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Angewandte Chemie (International Ed. in English)
|
February 22, 2011
Sweet and umami taste: natural products, their chemosensory targets, and beyond
Maik Behrens, Wolfgang Meyerhof, Caroline Hellfritsch, et al.
Journal of Agricultural and Food Chemistry
|
July 13, 2011
Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds
Stephanie Frank, Nadine Wollmann, Peter Schieberle, et al.
Journal of Natural Products
|
August 1, 2018
Saponins from European Licorice Roots ( Glycyrrhiza glabra)
Christian Schmid, Corinna Dawid, Verena Peters, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2016
The Odorant ( R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46
Barbara Suess, Anne Brockhoff, Wolfgang Meyerhof, et al.
Journal of Agricultural and Food Chemistry
|
June 27, 2013
Analytical and sensory studies on the release of sodium from wheat bread crumb
Tabea Pflaum, Katharina Konitzer, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry
|
November 18, 2020
Correction to Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing
Valerian Kalb, Torsten Seewald, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry
|
April 3, 2020
MG-HCr, the Methylglyoxal-Derived Hydroimidazolone of Creatine, a Biomarker for the Dietary Intake of Animal Source Food
Stephanie Treibmann, Sindy Händler, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry
|
October 5, 2016
The Bitter Chemodiversity of Hops (Humulus lupulus L.)
Michael Dresel, Christian Vogt, Andreas Dunkel, et al.
Journal of Agricultural and Food Chemistry
|
September 15, 2020
Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers
Tara Duggan, Corinna Dawid, Sebastian Baur, et al.
Proceedings of the National Academy of Sciences of the United States of America
|
May 29, 2002
Subunit composition of mammalian transient receptor potential channels in living cells
Thomas Hofmann, Michael Schaefer, Günter Schultz, et al.
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of 41
Search research articles
Search
Showing results (111-120 of 402) with videos related to
Sort By:
Page
of 41
Angewandte Chemie (International Ed. in English)
|
February 22, 2011
Sweet and umami taste: natural products, their chemosensory targets, and beyond
Maik Behrens, Wolfgang Meyerhof, Caroline Hellfritsch, et al.
Journal of Agricultural and Food Chemistry
|
July 13, 2011
Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds
Stephanie Frank, Nadine Wollmann, Peter Schieberle, et al.
Journal of Natural Products
|
August 1, 2018
Saponins from European Licorice Roots ( Glycyrrhiza glabra)
Christian Schmid, Corinna Dawid, Verena Peters, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2016
The Odorant ( R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46
Barbara Suess, Anne Brockhoff, Wolfgang Meyerhof, et al.
Journal of Agricultural and Food Chemistry
|
June 27, 2013
Analytical and sensory studies on the release of sodium from wheat bread crumb
Tabea Pflaum, Katharina Konitzer, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry
|
November 18, 2020
Correction to Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing
Valerian Kalb, Torsten Seewald, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry
|
April 3, 2020
MG-HCr, the Methylglyoxal-Derived Hydroimidazolone of Creatine, a Biomarker for the Dietary Intake of Animal Source Food
Stephanie Treibmann, Sindy Händler, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry
|
October 5, 2016
The Bitter Chemodiversity of Hops (Humulus lupulus L.)
Michael Dresel, Christian Vogt, Andreas Dunkel, et al.
Journal of Agricultural and Food Chemistry
|
September 15, 2020
Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers
Tara Duggan, Corinna Dawid, Sebastian Baur, et al.
Proceedings of the National Academy of Sciences of the United States of America
|
May 29, 2002
Subunit composition of mammalian transient receptor potential channels in living cells
Thomas Hofmann, Michael Schaefer, Günter Schultz, et al.
Page
of 41