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Journal of Agricultural and Food Chemistry
|
January 20, 2011
Identification of antioxidative flavonols and anthocyanins in Sicana odorifera fruit peel
Katherine Jaramillo, Corinna Dawid, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry
|
July 13, 2019
Tyrosine Induced Metabolome Alterations of <i>Penicillium roqueforti</i> and Quantitation of Secondary Key Metabolites in Blue-Mold Cheese
Richard Hammerl, Oliver Frank, Maximilian Dietz, et al.
Novartis Foundation Symposium
|
April 24, 2004
Activation, subunit composition and physiological relevance of DAG-sensitive TRPC proteins
Thomas Gudermann, Thomas Hofmann, Michael Mederos y Schnitzler, et al.
Journal of Agricultural and Food Chemistry
|
February 3, 2007
Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS
Oliver Frank, Simone Blumberg, Christof Kunert, et al.
Journal of Agricultural and Food Chemistry
|
October 10, 2015
Bioactive C₁₇-Polyacetylenes in Carrots (Daucus carota L.): Current Knowledge and Future Perspectives
Corinna Dawid, Frank Dunemann, Wilfried Schwab, et al.
Journal of Agricultural and Food Chemistry
|
June 10, 2004
Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium)
Patrick Gruber, Stefan Vieths, Andrea Wangorsch, et al.
Journal of Agricultural and Food Chemistry
|
May 24, 2012
Human psychometric and taste receptor responses to steviol glycosides
Caroline Hellfritsch, Anne Brockhoff, Frauke Stähler, et al.
Molecular Nutrition & Food Research
|
July 23, 2008
Absorption of N-phenylpropenoyl-L-amino acids in healthy humans by oral administration of cocoa (Theobroma cacao)
Timo Stark, Roman Lang, Daniela Keller, et al.
Journal of Agricultural and Food Chemistry
|
March 19, 2010
Activity-guided fractionation to characterize a coffee beverage that effectively down-regulates mechanisms of gastric acid secretion as compared to regular coffee
Malte Rubach, Roman Lang, Carola Skupin, et al.
Journal of Agricultural and Food Chemistry
|
November 21, 2015
Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans
Roman Lang, Stefan Klade, Anja Beusch, et al.
Page
of 41
Search research articles
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Showing results (171-180 of 402) with videos related to
Sort By:
Page
of 41
Journal of Agricultural and Food Chemistry
|
January 20, 2011
Identification of antioxidative flavonols and anthocyanins in Sicana odorifera fruit peel
Katherine Jaramillo, Corinna Dawid, Thomas Hofmann, et al.
Journal of Agricultural and Food Chemistry
|
July 13, 2019
Tyrosine Induced Metabolome Alterations of <i>Penicillium roqueforti</i> and Quantitation of Secondary Key Metabolites in Blue-Mold Cheese
Richard Hammerl, Oliver Frank, Maximilian Dietz, et al.
Novartis Foundation Symposium
|
April 24, 2004
Activation, subunit composition and physiological relevance of DAG-sensitive TRPC proteins
Thomas Gudermann, Thomas Hofmann, Michael Mederos y Schnitzler, et al.
Journal of Agricultural and Food Chemistry
|
February 3, 2007
Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS
Oliver Frank, Simone Blumberg, Christof Kunert, et al.
Journal of Agricultural and Food Chemistry
|
October 10, 2015
Bioactive C₁₇-Polyacetylenes in Carrots (Daucus carota L.): Current Knowledge and Future Perspectives
Corinna Dawid, Frank Dunemann, Wilfried Schwab, et al.
Journal of Agricultural and Food Chemistry
|
June 10, 2004
Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium)
Patrick Gruber, Stefan Vieths, Andrea Wangorsch, et al.
Journal of Agricultural and Food Chemistry
|
May 24, 2012
Human psychometric and taste receptor responses to steviol glycosides
Caroline Hellfritsch, Anne Brockhoff, Frauke Stähler, et al.
Molecular Nutrition & Food Research
|
July 23, 2008
Absorption of N-phenylpropenoyl-L-amino acids in healthy humans by oral administration of cocoa (Theobroma cacao)
Timo Stark, Roman Lang, Daniela Keller, et al.
Journal of Agricultural and Food Chemistry
|
March 19, 2010
Activity-guided fractionation to characterize a coffee beverage that effectively down-regulates mechanisms of gastric acid secretion as compared to regular coffee
Malte Rubach, Roman Lang, Carola Skupin, et al.
Journal of Agricultural and Food Chemistry
|
November 21, 2015
Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans
Roman Lang, Stefan Klade, Anja Beusch, et al.
Page
of 41