2024
- S. Musa, L. Becker, C. Oellig, K. A. Scherf: Mitigating acrylamide formation in oat, corn, and rice cookies via asparaginase treatment, Journal of Agricultural and Food Chemistry 72 (2024), 22875-22882
- Y. Zheng, C. Oellig, Y. Zhang, Y. Liu, Y. P. Cheng, Y. Zhang: Characterization of the key odor-active compounds in goji wines in three levels of sweetness by applications of sensomics approach, Food Chemistry 461 (2024), 140803
- S. Musa, L. Becker, C. Oellig, K. A. Scherf: Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies, LWT - Food Science & Technology 203 (2024), 116365
- A. Schöpf, C. Oellig: Formation of furan and furan derivatives in carotenoid-containing model systems and in vegetable puree, ACS Food Science and Technology 4 (2024), 668-678