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Thomas Hofmann

Showing results (121-130 of 402) with videos related to

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Current Biology : CB|July 5, 2003
TRPM5 is a voltage-modulated and Ca(2+)-activated monovalent selective cation channelThomas Hofmann, Vladimir Chubanov, Thomas Gudermann, et al.
Journal of Agricultural and Food Chemistry|July 21, 2011
Stereoselective synthesis of amides sharing the guanosine 5'-monophosphate scaffold and Umami enhancement studies using human sensory and hT1R1/rT1R3 receptor assaysDaniel Festring, Anne Brockhoff, Wolfgang Meyerhof, et al.
Analytical Chemistry|March 29, 2011
Quantitation of resveratrol in red wines by means of stable isotope dilution analysis-ultra-performance liquid chromatography-Quan-time-of-flight mass spectrometry and cross validationTimo Stark, Nadine Wollmann, Sofie Lösch, et al.
Molecular Nutrition & Food Research|May 28, 2011
Urinary N-methylpyridinium and trigonelline as candidate dietary biomarkers of coffee consumptionRoman Lang, Anika Wahl, Timo Stark, et al.
Journal of Agricultural and Food Chemistry|May 1, 2019
Discovery of a Thiamine-Derived Taste Enhancer in Process FlavorsLaura Brehm, Manon Jünger, Oliver Frank, et al.
Journal of Agricultural and Food Chemistry|April 28, 2010
Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juiceTessa Sonntag, Christof Kunert, Andreas Dunkel, et al.
Molecular Nutrition & Food Research|October 22, 2004
Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancerTomislav Soldo, Oliver Frank, Harald Ottinger, et al.
Science (New York, N.Y.)|February 8, 2014
Quantifying molecular stiffness and interaction with lateral force microscopyAlfred John Weymouth, Thomas Hofmann, Franz J Giessibl
Journal of Agricultural and Food Chemistry|May 24, 2017
Synephrine as a Specific Marker for Orange ConsumptionMatthias Bader, Tatjana Lang, Roman Lang, et al.
Journal of Agricultural and Food Chemistry|December 12, 2018
Kaempferol 3- O-(2‴- O-Sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein IsolatesChristoph Hald, Corinna Dawid, Ralf Tressel, et al.
Pageof 41

Showing results (121-130 of 402) with videos related to

Sort By:
Pageof 41
Current Biology : CB|July 5, 2003
TRPM5 is a voltage-modulated and Ca(2+)-activated monovalent selective cation channelThomas Hofmann, Vladimir Chubanov, Thomas Gudermann, et al.
Journal of Agricultural and Food Chemistry|July 21, 2011
Stereoselective synthesis of amides sharing the guanosine 5'-monophosphate scaffold and Umami enhancement studies using human sensory and hT1R1/rT1R3 receptor assaysDaniel Festring, Anne Brockhoff, Wolfgang Meyerhof, et al.
Analytical Chemistry|March 29, 2011
Quantitation of resveratrol in red wines by means of stable isotope dilution analysis-ultra-performance liquid chromatography-Quan-time-of-flight mass spectrometry and cross validationTimo Stark, Nadine Wollmann, Sofie Lösch, et al.
Molecular Nutrition & Food Research|May 28, 2011
Urinary N-methylpyridinium and trigonelline as candidate dietary biomarkers of coffee consumptionRoman Lang, Anika Wahl, Timo Stark, et al.
Journal of Agricultural and Food Chemistry|May 1, 2019
Discovery of a Thiamine-Derived Taste Enhancer in Process FlavorsLaura Brehm, Manon Jünger, Oliver Frank, et al.
Journal of Agricultural and Food Chemistry|April 28, 2010
Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juiceTessa Sonntag, Christof Kunert, Andreas Dunkel, et al.
Molecular Nutrition & Food Research|October 22, 2004
Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancerTomislav Soldo, Oliver Frank, Harald Ottinger, et al.
Science (New York, N.Y.)|February 8, 2014
Quantifying molecular stiffness and interaction with lateral force microscopyAlfred John Weymouth, Thomas Hofmann, Franz J Giessibl
Journal of Agricultural and Food Chemistry|May 24, 2017
Synephrine as a Specific Marker for Orange ConsumptionMatthias Bader, Tatjana Lang, Roman Lang, et al.
Journal of Agricultural and Food Chemistry|December 12, 2018
Kaempferol 3- O-(2‴- O-Sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein IsolatesChristoph Hald, Corinna Dawid, Ralf Tressel, et al.
Pageof 41