All Stories

  1. From Aroma Chemistry via Bioactives to Toxicology – Remembering the Broad Expertise of Michael Granvogl in Food Science
  2. Adapting biomarker technologies to adverse outcome pathways (AOPs) research: current thoughts on using in vivo discovery for developing in vitro target methods
  3. Towards standardization in the analysis of breath gas volatiles
  4. A recognition of David Smith’s unique contributions to the field of breath analysis
  5. Extending breath analysis to the cellular level: current thoughts on the human microbiome and the expression of organic compounds in the human exposome
  6. Quantitative Validation of the n-Butanol Sniffin’ Sticks Threshold Pens
  7. Intranasal Odorant Concentrations in Relation to Sniff Behavior
  8. Mass spectrometry for real-time quantitative breath analysis
  9. Characterisation of flavour–texture interactions in sugar-free and sugar-containing pectin gels
  10. First observation of a potential non-invasive breath gas biomarker for kidney function
  11. Time-dependent aroma changes in breast milk after oral intake of a pharmacological preparation containing 1,8-cineole
  12. Influence of polyols and bulking agents on flavour release from low-viscosity solutions
  13. Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions
  14. Chemical input – Sensory output: Diverse modes of physiology–flavour interaction
  15. Buffered end-tidal (BET) sampling—a novel method for real-time breath-gas analysis
  16. On the use of Tedlar® bags for breath-gas sampling and analysis
  17. Geographical origin classification of olive oils by PTR-MS
  18. Ozone induced emissions of biogenic VOC from tobacco: relationships between ozone uptake and emission of LOX products
  19. Products of Ozone-Initiated Chemistry in a Simulated Aircraft Environment