GC-MS Quantitation of Fragrance Compounds Suspected To Cause Skin Reactions. 1 by Chaintreau, Alain, Joulain, Daniel, Marin, Christophe, Schmidt, Claus-Oliver, Vey, Matthias

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Identification of Allyl Esters in Garlic Cheese by Herbrand, Klaus, Hammerschmidt, Franz J, Brennecke, Stefan, Liebig, Margit, Lösing, Gerd, Schmidt, Claus Oliver, Gatfield, Ian, Krammer, Gerhard, Bertram, Heinz-Jürgen

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Product-oriented flavor research: Learnings from the past, visions for the future by Krammer, Gerhard E., Weckerle, Bernhard, Brennecke, Stefan, Weber, Berthold, Kindel, Günter, Ley, Jakob, Hilmer, Jens-Michael, Reinders, Gerald, Stöckigt, Detlef, Hammerschmidt, Franz Josef, Ott, Frank, Gatfield, Ian, Schmidt, Claus Oliver, Bertram, Heinz-Jürgen

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Determination of the substitution pattern of di‐ and trisubstituted pyrazines by 15 N, 13 C and 1 H NMR spectroscopy by Sommer, Horst, Bertram, Heinz‐Juergen, Krammer, Gerhard E., Schmidt, Claus Oliver, Stumpe, Wolfgang, Werkhoff, Peter, Zviely, Michael

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Determination of the substitution pattern of di- and trisubstituted pyrazines by 15N, 13C and 1H NMR spectroscopy by Sommer, Horst, Bertram, Heinz-Juergen, Krammer, Gerhard E., Schmidt, Claus Oliver, Stumpe, Wolfgang, Werkhoff, Peter, Zviely, Michael

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Solving quality problems in several flavor aroma chemicals by ZVIELY, Michael, GIGER, Reuven, ABUSHKARA, Elias, KERN, Alexander, SOMMER, Horst, BERTRAM, Heinz-Juergen, KRAMMER, Gerhard E, SCHMIDT, Claus Oliver, STUMPE, Wolfgang, WERKHOFF, Peter

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