Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.)
Journal of Agricultural and Food Chemistry
2016
64
51
9639-9652
Development of a fast and sensitive UPLC-MS/MS method for quantitation of dilignols in aged garlic extract
European Food Research and Technology
2016
242
6
849--854
The Bitter Chemodiversity of Hops (Humulus lupulus L.)
Journal of Agricultural and Food Chemistry
2016
Dual effectiveness of Alternaria but not Fusarium mycotoxins against human topoisomerase II and bacterial gyrase
Archives of toxicology
2016
The Odorant (R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46
Journal of Agricultural and Food Chemistry
2016
A Hydroalcoholic Extract from Paullinia pinnata L. Roots Exerts Anthelmintic Activity against Free-Living and Parasitic Nematodes
Planta medica
2016
82
13
1173--1179
Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota
Journal of Agricultural and Food Chemistry
2016
Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum)
Journal of Agricultural and Food Chemistry
2016
64
29
5845--5854
Coating techniques for glass beads as filter media for removal of manganese from water
Water Science and Technology: Water Supply
2016
17
1
95-106
Chemical Synthesis of Deoxynivalenol-3-β-d-[13C6]-glucoside and Application in Stable Isotope Dilution Assays
Molecules
2016
21
7
838