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 · 123 citations

Food Safety, Spice Paprika Volatiles, Spice Paprika +15

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

D. Cremer · Food Chemistry · 2000 · 81 citations

Chemical Engineering, Engineering, Plant Powders +4

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

D. Cremer, Gönül Kaletunç · Carbohydrate Polymers · 2003 · 78 citations

Materials Science, Food Chemistry, Fourier Transform +11

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 · 47 citations

Amadori Rearrangement Products, Engineering, Organic 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

Food Chemistry, Plant Powders, Environmental Engineering +2