Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Wilhardi Holscher"'
Autor:
Hans Steinhart, Wilhardi Holscher
Publikováno v:
ChemInform. 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49769c677671c4359c0c6598950948f9
https://doi.org/10.1002/chin.199414324
https://doi.org/10.1002/chin.199414324
Autor:
Wilhardi Holscher, Hans Steinhart
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 195:33-38
The volatiles forming the pleasant odour arising from freshly roasted coffee beans were investigated by means of an improved headspace technique with intermediate cryo-focusing and simultaneous sniffing analysis. Shelf-life tests were carried out wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dd8b78071c928a6d379e7636c7d5952
https://doi.org/10.1007/bf01197836
https://doi.org/10.1007/bf01197836
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:655-658
The identification and characterization of the sulfur-containing flavor components 3-methyl-2-butene-1-thiol, 3-mercapto-3-methylbutanol, and 3-mercapto-3-methylbutyl formate are described. The volatiles were isolated by simultaneous distillation/ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d64a3b41ff38d31adc1335753ba996b5
https://doi.org/10.1021/jf00016a027
https://doi.org/10.1021/jf00016a027
Autor:
Hans Steinhart, Wilhardi Holscher
One of the reasons for the worldwide growing coffee consumption is the pleasant flavor of the final coffee beverage. It is well known that the character impact compounds of coffee are not present in the green state but are mainly formed during roasti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32eaa1bc7be7e2d40253b063fe8795cd
https://doi.org/10.1016/s0167-4501(06)80196-2
https://doi.org/10.1016/s0167-4501(06)80196-2
Autor:
Wilhardi Holscher, Hans Steinhart
Publikováno v:
Thermally Generated Flavors ISBN: 9780841227422
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f6395db8fe762d130278eef5d5423e7
https://doi.org/10.1021/bk-1994-0543.ch016
https://doi.org/10.1021/bk-1994-0543.ch016
Autor:
THOMAS H. PARLIMENT, MICHAEL J. MORELLO, ROBERT J. MCGORRIN, Ira Katz, Lawrence J. Lin, Charles H. Manley, S. Peter Ludwig, K. Eichner, M. Reutter, R. Wittmann, J. Eiserich, Takayuki Shibamoto, M. Dinnauer, W. Jennings, Deborah D. Roberts, Terry E. Acree, J. S. Steely, K. R. Zeller, Donald S. Mottram, Milton S. Feather, H. Weenen, S. B. Tjan, P. J. de Valois, N. Bouter, A. Pos, H. Vonk, P. M. T. de Kok, E. A. E. Rosing, Frank B. Whitfield, W. Baltes, C. Song, Wilhardi Holscher, Hans Steinhart, R. Schnee, M. Heinzler, Jennifer M. Ames, Anton Apriyantono, Anna Arnoldi, Howard D. Stahl, U. S. Gi, T. A. Bolton, G. A. Reineccius, R. Liardon, T. Huynh Ba, Ricardo Villota, James G. Hawkes, William E. Artz, Suresh K. Rao, Milton E. Bailey, Richard A. Gutheil, Fu-Hung Hsieh, Chien-Wei Cheng, Klaus O. Gerhardt, Henry V. Izzo, Thomas G. Hartman, Chi-Tang Ho, Malathy Nair, Zulin Shi, Mukund V. Karwe, Henryk Daun, V. A. Yaylayan, J. Fichtali, F. R. van de Voort, M. B. Liu, J. A. Maga, Shigeru Tanaka, C. H. Kim, Robert F. Schiffmann, Tony van Eijk, Ted R. Lindstrom, M