Marina Rigling - Concepedia

Author

Marina Rigling

University of Hohenheim ORCID

Also Known As

Jiaqi Liang, Leyin Chen, M. Rigling, Marina Rigling, Ravi Shankar Audichya, Youfeng Zhang

Publications

481

Citations

H-Index

Concepts

All Affiliations

University of Hohenheim Fuzhou University Institute of Food Science and Technology Beijing Technology and Business University Coburg University of Applied Sciences

About

Marina Rigling is an author at University of Hohenheim specializing in food chemistry, food fermentation, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	152
2	Medicine	3	3	37
3	Engineering	1	1	13
4	Biochemistry	1	1	35
5	Biomolecular Engineering	1	1	13

Marina Rigling

Publications

394

Citations

H-Index

Page 1

	Year	Citations
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, Food Chemistry Food ChemistryFood FermentationSoy DrinkGreen Off-flavor CompoundsFood Analysis	2020	82
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, Food Chemistry Food FermentationIn Vitro FermentationSubmerged FermentationGreen Tea InfusionPhytochemistry	2021	56
Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink Marina Rigling, Mayuri Yadav, Manami Yagishita, LWT Food ChemistryBiosynthesisBiochemistryTanninFlammulina Velutipes	2020	35
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, Journal of Agricultural and Food Chemistry	2019	31
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, Food Chemistry Food ChemistryNon-volatile CompoundsZingiber Officinale	2023	26
Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis) Hui Wang, Haijun Bi, Jing Wang, Journal of Food Composition and Analysis Flavoromics'Keemun AromaSensory ScienceKeemun Black TeaKey Odorants	2024	17
Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition Marc C. Steger, Marina Rigling, Patrik Blumenthal, Foods	2022	16
Unlocking the potential of odor-induced sugar reduction: an updated review of the underlying mechanisms, substance selections, and technical methodologies Lin Zhu, Fei Pan, Felix Stöppelmann, Trends in Food Science & Technology	2024	16
A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius Marina Rigling, Fabienne Heger, Maria Graule, Molecules	2022	15
Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures Marina Rigling, Laura Höckmeier, Malte Leible, Separations FlavoromicsChemical CompositionFood AnalysisThermal ProcessingChemistry	2023	14

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