Aebersold, Ruedi;Bensimon, Ariel;Collins, Ben C.;Ludwig, Christina;Sabido, Eduard
Applications and Developments in Targeted Proteomics: From SRM to DIA/SWATH
PROTEOMICS
2016
16
15-16
2065-2067

da Silva, Barbara Ferreira;Meng, Chen;Helm, Dominic;Pachl, Fiona;Schiller, Jürgen;Ibrahim, Emad;Lynne, Charles M.;Brackett, Nancy L.;Bertolla, Ricardo Pimenta;Kuster, Bernhard
Towards Understanding Male Infertility After Spinal Cord Injury Using Quantitative Proteomics
Molecular & Cellular Proteomics
2016
15
4
1424-1434

Dresel, Michael;Vogt, Christian;Dunkel, Andreas;Hofmann, Thomas
The Bitter Chemodiversity of Hops (Humulus lupulus L.)
Journal of Agricultural and Food Chemistry
2016
64
41
7789-7799

Gande, Santosh L.;Saxena, Krishna;Sreeramulu, Sridhar;Linhard, Verena;Kudlinzki, Denis;Heinzlmeir, Stephanie;Reichert, Andreas J.;Skerra, Arne;Kuster, Bernhard;Schwalbe, Harald
Expression and Purification of EPHA2 Tyrosine Kinase Domain for Crystallographic and NMR Studies
ChemBioChem
2016
17
23
2257-2263

Geissler, Andreas J.;Behr, Jürgen;Vogel, Rudi F.
Multiple Genome Sequences of Important Beer-Spoiling Lactic Acid Bacteria: TABLE 1 
Genome Announcements
2016
4
5
e01077-16

Geissler, Andreas J.;Behr, Jürgen;Vogel, Rudi F.
Multiple Genome Sequences of the Important Beer-Spoiling SpeciesLactobacillus backii: TABLE 1 
Genome Announcements
2016
4
4
e00826-16

Günther-Jordanland, Kirsten;Dawid, Corinna;Dietz, Maximilian;Hofmann, Thomas
Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.)
Journal of Agricultural and Food Chemistry
2016
64
51
9639-9652

Heinzlmeir, Stephanie;Kudlinzki, Denis;Sreeramulu, Sridhar;Klaeger, Susan;Gande, Santosh Lakshmi;Linhard, Verena;Wilhelm, Mathias;Qiao, Huichao;Helm, Dominic;Ruprecht, Benjamin;Saxena, Krishna;Médard, Guillaume;Schwalbe, Harald;Kuster, Bernhard
Chemical Proteomics and Structural Biology Define EPHA2 Inhibition by Clinical Kinase Drugs
ACS Chemical Biology
2016
11
12
3400-3411

Hillmann, Hedda;Behr, Jürgen;Ehrmann, Matthias A.;Vogel, Rudi F.;Hofmann, Thomas
Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies
Journal of Agricultural and Food Chemistry
2016
64
8
1784-1793

Hillmann, Hedda;Hofmann, Thomas
Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese
Journal of Agricultural and Food Chemistry
2016
64
8
1794-1805