Werner Grosch

Werner Grosch's AcademicInfluence.com Rankings

Werner Grosch

Chemistry

#3131

World Rank

#4122

Historical Rank

Analytical Chemistry

#110

World Rank

#117

Historical Rank

Organic Chemistry

#495

World Rank

#573

Historical Rank

chemistry Degrees

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Chemistry

Werner Grosch's Degrees

PhD Chemistry University of Cologne
Masters Chemistry University of Cologne
Bachelors Chemistry University of Cologne

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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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Kyushu University

Werner Grosch's Academic­Influence.com Rankings

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Why Is Werner Grosch Influential?

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Published Works

What Schools Are Affiliated With Werner Grosch?

Werner Grosch's AcademicInfluence.com Rankings