Kaneko, Shu; Kumazawa, Kenji; Masuda, Hideki; Henze, Andrea; Hofmann, ThomasSensory and structural characterisation of an umami enhancing compound in green tea (mat-cha)181 - 184Flavour Science - Recent Advances and TrendsElsevier BV2006
Lang, Roman; Mueller, Christoph; Hofmann, ThomasDevelopment of a stable isotope dilution analysis with liquid chromatography-tandem mass spectrometry detection for the quantitative analysis of di- and trihydroxybenzenes in foods and model systemsJournal of Agricultural and Food Chemistry200654165755--5762
Müller, Christoph; Lang, Roman; Hofmann, ThomasQuantitative Precursor Studies on Di- and Trihydroxybenzene Formation during Coffee Roasting Using “In Bean” Model Experiments and Stable Isotope Dilution AnalysisJournal of Agricultural and Food Chemistry2006542610086--10091
Rotzoll, Nina; Dunkel, Andreas; Hofmann, ThomasQuantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.)Journal of Agricultural and Food Chemistry20065472705--2711
Müller, Christoph; Hemmersbach, Sarah; Slot, Gordon Van't; Hofmann, ThomasSynthesis and structure determination of covalent conjugates formed from the sulfury-roasty-smelling 2-furfurylthiol and di- or trihydroxybenzenes and their identification in coffee brewJournal of Agricultural and Food Chemistry2006542610076--10085
Stark, Timo; Justus, Helene; Hofmann, ThomasQuantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assayJournal of Agricultural and Food Chemistry20065482859--2867
Stark, Timo; Hofmann, ThomasApplication of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-olsJournal of Agricultural and Food Chemistry200654259510--9521
Stark, Timo; Bareuther, Sabine; Hofmann, ThomasMolecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experimentsJournal of Agricultural and Food Chemistry200654155530--5539
Kaneko, Shu; Kumazawa, Kenji; Masuda, Hideki; Henze, Andrea; Hofmann, ThomasMolecular and sensory studies on the umami taste of Japanese green teaJournal of Agricultural and Food Chemistry20065472688--2694
Frank, Oliver; Zehentbauer, Gerhard; Hofmann, ThomasBioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compoundsEuropean Food Research and Technology20062225-6492--508
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