Michael Granvogl
Overview
Explore the profile of Michael Granvogl including associated specialties, affiliations and a list of published articles.
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Articles
58
Citations
380
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Recent Articles
1.
Andernach L, Schury C, Nickel M, Bottger J, Kaufmann M, Rohn S, et al.
Food Chem
. 2024 Apr;
449:138939.
PMID: 38599103
Glucosinolate-derived isothiocyanates are valuable for human health as they exert health promoting effects. As thermal food processing could affect their levels in a structure dependent way, the stability and reactivity...
2.
Pospiech J, Hoelzle E, Schoepf A, Melzer T, Granvogl M, Frank J
Food Chem
. 2023 Nov;
439:138063.
PMID: 38035494
Plant-based meat alternatives are gaining popularity as protein sources. However, pan-frying may lead to the formation of potentially harmful food contaminants. We investigated the formation of acrylamide and furanoic compounds...
3.
Holzle E, Becker L, Oellig C, Granvogl M
J Agric Food Chem
. 2023 Aug;
71(36):13508-13517.
PMID: 37647584
Acrylamide was detected in considerable amounts in black table olives. In this study, besides black, also green and naturally black table olives were investigated for their acrylamide, free asparagine, and...
4.
Appell M, Cantrell C, Cho J, Choi H, Chun H, Doherty L, et al.
J Agric Food Chem
. 2022 Aug;
70(34):10385-10388.
PMID: 36043276
This is the third special issue of the () based on the Agricultural and Food Chemistry Division (AGFD) technical program, at the 262nd American Chemical Society National Meeting. This was...
5.
Zhai X, Zhang L, Granvogl M, Ho C, Wan X
Compr Rev Food Sci Food Saf
. 2022 Jul;
21(5):3867-3909.
PMID: 35810334
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high...
6.
Starowicz M, Granvogl M
Molecules
. 2022 Feb;
27(3).
PMID: 35163970
Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different...
7.
Zhang Y, Lv H, Yang B, Zheng P, Zhang H, Wang X, et al.
J Agric Food Chem
. 2022 Jan;
70(4):1232-1240.
PMID: 35050615
As important flavor precursors, glucosinolates are ubiquitous in the plant family of Brassicaceae. Glucosinolate degradation products are the major volatile flavor compounds of rapeseed oil, accounting for up to 80%...
8.
Yang P, Yu M, Song H, Xu Y, Lin Y, Granvogl M
J Agric Food Chem
. 2021 Dec;
70(1):267-278.
PMID: 34962402
Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea. Roasting is a unique process that provides a comprehensive aroma to WRT. The key aroma-active compounds...
9.
Neugebauer A, Schieberle P, Granvogl M
J Agric Food Chem
. 2021 Dec;
69(49):14878-14892.
PMID: 34854681
Microbial spoilage of olive fruits is among the most frequent reasons for two types of off-flavors in olive oils, assigned as musty and fusty/muddy sediment. To characterize both off-flavors on...
10.
Kalb V, Seewald T, Hofmann T, Granvogl M
J Agric Food Chem
. 2021 Aug;
69(32):9443-9450.
PMID: 34351749
Styrene is a food-borne toxicant in wheat beer and due to its classification as possibly carcinogenic to humans by the International Agency for Research on Cancer in 2002, mitigation strategies...