Andrea Buettner
Andrea Buettner
Fraunhofer IVV and Friedrich-Alexander-Universität Erlangen-Nürnberg
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Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments
A Buettner, P Schieberle
Journal of Agricultural and Food Chemistry 49 (5), 2387-2394, 2001
Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging—consequences for retronasal aroma stimulation
A Buettner, A Beer, C Hannig, M Settles
Chemical Senses 26 (9), 1211-1219, 2001
Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden)
A Buettner, P Schieberle
Journal of Agricultural and Food Chemistry 47 (12), 5189-5193, 1999
Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation
Y Tokitomo, M Steinhaus, A Büttner, P Schieberle
Bioscience, Biotechnology, and Biochemistry 69 (7), 1323-1330, 2005
Evaluation of Key Aroma Compounds in Hand-Squeezed Grapefruit Juice (Citrus paradisi Macfayden) by Quantitation and Flavor Reconstitution Experiments
A Buettner, P Schieberle
Journal of Agricultural and food chemistry 49 (3), 1358-1363, 2001
Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process
A Buettner, A Beer, C Hannig, M Settles, P Schieberle
Food Quality and Preference 13 (7-8), 497-504, 2002
Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols
A Buettner
Journal of Agricultural and Food Chemistry 50 (11), 3283-3289, 2002
Influence of mastication on the concentrations of aroma volatiles—Some aspects of flavour release and flavour perception
A Buettner, P Schieberle
Food Chemistry 71 (3), 347-354, 2000
Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)
A Buettner, M Mestres, A Fischer, J Guasch, P Schieberle
European Food Research and Technology 216, 11-14, 2003
Influence of human saliva on odorant concentrations. 2. Aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4, 5-dimethyl-2 (5 H)-furanone
A Buettner
Journal of Agricultural and Food Chemistry 50 (24), 7105-7110, 2002
Evaluation of electrospun poly (ε-caprolactone)/gelatin nanofiber mats containing clove essential oil for antibacterial wound dressing
I Unalan, SJ Endlein, B Slavik, A Buettner, WH Goldmann, R Detsch, ...
Pharmaceutics 11 (11), 570, 2019
Physical and Antibacterial Properties of Peppermint Essential Oil Loaded Poly (ε-caprolactone) (PCL) Electrospun Fiber Mats for Wound Healing
I Unalan, B Slavik, A Buettner, WH Goldmann, G Frank, AR Boccaccini
Frontiers in Bioengineering and Biotechnology 7, 346, 2019
Chemical input–Sensory output: Diverse modes of physiology–flavour interaction
A Buettner, J Beauchamp
Food Quality and Preference 21 (8), 915-924, 2010
Springer handbook of odor
A Buettner
Springer, 2017
Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS)
A Buettner
Journal of agricultural and food chemistry 52 (8), 2339-2346, 2004
Real-time breath gas analysis for pharmacokinetics: monitoring exhaled breath by on-line proton-transfer-reaction mass spectrometry after ingestion of eucalyptol-containing …
J Beauchamp, F Kirsch, A Buettner
Journal of breath research 4 (2), 026006, 2010
GABAA receptor modulation by terpenoids from Sideritis extracts
A Kessler, H Sahin‐Nadeem, SCR Lummis, I Weigel, M Pischetsrieder, ...
Molecular nutrition & food research 58 (4), 851-862, 2014
Investigation of important odorants of palm wine (Elaeis guineensis)
O Lasekan, A Buettner, M Christlbauer
Food Chemistry 105 (1), 15-23, 2007
The volatile constituents of frankincense–a review
M Mertens, A Buettner, E Kirchhoff
Flavour and Fragrance Journal 24 (6), 279-300, 2009
Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis
M Mestres, N Moran, A Jordan, A Buettner
Journal of Agricultural and Food Chemistry 53 (2), 403-409, 2005
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