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Ann-Kathrin Nedele
Ann-Kathrin Nedele
University of Hohenheim
Chemistry
Flavor
Odor
Aroma
Food science
5
Papers
13
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Biosynthesis of Pleasant Aroma by Enokitake (Flammulina velutipes) with a Potential Use in a Novel Tea Drink
2021
Lwt - Food Science and Technology
Marina Rigling
Mayuri Yadav
Manami Yagishita
Ann-Kathrin Nedele
Jinyuan Sun
Yanyan Zhang
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Off-flavor in soy drink: Development, optimization, and validation of an easy and fast method to quantify the key odorants
2021
Talanta
Ann-Kathrin Nedele
Nicole Mayer
Natalie Feller
Jörg Hinrichs
Yanyan Zhang
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Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme
2021
Food Chemistry
Ann-Kathrin Nedele
Sophie Gross
Marina Rigling
Yanyan Zhang
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Influence of protein extraction and texturization on odor-active compounds of pea proteins.
2021
Journal of the Science of Food and Agriculture
Sandra Ebert
Wiebke Michel
Ann-Kathrin Nedele
Marie-Christin Baune
Nino Terjung
Yanyan Zhang
Monika Gibis
Jochen Weiss
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Enzymatic generation of lactulose in sweet and acid whey: Feasibility study for the scale up towards robust processing
2019
Food and Bioproducts Processing
Christian M. Schmidt
Ann-Kathrin Nedele
Jörg Hinrichs
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