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Hofmann, Thomas; Schieberle, Peter; Meyer, Andreas
Influence of the process design on the formation of impact odorants from Maillard reactions
94 - 94
ACS National Meeting Book of Abstracts

2009

Mehr ...

Stark, Timo; Hillmann, Hedda; Wenker, Kerstin; Hofmann, Thomas; Keller, Daniela
Nonenzymatic carbon-glycosylation of flavan-3-ols induced by food processing
ACS National Meeting Book of Abstracts

2009

Mehr ...

Schieberle, Peter; Hofmann, Thomas; Esposito, Patricia
The carbohydrate moiety as modifier of yields and formation pathways of key odorants generated in the presence of cysteine
ACS National Meeting Book of Abstracts

2009

Mehr ...

Niehues, M.; Stark, T.; Hofmann, T.; Hensel, A.
Structure-activity relation of different N-phenylpropenoyl-L-amino acids as antiadhesive compounds against Helicobacter pylori
Planta Medica
2009
75
09

Mehr ...

Bauer, Tobias; Stark, Timo; Hofmann, Thomas; Ehling-Schulz, Monika
Development of a quantitative detection system for cereulide, the emetic Bacillus cereus toxin
Toxicology Letters
2009
189
S61

Mehr ...

Nickel, A.; Kottra, G.; Schmidt, G.; Danier, J.; Hofmann, T.; Daniel, H.
Characteristics of transport of selenoamino acids by epithelial amino acid transporters
Chemico-biological Interactions
2009
177
3
234--241

Mehr ...

Schwarz, Bernd; Hofmann, Thomas
Identification of novel orosensory active molecules in cured vanilla Beans (Vanilla planifolia)
Journal of Agricultural and Food Chemistry
2009
57
9
3729--3737

Mehr ...

Schmiech, Ludger; Alayrac, Carole; Witulski, Bernhard; Hofmann, Thomas
Structure determination of bisacetylenic oxylipins in carrots (Daucus carota L.) and enantioselective synthesis of falcarindiol
Journal of Agricultural and Food Chemistry
2009
57
22
11030--11040

Mehr ...

Toelstede, Simone; Hofmann, Thomas
Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii
Journal of Agricultural and Food Chemistry
2009
57
9
3738--3748

Mehr ...

Toelstede, Simone; Dunkel, Andreas; Hofmann, Thomas
A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese
Journal of Agricultural and Food Chemistry
2009
57
4
1440--1448