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9 matching references were found.

Baltes, W.; Bochmann, G., Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions of coffee roasting and identification of new coffee aroma compounds, J. Agric. Food Chem., 1987, 35, 3, 340-346, https://doi.org/10.1021/jf00075a015 . [all data]

Ruther, J.; Baltes, W., Sulfur-containing furans in commercial meat flavorings, J. Agric. Food Chem., 1994, 42, 10, 2254-2259, https://doi.org/10.1021/jf00046a032 . [all data]

Specht, K.; Baltes, W., Identification of volatile flavor compounds with high aroma values from shallow-fried beef, J. Agric. Food Chem., 1994, 42, 10, 2246-2253, https://doi.org/10.1021/jf00046a031 . [all data]

Kunert-Kirchhoff, J.; Baltes, W., Model reactions on roast arome formation. VII. Specific products of phenylalanine after cooking L-phenylalanine with D-glucose in a laboratory autoclave, Z. Lebensm. Unters. Forsch., 1990, 190, 1, 9-13, https://doi.org/10.1007/BF01188255 . [all data]

Baltes, W.; Mevissen, L., Model reactions on roast aroma formation. VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting, Z. Lebensm. Unters. Forsch., 1988, 187, 3, 209-214, https://doi.org/10.1007/BF01043341 . [all data]

Heinrich, L.; Baltes, W., Occurrence of phenols in coffee Melanoidins, Z. Lebensm. Unters. Forsch., 1987, 185, 5, 366-370, https://doi.org/10.1007/BF01042256 . [all data]

Mevissen, L.; Baltes, W., Modell-Untersuchungen zur Maillard-Reaktion, Z. Lebensm. Unters. Forsch., 1983, 176, 3, 206-207, https://doi.org/10.1007/BF01417829 . [all data]

Baltes, W.; BlockH.; Mevissen, L., Untersuchung höher molekularer Teerstoffe aus Raucharoma-Kondensaten, Z. Lebensm. Unters. Forsch., 1982, 175, 2, 130-136, https://doi.org/10.1007/BF01135050 . [all data]

Baltes, W.; Bochmann, G., Model reactions on roast aroma formations, V. Mass spectrometric identification of pyrifines, oxazoles, and carbocyclic compounds from the reaction of serine and threonine with sucrose under the conditions of coffee roasting, Z. Lebensm. Unters. Forsch., 1987, 185, 1, 5-9, https://doi.org/10.1007/BF01083331 . [all data]