Claudia Oellig

University of Hohenheim

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Articles (18)

Collaborators (6)

Marius Henkel

Technical University of Munich

Chantal Treinen

Ludwig-Maximilians-Universität München

Maliheh Vahidinasab

University of Hohenheim

Michael Granvogl

University of Hohenheim

Katharina Scherf

Karlsruhe Institute of Technology

Yan Zheng

University of Hohenheim

Claudia Oellig

Research Interests

Explore related searches

Contact this professor

Articles (18)

Collaborators (6)

Marius Henkel

Chantal Treinen

Maliheh Vahidinasab

Michael Granvogl

Katharina Scherf

Yan Zheng

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Claudia Oellig

Research Interests

Explore related searches

Contact this professor

Articles (18)

Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries

Insights into acrylamide formation in table olives

Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata

Factors impacting acrylamide formation in table olives with particular focus on polyphenols

High-performance thin-layer chromatography for the detection of compositional changes in LACTEM emulsifiers during storage

Optimized screening of chlorinated paraffins in vegetable oils by planar solid-phase extraction

Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis

Formation of Furan and Furan Derivatives in Carotenoid-Containing Model Systems and in Vegetable Puree

Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies

Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-Aminopropionamide

Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.)

Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection

Effect of relative humidity on the thin-layer chromatographic separation of E 472 emulsifiers

Exploration of surfactin production by newly isolated Bacillus and Lysinibacillus strains from food-related sources

Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry

Screening for mineral oil hydrocarbons in vegetable oils by silver ion–planar solid phase extraction

Trendbericht Lebensmittelchemie 2022

Analysis of mono-, di-, triacylglycerols, and fatty acids in food emulsifiers by high-performance liquid chromatography–mass spectrometry

Collaborators (6)

Marius Henkel

Chantal Treinen

Maliheh Vahidinasab

Michael Granvogl

Katharina Scherf

Yan Zheng

How do I reach out?

Meet Kite AI