Karl Eichner

Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions

Karl Eichner, Marcus Karel · Journal of Agricultural and Food Chemistry · 1972 · 238 citations

Food Chemistry, Agricultural Chemistry, Water Activity +14

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

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

Comparative study on the stability of crude and refined rice bran oil during long‐term storage at room temperature

Samia Mezouari, Karl Eichner · European Journal of Lipid Science and Technology · 2007 · 40 citations

Shelf Life, Food Analysis, Food Preservation +17

Effect of the full refining process on rice bran oil composition and its heat stability

Samia Mezouari, Karl Eichner, S. Parkash Kochhar et al. · European Journal of Lipid Science and Technology · 2006 · 32 citations

Food Chemistry, Rice Bran Oil, Minor Compounds +9