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Thomas Hofmann

Showing results (31-40 of 402) with videos related to

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Journal of Agricultural and Food Chemistry|July 9, 2004
Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota l.) and carrot productsAndreas Czepa, Thomas Hofmann
Journal of Agricultural and Food Chemistry|February 8, 2013
Compositional and sensory characterization of red wine polymersNadine Wollmann, Thomas Hofmann
Food Chemistry|October 17, 2013
Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.)Corinna Dawid, Thomas Hofmann
Journal of Agricultural and Food Chemistry|November 10, 2012
Identification of Sensory-Active Phytochemicals in Asparagus (Asparagus officinalis L.)Corinna Dawid, Thomas Hofmann
Journal of Agricultural and Food Chemistry|December 18, 2010
Systematic studies on the chemical structure and umami enhancing activity of Maillard-modified guanosine 5'-monophosphatesDaniel Festring, Thomas Hofmann
Journal of Agricultural and Food Chemistry|September 16, 2010
Discovery of N(2)-(1-carboxyethyl)guanosine 5'-monophosphate as an umami-enhancing maillard-modified nucleotide in yeast extractsDaniel Festring, Thomas Hofmann
Journal of Agricultural and Food Chemistry|March 22, 2008
Sensomics mapping and identification of the key bitter metabolites in Gouda cheeseSimone Toelstede, Thomas Hofmann
Journal of Agricultural and Food Chemistry|June 19, 2008
Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheeseSimone Toelstede, Thomas Hofmann
Journal of Agricultural and Food Chemistry|June 23, 2005
Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao)Timo Stark, Thomas Hofmann
Angewandte Chemie (International Ed. in English)|March 18, 2010
Carbonic anhydrase IV mediates the fizz of carbonated beveragesAndreas Dunkel, Thomas Hofmann
Pageof 41

Showing results (31-40 of 402) with videos related to

Sort By:
Pageof 41
Journal of Agricultural and Food Chemistry|July 9, 2004
Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota l.) and carrot productsAndreas Czepa, Thomas Hofmann
Journal of Agricultural and Food Chemistry|February 8, 2013
Compositional and sensory characterization of red wine polymersNadine Wollmann, Thomas Hofmann
Food Chemistry|October 17, 2013
Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.)Corinna Dawid, Thomas Hofmann
Journal of Agricultural and Food Chemistry|November 10, 2012
Identification of Sensory-Active Phytochemicals in Asparagus (Asparagus officinalis L.)Corinna Dawid, Thomas Hofmann
Journal of Agricultural and Food Chemistry|December 18, 2010
Systematic studies on the chemical structure and umami enhancing activity of Maillard-modified guanosine 5'-monophosphatesDaniel Festring, Thomas Hofmann
Journal of Agricultural and Food Chemistry|September 16, 2010
Discovery of N(2)-(1-carboxyethyl)guanosine 5'-monophosphate as an umami-enhancing maillard-modified nucleotide in yeast extractsDaniel Festring, Thomas Hofmann
Journal of Agricultural and Food Chemistry|March 22, 2008
Sensomics mapping and identification of the key bitter metabolites in Gouda cheeseSimone Toelstede, Thomas Hofmann
Journal of Agricultural and Food Chemistry|June 19, 2008
Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheeseSimone Toelstede, Thomas Hofmann
Journal of Agricultural and Food Chemistry|June 23, 2005
Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao)Timo Stark, Thomas Hofmann
Angewandte Chemie (International Ed. in English)|March 18, 2010
Carbonic anhydrase IV mediates the fizz of carbonated beveragesAndreas Dunkel, Thomas Hofmann
Pageof 41