Research output per year
Research output per year
Fingerprint
Dive into the research topics where T2 - Analytical Technologies is active. These topic labels come from the works of this organization's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Profiles
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Stephanie Frank
- T2 - Analytical Technologies - Technology Facility Leader
- Aroma Chemistry - Scientist
Person: LSB
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Sami Kaviani-Nejad
- T2 - Analytical Technologies - Technology Facility Co-worker
- Metabolic Function & Biosignals - TA
Person: LSB
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Johanna Kreißl
- Food Biopolymer Chemistry - Scientist
- T3 - Databases - Scientist
- T2 - Analytical Technologies - Technology Facility Leader
Person: LSB
Research output
- 462 Citations
- 10 h-index
- 16 Article
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Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis
Xu, Z. (First Author), Liu, J. (Co-Author), Kreißl, J. (Co-Author), Oellig, C. (Co-Author), Vetter, W. (Co-Author), Steinhaus, M. (Co-Author) & Frank, S. (Last Author), Jul 2025, In: Foods. 14, 13, 14 p., 2303.Research output: Contribution to journal › Article › peer-review
Open Access -
Contribution of mozambioside roasting products to coffee's bitter taste
Bichlmaier, C. (First Author), Fröhlich, S. M. (Co-Author), Brychcy, V. (Co-Author), Graßl, A. (Co-Author), Behrens, M. (Co-Author) & Lang, R. (Last Author), 30 Mar 2025, In: Food Chemistry. 469, 142547.Research output: Contribution to journal › Article › peer-review
Open Access2 Scopus citations -
Odorant capture-and-release in polymer cavities: Implications for red wine aroma from simulations on model wine solutions
Koch, T. B. (First Author), Gabler, A. M. (Co-Author), Kreißl, J. (Co-Author), Frank, O. (Co-Author), Dawid, C. (Co-Author) & Briesen, H. (Co-Author), 22 Jun 2025, In: Molecular Simulation. 51, 10, p. 683-703 21 p.Research output: Contribution to journal › Article › peer-review
Open Access
Press/Media
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Vollmundiger Käsegeschmack – Vorhersage der Geschmacksentwicklung dank neuer Methode bald möglich
Fröhlich, S., Dunkel, A. & Somoza, V.
22/10/24 → 7/05/25
23 Media contributions
Press/Media
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Neue Erkenntnisse zur Geschmackswahrnehmung von Kaffee - Genetische Veranlagung spielt eine Rolle
29/01/25 → 16/04/25
60 Media contributions
Press/Media
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