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Journal of Agricultural and Food Chemistry
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March 21, 2009
Identification of novel orosensory active molecules in cured vanilla Beans (Vanilla planifolia)
Bernd Schwarz, Thomas Hofmann
Molecules (Basel, Switzerland)
|
February 1, 2018
Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES)
Maximilian Kranz, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
August 20, 2008
Quantitative reconstruction of the nonvolatile sensometabolome of a red wine
Jan Carlos Hufnagel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 18, 2010
Bitter-tasting and kokumi-enhancing molecules in thermally processed avocado (Persea americana Mill.)
Andreas Georg Degenhardt, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 16, 2008
Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine
Jan Carlos Hufnagel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 14, 2002
Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity
Michael Lindenmeier, Veronika Faist, Thomas Hofmann
International Journal of Toxicology
|
June 11, 2002
Evaluation of the reproductive toxicity and embryotoxicity of insulin glargine (LANTUS) in rats and rabbits
Thomas Hofmann, Georg Horstmann, Ingo Stammberger
Chemical Senses
|
June 27, 2003
(+)-(S)-alapyridaine--a general taste enhancer?
Tomislav Soldo, Imre Blank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 8, 2017
The Cyclic Diarylheptanoid Asadanin as the Main Contributor to the Bitter Off-Taste in Hazelnuts (Corylus avellana L.)
Barbara Singldinger, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
June 23, 2005
Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols
Timo Stark, Sabine Bareuther, Thomas Hofmann
Page
of 41
Search research articles
Search
Showing results (41-50 of 402) with videos related to
Sort By:
Page
of 41
Journal of Agricultural and Food Chemistry
|
March 21, 2009
Identification of novel orosensory active molecules in cured vanilla Beans (Vanilla planifolia)
Bernd Schwarz, Thomas Hofmann
Molecules (Basel, Switzerland)
|
February 1, 2018
Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES)
Maximilian Kranz, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
August 20, 2008
Quantitative reconstruction of the nonvolatile sensometabolome of a red wine
Jan Carlos Hufnagel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 18, 2010
Bitter-tasting and kokumi-enhancing molecules in thermally processed avocado (Persea americana Mill.)
Andreas Georg Degenhardt, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 16, 2008
Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine
Jan Carlos Hufnagel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 14, 2002
Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity
Michael Lindenmeier, Veronika Faist, Thomas Hofmann
International Journal of Toxicology
|
June 11, 2002
Evaluation of the reproductive toxicity and embryotoxicity of insulin glargine (LANTUS) in rats and rabbits
Thomas Hofmann, Georg Horstmann, Ingo Stammberger
Chemical Senses
|
June 27, 2003
(+)-(S)-alapyridaine--a general taste enhancer?
Tomislav Soldo, Imre Blank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 8, 2017
The Cyclic Diarylheptanoid Asadanin as the Main Contributor to the Bitter Off-Taste in Hazelnuts (Corylus avellana L.)
Barbara Singldinger, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
June 23, 2005
Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols
Timo Stark, Sabine Bareuther, Thomas Hofmann
Page
of 41