Prof. Dr. Andrea Büttner

Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Lehrstuhl für Aroma- und Geruchsforschung

Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments (2001) Büttner A, Schieberle P Journal article Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. (2001) Büttner A, Schieberle P Journal article Evaluation of key aroma compounds in handsqueezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments. (2001) Büttner A, Schieberle P Journal article Aroma properties of homologous series of 2,3-epoxyalkanals and tr-4,5-epoxyalk-2-enals. (2001) Büttner A, Schieberle P Journal article Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging – consequences for retronasal aroma stimulation. (2001) Büttner A, Beer A, Hannig C, Settles M Journal article Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging – consequences for retronasal aroma stimulation. (2001) Büttner A, Beer A, Hannig C Journal article Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception (2000) Büttner A, Schieberle P Journal article Exhaled odorant measurement (EXOM) - A new approach to quantify the degree of in-mouth release of food aroma compounds (2000) Büttner A, Schieberle P Journal article Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden) (1999) Büttner A, Schieberle P Journal article Identification of the key odorants in raw French beans and changes during cooking (1998) Hinterholzer A, Lemos T, Schieberle P Journal article