Studien zur Klärung der Verursacher des bitteren Fehlgeschmacks von Karotten und Karottenprodukten auf der Basis von Struktur/Aktivitäts-Überlegungen
Lebensmittelchemie
2004
58
S. 60
Einfluss der Kohlenhydratstruktur auf die Bildung nicht-enzymatischer Bräunungsprodukte
Lebensmittelchemie
2004
58
S. 60
Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse
Journal of Agricultural and Food Chemistry
2004
52
11
3498--3508
Evaluation of the taste contribution of theaflavins in black tea infusions using the taste activity concept
European Food Research and Technology
2004
218
5
442--447
Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer
Molecular nutrition & Food research
2004
48
4
270--281
Bitter taste receptors for saccharin and acesulfame K
The Journal of Neuroscience : the official journal of the Society for Neuroscience
2004
24
45
10260--10265
Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products
Journal of Agricultural and Food Chemistry
2004
52
2
350--354
Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota l.) and carrot products
Journal of Agricultural and Food Chemistry
2004
52
14
4508--4514
Development of an epitope-specific analytical tool for the major peanut allergen Ara h 2 using a high-density multiple-antigenic peptide strategy
Molecular nutrition & Food research
2004
48
6
449--458
Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium)
Journal of Agricultural and Food Chemistry
2004
52
12
4002--4007