Perireceptor modulation of the human salivary proteome by taste stimuli
pp. 71-76
Current topics in flavor chemistry & biology - Proceedings of the 10th Wartburg Symposium
Hofmann, T.; Krautwurst, D.; Schieberle, P.
Verlag Deutsche Forschungsanstalt für Lebensmittelchemie
2014
All-trans-configuration in Zanthoxylum alkylamides swaps the tingling with a numbing sensation and diminishes salivation
Journal of Agricultural and Food Chemistry
2014
62
12
2479--2488
Four-week coffee consumption affects energy intake, satiety regulation, body fat, and protects DNA integrity
Food Research International
2014
63
420--427
(2R,3S,2'' R,3''R)-manniflavanone, a new gastrointestinal smooth muscle L-type calcium channel inhibitor, which underlies the spasmolytic properties of Garcinia buchananii stem bark extract
Journal of smooth muscle research = Nihon Heikatsukin Gakkai kikanshi
2014
50
48--65
ORA1, a zebrafish olfactory receptor ancestral to all mammalian V1R genes, recognizes 4-hydroxyphenylacetic acid, a putative reproductive pheromone
The Journal of Biological Chemistry
2014
289
28
19778--19788
Molecular determinants of the pungent and tingling orosensation included by black pepper (Piper nigrum L.)
pp. 303-306
Current topics in flavor chemistry & biology - Proceedings of the 10th Wartburg Symposium
Hofmann, T.; Krautwurst, D.; Schieberle, P.
Verlag Deutsche Forschungsanstalt für Lebensmittelchemie
2014
Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.)
Food chemistry
2014
145
427--436
Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology
Angewandte Chemie (International ed. in English)
2014
53
28
7124--7143
Genuine Geruchssignaturen der Natur - Perspektiven aus der Lebensmittelchemie für die Biotechnologie
Angewandte Chemie
2014
126
28
7250--7271
Abstract LB-249: Coffee drinking decreases background DNA strand breaks in humans: A randomized controlled trial
Cancer Research
2014
74
19 Supplement
LB-249-LB-249