2025
- L. Zhu, Z. Lin, Y. Zheng, J. Liang, Y. Li, S. Kramp, Y. Zhang, C. Xiang, L. Chen, M. Rigling, L. Hannemann, C. Oellig, Y. Zhang: Decoding the aroma of Jägermeister liqueur through sensory-directed flavor analysis combined with solvent-assisted flavor evaporation and headspace-stir bar sorptive extraction, LWT - Food Science & Technology 230 (2025), 118265
- L. Becker, A. Haas, Z. Kaplan, E. Hölzle, P. Steliopoulos, T. M. Amrein, M. Biedermann, K. A. Scherf, C. Oellig: Mitigation of acrylamide in fried potato chips using immersion in green tea extract, European Food Research and Technology 251 (2025), 4771-4785
- L. Becker, E. Hölzle, P. Steliopoulos, T. M. Amrein, M. Biedermann, K. A. Scherf, M. Granvogl, C. Oellig: Mitigation or promotion: The role of phenols and plant extracts in acrylamide formation, Food Chemistry 495 (2025) 146569
- Z. Xu, C. Oellig, W. Vetter, M. Steinhaus, S. Frank: Key odorant identification confirms 3-oxododecanal as the most important contributor to the characteristic aroma of fresh rhizomes and leaves of Houttuynia cordata, Foods 14 (2025), 3147
- Y. Zheng, C. Oellig, W. Vetter, V. Bauer, Y. Liu, Y. Chen, Y. Zhang: Fatty acids are responsible for the discrepancy of key aroma compounds in naturally dried red goji berries and hot-air dried red goji berries, Foods 14 (2025), 2388
- Z. Xu, J. Liu, J. Kreissl, C. Oellig, W. Vetter, M. Steinhaus, S. Frank: Characterization of the major odor-active compounds in fresh rhizomes and leaves of Houttuynia cordata by comparative aroma extract dilution analysis, Foods 14 (2025), 2303
- S. Musa, C. Oellig, K. A. Scherf: Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginases as well as rosemary extract, Food Chemistry: X 28 (2025), 102605
- Y. Zheng, C. Oellig, L. Zhu, M. Granvogl, Y. Liu, Y. Chen, X. Feng, W. Wang, Y. Zhang: In-depth profiling of the key odor-active compounds in commercially dried red and black goji berries, European Food Research and Technology 251 (2025), 2143-2160
- Y. Zheng, C. Oellig, L. Zhu, V. Bauer, W. Vetter, Y. Zhang: Revealing the key aroma codes and (furan) fatty acids in fresh red goji berries and the impacts of the hot-air drying process, Food Chemistry 484 (2025), 144336
- E. Hölzle, T. M. Amrein, M. Biedermann, A. Kehrer, J. Brockmeyer, C. Oellig: Insights into acrylamide formation in table olives, Food Control 178 (2025), 111472
- S. Geyer, S. Brezing, C. Oellig: Optimized screening of chlorinated paraffins in vegetable oils by planar solid phase extraction, JPC - Journal of Planar Chromatography (2025), https://doi.org/10.1007/s00764-025-00342-2
- K. Schuster, M. Blankart, J. Hinrichs, C. Oellig: High-performance thin-layer chromatography for the detection of compositional changes in LACTEM emulsifiers during storage, JPC - Journal of Planar Chromatography (2025), https://doi.org/10.1007/s00764-025-00337-z
- E. Hölzle, L. Becker, Y. Bajrami, M. Geisler, T. M. Amrein, M. Biedermann, C. Oellig: Factors impacting acrylamide formation in table olives with particular focus on polyphenols, Food Control 175 (2025), 111287
- S. Geyer, S. Götz, C. Oellig: Planar solid phase extraction for chlorinated paraffin analysis – irradiation chamber for standardized derivatization on planar thin-layers, Journal of Chromatography A 1741 (2025), 465618
- A. Schöpf, P. Steliopoulos, C. Oellig: Formation of furan and furan derivatives in baby food products, Food Chemistry 464 (2025), 141557
- E. Hölzle, C. Breitling-Utzmann, O. Blumberg, N. Klass, A. Remezov, S. Schödl, A. Sischka, K. Tränkle, P. Steliopoulos, C. Oellig: Influence of chia and flaxseeds on acrylamide formation in sweet bakery products, Food Chemistry 463 (2025), 141344