Andrea Buettner

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Linda SchreinerVerificeret mail på fau.de
Montserrat MestresProfessora Química Analítica, Universitat Rovira i VirgiliVerificeret mail på urv.cat
Stephanie Bader-MittermaierFraunhofer Institute for Process Engineering and Packaging IVVVerificeret mail på ivv.fraunhofer.de
Ambros BeerVerificeret mail på uniklinik-ulm.de
Mohamed MahmoudAin Shams UniversityVerificeret mail på agr.asu.edu.eg
Thomas HummelSmell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, GermanyVerificeret mail på mail.zih.tu-dresden.de
Irem UnalanFriedrich-Alexander-University Erlangen-Nuremberg, Institute of BiomaterialsVerificeret mail på fau.de
Boccaccini, Aldo R.Professor and Head of Institute of Biomaterials, University of Erlangen-Nuremberg, GermanyVerificeret mail på ww.uni-erlangen.de
Ute WeiszTechnical University of MunichVerificeret mail på tum.de
Johannes KornhuberProfessor for Psychiatry, University of ErlangenVerificeret mail på uk-erlangen.de
David W. EverettPrincipal Investigator, Riddet InstituteVerificeret mail på massey.ac.nz
Ofir BenjaminTel Hai CollegeVerificeret mail på telhai.ac.il
Hilal Sahin-NadeemAydın Adnan Menderes UniversityVerificeret mail på adu.edu.tr
Martin SchlummerFraunhofer IVVVerificeret mail på ivv.fraunhofer.de
Hans HaunerProfessor für Ernährungsmedizin, TU MünchenVerificeret mail på tum.de
Mirjana MincevaProfessor of Biothermodynamics, TUMVerificeret mail på tum.de
Peter EisnerTechnische Universität München, Fraunhofer Institut für Verfahrenstechnik und VerpackungVerificeret mail på ivv.fraunhofer.de
Ola LasekanProfessor of Flavor ChemistryVerificeret mail på upm.edu.my
Jessica FreiherrFriedrich-Alexander-University ErlangenVerificeret mail på fau.de
Erika Zardin Brinchmannresearch associate professor, STAMI, national institute of occupational healthVerificeret mail på stami.no

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Andrea Buettner

Fraunhofer IVV and Friedrich-Alexander-Universität Erlangen-Nürnberg

Verificeret mail på ivv.fraunhofer.de

odorant aroma and smell research sensory sciences contaminants emissions


Titel Sortér efter henvisninger Sortér efter årstal Sortér efter titel	Citeret af Citeret af	År
Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments A Buettner, P Schieberle Journal of Agricultural and Food Chemistry 49 (5), 2387-2394, 2001	267	2001
Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging—consequences for retronasal aroma stimulation A Buettner, A Beer, C Hannig, M Settles Chemical senses 26 (9), 1211-1219, 2001	250	2001
Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden) A Buettner, P Schieberle Journal of agricultural and food chemistry 47 (12), 5189-5193, 1999	210	1999
Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation Y Tokitomo, M Steinhaus, A Büttner, P Schieberle Bioscience, Biotechnology, and Biochemistry 69 (7), 1323-1330, 2005	201	2005
Evaluation of Key Aroma Compounds in Hand-Squeezed Grapefruit Juice (Citrus paradisi Macfayden) by Quantitation and Flavor Reconstitution Experiments A Buettner, P Schieberle Journal of Agricultural and food chemistry 49 (3), 1358-1363, 2001	193	2001
Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process A Buettner, A Beer, C Hannig, M Settles, P Schieberle Food Quality and Preference 13 (7-8), 497-504, 2002	147	2002
Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols A Buettner Journal of Agricultural and Food Chemistry 50 (11), 3283-3289, 2002	141	2002
Evaluation of electrospun poly (ε-caprolactone)/gelatin nanofiber mats containing clove essential oil for antibacterial wound dressing I Unalan, SJ Endlein, B Slavik, A Buettner, WH Goldmann, R Detsch, ... Pharmaceutics 11 (11), 570, 2019	126	2019
Physical and Antibacterial Properties of Peppermint Essential Oil Loaded Poly (ε-caprolactone) (PCL) Electrospun Fiber Mats for Wound Healing I Unalan, B Slavik, A Buettner, WH Goldmann, G Frank, AR Boccaccini Frontiers in Bioengineering and Biotechnology 7, 346, 2019	124	2019
Springer handbook of odor A Buettner Springer International Publishing, 2017	123	2017
Influence of human saliva on odorant concentrations. 2. Aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4, 5-dimethyl-2 (5 H)-furanone A Buettner Journal of Agricultural and Food Chemistry 50 (24), 7105-7110, 2002	122	2002
Influence of mastication on the concentrations of aroma volatiles—Some aspects of flavour release and flavour perception A Buettner, P Schieberle Food Chemistry 71 (3), 347-354, 2000	121	2000
Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine) A Buettner, M Mestres, A Fischer, J Guasch, P Schieberle European Food Research and Technology 216, 11-14, 2003	116	2003
Chemical input–Sensory output: Diverse modes of physiology–flavour interaction A Buettner, J Beauchamp Food Quality and Preference 21 (8), 915-924, 2010	105	2010
The volatile constituents of frankincense–a review M Mertens, A Buettner, E Kirchhoff Flavour and Fragrance Journal 24 (6), 279-300, 2009	103	2009
Real-time breath gas analysis for pharmacokinetics: monitoring exhaled breath by on-line proton-transfer-reaction mass spectrometry after ingestion of eucalyptol-containing … J Beauchamp, F Kirsch, A Buettner Journal of breath research 4 (2), 026006, 2010	100	2010
Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS) A Buettner Journal of Agricultural and Food Chemistry 52 (8), 2339-2346, 2004	100	2004
Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming MAA Mahmoud, A Buettner Food Chemistry 232, 841-849, 2017	98	2017
GABA_A receptor modulation by terpenoids from Sideritis extracts A Kessler, H Sahin‐Nadeem, SCR Lummis, I Weigel, M Pischetsrieder, ... Molecular nutrition & food research 58 (4), 851-862, 2014	97	2014
Exhaled odorant measurement (EXOM)—a new approach to quantify the degree of in-mouth release of food aroma compounds A Buettner, P Schieberle LWT-Food Science and Technology 33 (8), 553-559, 2000	95	2000

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