Siegfried Nitz

Chemical Composition and Antimicrobial Activity of the Essential Oils from the Gum of Turkish Pistachio (<i>Pistacia vera </i>L<i>.</i>)

Mehmet Hakkı Alma, Siegfried Nitz, Hubert Kollmannsberger et al. · Journal of Agricultural and Food Chemistry · 2004 · 156 citations

Food Chemistry, Bioassay-guided Isolation, Medicine +10

Volatile Constituents and Key Odorants in Leaves, Buds, Flowers, and Fruits of <i>Laurus nobilis</i> L.

Ayben KILIÇ PEKGÖZLÜ, Harzemşah Hafızoğlu, Hubert Kollmannsberger et al. · Journal of Agricultural and Food Chemistry · 2004 · 114 citations

Biology, Solvent Extraction, Engineering +15

HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the <i>annuum</i>−<i>chinense</i>−<i>frutescens</i> Complex

Adrián Rodríguez‐Burruezo, Hubert Kollmannsberger, M. C. González et al. · Journal of Agricultural and Food Chemistry · 2010 · 113 citations · Full text

Identification and determination of volatile constituents in wines from different vine cultivars

Raymond Baumes, Robert Cordonnier, Siegfried Nitz et al. · Journal of the Science of Food and Agriculture · 1986 · 113 citations

Food Chemistry, Health Sciences, Flavoromics +13

Volatile and capsaicinoid composition of ají (<i>Capsicum baccatum</i>) and rocoto (<i>Capsicum pubescens</i>), two Andean species of chile peppers

Hubert Kollmannsberger, Adrián Rodríguez‐Burruezo, Siegfried Nitz et al. · Journal of the Science of Food and Agriculture · 2011 · 88 citations · Full text