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List of works by Michael Granvogl

An investigation of presence of 2- and 3-monochloropropanediol fatty acid esters in Canadian human milk samples

scientific article published on 17 August 2018

Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy.

scientific article published on 9 December 2016

Changing the Landscape: An Introduction to the AGFD Technical Program at the 258th ACS National Meeting in San Diego

scientific article published on 20 May 2020

Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach

scientific article published on 16 October 2019

Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach

scientific article published on 19 October 2016

Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

scientific article published on 19 December 2016

Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science

scientific article published on 11 October 2016

Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach

scientific article published on 08 May 2019

Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

scientific article published on 13 January 2016

Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

scientific article published on 14 August 2019

Characterization of the Key Odorants in High Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

scientific article published on 23 April 2020

Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept

scientific article published on 25 September 2013

Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach

scientific article published on 12 November 2013

Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof

scientific article

Correction to Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing

scientific article published on 18 November 2020

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography-fluorescence detection

scientific article published on 30 August 2020

Development of Two Stable Isotope Dilution Assays for the Quantitation of Acrolein in Heat-Processed Fats ⬇️

scientific article published on March 30, 2011

Development of a stable isotope dilution assay for the quantitation of glycidamide and its application to foods and model systems

scientific article published on 15 July 2008

Development of three stable isotope dilution assays for the quantitation of (E)-2-butenal (crotonaldehyde) in heat-processed edible fats and oils as well as in food

scientific article published on 04 February 2014

Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach.

scientific article published on 17 February 2018

Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level - Loss and Transfer of Odor-Active Compounds

scientific article published on 13 July 2020

Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science

scientific article published on 3 October 2016

Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach

scientific article published on 09 June 2020

Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the strecker reaction

scientific article published in March 2006

Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

scientific article published on 3 November 2016

Influence of sulfur fertilization on the amounts of free amino acids in wheat. correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking

scientific article published on 25 April 2007

Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit

scientific article published on 15 November 2016

Isotope-labeling studies on the formation pathway of acrolein during heat processing of oils

scientific article published on 08 August 2014

Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching

scientific article published on 05 June 2020

New Insights into the Formation of Aroma-Active Strecker Aldehydes from 3-Oxazolines as Transient Intermediates ⬇️

scientific article published on June 18, 2012

Ninety-Day Nephrotoxicity Evaluation of 3-MCPD 1-Monooleate and 1-Monostearate Exposures in Male Sprague Dawley Rats Using Proteomic Analysis

scientific article published on 21 February 2020

Nodular panniculitis in a cat with high alpha tocopherol concentration in serum

scientific article published on 18 May 2020

Occurrence of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters in infant formulas from Germany

scientific article published in 2021

Quantitation and Enantiomeric Ratios of Aroma Compounds Formed by an Ehrlich Degradation of l-Isoleucine in Fermented Foods

scientific article published on 31 December 2015

Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation

scientific article

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products ⬇️

scientific article published on September 24, 2010

Quantitation of the intense aroma compound 3-mercapto-2-methylpentan-1-ol in raw and processed onions (Allium cepa) of different origins and in other Allium varieties using a stable isotope dilution assay

scientific article

Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing

scientific article published on 18 September 2020

Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing

scientific article

Studies on the odorant concentrations and their time dependencies during dry‐hopping of alcohol‐free beer

scientific article published in 2020

The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer

scientific article published on 05 November 2020

Thermally Induced Generation of Desirable Aroma-Active Compounds from the Glucosinolate Sinigrin.

scientific article published on 20 June 2017

Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide

scientific article published on 01 August 2006

Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

scientific article published on 20 June 2016

Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept

scientific article published on 24 January 2019

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