Publications
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Real time measurement of flavour release from water and fom neutral oil
Rabe, S., Banavara, D. S., Krings, U. & Berger, R. G., 2002, Frontiers of flavour science: the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999. Garching, p. 148-153Research output: Chapter in book/report/conference proceeding › Conference contribution › Research
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In vitro Messungen der Aromafreisetzung aus Lebensmittel-Matrizes in Echtzeit
Rabe, S., Banavara, D. S., Krings, U. & Berger, R. G., 2002, In: Lebensmittelchemie. 56, p. 75-76Research output: Contribution to journal › Article › Research
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Einfluss von Emulsionsparametern auf die Aromafreisetzung aus Öl/Wasser-Emulsionen
Rabe, S., Krings, U. & Berger, R. G., 2003, In: Lebensmittelchemie. 57, p. 92-93Research output: Contribution to journal › Article › Research
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Volatile release from liquids: A comparison of in vivo APCI-MS, in-mouth headspace trapping and in vitro mouth model data
Rabe, S., Linforth, R. S. T., Krings, U., Taylor, A. J. & Berger, R. G., 1 Feb 2004, In: Chemical senses. 29, 2, p. 163-173 11 p.Research output: Contribution to journal › Article › Research › peer review
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In vitro study of the influence of physiological parameters on dynamic in-mouth flavour release from liquids
Rabe, S., Krings, U. & Berger, R. G., 1 Feb 2004, In: Chemical senses. 29, 2, p. 153-162 10 p.Research output: Contribution to journal › Article › Research › peer review
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Dynamic flavour release from Miglyol/water emulsions: Modelling and validation
Rabe, S., Krings, U. & Berger, R. G., 20 Jun 2003, In: Food chemistry. 84, 1, p. 117-125 9 p.Research output: Contribution to journal › Article › Research › peer review
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Initial dynamic flavour release from sodium chloride solutions
Rabe, S., Krings, U. & Berger, R. G., 11 Oct 2003, In: European Food Research and Technology. 218, 1, p. 32-39 8 p.Research output: Contribution to journal › Article › Research › peer review
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Lipid Molarity Affects Liquid/Liquid Aroma Partitioning and Its Dynamic Release from Oil/Water Emulsions
Rabe, S., Krings, U., Zorn, H. & Berger, R. G., 1 Oct 2003, In: LIPIDS. 38, 10, p. 1075-1084 10 p.Research output: Contribution to journal › Article › Research › peer review
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Dynamic flavor release from sucrose solutions
Rabe, S., Krings, U. & Berger, R. G., 10 Jul 2003, In: Journal of Agricultural and Food Chemistry. 51, 17, p. 5058-5066 9 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Influence of oil-in-water emulsion characteristics on initial dynamic flavour release
Rabe, S., Krings, U. & Berger, R. G., 1 Sept 2003, In: Journal of the Science of Food and Agriculture. 83, 11, p. 1124-1133 10 p.Research output: Contribution to journal › Article › Research › peer review
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Computerized apparatus for measuring dynamic flavor release from liquid food matrices
Rabe, S., Krings, U., Banavara, D. S. & Berger, R. G., 23 Oct 2002, In: Journal of Agricultural and Food Chemistry. 50, 22, p. 6440-6447 8 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Highly variable pharmacokinetics of tyramine in humans and polymorphisms in OCT1, CYP2D6, and MAO-A
Rafehi, M., Faltraco, F., Matthaei, J., Prukop, T., Jensen, O., Grytzmann, A., Blome, F. G., Berger, R. G., Krings, U., Vormfelde, S. V., Tzvetkov, M. V. & Brockmöller, J., 30 Oct 2019, In: Frontiers in pharmacology. 10, OCT, p. 1297 1297.Research output: Contribution to journal › Article › Research › peer review
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Efficient generation of 2E-hexenal by a hydroperoxide lyase from mung bean seedlings
Rehbock, B., Ganßer, D. & Berger, R. G., 30 Oct 1998, In: Food chemistry. 63, 2, p. 161-165 5 p.Research output: Contribution to journal › Article › Research › peer review
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Different detection systems for the HPLC analysis of oxylipins, by-products of the enzymatic generation of 2E-hexenal
Rehbock, B., Ganßer, D. & Berger, R. G., Apr 1998, In: Fresenius' Journal of Analytical Chemistry. 360, 7-8, p. 830-832 3 p.Research output: Contribution to journal › Article › Research › peer review
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Covalent immobilization of a hydroperoxide lyase from mung beans (Phaseolus radiatus L.)
Rehbock, B. & Berger, R. G., Jul 1998, In: Biotechnology Techniques. 12, 7, p. 539-544 6 p.Research output: Contribution to journal › Article › Research › peer review
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Analysis of oxylipins by high-performance liquid chromatography with evaporative light-scattering detection and particle beam-mass spectrometry
Rehbock, B., Gansser, D. & Berger, R. G., 1 Sept 1997, In: LIPIDS. 32, 9, p. 1003-1010 8 p.Research output: Contribution to journal › Article › Research › peer review
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Enzymatische Bildung von „grünen“ Aromanoten: Analytik von Sekundärprodukten mittels HPLC/ELSD und HPLC/PB-MS
Rehbock, B., Ganßer, D. & Berger, R. G., 1998, In: Lebensmittelchemie. 52, p. 18-19Research output: Contribution to journal › Article › Research
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Variation of chlorophyll and essential oils in photomixotrophic cell cultures of Coleonema album (Thunb.)
Reil, G. & Berger, R. G., 1997, In: Journal of plant physiology. 150, 1-2, p. 160-166 7 p.Research output: Contribution to journal › Article › Research › peer review
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Coleonéma album: In vitro culture and the production of essential oils
Reil, G., Akkan, Z. & Berger, R. G., 1994, Medicinal and Aromatic Plants V. p. 157-169Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research
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Genesis of aroma compounds in phototrophic cell culture of grapefruit, C. paradisi cv. White Marsh
Reil, G. & Berger, R. G., 1997, Flavour Science: Recent Developments. p. 97-104Research output: Chapter in book/report/conference proceeding › Conference contribution › Research