Kröber, Tabea D. U.;Holzer, Magdalena;Kerpes, Roland;Mittermeier-Kleßinger, Verena K.;Dawid, Corinna;Becker, Thomas
Enrichment and Quantitation of Dipeptidyl Peptidase IV Inhibitory Peptides in Quinoa upon Systematic Malting
Journal of Agricultural and Food Chemistry
2024
72
20
11480-11492

Spreng, Stefan;Wannenmacher, Julia;Gastl, Martina;Dawid, Corinna;Hofmann, Thomas
Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley (Hordeum vulgare L.)
Journal of Agricultural and Food Chemistry
2024
72
24
13885-13897

Phuwapraisirisan, Preecha;Phewpan, Apiniharn;Lopetcharat, Kannapon;Dawid, Corinna;Hofmann, Thomas;Keeratipibul, Suwimon
Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (Pla-ra)
Journal of Agricultural and Food Chemistry
2024
72
18
10558-10569

Gabler, Anna Maria;Ludwig, Annalena;Biener, Florian;Waldner, Magdalena;Dawid, Corinna;Frank, Oliver
Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants
Foods
2024
13
4
526

Frey, Maximilian;Bathe, Ulschan;Meink, Luca;Balcke, Gerd U.;Schmidt, Jürgen;Frolov, Andrej;Soboleva, Alena;Hassanin, Ahmed;Davari, Mehdi D.;Frank, Oliver;Schlagbauer, Verena;Dawid, Corinna;Tissier, Alain
Combinatorial biosynthesis in yeast leads to over 200 diterpenoids
Metabolic Engineering
2024
82
193-200

Pfäffle, Simon P.;Herz, Corinna;Brombacher, Eva;Proietti, Michele;Gigl, Michael;Hofstetter, Christoph K.;Mittermeier-Kleßinger, Verena K.;Claßen, Sophie;Tran, Hoai T. T.;Dawid, Corinna;Kreutz, Clemens;Günther, Stefan;Lamy, Evelyn
A 14-Day Double-Blind, Randomized, Controlled Crossover Intervention Study with Anti-Bacterial Benzyl Isothiocyanate from Nasturtium (Tropaeolum majus) on Human Gut Microbiome and Host Defense
Nutrients
2024
16
3
373

Nisov, Anni;Valtonen, Anniina;Aisala, Heikki;Spaccasassi, Andrea;Walser, Christoph;Dawid, Corinna;Sozer, Nesli
Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions
Food Research International
2024
180
114070

Roth, Ohad;Yechezkel, Sela;Serero, Ori;Eliyahu, Avi;Vints, Inna;Tzeela, Pan;Carignano, Alberto;Janacek, Dorina P.;Peters, Verena;Kessel, Amit;Dwivedi, Vikas;Carmeli-Weissberg, Mira;Shaya, Felix;Faigenboim-Doron, Adi;Ung, Kien Lam;Pedersen, Bjørn Panyella;Riov, Joseph;Klavins, Eric;Dawid, Corinna;Hammes, Ulrich Z.;Ben-Tal, Nir;Napier, Richard;Sadot, Einat;Weinstain, Roy
Slow release of a synthetic auxin induces formation of adventitious roots in recalcitrant woody plants
Nature Biotechnology
2024

Gabler, Anna Maria;Kreißl, Johanna;Schweiger, Julia;Frank, Oliver;Dawid, Corinna
Correction to “NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine”
Journal of Agricultural and Food Chemistry
2023
72
1
952-952

Bauersachs, Eva;Walser, Veronika;Reglitz, Klaas;Dawid, Corinna;Steinhaus, Martin
Peracetic acid residues in orange juice can lead to a 5-vinylguaiacol-induced clove-like off-flavor via Baeyer-Villiger oxidation of hesperidin
Food Chemistry
2024
440
138252