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Journal of Agricultural and Food Chemistry
|
October 13, 2009
Sensory-directed identification of beta-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth
Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 8, 2017
The Cyclic Diarylheptanoid Asadanin as the Main Contributor to the Bitter Off-Taste in Hazelnuts (Corylus avellana L.)
Barbara Singldinger, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 10, 2007
Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.)
Andreas Dunkel, Jessica Köster, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 21, 2015
Sensomics analysis of key bitter compounds in the hard resin of hops (Humulus lupulus L.) and their contribution to the bitter profile of Pilsner-type beer
Michael Dresel, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 19, 2021
High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set
Thomas Kauz, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 6, 2012
Activity-guided discovery of (S)-malic acid 1'-O-β-gentiobioside as an angiotensin I-converting enzyme inhibitor in lettuce (Lactuca sativa)
Annika Lagemann, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
September 12, 2019
Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry
Karin Sebald, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 30, 2006
Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.)
Nina Rotzoll, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
May 12, 2005
Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and gamma-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.)
Nina Rotzoll, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 28, 2009
A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese
Simone Toelstede, Andreas Dunkel, Thomas Hofmann
Page
of 9
Search research articles
Search
Showing results (1-10 of 82) with videos related to
Sort By:
Page
of 9
Journal of Agricultural and Food Chemistry
|
October 13, 2009
Sensory-directed identification of beta-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth
Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 8, 2017
The Cyclic Diarylheptanoid Asadanin as the Main Contributor to the Bitter Off-Taste in Hazelnuts (Corylus avellana L.)
Barbara Singldinger, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 10, 2007
Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.)
Andreas Dunkel, Jessica Köster, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 21, 2015
Sensomics analysis of key bitter compounds in the hard resin of hops (Humulus lupulus L.) and their contribution to the bitter profile of Pilsner-type beer
Michael Dresel, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 19, 2021
High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set
Thomas Kauz, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 6, 2012
Activity-guided discovery of (S)-malic acid 1'-O-β-gentiobioside as an angiotensin I-converting enzyme inhibitor in lettuce (Lactuca sativa)
Annika Lagemann, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
September 12, 2019
Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry
Karin Sebald, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 30, 2006
Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.)
Nina Rotzoll, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
May 12, 2005
Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and gamma-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.)
Nina Rotzoll, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 28, 2009
A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese
Simone Toelstede, Andreas Dunkel, Thomas Hofmann
Page
of 9