ABHAENGIGKEIT DER AROMAINDESE-KENNZAHL M/B VON VERSCHIEDENEN PARAMETERN = INFLUENCE DE DIVERS PARAMETRES SUR L'INDICE D'AROME M/BKWASNY H; WERKHOFF P.1979; CHEM. MIKROBIOL. TECHNOL. LEBENSMITTEL.; DEU; DA. 1979; VOL. 6; NO 1; PP. 31-32; ABS. ENG; BIBL. 5 REF.Article

GASCHROMATOGRAPHISCHE UND MASSENSPEKTROSKOPISCHE UNTERSUCHUNG VON-L-THEANIN UND SEINES TRIMETHYLSILYDERIVATS = ANALYSE PAR CHROMATOGRAPHIE EN PHASE GAZEUSE ET SPECTROMETRIE DE MASSE DE LA L-THEANINE ET DE SON DERIVE TRIMETHYLSILYLVITZTHUM O; WERKHOFF P.1974; J. CHROMATOGR.; NETHERL.; DA. 1974; VOL. 95; NO 1; PP. 39-49; ABS. ANGL.; BIBL. 19REF.Article

STEAM VOLATILE AROMA CONSTITUENTS OF ROASTED COFFEE: NEUTRAL FRACTION. = CONSTITUANTS DE L'AROME DU CAFE TORREFIE ENTRAINABLES A LA VAPEUR D'EAU: FRACTION NEUTREVITZTHUM OG; WERKHOFF P.1976; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DTSCH.; DA. 1976; VOL. 160; NO 3; PP. 277-291; ABS. ALLEM.; BIBL. 1 P. 1/2Article

OXAZOLES AND THIAZOLES IN COFFEE AROMA = OXAZOLES ET THIAZOLES DANS L'AROME DU CAFEVITZTHUM OG; WERKHOFF P.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 6; PP. 1210-1215; BIBL. 32 REF.Article

CYCLOALKAPYRAZINES IN COFFEE AROMA = CYCLOALKAPYRAZINES DANS L'AROME DE CAFEVITZTHUM OG; WERKHOFF P.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 3; PP. 510-516; BIBL. 21 REF.Article

NEW VOLATILE CONSTITUENTS OF BLACK TEA AROMA = NOUVEAUX CONSTITUANTS VOLATILS DE L'AROME DU THE NOIRVITZTHUM OG; WERKHOFF P; HUBERT P et al.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 5; PP. 999-1003; BIBL. 31REF.Article

Gaschromatographische Bestimmung von Diethylenglykol in Wein, Traubensaft und Traubensaftkonzentraten = Dosage, par chromatographie gazeuse, du diéthylèneglycol dans le vin, le jus de raisin et les concentrés de jus de raisin = Gas chromatographic determination of diethylene glycol in wine, grape juice and grape juice concentratesWERKHOFF, P; BRETSCHNEIDER, W.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 182, Num 4, pp 298-302, issn 0044-3026Article

Chromatographie rapide en phase gazeuse sur des colonnes capillaires chauffées par résistance = High speed gaz chromatography on capillary columns heated by resistanceWERKHOFF, P; ROLOFF, M.Annales des falsifications, de l'expertise chimique et toxicologique. 2001, Vol 93, Num 954, pp 35-49, issn 0242-6110Article

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

Dynamic headspace gas chromatography: concentration of volatile components after thermal desorption by intermediate cryofocusing in a cold trap. I: Principle and applicationsWERKHOFF, P; BRETSCHNEIDER, W.Journal of chromatography. 1987, Vol 405, pp 87-98, issn 0021-9673Article

Fortschritte bei der chirospezifischen Analyse natürlicher Riech- und Aromastoffe = Progress in the chirospecific analysis of naturally occurring flavour and fragrance CompoundsWERKHOFF, P; BRENNECKE, S; BRETSCHNEIDER, W et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 5-6, pp 129-152, issn 0366-7154Article

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

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

Enantiomeric composition of γ-decalactone in raspberry flavorWERKHOFF, P; BRENNECKE, S; BRETSCHNEIDER, W et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 1-2, pp 47-52, issn 0366-7154Article

Stable isotope analysis of flavor compoundsSCHMIDT, C. O; GATFIELD, I; HILMER, J.-M et al.Perfumer & flavorist. 2001, Vol 26, Num 2, pp 8-14, issn 0272-2666, 5 p.Article

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

Identification and formation of some selected sulfur-containing flavor compounds in various meat model systemsGUÊNTERT, M; BRUÊNING, J; EMBERGER, R et al.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 11, pp 2027-2041, issn 0021-8561, 15 p.Article

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

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

Analysis of the chiral aroma compound filbertone by inclusion gas chromatographySCHURIG, V; JAUCH, J; SCHMALZING, D et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1990, Vol 191, Num 1, pp 28-31, issn 0044-3026, 4 p.Article