Hofmann, Thomas
Identification of novel colored compounds containing pyrrole and pyrrolinone structures formed by Maillard reactions of pentoses and primary amino acids
Journal of Agricultural and Food Chemistry
1998
46
10
3902--3911

Hofmann, Thomas
Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde - chemical characterisation of a red coloured domaine
Zeitschrift für Lebensmitteluntersuchung und -Forschung
1998
206
4
251--258

Hofmann, Thomas
Studies on the influence of the solvent on the contribution of single Maillard reaction products to the total color of browned pentose/alanine solutions - a quantitative correlation using the color activity concept
Journal of Agricultural and Food Chemistry
1998
46
10
3912--3917

Hofmann, Thomas
Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques
Journal of Agricultural and Food Chemistry
1998
46
10
3891--3895

Hofmann, Thomas; Schieberle, Peter
2-Oxopropanal, hydroxy-2-propanone, and 1-pyrrolineImportant intermediates in the generation of the roast-smelling food flavor compounds 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine
Journal of Agricultural and Food Chemistry
1998
46
6
2270--2277

Hofmann, Thomas; Schieberle, Peter
Flavor contribution and formation of the intense roast-smelling odorants 2-propionyl-1-pyrroline and 2-propionyltetrahydropyridine in Maillard-type reactions
Journal of Agricultural and Food Chemistry
1998
46
7
2721--2726

Hofmann, Thomas; Schieberle, Peter
New and Convenient Syntheses of the Important Roasty, Popcorn-like Smelling Food Aroma Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine from Their Corresponding Cyclic α-Amino Acids
Journal of Agricultural and Food Chemistry
1998
46
2
616--619

Herberhold, Max; Frohmader, Gudrun; Hofmann, Thomas; Milius, Wolfgang; Darkwa, James
Synthesis and characterization of new hydrotri(3,5-dimethyl-1-pyrazolyl)borate vanadium halfsandwich complexes
Inorganica Chimica Acta
1998
267
1
19--25

Bock, J.; Heinert, L.; Freiling, A.; Krummel, C.; Kohl, D.; Hofmann, T.; Schieberle, P.
Discrimination between untoasted and toasted white bread. An application of the high resolution gas chromatography / selective odorant measurement by multisensor array (HRGC/SOMSA)
Proceedings of the Eurosensors XI
1998
Volume 2
Nov
S. 863-866

Tairu, A.O.; Hofmann, T.; Schieberle, P.
Identification of key aroma compounds in dried fruits of Xylopia Aethiopica using aroma extract dilution analysis
New Crops and New Uses: Biodiversity and Agricultural Sustainability
1998
Nov
S. 89-91