Werner Grosch
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Werner Groschchemistry Degrees
Chemistry
#3131
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#4122
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Analytical Chemistry
#110
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#117
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Organic Chemistry
#495
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Chemistry
Werner Grosch's Degrees
- PhD Chemistry University of Cologne
- Masters Chemistry University of Cologne
- Bachelors Chemistry University of Cologne
Why Is Werner Grosch Influential?
(Suggest an Edit or Addition)Werner Grosch's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. (2001) (493)
- Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid (1987) (451)
- Detection of potent odorants in foods by aroma extract dilution analysis (1993) (411)
- Determination of potent odourants in foods by aroma extract dilution analysis (AEDA) and calculation of odour activity values (OAVs) (1994) (276)
- Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. (1998) (266)
- Studies on character impact odorants of coffee brews (1996) (239)
- Odorants of Virgin Olive Oils with Different Flavor Profiles (1998) (224)
- Potent odorants of the roasted powder and brew of Arabica coffee (1992) (209)
- Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay (1987) (201)
- Potent odorants of raw Arabica coffee. Their changes during roasting. (2000) (194)
- Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis (1987) (178)
- Redox Reactions in Wheat Dough as Affected by Ascorbic Acid (1999) (175)
- Identification of the Character Impact Odorants of Stewed Beef Juice by Instrumental Analyses and Sensory Studies (1994) (175)
- Sensory study on the character impact odorants of roasted arabica coffee. (1999) (173)
- Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis (1990) (171)
- Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation (1991) (157)
- Character Impact Odour Compounds of Different Kinds of Butter (1993) (143)
- Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion (1988) (139)
- Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples (1995) (139)
- Evaluation of Key Odorants of the Neutral Volatiles of Emmentaler Cheese by the Calculation of Odour Activity Values (1994) (135)
- Determination of potent odourants in roasted coffee by stable isotope dilution assays (1995) (128)
- Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material (1996) (127)
- The formation of 1-octen-3-ol from the 10-hydroperoxide isomer of linoleic acid by a hydroperoxide lyase in mushrooms (Psalliota bispora) (1984) (123)
- Fruits and Fruit Products (1999) (122)
- Flavor of Cereal Products—A Review (1997) (119)
- Cereals and Cereal Products (2004) (112)
- Coffee, Tea, Cocoa (2004) (112)
- Primary odorants of chicken broth (1990) (111)
- Quantitative determination of .beta.-damascenone in foods using a stable isotope dilution assay (1991) (110)
- Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques (1997) (110)
- Evaluation of potent odorants in roasted beef by aroma extract dilution analysis (1992) (109)
- Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA) (1993) (106)
- Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays (1993) (106)
- Model experiments about the formation of volatile carbonyl compounds (1981) (105)
- Intensive neutral odourants of linden honey Differences from honeys of other botanical origin (1989) (102)
- Crust Aroma of Baguettes I. Key Odorants of Baguettes Prepared in Two Different Ways (1998) (100)
- Evaluation of taste compounds of stewed beef juice (1998) (97)
- Flavour of coffee. A review. (1998) (96)
- Identification of the volatile flavour compounds of wheat bread crust — comparison with rye bread crust (1985) (90)
- Identification of the most intense odor compounds formed during autoxidation of methyl linolenate at room temperature (1988) (90)
- Quantification of potent odorants in camembert cheese and calculation of their odour activity values (1998) (89)
- Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees (1999) (86)
- Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models (1996) (85)
- The enzymic oxidative breakdown of linoleic acid in mushrooms (Psalliota bispora) (1982) (84)
- Identification and Quantification of Potent Odorants Formed by Toasting of Wheat Bread (1996) (83)
- Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material (1993) (82)
- Quantification of character-impact odour compounds of roasted beef (1993) (82)
- Odorants Contributing to Warmed‐Over Flavor (WOF) of Refrigerated Cooked Beef (1996) (82)
- Model Studies on the Oxidative Stability of Odor-Active Thiols Occurring in Food Flavors (1996) (80)
- Detection of odor defects in boiled cod and trout by gas chromatography : olfactometry of headspace samples (1995) (78)
- Deterioration of soya-bean oil: quantification of primary flavour compounds using a stable isotope dilution assay. (1990) (76)
- Stereochemistry of the cleavage of the 10-hydroperoxide isomer of linoleic acid to 1-octen-3-ol by a hydroperoxide lyase from mushrooms (psalliota bispora) (1984) (75)
- Amino Acids, Peptides, Proteins (2004) (75)
- Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis (1991) (74)
- Origin of the oxygen in the products of the enzymatic cleavage reaction of linoleic acid to 1-octen-3-ol and 10-oxo-trans-8-decenoic acid in mushrooms (Psalliota bispora) (1984) (73)
- Changes in the concentrations of potent crust odourants during storage of white bread (1992) (73)
- Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust (1994) (72)
- Evaluation of flavour compounds of Camembert cheese (1998) (70)
- Partial purification and properties of a hydroperoxide lyase from fruits of pear (1981) (69)
- Key odorants of french fries (1998) (68)
- Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis (1997) (65)
- Aroma simulation on the basis of the odourant composition of roasted coffee headspace (2001) (64)
- A Comparative Study of the Potent Odorants of Different Virgin Olive Oils (1991) (63)
- Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids (1977) (63)
- Evaluation of taste compounds of Swiss cheese (Emmentaler) (1996) (62)
- Peroxide value determination—Comparison of some methods (1974) (61)
- A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography‐olfactometry of headspace samples (GCOH) (1998) (61)
- Character impact odorants of boiled chicken: changes during refrigerated storage and reheating (1997) (60)
- Changes in the flavour of butter oil during storage (1991) (60)
- Formation of volatile carbonyl compounds and cooxidation of beta-carotene by lipoxygenase from wheat, potato, flax, and beans. (1976) (60)
- Chemistry III: Volatile Compounds (2008) (60)
- Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations. (1991) (59)
- Quantification of 2-Methyl-3-furanthiol, 2-Furfurylthiol, 3-Mercapto-2-pentanone, and 2-Mercapto-3-pentanone in Heated Meat (1998) (58)
- Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef (1994) (58)
- Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp. crispum) by Odour–activity values (1998) (57)
- Character impact odorants of the apple cultivars Elstar and Cox Orange. (2002) (57)
- Fishy and hay-like off-flavours of dry spinach (1998) (56)
- Synthesis of six deuterated sulfur containing odorants to be used as internal standards in quantification assays (1991) (56)
- Detection of odor-active ethenylalkylpyrazines in roasted coffee (1996) (55)
- Co-oxidation of carotene and crocin by soyabean lipoxygenase isoenzymes (1974) (52)
- Edible Fats and Oils (1999) (51)
- 3‐Methylnonane‐2,4‐dione – An Intense Odour Compound Formed during Flavour Reversion of Soya‐Bean Oil (1989) (51)
- Changes in the levels of glutathione and cysteine during the mixing of doughs with L-threo- and D-erythro-ascorbic acid (1993) (50)
- Partial purification of a lipoxygenase from apples. (1979) (50)
- Model Study of Different Antioxidant Properties of α‐ and γ‐Tocopherol in Fats (1990) (47)
- Purification and properties of a carotene co-oxidizing lipoxygenase from peas. (1973) (44)
- Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III. Desirable and undesirable odorants of white pepper (1999) (44)
