Michael Granvogl

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Martin Christlbauer, Monika Christlbauer, Anja Fischer et al. · European Food Research and Technology · 2008 · 699 citations

Agriculture, Food Science, Toxicology +17

Quantitation of 3-Aminopropionamide in PotatoesA Minor but Potent Precursor in Acrylamide Formation

Michael Granvogl, Magnus Jezussek, Peter Koehler et al. · Journal of Agricultural and Food Chemistry · 2004 · 179 citations

Agriculture, Food Science, Enzymology +12

Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide

Michael Granvogl, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2006 · 174 citations

Agriculture, Biochemistry, Food Science +9

Formation of Amines and Aldehydes from Parent Amino Acids during Thermal Processing of Cocoa and Model Systems:  New Insights into Pathways of the Strecker Reaction

Michael Granvogl, Susanne Bugan, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2006 · 119 citations

Agriculture, Biochemistry, Food Science +12

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire <i>Rougui</i> Wuyi Rock Tea (<i>Camellia sinensis</i>) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

Ping Yang, Mingguang Yu, Huanlu Song et al. · Journal of Agricultural and Food Chemistry · 2021 · 119 citations

Agriculture, Enology, Food Science +17