Martin Steinhaus

Technical University of Munich

Germany

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Articles (11)

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (4)

combès Audrey

Associate professor

ESPCI Paris

FRANCE

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Tilo August Johann Hühn

Prof. Dr. Diplom Oenologe

Zurich University of Applied Sciences (ZHAW)

SWITZERLAND

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Irene Chetschik

Zurich University of Applied Sciences (ZHAW)

SWITZERLAND

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Michael Féchir

Tandem-Professor

BMW Group

GERMANY

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Martin Steinhaus

Research Interests

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Contact this professor

Articles (11)

Molecular Background of the Lychee Aroma of <i>Vitis vinifera</i> L. ‘Muscaris’

Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates

Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts

Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment

Water taste and odor (T&O): Challenges, gaps and solutions from a perspective of the WaterTOP network

Decoding the Fine Flavor Properties of Dark Chocolates

Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)

Molecular characterisation of an atypical coconut-like odour in cocoa

Influence of Varying Fermentation Parameters of the Yeast Strain <i>Cyberlindnera saturnus</i> on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (<i>E</i>)-<i>β</i>-Damascenone

Impact of processing on important cocoa off-flavour compounds

The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer

Collaborators (4)

combès Audrey

Tilo August Johann Hühn

Irene Chetschik

Michael Féchir

Make your next move.

Martin Steinhaus

Research Interests

Explore related searches

Contact this professor

Articles (11)

Molecular Background of the Lychee Aroma of <i>Vitis vinifera</i> L. ‘Muscaris’

Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates

Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts

Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment

Water taste and odor (T&O): Challenges, gaps and solutions from a perspective of the WaterTOP network

Decoding the Fine Flavor Properties of Dark Chocolates

Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)

Molecular characterisation of an atypical coconut-like odour in cocoa

Influence of Varying Fermentation Parameters of the Yeast Strain <i>Cyberlindnera saturnus</i> on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (<i>E</i>)-<i>&beta;</i>-Damascenone

Impact of processing on important cocoa off-flavour compounds

The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer

Collaborators (4)

combès Audrey

Tilo August Johann Hühn

Irene Chetschik

Michael Féchir

Make your next move.

Influence of Varying Fermentation Parameters of the Yeast Strain <i>Cyberlindnera saturnus</i> on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (<i>E</i>)-<i>β</i>-Damascenone