- Formation of hydroperoxides with unconjugated diene systems during autoxidation and enzymic oxygenation of linoleic acid. (1983) (44)
- Decomposition of linoleic acid hydroperoxides (1981) (43)
- Crust Aroma of Baguettes II. Dependence of the Concentrations of Key Odorants on Yeast Level and Dough Processing (1998) (43)
- Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) II. Odour activity values of desirable and undesirable odorants of black pepper (1999) (42)
- Analysis of fat deterioration-comparison of some photometric tests (1977) (42)
- 12-Methyltridecanal, a Species-Specific Odorant of Stewed Beef* (1993) (42)
- Occurrence and formation of bitter-tasting trihydroxy fatty acids in soybeans (1979) (42)
- Flavour Deterioration of Soya‐bean Oil: Identification of Intense Odour Compounds Formed during Flavour Reversion (1988) (41)
- Detection of Furanoid Fatty Acids in Soya‐Bean Oil – Cause for the Light‐Induced Off‐Flavour (1991) (41)
- Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking. (1999) (40)
- Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.) (1992) (40)
- Ripening of Emmental Cheese Wrapped in Foil with and without Addition ofLactobacillus caseisubsp.casei. III. Analysis of Character Impact Flavour Compounds (1997) (40)
- Comparison of stored soya-bean and rapeseed oils by aroma extract dilution analysis (1990) (40)
- Milk and Dairy Products (2004) (37)
- Evaluation of Potent Odorants of French Fries (1997) (36)
- Co-oxidation of carotenes requires one soybean lipoxygenase isoenzyme. (1979) (36)
- Enzymic oxidation of linolenic acid to 1,Z-5-octadien-3-ol, Z-2,Z-5-octadien-1-ol and 10-oxo-E-8-decenoic acid by a protein fraction from mushrooms (Psalliota bispora) (1986) (36)
- Evaluation of Important Odorants in Foods by Dilution Techniques (1999) (36)
- Hay-like off-flavour of dry parsley (1998) (36)
- Potent odorants resulting from the peroxidation of lemon oil (1989) (35)
- Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavour (WOF) of cooked meat (1995) (35)
- Determination of the Chemical Structure of Linden Ether (1990) (35)
- Differences in the amount and range of volatile carbonyl compounds formed by lipoxygenase isoenzymes from soybeans. (1975) (35)
- Co-oxydation of a carotenoid by the enzyme lipoxygenase: Influence on the formation of linoleic acid Hydroperoxides (1976) (35)
- Detection of monohydroperoxides with unconjugated diene systems as minor products of the autoxidation of methyl linoleate (1981) (33)
- Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its methyl ether using a stable isotope dilution assay (1991) (32)
- Potent odorants of boiled potatoes (1999) (32)
- Volatile compounds of importance in the aroma of mushrooms (Psalliota bispora) (1987) (30)
- Determination of free reduced and total glutathione in wheat flours by an isotope dilution assay (1992) (30)
- Decomposition of linoleic acid hydroperoxides by radicals (1979) (29)
- Potent odorants causing the warmed-over flavour in boiled beef (1991) (29)
- Study on the cardboard off-flavour formed in butter oil (1994) (29)
- Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione oxidation during dough mixing (1979) (29)
- Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts. (1999) (29)
- Distribution of Glutathione in Osborne Fractions as Affected by Additions of Ascorbic Acid, Reduced and Oxidised Glutathione (1998) (28)
- Non-volatile reaction products from linoleic acid. Comparison of a ground pea suspension with a purified pea lipoxygenase (1974) (27)
- Bitter-tasting monoglycerides from stored oat flour (1979) (27)
- Linoleic and linolenic acid as precursors of the cucumber flavor (1971) (26)
- Furan fatty acids in butter and butter oil (1992) (25)
- [Quantitative analysis of auto-oxidation products of cholesterol in food of animal origin]. (1985) (24)
- Comparison of sensitizers in the photooxidation of unsaturated fatty acids and their methyl esters (1984) (24)
- Influence of glutathione and cysteine on the improver effect of ascorbic acid stereoisomers (1990) (23)
- Sugars, Sugar Alcohols and Honey (1999) (23)
