Lista de obras - Martin Steinhaus - Dominio Público Uruguay

Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values

scientific article published on 23 August 2011

Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

artículo científico publicado en 2020

Characterization of Odorants Causing Smoky Off-Flavors in Cocoa

artículo científico publicado en 2020

Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds

artículo científico publicado en 2005

Characterization of the Major Odor-Active Compounds in Jackfruit Pulp

scientific article published on 13 May 2019

Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis

artículo científico publicado en 2015

Characterization of the Major Odorants in Cempedak-Differences to Jackfruit

scientific article published on 27 December 2019

Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis

artículo científico publicado en 2008

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests

artículo científico publicado en 2009

Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis.

artículo científico

Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.

artículo científico publicado en 2012

Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques

scientific article published on 01 May 2000

Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and Frying.

artículo científico publicado en 2017

Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)

artículo científico publicado en 2022

Enantioselective synthesis of tri-deuterated (-)-geosmin to be used as internal standard in quantitation assays

artículo científico publicado en 2020

Identification of an Important Odorant Precursor in Durian: First Evidence of Ethionine in Plants

scientific article published on 26 December 2019

Identification of novel aroma-active thiols in pan-roasted white sesame seeds

artículo científico publicado en 2010

Impact of processing on important cocoa off-flavour compounds

artículo científico publicado en 2021

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

artículo científico

Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments.

artículo científico publicado en 2016

Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers

scientific article published on 26 December 2018

Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)-Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley

scientific article published on 19 February 2020

Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

Molecular characterisation of an atypical coconut-like odour in cocoa

artículo científico publicado en 2022

Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.

artículo científico publicado en 2014

Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris.

artículo científico publicado en 2018

Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation.

artículo científico publicado en 2005

Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.

artículo científico publicado en 2016

Odour-active compounds in liquid malt extracts for the baking industry

artículo científico publicado en 2021

Quantitation and Seasonal Variation of Key Odorants in Propolis

scientific article published on 28 January 2019

Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA).

artículo científico publicado en 2003

Quantitation of 4-Methyl-4-sulfanylpentan-2-one (4MSP) in Hops by a Stable Isotope Dilution Assay in Combination with GC×GC-TOFMS: Method Development and Application To Study the Influence of Variety, Provenance, Harvest Year, and Processing on 4MSP

artículo científico publicado en 2017

Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

Role of the fermentation process in off-odorant formation in white pepper: on-site trial in Thailand

artículo científico publicado en 2005

Lista de obras de Martin Steinhaus

Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values

Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

Characterization of Odorants Causing Smoky Off-Flavors in Cocoa

Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds

Characterization of the Major Odor-Active Compounds in Jackfruit Pulp

Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis

Characterization of the Major Odorants in Cempedak-Differences to Jackfruit

Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests

Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis.

Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.

Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques

Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and Frying.

Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)

Enantioselective synthesis of tri-deuterated (-)-geosmin to be used as internal standard in quantitation assays

Identification of an Important Odorant Precursor in Durian: First Evidence of Ethionine in Plants

Identification of novel aroma-active thiols in pan-roasted white sesame seeds

Impact of processing on important cocoa off-flavour compounds

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments.

Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers

Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)-Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley

Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

Molecular characterisation of an atypical coconut-like odour in cocoa

Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.

Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris.

Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation.

Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.

Odour-active compounds in liquid malt extracts for the baking industry

Quantitation and Seasonal Variation of Key Odorants in Propolis

Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA).

Quantitation of 4-Methyl-4-sulfanylpentan-2-one (4MSP) in Hops by a Stable Isotope Dilution Assay in Combination with GC×GC-TOFMS: Method Development and Application To Study the Influence of Variety, Provenance, Harvest Year, and Processing on 4MSP

Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

Role of the fermentation process in off-odorant formation in white pepper: on-site trial in Thailand