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W

Werner Grosch

机构信息待补充

75H指数
433论文数
1.7W被引数
收录论文 11
发表时间
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On the role of (-)-2-methylisoborneol for the aroma of robusta coffee关于 (-)-2-甲基异冰烯醇对罗布斯塔咖啡香气的作用
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2002-07-02
err18
PREAI
errBlank, I; Grosch, W
err分享
err收藏
MODEL REACTIONS ON THE STABILITY OF DISULFIDES IN HEATED FOODS
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2002-05-01
err17
PREAI
errGUTH, H; HOFMANN, T; SCHIEBERLE, P; GROSCH, W
err分享
err收藏
Sensory study of the character impact aroma compounds of a coffee beverage咖啡饮料的特征影响香气化合物的感官研究
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2000-09-05
err140
PREAI
errMayer, F; Czerny, M; Grosch, W
err分享
err收藏
Occurrence of 12-methyltridecanal in microorganisms and physiological samples isolated from beef
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2000-05-05
err10
PREAI
errKerscher, R; Nürnberg, K; Voigt, J; Schieberle, P; Grosch, W
err分享
err收藏
Potent odorants of raw Arabica coffee. Their changes during roasting生阿拉比卡咖啡的强效气味。它们在烘烤过程中的变化
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2000-02-18
err201
PREAI
errCzerny, M; Grosch, W
err分享
err收藏
Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees来源和烘烤程度对阿拉比卡咖啡中强效气味成分的影响
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err1999-08-03
err90
PREAI
errMayer, F; Czerny, M; Grosch, W
err分享
err收藏
Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one:: Application to hazelnut oils and hazelnuts
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err1999-04-28
err34
PREAI
errPfnuer, P; Matsui, T; Grosch, W; Guth, H; Hofmann, T; Schieberle, P
err分享
err收藏
Sensory study on the character impact odorants of roasted Arabica coffee烘焙阿拉比卡咖啡特性影响气味的感官研究
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err1999-01-29
err193
PREAI
errCzerny, M; Mayer, F; Grosch, W
err分享
err收藏
Redox reactions in wheat dough as affected by ascorbic acid
errJOURNAL OF CEREAL SCIENCE
IF3.7
err1999-01-01
err181
PREAI
errGrosch, W; Wieser, H
err分享
err收藏
Detection of odor-active ethenylalkylpyrazines in roasted coffee
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err1996-10-17
err56
PREAI
errCzerny, M; Wagner, R; Grosch, W
err分享
err收藏
Model studies on the oxidative stability of odor-active thiols occurring in food flavors
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err1996-01-18
err93
PREAI
errHofmann, T; Schieberle, P; Grosch, W
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
T
Thomas Hofmann
H 指数: 113 · 论文数: 1.9K
M
Martin Czerny
H 指数: 87 · 论文数: 830
P
Peter Schieberle
H 指数: 86 · 论文数: 414
H
Herbert Wieser
H 指数: 58 · 论文数: 256
I
Imre Blank
H 指数: 45 · 论文数: 163
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