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Schreier

16 matching references were found.

Liu, Z.Z.; Guo, X.D.; Straub, L.E.; Erdos, G.; Prankerd, R.J.; Gonzalez-Rothi, R.J.; Schreier, H., Lipophilic N-acylpyrazinamide derivatives: synthesis, physicochemical characterization, liposome incorporation, and in vitro activity against Mycobacterium avium-intracellulare, Drug Des. Discov., 1991, 8, 1, 57. [all data]

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, https://doi.org/10.1021/jf00093a043 . [all data]

Frohlich, O.; Schreier, P., Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit, J. Food Sci., 1990, 55, 1, 176-180, https://doi.org/10.1111/j.1365-2621.1990.tb06046.x . [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, https://doi.org/10.1021/jf00004a032 . [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, https://doi.org/10.1021/jf00001a034 . [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, https://doi.org/10.1021/jf00010a028 . [all data]

Fröhlich, O.; Duque, C.; Schreier, P., Volatile constituents of curuba (Passiflora mollissima) fruit, J. Agric. Food Chem., 1989, 37, 2, 421-425, https://doi.org/10.1021/jf00086a033 . [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, https://doi.org/10.1021/jf00088a042 . [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, https://doi.org/10.1021/jf00084a028 . [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, https://doi.org/10.1021/jf00075a013 . [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, https://doi.org/10.1002/ffj.1012 . [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, https://doi.org/10.1021/jf00009a022 . [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, https://doi.org/10.1021/jf00048a044 . [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, https://doi.org/10.1016/j.lwt.2006.12.010 . [all data]