Marina Rigling

University of Hohenheim

H指数:13

被引数:503

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Fermentation of Chlorella vulgaris by Stropharia rugosoannulata: An approach for improved aroma and bioactivity

<em>Stropharia rugosoannulata</em>发酵<em>Chlorella vulgaris</em>：一种改善风味和生物活性的方法

Food Chemistry

IF9.8

2026-09-210

OAAI

Fermentation of dry- and wet-extruded pea protein texturates for flavor development

干法挤压和湿法挤压豌豆蛋白质构料的发酵以开发风味

International Journal of Food Microbiology

IF5.2

2026-04-160

OAAI

Flavor-boosting of Phaeodactylum tricornutum by fermentation with edible mushrooms

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-12-011

OAAI

Generation of honeysuckle-like flavor from hop ( Humulus lupulus L.) fermented with Coprinellus micaceus

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-10-010

OAAI

Molecular insights into the contribution of specialty smoking process to the aroma of Lapsang Souchong black tea ( Camellia sinensis )

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2024-09-012

PRE

Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.)

FOOD RESEARCH INTERNATIONAL

IF8

2024-09-011

OAAI

Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages

FOOD RESEARCH INTERNATIONAL

IF8

2024-08-011

OAAI

Key odorants of ' Keemun Aroma ' and their changes during the preliminary processing of Keemun BLack Tea ( Camellia sinensis )

“Keemun香气” 的主要气味及其在Keemun红茶 (Camellia sinensis) 初加工过程中的变化

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-08-015

PRE

Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-05-281

PRE

Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-05-082

PRE

Unlocking the potential of odor-induced sugar reduction: an updated review of the underlying mechanisms, substance selections, and technical methodologies

释放气味诱导的糖减少的潜力: 对潜在机制，物质选择和技术方法的最新回顾

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-05-011

OAAI

Insight into the aroma quality of 'Callista' cultivar of hop (Humulus lupulus L.): Impact of harvest timing, year, and location

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-013

PRE

A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil

FOOD CHEMISTRY

IF9.8

2023-11-0110

PRE

Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)

FOOD CHEMISTRY

IF9.8

2023-09-0113

PRE

Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and Mycoprotein

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-06-017

PRE

Characterization of hay-like off-odor in basil samples after various processing and strategies for reducing the off-odor

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-017

PRE

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius

MOLECULES

IF4.6

2022-04-1311

OAAI

Application of a direct immersion-stir bar sorptive extraction (DI-SBSE) combined GC-MS method for fingerprinting alkylpyrazines in tea and tea-like infusions

直接浸没-搅拌棒吸附萃取 (di-sbse) 结合gc-ms方法在茶叶和茶样浸液中烷基吡嗪指纹图谱中的应用

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2022-01-107

PRE

Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling)

FOOD CHEMISTRY

IF9.8

2021-11-0140

PREAI

Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-0126

PREAI

Marina Rigling

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