Hofmann, T.; Czepa, A.
Studien zur Klärung der Verursacher des bitteren Fehlgeschmacks von Karotten und Karottenprodukten auf der Basis von Struktur/Aktivitäts-Überlegungen
Lebensmittelchemie
2004
58
S. 60

Frank, O.; Hofmann, T.
Einfluss der Kohlenhydratstruktur auf die Bildung nicht-enzymatischer Bräunungsprodukte
Lebensmittelchemie
2004
58
S. 60

Scharbert, Susanne; Holzmann, Nadine; Hofmann, Thomas
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

Scharbert, Susanne; Jezussek, Magnus; Hofmann, Thomas
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

Soldo, Tomislav; Frank, Oliver; Ottinger, Harald; Hofmann, Thomas
Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer
Molecular nutrition & Food research
2004
48
4
270--281

Kuhn, Christina; Bufe, Bernd; Winnig, Marcel; Hofmann, Thomas; Frank, Oliver; Behrens, Maik; Lewtschenko, Tatjana; Slack, Jay P.; Ward, Cynthia D.; Meyerhof, Wolfgang
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

Lindenmeier, Michael; Hofmann, Thomas
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

Czepa, Andreas; Hofmann, Thomas
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

Gruber, Patrick; Suhr, Martin; Frey, Andreas; Becker, Wolf-Meinhard; Hofmann, Thomas
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

Gruber, Patrick; Vieths, Stefan; Wangorsch, Andrea; Nerkamp, Jorg; Hofmann, Thomas
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