MORPHOLOGISCHE UNTERSUCHUNGEN ZUR ADAPTIVEN RADIATION DES VERDAUUNGSTRAKTES BEI PAPAGEIEN (PISTTACI) = ETUDE MORPHOLOGIQUE DE LA RADIATION ADAPTATIVE DU TRACTUS DIGESTIF DES PERROQUETS (P.)GUNTERT M.1981; ZOOL. JAHRB., ABT. ANAT. ONTOG. TIERE; ISSN 0044-5177; DDR; DA. 1981; VOL. 106; NO 4; PP. 471-526; ABS. ENG; BIBL. 3 P.Article

Beitrag zur Charakterisierung des Weines der Rebsorte Weisser Riesling. II. Untersuchung der Aromastoffzusammensetzung deutscher Weissweine der Rebsorten Weisser Riesling, Müller-Thurgau und Silvaner = Contribution à la caractérisation du vin, cépage Riesling blanc. II. Recherches concernant la composition de la fraction volatile des vins blancs allemands, cépages Riesling blanc, Müller-Thurgau, Sylvaner = Contribution to wine characterization of the grape variety white Riesling. II. Investigation on the volatiles of German white wine of the varieties white Riesling, Müller-Thurgau and SylvanerRAPP, A; GUNTERT, M.Vitis. 1985, Vol 24, Num 2, pp 139-150, issn 0042-7500Article

Identification of some ester compounds in Bourbon vanilla beansWERKHOFF, P; GÜNTERT, M.Lebensmittel - Wissenschaft + Technologie. 1997, Vol 30, Num 4, pp 429-431, issn 0023-6438Article

Structure determination of 4-methyl-3-thiazoline in roasted sesame flavourSCHIEBERLE, P; GÜNTERT, M; SOMMER, H et al.Food chemistry. 1996, Vol 56, Num 4, pp 369-372, issn 0308-8146Article

Synthesis of 1H-pyrrolo-[1,2-c] - [1.3]-thiazine: a new sulphur-nitrogen heterocycleTHIELMANN, T; GÜNTERT, M; KÖPSEL, M et al.Tetrahedron letters. 1989, Vol 30, Num 34, pp 4507-4508, issn 0040-4039Article

Chirospecific analysis in essential oil, fragrance and flavor researchWERKHOFF, P; BRENNECKE, S; BRETSCHNEIDER, W et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1993, Vol 196, Num 4, pp 307-328, issn 0044-3026Article

Uber Veränderungen der Aromastoffe während der Flaschenlagerung von Weissweinen der Rebsorte Riesling = Modifications des composés de la flaveur lors du stockage en bouteilles de vin blanc de la variété Riesling = Changes in aroma substances during the storage in bottles of white wines of the Riesling varietyRAPP, A; GUNTERT, M; ULLEMEYER, H et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 180, Num 2, pp 109-116, issn 0044-3026Article

Identification and significance of several sulfur-containing compounds in wine = Identification et rôle de quelques composés soufrés du vinRAPP, A; GUNTERT, M; ALMY, J et al.American journal of enology and viticulture. 1985, Vol 36, Num 3, pp 219-221, issn 0002-9254Conference Paper

Neue schwefelhaltige Aromastoffe in Wein-cis- und trans-2-Methyl-thiolan-3-ol = Nouveaux constituants soufrés de l'arôme du vin, les cis- et trans-méthyl-2-thiolanol-3 = New volatile sulphur compounds in wine cis- and trans-2-methyl-thiolane-3-olRAPP, A; GUNTERT, M; ALMY, J et al.Vitis. 1984, Vol 23, Num 1, pp 66-72, issn 0042-7500Article

Annual reproductive yield in the cooperative Pygmy Nuthatch (Sitta pygmaea)SYDEMAN, W. J; GÜNTERT, M; BALDA, R. P et al.The Auk. 1988, Vol 105, Num 1, pp 70-77, issn 0004-8038Article

Vacuum headspace method in aroma research : Flavor chemistry of yellow passion fruitsWERKHOFF, P; GÜNTERT, M; KRAMMER, G et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 3, pp 1076-1093, issn 0021-8561Article

Some aspects of the microbiological production of flavor: active lactones with particular reference to γ-decalactoneGATFIELD, I. L; GÜNTERT, M; SOMMER, H et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 5-6, pp 165-170, issn 0366-7154Article

Chirospecific analysis in flavor and essential oil chemistry. B, Direct enantiomer resolution of trans-α-ionone and trans-α-damascone by inclusion gas chromatographyWERKHOFF, P; BRETSCHNEIDER, W; GÜNTERT, M et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1991, Vol 192, Num 2, pp 111-115, issn 0044-3026Article

Identification and formation of novel sulfur compounds in a meat flavor systemWERKHOFF, P; BRETSCHNEIDER, W; GÜNTERT, M et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 3-4, pp 111-124, issn 0366-7154Article

Identification of additional pineapple volatilesTAKEOKA, G. R; BUTTERY, R. G; TERANISHI, R et al.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 10, pp 1848-1851, issn 0021-8561Article

Isolation and characterization of volatile sulfur-containing meat flavor components in model systemsWERKHOFF, P; BRÜNING, J; EMBERGER, R et al.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 3, pp 777-791, issn 0021-8561Article

Nectarine volatiles : vacuum steam distillation versus headspace sampling = Les composés volatils des nectarines : hydrodistillation sous vide ou échantillonnage de l'espace de têteTAKEOKA, G. R; FLATH, R. A; GUNTERT, M et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 3, pp 553-560, issn 0021-8561Article

HRGC and HRGC-MS applied to wine constituents of lower volatility = Application de la chromatographie gazeuse haute résolution et de la chromatographie gazeuse haute résolution-spectrométrie de masse aux constituants peu volatils du vinGUNTERT, M; RAPP, A; TAKEOKA, G. R et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 182, Num 3, pp 200-204, issn 0044-3026Article

Recent developments in the sulfur flavour chemistry of yeast extractsWEREKHOFF, P; BRETSCHNEIDER, W; EMBERGER, R et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 1-2, pp 30-57, issn 0366-7154, 28 p.Article