Katja Buhr

Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds

Katja Buhr, Saskia M. van Ruth, Conor M. Delahunty · International Journal of Mass Spectrometry · 2002 · 274 citations

Fragmentation Patterns, Engineering, Biochemistry +12

Influence of mastication rate on dynamic flavour release analysed by combined model mouth/proton transfer reaction–mass spectrometry

Saskia M. van Ruth, Katja Buhr · International Journal of Mass Spectrometry · 2004 · 40 citations

Food Chemistry, Dynamic Flavour Release, Biochemistry +9

In vitro and in vivo volatile flavour analysis of red kidney beans by proton transfer reaction–mass spectrometry

Saskia M. van Ruth, Lonneke Dings, Katja Buhr et al. · Food Research International · 2004 · 39 citations

Food Chemistry, Biochemistry, Medicine +8

Influence of water on the generation of Strecker aldehydes from dry processed foods

Katja Buhr, Christina Pammer, Peter Schieberle · European Food Research and Technology · 2009 · 29 citations

Environmental Engineering, Food Analysis, Water Treatment +6

Influence of saliva on temporal volatile flavour release from red bell peppers determined by proton transfer reaction-mass spectrometry

Saskia M. van Ruth, Katja Buhr · European Food Research and Technology · 2003 · 17 citations

Food Chemistry, Gas Chromatography, Food Analysis +3