Klaus Gassenmeier

Publications

567

Citations

H-Index

1993

Active since

Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich(Current)

Givaudan (Switzerland)

Klaus Gassenmeier is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in food chemistry, health sciences, and flavoromics.

Top concepts

Food ChemistryHealthChemistryFlavoromicsPharmacologyMedicineBioanalysisFood SafetyBiochemistryFood Quality

Publications per year

1993–2016

Publications

Character Impact Odour Compounds of Different Kinds of Butter

Peter Schieberle, Klaus Gassenmeier, H. Guth et al. · LWT · 1993 · 186 citations

Food Chemistry, Different Kinds, Chemical Composition +4

Potent aromatic compounds in the crumb of wheat bread (French-type) ? influence of pre-ferments and studies on the formation of key odorants during dough processing

Klaus Gassenmeier, Peter Schieberle · European Food Research and Technology · 1995 · 115 citations

Food Chemistry, Wheat Bread, Potent Aromatic Compounds +1

IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID

Thierry Cachet, Hugues Brévard, Alain Chaintreau et al. · Flavour and Fragrance Journal · 2016 · 80 citations

Flavoromics, Chemical Composition, Food Analysis +23

Formation of the intense flavor compound<i>trans</i>‐4,5‐epoxy‐(<i>E</i>)‐2‐decenal in thermally treated fats

Klaus Gassenmeier, Peter Schieberle · Journal of the American Oil Chemists Society · 1994 · 75 citations

Food Chemistry, Lipid Analysis, Biosynthesis +13

Comparison of Important Odorants in Puff-pastries Prepared with Butter or Margarine

Klaus Gassenmeier, Peter Schieberle · LWT · 1994 · 47 citations

Food Chemistry, Important Odorants, Electronic Nose +1

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