- Substrate specificity of the glutathione dehydrogenase (dehydroascorbate reductase) from wheat flour (1987) (22)
- Evaluation of potent odorants in Parsley leaves [Petroselinum crispum (Mill.) Nym. ssp. crispum] by aroma extract dilution analysis (1992) (21)
- MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES (1981) (21)
- Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils (1999) (19)
- Precursors of 2-nonenals causing the cardboard off-flavour in butter oil† (1997) (19)
- Gas Chromatography—Olfactometry of Aroma Compounds (2007) (19)
- Characterization of Off-Flavors by Aroma Extract Dilution Analysis (1992) (19)
- Influence of the Enzymatic Modification of the Nonstarchy Polysaccharide Fractions on the Baking Properties of Reconstituted Rye Flour (1988) (18)
- Potent odorants of the neutral volatile fraction of Swiss cheese (Emmentaler) (1994) (16)
- A study of oxygen isotope scrambling in the enzymic and non-enzymic oxidation of linoleic acid. (1981) (16)
- Quantitative analysis of important volatile flavour compounds in fresh and stored lemon oil/citric acid emulsions (1988) (14)
- Differences from honeys of other botanical origin (1989) (14)
- Model reactions on the stability of disulfides in heated foods (1995) (13)
- HPLC ANALYSIS OF ALL POSITIONAL ISOMERS OF THE MONOHYDROPEROXIDES FORMED BY SOYBEAN LIPOXYGENASES DURING OXIDATION OF LINOLEIC ACID (1985) (12)
- Photolysis of unsaturated fatty acid hydroperoxides. 4. Fatty acid products from the aerobic decomposition of methyl 13(S)-hydroperoxy-9(Z),11(E)-octadecadienoate dissolved in cyclohexane. (1988) (12)
- On the role of (-)-2-methylisoborneol for the aroma of Robusta coffee. (2002) (12)
- Fish, Whales, Crustaceans, Mollusks (2004) (12)
- Photolysis of unsaturated fatty acid hydroperoxides. 2. Products from the anaerobic decomposition of methyl 13(S)-hydroperoxy-9(Z),11(E)-octadecadienoate dissolved in methanol (1985) (11)
- Ripening of Emmental Cheese Wrapped in Foil with and without Addition ofLactobacillus caseisubsp.casei. I. Microbial, Chemical, Rheological and Sensorial Investigations (1997) (11)
- [Breakdown of linoeic acid hydroperoxydes. Formation of volatile carbonyl compounds (author's transl)]. (1976) (11)
- Sensory Studies on the Key Odorants of Roasted Coffee (2000) (11)
- Stability of furanoid fatty acids in soybean oil (1997) (10)
- Formation of Meatlike Flavor Compounds (1992) (10)
- Synthesis of [2H6]‐3‐mercapto‐3‐methylbutyl formate to be used as internal standard in quantification assays (1995) (10)
- Der oxidative Fettverderb (1970) (10)
- Autoxidation of phenyl linoleate and phenyl oleate: HPLC analysis of the major and minor monohydroperoxides as phenyl hydroxystearates (1983) (9)
- Release of Odorants from Roasted Coffee (2000) (8)
- STUDIES ON THE AROMA OF ROASTED COFFEE (1996) (8)
- Furanoid fatty acids in oils from soybeans lacking lipoxygenase isoenzymes (1995) (8)
- Breakdown of the flavour compound 2(E)-hexenal in different solvents (1991) (8)
- [Contribution of linoleic acid to the bitter taste of poppy seeds (Papaver somniferum)]. (1984) (8)
- Quantitative analysis of caffeic and ferulic acids in oatmeal (1994) (8)
- Occurrence of 12-methyltridecanal in microorganisms and physiological samples isolated from beef. (2000) (7)
- Determination of 4-hydroxy-2,5-dimethyl-3 (2H)-furanone (HDMF) in cultures of bacteria (1995) (7)
- [Positional specificity of the peroxidation of linoleic and linolenic acid by homogenates from apples and pears (author's transl)]. (1977) (7)
- Quantitative Analyse von Autoxidationsprodukten des Cholesterols in tierischen Lebensmitteln Quantitative Analysis of the Autoxidation Products of Cholesterol in Foods of Animal Origin (1985) (6)
- Aroma extract dilution analysis of commercial meat flavourings (1990) (6)
- The flavour of bouillon. 2. Sensory analysis of non-volatiles and imitation of a bouillon (1992) (6)
- Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material (1997) (5)
- Impact of 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil (1999) (4)
- PHOTOLYSIS OF UNSATURATED FATTY ACID HYDROPEROXIDES (1984) (4)
