Tabea Pflaum

Statistics

Publications

Citations

244

H-Index

Active since

2013

Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich(Current)

Technical University of Munich

Tabea Pflaum is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in salty taste perception, food science, and agriculture.

Publications per year

2013–2016

Publications

Kinetics of Sodium Release from Wheat Bread Crumb As Affected by Sodium Distribution

Katharina Konitzer, Tabea Pflaum, Pedro M. Oliveira et al. · Journal of Agricultural and Food Chemistry · 2013 · 63 citations

Agriculture, Food Science, Cereal Science +12

Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages

Christine Loch, Helmut Reusch, Ingrid Ruge et al. · Food Chemistry · 2016 · 52 citations

Agriculture, Chemistry, Food Science +10

Influence of Texture on the Perception of Saltiness in Wheat Bread

Tabea Pflaum, Katharina Konitzer, Thomas Hofmann et al. · Journal of Agricultural and Food Chemistry · 2013 · 50 citations

Agriculture, Food Science, Cereal Science +13

Analytical and Sensory Studies on the Release of Sodium from Wheat Bread Crumb

Tabea Pflaum, Katharina Konitzer, Thomas Hofmann et al. · Journal of Agricultural and Food Chemistry · 2013 · 43 citations

Agriculture, Biochemistry, Food Science +13

Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory–gustatory cross-modal interactions

Katharina Anne Scherf, Tabea Pflaum, Peter Koehler et al. · Food Hydrocolloids · 2015 · 36 citations

Life Sciences, Neuroscience, Sensory Neurobiology +16

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