D. Cremer

Formation of Volatile Compounds during Heating of Spice Paprika (<i>Capsicum </i><i>a</i><i>nnuum</i>) Powder

D. Cremer, Karl Eichner · Journal of Agricultural and Food Chemistry · 2000 · 124 citations

Agriculture, Biochemistry, Food Science +17

The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders

D. Cremer · Food Chemistry · 2000 · 82 citations

Natural Sciences, Chemical Engineering, Chemistry +14

Fourier transform infrared microspectroscopic study of the chemical microstructure of corn and oat flour-based extrudates

D. Cremer, Gönül Kaletunç · Carbohydrate Polymers · 2003 · 79 citations

Agriculture, Chemistry, Food Science +16

Investigation of the formation of Strecker aldehydes from the reaction of Amadori rearrangement products with α-amino acids in low moisture model systems

D. Cremer, M. Vollenbroeker, Karl Eichner · European Food Research and Technology · 2000 · 48 citations

Natural Sciences, Biochemistry, Chemistry +4

The influence of the pH value on the formation of Strecker aldehydes in low moisture model systems and in plant powders

D. Cremer, K Eichner · European Food Research and Technology · 2000 · 29 citations

Agriculture, Food Science, Plant Biochemistry +7