Stephanie Frank

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

Stephanie Frank, Nadine Wollmann, Peter Schieberle et al. · Journal of Agricultural and Food Chemistry · 2011 · 130 citations

Flavoromics, Chemical Composition, Food Analysis +17

Key Odorants of Raw and Cooked Green Kohlrabi (<i>Brassica oleracea</i> var. <i>gongylodes</i> L.)

Monika Marcinkowska, Stephanie Frank, Martin Steinhaus et al. · Journal of Agricultural and Food Chemistry · 2021 · 28 citations

Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment

Yang Yu, Stephanie Frank, Xibu Wei et al. · Journal of Agricultural and Food Chemistry · 2023 · 21 citations

Food Chemistry, Biosynthesis, Derivatives +15

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone

Yvonne Methner, Philipp Dancker, Robin Maier et al. · Foods · 2022 · 20 citations · Full text

Molecular background of the undesired odor of polypropylene materials and insights into the sources of key odorants

Stephanie Frank, Klaas Reglitz, Veronika Mall et al. · Indoor Air · 2021 · 16 citations · Full text

Engineering, Flavoromics, Different Additives +16