Hofmann, T.; Schieberle, P.
Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol
Journal of Agricultural and Food Chemistry
1998
46
1
235 - 241

Bau, B.; Hofmann, T.; Kloss, J.; Neunhoeffer, H.
1,2,3-Triazines, V 1: Lithiation of 1,2,3-triazines
Scientia Pharmaceutica
1998
66
3
119 - 136

Hofmann, Thomas
Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis (CDA)
Carbohydrate Research
1998
313
3-4
203--213

Hofmann, Thomas
Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino acids
Journal of Agricultural and Food Chemistry
1998
46
3
932--940

Hofmann, Thomas
Characterization of precursors and elucidation of the reaction pathway leading to a novel coloured 2H,7H,8aH-pyrano[2,3-b]pyran-3-one from pentoses by quantitative studies and application of 13C-labelling experiments
Carbohydrate Research
1998
313
3-4
215--224

Hofmann, Thomas
Application of site specific 13C enrichment and 13C-NMR spectroscopy for the elucidation of the formation pathway leading to a red 1 H-pyrrol-3(2H )-one during the Maillard reaction of furan-2-carboxaldehyde and L-alanine
Journal of Agricultural and Food Chemistry
1998
46
3
941--945

Hofmann, Thomas
Acetylformoin - a chemical switch in the formation of colored Maillard reaction products from hexoses and primary and secondary amino acids
Journal of Agricultural and Food Chemistry
1998
46
10
3918--3928

Hofmann, Thomas
4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidine - a novel colored substructure in melanoidins formed by maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde
Journal of Agricultural and Food Chemistry
1998
46
10
3896--3901

Hofmann, T.; Schieberle, P.
Quantitative model studies on the effectiveness of different precursor systems in the formation of the intense food odorants 2-furfurylthiol and 2-methyl-3-furanthiol
Journal of Agricultural and Food Chemistry
1998
46
1
235--241

Hofmann, T.; Schieberle, P.
Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions
Zeitschrift für Lebensmitteluntersuchung und -Forschung A
1998
207
3
229--236