Marina Rigling

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

Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling)

Marina Rigling, Zhibin Liu, Miriam Hofele et al. · Food Chemistry · 2021 · 56 citations

Food Fermentation, In Vitro Fermentation, Submerged Fermentation +6

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

Aroma Investigation of Chios Mastic Gum (<i>Pistacia lentiscus</i> Variety <i>Chia</i>) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis

Marina Rigling, Marco A. Fraatz, Stefan Trögel et al. · Journal of Agricultural and Food Chemistry · 2019 · 31 citations

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