Marina Rigling

University of Hohenheim

Germany

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Articles (19)

Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.)

Year:

2024

Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages

Year:

2024

Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

Year:

2024

Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging

Year:

2024

Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts

Year:

2024

Unlocking the potential of odor-induced sugar reduction: an updated review of the underlying mechanisms, substance selections, and technical methodologies

Year:

2024

Insight into the aroma quality of ‘Callista’ cultivar of hop (Humulus lupulus L.): Impact of harvest timing, year, and location

Year:

2024

Flavor-boosting of Phaeodactylum tricornutum by fermentation with edible mushrooms

Year:

2024

Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus

Year:

2024

Molecular insights into the contribution of specialty smoking process to the aroma of Lapsang Souchong black tea (Camellia sinensis)

Year:

2024

Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis)

Year:

2024

Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures

Year:

2023

Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition

Year:

2022

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with <i>Mycetinis scorodonius</i>

Year:

2022

Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions

Year:

2022

Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling)

Year:

2021

Comparison of floral traits in Calibrachoa cultivars and assessment of their impacts on attractiveness to flower-visiting insects

Year:

2021

Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink

Year:

2021

Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme

Year:

2021

Collaborators (3)

Herbert Schmidt

Full Professor

University of Hohenheim

GERMANY

Yanyan Zhang

University of Hohenheim

GERMANY

Monika Gibis

Prof. Dr. rer. nat.

University of Hohenheim

GERMANY

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