Eva Kirchhoff

Publications

636

Citations

H-Index

2001

Active since

Affiliations

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

Fraunhofer Institute for Process Engineering and Packaging

Eva Kirchhoff is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in food chemistry, food quality, and nutrition.

Top concepts

Food ChemistryHealthNutritionFood QualityEngineeringMedicineBioanalysisFood SafetyChromatographyAnalytical Chemistry

Publications per year

2001–2012

Publications

Trace elements in foods: Zinc contents of raw foods—A comparison of data originating from different geographical regions of the world

H. Scherz, Eva Kirchhoff · Journal of Food Composition and Analysis · 2006 · 149 citations

Food Chemistry, Nutrition, Food Traceability +13

Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.)

K. Müeller, Peter Eisner, Yumiko Yoshie-Stark et al. · Journal of Food Engineering · 2010 · 111 citations

Food Chemistry, Nutrition, Functional Properties +5

Determination of Key Aroma Compounds in the Crumb of a Three-Stage Sourdough Rye Bread by Stable Isotope Dilution Assays and Sensory Studies

Eva Kirchhoff, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2001 · 109 citations

Folate contents of legumes determined by optimized enzyme treatment and stable isotope dilution assays

Michael Rychlik, Katja Englert, Susanne Kapfer et al. · Journal of Food Composition and Analysis · 2007 · 82 citations

Food Chemistry, Nutrient Bioavailability, Optimized Enzyme Treatment +10

Quantitation of Odor-Active Compounds in Rye Flour and Rye Sourdough Using Stable Isotope Dilution Assays

Eva Kirchhoff, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2002 · 73 citations

Food Chemistry, Chemical Measurement, Health Sciences +15

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