H. Guenther

Studies on acrylamide levels in roasting, storage and brewing of coffee

Ingo Lantz, Ruediger Ternité, J. Wilkens et al. · Molecular Nutrition & Food Research · 2006 · 119 citations

Food Chemistry, Acrylamide Levels, Green Coffee +3

Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling

H. Guenther, Katrin Hoenicke, S. Biesterveld et al. · Food Additives & Contaminants Part A · 2010 · 87 citations · Full text

Food Chemistry, Production Steps, Consumer Handling +12

On the Biosynthesis of Cantharidin

H. Guenther, Egil Ramstad, Heinz G. Floss · Journal of Pharmaceutical Sciences · 1969 · 17 citations

Biosynthesis, Bioorganic Chemistry, Biotransformation +4

Biosynthesis of furanocoumarins in diseased celery

Heinz G. Floss, H. Guenther, Lee A. Hadwiger · Phytochemistry · 1969 · 17 citations

Biosynthesis, Diseased Celery, Biochemistry +4

Biosynthesis of ergot alkaloids. Origin of the oxygens of chanoclavine-I and elymoclavine

Heinz G. Floss, H. Guenther, D. Groeger et al. · Journal of Pharmaceutical Sciences · 1967 · 14 citations

Biosynthesis, Ergot Alkaloids, Biochemistry +5