| Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies CM Mayr, JP Geue, HE Holt, WP Pearson, DW Jeffery, IL Francis Journal of Agricultural and Food Chemistry 62 (20), 4528-4536, 2014 | 125 | 2014 |
| Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS CM Mayr, P Schieberle Journal of Agricultural and Food Chemistry 60 (12), 3026-3032, 2012 | 116 | 2012 |
| Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines CM Mayr, M Parker, GA Baldock, CA Black, KH Pardon, PO Williamson, ... Journal of Agricultural and Food Chemistry 62 (11), 2327-2336, 2014 | 106 | 2014 |
| Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines CM Mayr, DL Capone, KH Pardon, CA Black, D Pomeroy, IL Francis Journal of Agricultural and Food Chemistry 63 (13), 3394-3401, 2015 | 90 | 2015 |
| High-Resolution mass spectrometry identification of secondary metabolites in four red grape varieties potentially useful as traceability markers of wines CM Mayr, M De Rosso, A Dalla Vedova, R Flamini Beverages 4 (4), 74, 2018 | 28 | 2018 |
| Combining liquid chromatography and tandem mass spectrometry approaches to the study of monoterpene glycosides (aroma precursors) in wine grape R Flamini, M Menicatti, M De Rosso, M Gardiman, C Mayr, M Pallecchi, ... Journal of mass spectrometry 53 (9), 792-800, 2018 | 22 | 2018 |
| Seeing through smoke M Parker, G Baldock, Y Hayasaka, C Mayr, P Williamson, IL Francis, ... Wine Vitic. J 28, 42-46, 2013 | 18 | 2013 |
| Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains C Varela, SA Schmidt, AR Borneman, CNI Pang, JO Krömerx, A Khan, ... Metabolic engineering 49, 178-191, 2018 | 16 | 2018 |
| High-resolution mass spectrometry metabolomics of grape chemical markers to reveal use of not-allowed varieties in the production of Amarone and Recioto wines M De Rosso, CM Mayr, G Girardi, AD Vedova, R Flamini Metabolomics 14, 1-10, 2018 | 10 | 2018 |
| Synthesis of the ongoing works on Rotundone, an aromatic compound responsible for the peppery notes in wines MJ Herderich, TE Siebert, M Parker, DL Capone, C Mayr, P Zhang, ... Internet J. Enol. Vitic 6 (1), 1-6, 2013 | 8 | 2013 |
| New LC-MS/MS approaches to study monoterpene glycosides (aroma precursors) in grape R Flamini, M De Rosso, M Gardiman, C Mayr, G Danza, M Menicatti, ... 5th MS Food Day, 249-251, 2017 | | 2017 |
| Important Aroma Compounds in Salami and Correlations with Biogenic Amines JK Kreißl, CM Mayr, K Söllner, P Schieberle Flavour Science, 133-136, 2014 | | 2014 |
| Flavour Science: Chapter 24. Important Aroma Compounds in Salami and Correlations with Biogenic Amines JK Kreißl, CM Mayr, K Söllner, P Schieberle Elsevier Inc. Chapters, 2013 | | 2013 |
| " Overall flavor" and" viscosity" in wines: Exploring integration, in-mouth flavor release, and causative chemical constituents L Francis, H Holt, P Williamson, C Mayr, M Herderich ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 245, 2013 | | 2013 |
| SÍNTESIS DE LOS TRABAJOS EN CURSO SOBRE LA ROTUNDONA, UN POTENTE COMPUESTO AROMÁTICO RESPONSABLE DE LAS NOTAS DE PIMIENTA EN LOS VINOS MJ Herderich, TE Siebert, M Parker, DL Capone, C Mayr, P Zhang, ... | | 2012 |
| Glycoconjugates of volatile phenols: Their contribution to smoke off-flavours in wines and interaction with human saliva C Mayr, M Parker, P Osidacz, M Herderich, L Francis ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 244, 2012 | | 2012 |
| Rotundona, un compuesto aromático único y poderoso responsable de las notas de pimienta negra en los vinos MJ Herderich, TN Sieber, M Parker, DL Capone, C Mayr, P Zhang, ... ACE: Revista de enología, 3, 2012 | | 2012 |
| Einfluss verschiedener Starterkulturen auf die Bildung von biogenen Aminen und Aromastoffen bei der Rohwurst-Reifung C Mayr Technische Universität München, 2011 | | 2011 |
| SYNTHESE DES TRAVAUX EN COURS SUR LA ROTUNDONE, UN COMPOSE AROMATIQUE PUISSANT RESPONSABLE DES NOTES POIVREES DANS LES VINS MJ Herderich, TE Siebert, M Parker, DL Capone, C Mayr, P Zhang, ... | | |
