Rudolf Hopp

Chirospecific analysis in flavor and essential oil chemistry Part B. Direct enantiomer resolution of frans-?-ionone and trans-?-damascone by inclusion gas chromatography

Peter Werkhoff, Wilfried Bretschneider, Matthias G�ntert et al. · European Food Research and Technology · 1991 · 56 citations

Pharmacy, Chemistry, Food Science +17

Isolation, Synthesis, and Absolute Configuration of Filbertone – the Principal Flavor Component of the Hazelnut

Johann Jauch, Dieter Schmalzing, Volker Schurig et al. · Angewandte Chemie International Edition in English · 1989 · 40 citations

Agriculture, Chemistry, Plant Sciences +14

Chirospecific analysis in flavor and essential oil chemistry Part A. Filbertone ? the character impact compound of hazel-nuts

Matthias G�ntert, R. Emberger, Rudolf Hopp et al. · European Food Research and Technology · 1991 · 34 citations

Agriculture, Chemistry, Food Science +9

Dihydro‐1,3,5‐dithiazines: Unusual flavor compounds with remarkable organoleptic properties

Peter Werkhoff, Matthias Güntert, Rudolf Hopp · Food Reviews International · 1992 · 13 citations

Agriculture, Chemistry, Food Science +17

Thermally degraded thiamin: a potent source of interesting flavor compounds

Matthias Güntert, James L. Bruning, R. Emberger et al. · 1992 · 11 citations

Agriculture, Biochemistry, Chemistry +10