Hofmann, Thomas; Schieberle, Peter; Meyer, Andreas
Influence of the process design on the formation of impact odorants from Maillard reactions
94 - 94
ACS National Meeting Book of Abstracts

2009

Stark, Timo; Hillmann, Hedda; Wenker, Kerstin; Hofmann, Thomas; Keller, Daniela
Nonenzymatic carbon-glycosylation of flavan-3-ols induced by food processing
ACS National Meeting Book of Abstracts

2009

Schieberle, Peter; Hofmann, Thomas; Esposito, Patricia
The carbohydrate moiety as modifier of yields and formation pathways of key odorants generated in the presence of cysteine
ACS National Meeting Book of Abstracts

2009

Niehues, M.; Stark, T.; Hofmann, T.; Hensel, A.
Structure-activity relation of different N-phenylpropenoyl-L-amino acids as antiadhesive compounds against Helicobacter pylori
Planta Medica
2009
75
09

Bauer, Tobias; Stark, Timo; Hofmann, Thomas; Ehling-Schulz, Monika
Development of a quantitative detection system for cereulide, the emetic Bacillus cereus toxin
Toxicology Letters
2009
189
S61

Nickel, A.; Kottra, G.; Schmidt, G.; Danier, J.; Hofmann, T.; Daniel, H.
Characteristics of transport of selenoamino acids by epithelial amino acid transporters
Chemico-biological Interactions
2009
177
3
234--241

Schwarz, Bernd; Hofmann, Thomas
Identification of novel orosensory active molecules in cured vanilla Beans (Vanilla planifolia)
Journal of Agricultural and Food Chemistry
2009
57
9
3729--3737

Schmiech, Ludger; Alayrac, Carole; Witulski, Bernhard; Hofmann, Thomas
Structure determination of bisacetylenic oxylipins in carrots (Daucus carota L.) and enantioselective synthesis of falcarindiol
Journal of Agricultural and Food Chemistry
2009
57
22
11030--11040

Toelstede, Simone; Hofmann, Thomas
Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii
Journal of Agricultural and Food Chemistry
2009
57
9
3738--3748

Toelstede, Simone; Dunkel, Andreas; Hofmann, Thomas
A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese
Journal of Agricultural and Food Chemistry
2009
57
4
1440--1448