Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations von Eib, Sabrina, Schneider, Désirée Janet, Hensel, Oliver, Seuß‐Baum, Ingrid

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Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study von Eib, Sabrina, Schneider, Désirée Janet, Hensel, Oliver, Seuß-Baum, Ingrid

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In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations von Kaiser, Mathias, Kirsch, Benedikt, Hauser, Hannah, Schneider, Désirée, Seuß-Baum, Ingrid, Goycoolea, Francisco M

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Determination of detection thresholds of sinigrin in water‐based matrix and allyl isothiocyanate in water‐ and oil‐based matrices von Eib, Sabrina, Ramos Gajek, Sarah, Schneider, Désirée Janet, Hensel, Oliver, Seuss‐Baum, Ingrid

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Relationship between pungency and food components – A comparison of chemical and sensory evaluations von Schneider, Désirée J., Seuß-Baum, Ingrid, Schlich, Elmar

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Influences of storage time and temperature on the xanthophyll content of freeze-dried egg yolk von Wenzel, Michael, Seuss-Baum, Ingrid, Schlich, Elmar

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Influence of Pasteurization, Spray- and Freeze-Drying, and Storage on the Carotenoid Content in Egg Yolk von Wenzel, Michael, Seuss-Baum, Ingrid, Schlich, Elmar

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The Effect of On-Farm Slaughter via Gunshot and Conventional Slaughter on Sensory and Objective Measures of Beef Quality Parameters von Friedrich, Markus S., Schiffer, Katrin J., Retz, Stefanie, Stehling, Caroline, Seuß-Baum, Ingrid, Hensel, Oliver

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