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Identifizierung von Geschmacksstoffen als Grundlage für die Produktgestaltung
Dokumentation der 65. FEI-jahrestagung, „Forschung für den Wettbewerb von morgen“
2008
AGFD 275-Identification of the key astringent molecules in red currant juice (Ribes rubrum) by means of a sensometabolomics approach
236th National Meeting of the American-Chemical-Society
2008
Bitter off-taste in stored cold-pressed linseed oil obtained from different varieties
European Journal of Lipid Science and Technology
2008
110
7
625--631
Quantitative investigation of trigonelline, nicotinic acid, and nicotinamide in foods, urine, and plasma by means of LC-MS/MS and stable isotope dilution analysis
Journal of Agricultural and Food Chemistry
2008
56
23
11114--11121
Time-dependent component-specific regulation of gastric acid secretion-related proteins by roasted coffee constituents
Annals of the New York Academy of Sciences
2008
1126
310--314
Is there a direct relationship between oral astringency and human salivary protein binding?
European Food Research and Technology
2008
227
6
1693--1698
Sensomics mapping and identification of the key bitter metabolites in Gouda cheese
Journal of Agricultural and Food Chemistry
2008
56
8
2795--2804
Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese
Journal of Agricultural and Food Chemistry
2008
56
13
5299--5307
Reinvestigation of the bitter compounds in carrots (Daucus carota L.) by using a molecular sensory science approach
Journal of Agricultural and Food Chemistry
2008
56
21
10252--10260
Absorption of N-phenylpropenoyl-L-amino acids in healthy humans by oral administration of cocoa (Theobroma cacao)
Molecular nutrition & Food research
2008
52
10
1201--1214