizza crust

Mueller E, Wieser H, Koehler P (2016) J Cereal Sci 70: 79-84. Preparation and chemical characterisation of glutenin macropolymer (GMP) gel

Munafo JP, Didzbalis J, Schnell RJ, Steinhaus M (2016) J Agric Food Chem 64: 4312-4318. Insights into the key aroma compounds in mango (Mangifera indica L. 'Haden') fruits by stable isotope dilution quantitation and aroma simulation experiments

Muranyi IS, Otto C, Pickardt C, Osen R, Koehler P, Schweiggert-Weisz U (2015) J Food Sci 81: C2656-C2663. Influence of the isolation method on the technofunctional properties of protein isolates from Lupinus angustifolius L

Muranyi IS, Volke D, Hoffmann R, Eisner P, Herfellner T, Brunnbauer M, Koehler P, Schweiggert-Weisz U (2016) Food Chem 207: 6-15. Protein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques

Neiens S, Steinhaus M (2016) Lebensmittelchemie 70: 115-116. Identifizierung aromaaktiver Verbindungen in den Flavor-Hopfen Hüll Melon und Polaris mit Hilfe einer vergleichenden Aromaextraktverdünnungsanalyse

Neiens S, Steinhaus M. (2016) Lebensmittelchemie 70: 146. Charakteristische Sortenunterschiede in den Schlüsselaromastoffen deutscher Flavor-Hopfen

Ortner E, Granvogl M, Schieberle P (2016) J Agric Food Chem  64: 8179–8190.  Elucidation of thermally induced changes in key odorants of white mustard seeds (Sinapis alba L.) and rapeseeds (Brassica napus L.) using Molecular Sensory Science

Pavez C, Agosin E, Steinhaus M (2016) J Agric Food Chem 64: 3417-3421. Odorant screening and quantitation of thiols in Carmenere red wine by gas chromatography–olfactometry and stable isotope dilution assays

Pollner G, Schieberle P (2016) J Agric Food Chem 64: 627-63. Characterization of the key odorants in commercial cold-pressed oils from unpeeled and peeled rapeseeds by the Sensomics approach

Riehle M, Buscher AK, Gohlke BO, Kassmann M, Kolatsi-Joannou M, Brasen JH, Nagel M, Becker JU, Winyard P, Hoyer PF, Preissner R, Krautwurst D, et al (2016) J Am Soc Nephrol 27: 2771-83. TRPC6 G757D Loss-of-function mutation associates with FSGS

Schaffarczyk M, Østdal H, Matheis O, Jekle M, Koehler P (2016) Food Chem 200: 175-182. Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids

Schaffarczyk M, Østdal H, Matheis O, Koehler P (2016) J Cereal Sci 68: 100-107. Relationships between lipase-treated wheat lipid classes and their functional effects in wheat breadmaking

Schalk K, Scherf KA, Koehler P (2016) Studies on the analysis of gluten-containing cereals. In: Proceedings of the 29th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, ISBN 978-3-946117-02-5, pp 35-40

Scherf KA (2016) Eur Food Res Technol 242: 1837-1848. Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA

Scherf KA (2016) Mühle + Mischfutter 13/2016: 426-428. Neueste Entwicklungen und Herausforderungen bei der Analytik von Gluten

Scherf KA, Brockow K, Biedermann T, Koehler P, Wieser H (2016) Clin Exp Allergy 46: 10-20. Wheat-dependent exercise-induced anaphylaxis

Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P (2016) Mol Biotechnol 58: 381-392. Biosensors for the diagnosis of celiac disease: Current status and future perspectives

Scherf KA, Kieffer R, Köhler P, Drobny L (2015) Mühle + Mischfutter 152: 778. Optimierung eines 10 g-Mikrozugversuches für Weizenteig und Weizenkleber

Scherf KA, Köhler P (2016) Ernaehr-Umsch 63: 166-175. Weizen und Gluten: Technologische und gesundheitliche Aspekte // Wheat and gluten: technological and health aspects

