Ann‐Kathrin Nedele

Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme

Ann‐Kathrin Nedele, Sophie Gross, Marina Rigling et al. · Food Chemistry · 2020 · 82 citations

Food Chemistry, Food Fermentation, Soy Drink +7

Influence of protein extraction and texturization on odor‐active compounds of pea proteins

Sandra Ebert, Wiebke Michel, Ann‐Kathrin Nedele et al. · Journal of the Science of Food and Agriculture · 2021 · 44 citations · Full text

Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink

Marina Rigling, Mayuri Yadav, Manami Yagishita et al. · LWT · 2020 · 35 citations

Food Chemistry, Biosynthesis, Biochemistry +8

Reduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products

Ann‐Kathrin Nedele, Raphaela Schiebelbein, Alessa Bär et al. · Food Research International · 2021 · 33 citations

Food Chemistry, Green Odor, Food Fermentation +5

Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)

Jiaqi Liang, Felix Stöppelmann, Julia Schoenbach et al. · Food Chemistry · 2023 · 26 citations

Food Chemistry, Non-volatile Compounds, Zingiber Officinale