- The synthesis of enantiomerically pure (S)(+)-a-phellandrene from (R)(-)-carvone (1990) (4)
- MAILLARD REACTIONS IN POTATO WITH HEXOSE OXIDASE (2017) (4)
- [Investigation about the taste of di, tri- and tetrahydroxy fatty acid]. (1977) (4)
- [Breakdown of linoleic and linolenic acid hydroperoxides in the presence of ascorbic acid analysis of the volatile aldehydes (author's transl)]. (1977) (4)
- DETERMINATION OF LOW MOLECULAR WEIGHT THIOLS IN WHEAT FLOURS AND DOUGHS (1995) (3)
- Vegetables and Vegetable Products (1999) (2)
- Aroma Extract Dilution Analysis versus Aroma Extract Concentration Analysis (2001) (2)
- [Detection of low lipase activities in food]. (1985) (1)
- [Glutathatione-dehydrogenase of wheat flour. Purification and properties (author's transl)]. (1976) (1)
- Apparatus for the quantitative analysis of the aroma of french bread and its loss during storage. (2001) (1)
- Quality Control: Parts 6.2.3 – 6.3 (2007) (1)
- PREPARATION, ISOMERISATION AND BREAKDOWN OF HYDROPEROXIDES FROM METHYL OLEATE (1984) (1)
- Drinking Water, Mineral and Table Water (2004) (1)
- Autoxidation of methyl α-eleostearate ― Identification of the low molecular weight decomposition products (1989) (1)
- Kaffee, Tee, Kakao (1987) (1)
- [Determination of GSH-DH activity (E.C.1.8.5.1) presence of the enzyme in different wheat varieties (author's transl)]. (1975) (1)
- [Determination of reduced and oxidised glutathione in wheat flours and doughs (author's transl)]. (1978) (1)
- [Co-oxydation of linoleic acid to volatile compounds by lipoxygenase isoenzymes from soya beans (author's transl)]. (1977) (1)
- Short communication Determination of 4-hydroxy-2,5-dimethyi-3 (2H)-furanone (HDMF) in cultures of bacteria (1995) (0)
- Formation of cholesterol oxides in meat – in dependence of preparation, treatment and storage (1998) (0)
- Book reviews (1994) (0)
- Book reviews (1985) (0)
- USE OF ASCORBIC ACID DERIVATIVES FOR (2017) (0)
- [Lipoxygenases from pears, strawberries and gooseberries: partial purification and properties (author's transl)]. (1978) (0)
- Quantitative analysis of glutathion in wheat flours and doughs (1992) (0)
- Book reviews (1989) (0)
- Book reviews (1993) (0)
- Aroma from toasted white bread. (1996) (0)
- [Course and analysis of the oxidative fat deterioration (author's transl)]. (1975) (0)
- THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS (1981) (0)
- [Differentiation of CO transfer in blood and membrane components in restrictive ventilation disorders]. (1983) (0)
- Analysis of Flavour Agents (1990) (0)
- [A case of leprosy]. (1950) (0)
- [Development of oxidation produtcs of cholesterol in meat. Dependence on the preparation, treatment and storage] (1998) (0)
- Book reviews (1990) (0)
- Book reviews (1991) (0)
- Anaerobic Photolysis of Methyl Octadecadienoate in Cyclohexane (2007) (0)
- [Microbes from soya beans. Inhibition of growth by lipoxygenase isoenzyme]. (1975) (0)
- Food Chemistry -4/E (2020) (0)
- Anaerobic Photolysis of Methyl 13(S)-Hydroperoxy-9(Z)-11(E)-Octadecadienoate in Cyclohexane (1987) (0)
- [Diffusion resistance of the alveolocapillary membrane and intracapillary blood volume as a control in fibrosing lung diseases]. (1983) (0)
- [Qualitative studies of the eosinophil leukocytes in diseases of the skin]. (1951) (0)
- "Schlesisches Städtebuch", wyd. H. Stoob i P. Johanek we współpracy z Kulturstiftung der deutschen Vertrieben, Bonn, opr. W. Grosch przy współpracy H. Stooba, E. Grüter i F.-J.Posta, Stuttgart-Berlin-Köln 1995, Verlag W. Kohlhammer, ss. 490+mapa : [recenzja] / Krzysztof R. Mazurski. (1996) (0)
- [Sweeteners--structure and taste]. (1977) (0)
- Anchor for a DC motor (2004) (0)
- [Hypersensitivity to salvarsan and the autonomic nervous system, with special consideration of salvarsan dermatitis]. (1952) (0)
- [Co-oxidation of beta-carotene and canthaxanthine by purified lipoxygenases from soya beans (author's transl)]. (1977) (0)
- Flavour compounds in oat meal extrusion products (1994) (0)
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What Schools Are Affiliated With Werner Grosch?
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