Scherf KA, Koehler P, Wieser H (2016) J Cereal Sci 67: 2-11. Gluten and wheat sensitivities – an overview

Scherf KA, Köhler P, Wieser H (2016) DZG-Aktuell 01/2016: 16-19. Herstellung von glutenfreien Lebensmitteln aus glutenhaltigem Getreide

Scherf KA, Poms RE (2016) J Cereal Sci 67: 112-122. Recent developments in analytical methods for tracing gluten

Scherf KA, Uhlig S, Simon K, Frost K, Koehler P, Weiss T, Lacorn M (2016) Qual Assur Saf Crops Foods 8: 309-318. Validation of a qualitative R5 dip-stick for gluten detection with a new mathematical-statistical approach

Scherf KA, Umseher L, Kieffer R, Koehler P (2016) J Cereal Sci 68: 140-147. Optimization of a micro-scale extension test for rehydrated vital wheat gluten

Scherf KA, Wieser H, Koehler P (2016) J Agric Food Chem 64: 7622-7631. Improved quantitation of gluten in wheat starch for celiac disease patients by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD)

Schoenauer S, Schieberle P (2016) J Agric Food Chem 64: 3849-3861. Structure-odor activity studies on monoterpenoid mercaptans synthesized by changing the structural motifs of the key food odorant 1-p-menthene-8-thiol

Schoenknecht C, Andersen G, Schieberle P (2016) Chromatogr B Analyt Technol Biomed Life Sci 1036-1037:1-9. A novel method for the quantitation of gingerol glucuronides in human plasma or urine based on stable isotope dilution assays

Schoenknecht C, Andersen G, Schmidts I, Schieberle P (2016) J Agric Food Chem 64: 2269-2279. Quantitation of gingerols in human plasma by newly developed stable isotope dilution assays and assessment of their immunomodulatory potential

Schütt J, Steinhaus M, Schieberle P (2015) Lebensmittelchemie 69: 85. Modellstudien zur Bildung von Aromastoffen während des Verzehrs von Schokolade

Steinhaus M, Reglitz K, Schieberle P (2015) Aroma release from milk protein-based model foam systems. In: Food Science Research and Innovation: Delivering Sustainable Solutions to the Global Economy and Society. Proceedings of the 29th EFFoST Conference. Dermesonlouoglou E, Giannou V, Gogou E, Taoukis P (eds), NTUA, School of Chemical Engineering, ISBN: 978-618-82196-1-8, pp. 323-327

Steinhaus M, Opperer C, Schieberle P (2015) The contribution of yeast to bread aroma. In: Advances in Science and Industrial Production of Baker's Yeast. Proceedings of the 28th VH-Yeast Conference (Versuchsanstalt der Hefeindustrie e.V., ed), Berlin, p 37

Wagner J, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 8388–8396. Characterization of the key aroma compounds in raw licorice (Glycyrrhiza glabra L.) by means of Molecular Sensory Science

Wagner J, Schieberle P, Granvogl M (2017) J Agric Food Chem 65: 132-138. Characterization of the key aroma compounds in heat-processed licorice (Succus Liquiritae) by means of Molecular Sensory Science

Xue C, Schulte auf'm Erley G, Ruecker S, Koehler P, Obenauf U, Muehling KH (2016) J Plant Nutr Soil Sci 179: 591-601. Late nitrogen application increased protein concentration but not baking quality of wheat

Xue C, Schulte auf'm Erley G, Rossmann A, Schuster R, Koehler P , Mühling KH (2016) Front Plant Sci 7: 738, 1 -11. Split nitrogen application improves wheat baking quality by influencing protein composition rather than concentration

Zierer B, Schieberle P, Granvogl M (2016) J Agric Food Chem 64: 9515-9522. Aroma-active compounds in Bartlett pears and their changes during the manufacturing process of Bartlett pear brandy