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Author:Schreier, P.

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15 matching references were found.

Winterhalter, P.; Herderich, M.; Schreier, P., 4-Hydroxy-7,8-dihydro-β-ionone and Isomeric Megastigma-6,8-dien-4-ones: New C13 Norisoprenoids in Quince (Cydonia oblonga, Mill.) Fruit, J. Agric. Food Chem., 1990, 38, 3, 796-799, . [all data]

Frohlich, O.; Schreier, P., Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit, J. Food Sci., 1990, 55, 1, 176-180, . [all data]

Krammer, G.; Winterhalter, P.; Schwab, M.; Schreier, P., Glycosidically bound aroma compounds in the fruits of Prunus species: Apricot (P. armeniaca, L.) peach (P. persica, L.) yellow plum (P. domestica, L. ssp. Syriaca), J. Agric. Food Chem., 1991, 39, 4, 778-781, . [all data]

Pabst, A.; Barron, D.; Etiévant, P.; Schreier, P., Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp, J. Agric. Food Chem., 1991, 39, 1, 173-175, . [all data]

Humpf, H.-U.; Schreier, P., Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.), J. Agric. Food Chem., 1991, 39, 10, 1830-1832, . [all data]

Fröhlich, O.; Duque, C.; Schreier, P., Volatile constituents of curuba (Passiflora mollissima) fruit, J. Agric. Food Chem., 1989, 37, 2, 421-425, . [all data]

Schwab, W.; Mahr, C.; Schreier, P., Studies on the enzymic hydrolysis of bound aroma components from Carica papaya fruit, J. Agric. Food Chem., 1989, 37, 4, 1009-1012, . [all data]

Schwab, W.; Schreier, P., Simultaneous enzyme catalysis extraction: A versatile technique for the study of flavor precursors, J. Agric. Food Chem., 1988, 36, 6, 1238-1242, . [all data]

Winterhalter, P.; Lander, V.; Schreier, P., Influence of sample preparation on the composition of quince (Cydonia oblonga, Mill.) flavor, J. Agric. Food Chem., 1987, 35, 3, 335-337, . [all data]

Weckerle, B.; Bastl-Borrmann, R.; Richling, E.; Hör, K.; Ruff, C.; Schreier, P., Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis, Flavour Fragr. J., 2001, 16, 5, 360-363, . [all data]

Möllenbeck, S.; König, T.; Schreier, P.; Schwab, W.; Rajaonarivony, J.; Ranarivelo, L., Chemical composition and analyses of enantiomers of essential oils from Madagascar, Flavour Fragr. J., 1997, 12, 2, 63-69,<63::AID-FFJ614>3.0.CO;2-Z . [all data]

Suárez, M.; Duque, C.; Wintoch, H.; Schreier, P., Glycosidically bound aroma compounds from the pulp and the peelings of lulo fruit (Solanum vestissimum D.), J. Agric. Food Chem., 1991, 39, 9, 1643-1645, . [all data]

Neugebauer, W.; Winterhalter, P.; Schreier, P., 2-(2-Butenylidene)-3,3-dimethyl-5-(2-oxopropyl)tetrahydrofuran: A New Degradation Product of 3-Hydroxy-5,6-epoxy-β-ionol, J. Agric. Food Chem., 1994, 42, 12, 2885-2888, . [all data]

Elss, S.; Kleinhenz, S.; Schreier, P., Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice, LWT-Food and Science and Technology, 2007, 40, 10, 1826-1831, . [all data]

Strohm, E.; Herner, G.; Kaltenpoth, M.; Boland, W.; Schreier, P.; Geiselhardt, S.; Peschke, K.; Schmitt, T., The chemistry of the postpharyngeal gland of female European beewolves, J. Chem. Ecol., 2008, 34, 5, 575-583, . [all data]