Search Results - I. Seuß-Baum

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  1. 1
    Comparison between Chemical Senses Thresholds for Capsaicin and Dihydrocapsaicin in Aqueous Solutions and Identification of the Area of Burning Sensation

    Comparison between Chemical Senses Thresholds for Capsaicin and Dihydrocapsaicin in Aqueous Solutions and Identification of the Area of Burning Sensation by D. J. Schneider, I. Seuß-Baum, E. Schlich

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  2. 2
    Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations

    Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations by Eib, Sabrina, Schneider, Désirée Janet, Hensel, Oliver, Seuß‐Baum, Ingrid

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  3. 3
    Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study

    Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study by Eib, Sabrina, Schneider, Désirée Janet, Hensel, Oliver, Seuß-Baum, Ingrid

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  4. 4
    In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations

    In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations by Kaiser, Mathias, Kirsch, Benedikt, Hauser, Hannah, Schneider, Désirée, Seuß-Baum, Ingrid, Goycoolea, Francisco M

    Published in PloS one
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  5. 5
    Determination of detection thresholds of sinigrin in water‐based matrix and allyl isothiocyanate in water‐ and oil‐based matrices

    Determination of detection thresholds of sinigrin in water‐based matrix and allyl isothiocyanate in water‐ and oil‐based matrices by Eib, Sabrina, Ramos Gajek, Sarah, Schneider, Désirée Janet, Hensel, Oliver, Seuss‐Baum, Ingrid

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  6. 6
    Relationship between pungency and food components – A comparison of chemical and sensory evaluations

    Relationship between pungency and food components – A comparison of chemical and sensory evaluations by Schneider, Désirée J., Seuß-Baum, Ingrid, Schlich, Elmar

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  7. 7
    Influences of storage time and temperature on the xanthophyll content of freeze-dried egg yolk

    Influences of storage time and temperature on the xanthophyll content of freeze-dried egg yolk by Wenzel, Michael, Seuss-Baum, Ingrid, Schlich, Elmar

    Published in Food chemistry
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  8. 8
    Influence of Pasteurization, Spray- and Freeze-Drying, and Storage on the Carotenoid Content in Egg Yolk

    Influence of Pasteurization, Spray- and Freeze-Drying, and Storage on the Carotenoid Content in Egg Yolk by Wenzel, Michael, Seuss-Baum, Ingrid, Schlich, Elmar

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