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Journal of Agricultural and Food Chemistry
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January 31, 2007
Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds
Bernd Schwarz, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 10, 2005
Application of hydrophilic interaction liquid chromatography/comparative taste dilution analysis for identification of a bitter inhibitor by a combinatorial approach based on Maillard reaction chemistry
Tomislav Soldo, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 13, 2010
On the autoxidation of bitter-tasting iso-alpha-acids in beer
Daniel Intelmann, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
October 3, 2002
Reinvestigation of the chemical structure of bitter-tasting quinizolate and homoquinizolate and studies on their Maillard-type formation pathways using suitable (13)C-labeling experiments
Oliver Frank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
April 28, 2006
Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines
Arne Glabasnia, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 10, 2012
Structural and Sensory Characterization of Bitter Tasting Steroidal Saponins from Asparagus Spears (Asparagus officinalis L.)
Corinna Dawid, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
October 30, 2003
Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments
Harald Ottinger, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 22, 2004
Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products
Michael Lindenmeier, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
September 1, 2005
Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao)
Timo Stark, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 31, 2005
Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments
Christoph Müller, Thomas Hofmann
Page
of 41
Search research articles
Search
Showing results (21-30 of 402) with videos related to
Sort By:
Page
of 41
Journal of Agricultural and Food Chemistry
|
January 31, 2007
Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds
Bernd Schwarz, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 10, 2005
Application of hydrophilic interaction liquid chromatography/comparative taste dilution analysis for identification of a bitter inhibitor by a combinatorial approach based on Maillard reaction chemistry
Tomislav Soldo, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 13, 2010
On the autoxidation of bitter-tasting iso-alpha-acids in beer
Daniel Intelmann, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
October 3, 2002
Reinvestigation of the chemical structure of bitter-tasting quinizolate and homoquinizolate and studies on their Maillard-type formation pathways using suitable (13)C-labeling experiments
Oliver Frank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
April 28, 2006
Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines
Arne Glabasnia, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 10, 2012
Structural and Sensory Characterization of Bitter Tasting Steroidal Saponins from Asparagus Spears (Asparagus officinalis L.)
Corinna Dawid, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
October 30, 2003
Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments
Harald Ottinger, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 22, 2004
Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products
Michael Lindenmeier, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
September 1, 2005
Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao)
Timo Stark, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 31, 2005
Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments
Christoph Müller, Thomas Hofmann
Page
of 41