Personal profile
Research interests
Research interests
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 12 Responsible Consumption and Production
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Dive into the research topics where Angelika Graßl is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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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
Research output
- 4 Article
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Removal of cyclolinopeptides leads to reduced bitter taste of flaxseed oil
Zavrak, S. (First Author), Graßl, A. (Co-Author) & Lang, R. (Last Author), Jun 2026, In: Applied Food Research. 6, 1, 8 p., 101777.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 Access9 Scopus citations -
UHPLC-MS/MS quantification of atractyligenin glycosides in Arabica coffee and coffee brew
Bichlmaier, C. (Shared First Author), Firus, F. N. (Shared First Author), Fröhlich, S. M. (Co-Author), Graßl, A. (Co-Author) & Lang, R. (Last Author), Jun 2025, In: Journal of Food Composition and Analysis. 142, 107432.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Identification of mozambioside roasting products and their bitter taste receptor activation
Czech, C. (First Author), Lang, T. (Co-Author), Graßl, A. (Co-Author), Steuer, A. (Co-Author), Di Pizio, A. (Co-Author), Behrens, M. (Co-Author) & Lang, R. (Last Author), 15 Jul 2024, In: Food Chemistry. 446, 138884.Research output: Contribution to journal › Article › peer-review
Open Access9 Scopus citations