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Journal of Agricultural and Food Chemistry
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April 3, 2009
Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii
Simone Toelstede, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 31, 2007
Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum)
Bernd Schwarz, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
April 19, 2007
Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling
Christoph Müller, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
April 21, 2007
Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.)
Arne Glabasnia, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 10, 2002
Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages
Thomas Hofmann, Peter Schieberle
Journal of Agricultural and Food Chemistry
|
December 31, 2017
Activity-Guided Identification of in Vitro Antioxidants in Beer
Stefan Spreng, Thomas Hofmann
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
Pharmaceutics
|
July 24, 2019
Inhaled Antibiotics for Mycobacterial Lung Disease
Brandon Banaschewski, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
June 12, 2003
Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree
Andreas Czepa, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
December 7, 2006
Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols
Timo Stark, Thomas Hofmann
Page
of 41
Search research articles
Search
Showing results (11-20 of 402) with videos related to
Sort By:
Page
of 41
Journal of Agricultural and Food Chemistry
|
April 3, 2009
Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii
Simone Toelstede, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 31, 2007
Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum)
Bernd Schwarz, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
April 19, 2007
Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling
Christoph Müller, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
April 21, 2007
Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.)
Arne Glabasnia, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 10, 2002
Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages
Thomas Hofmann, Peter Schieberle
Journal of Agricultural and Food Chemistry
|
December 31, 2017
Activity-Guided Identification of in Vitro Antioxidants in Beer
Stefan Spreng, Thomas Hofmann
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
Pharmaceutics
|
July 24, 2019
Inhaled Antibiotics for Mycobacterial Lung Disease
Brandon Banaschewski, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
June 12, 2003
Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree
Andreas Czepa, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
December 7, 2006
Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols
Timo Stark, Thomas Hofmann
Page
of 41