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Author:Tressl, R.

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15 matching references were found.

Tressl, R.; Engel, K.-H.; Kossa, M.; Köppler, H., Characterization of tricyclic sesquiterpenes in hop (Humulus lupulus, var. Hersbrucker Spät), J. Agric. Food Chem., 1983, 31, 4, 892-897, https://doi.org/10.1021/jf00118a056 . [all data]

Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Studies of the volatile composition of hops during storage, J. Agric. Food Chem., 1978, 26, 6, 1426-1430, https://doi.org/10.1021/jf60220a036 . [all data]

Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Gas chromatographic--mass spectrometric investigation of hop aroma constituents in beer, J. Agric. Food Chem., 1978, 26, 6, 1422-1426, https://doi.org/10.1021/jf60220a037 . [all data]

Engel, K.-H.; Tressl, R., Identification of new sulfur-containing volatiles in yellow passion fruits (Passiflora edulis f. flavicarpa), J. Agric. Food Chem., 1991, 39, 12, 2249-2252, https://doi.org/10.1021/jf00012a030 . [all data]

Helak, B.; Kersten, E.; Spengler, K.; Tressl, R.; Rewicki, D., Formation of furylpyrrolidines and -piperidines on heating L-proline with reducing sugars and furancarboxaldehydes, J. Agric. Food Chem., 1989, 37, 2, 405-410, https://doi.org/10.1021/jf00086a029 . [all data]

Tressl, R.; Holzer, M.; Apetz, M., Formation of flavor components in asparagus. 1. Biosynthesis of sulfur-containing acids in asparagus, J. Agric. Food Chem., 1977, 25, 3, 455-459, https://doi.org/10.1021/jf60211a025 . [all data]

Tressl, R.; Bahri, D.; Holzer, M.; Kossa, T., Formation of flavor components in asparagus. 2. Formation of flavor components in cooked asparagus, J. Agric. Food Chem., 1977, 25, 3, 459-463, https://doi.org/10.1021/jf60211a048 . [all data]

Tressl, R.; Bahri, D.; Engel, K.-H., Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris), J. Agric. Food Chem., 1982, 30, 1, 89-93, https://doi.org/10.1021/jf00109a019 . [all data]

Tressl, R.; Silwar, R., Investigation of sulfur-containing components in roasted coffee, J. Agric. Food Chem., 1981, 29, 5, 1078-1082, https://doi.org/10.1021/jf00107a045 . [all data]

Engel, K.-H.; Tressl, R., Formation of aroma components from nonvolatile precursors in passion fruit, J. Agric. Food Chem., 1983, 31, 5, 998-1002, https://doi.org/10.1021/jf00119a019 . [all data]

Engel, K.-H.; Tressl, R., Studies on the volatile components of two mango varieties, J. Agric. Food Chem., 1983, 31, 4, 796-801, https://doi.org/10.1021/jf00118a029 . [all data]

Tressl, R.; Rewicki, D.; Helak, B.; Kamperschröer, H.; Martin, N., Formation of 2,3-dihydro-1H-pyrrolizines as proline specific Maillard products, J. Agric. Food Chem., 1985, 33, 5, 919-923, https://doi.org/10.1021/jf00065a036 . [all data]

Tressl, R.; Rewicki, D.; Helak, B.; Kamperschröer, H., Formation of pyrrolidines and piperidines on heating L-proline with reducing sugars, J. Agric. Food Chem., 1985, 33, 5, 924-928, https://doi.org/10.1021/jf00065a037 . [all data]

Tressl, R.; Renner, R.; Apetz, M., Flüchtige phenolische Verbingungen in Bier, Rauchbier and Sherry, Z. Lebensm. Unters. Forsch., 1976, 162, 2, 115-122, https://doi.org/10.1007/BF01274253 . [all data]

Tressl, R.; Drawert, F.; Heimann, W.; Emberger, R., Über die biogenese von aromastoffen bei pflanzen und Früchten, Z. Lebensm. Unters. Forsch., 1970, 142, 5, 313-321, https://doi.org/10.1007/BF01288217 . [all data]