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Journal of Agricultural and Food Chemistry
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February 10, 2009
LC-MS/MS quantitation of hop-derived bitter compounds in beer using the ECHO technique
Daniel Intelmann, Gesa Haseleu, Thomas Hofmann
Biomimetics (Basel, Switzerland)
|
March 27, 2026
X-Ray Attenuation Properties of Additive Manufacturing and 3D Printing Materials for Mimicking Tissues in Radiographic Phantoms Measured by CT from 70 to 140 kV: 2025 Update
Thomas Hofmann, Martin Buschmann, Peter Homolka
Journal of Agricultural and Food Chemistry
|
April 7, 2017
Differential Off-line LC-NMR (DOLC-NMR) Metabolomics To Monitor Tyrosine-Induced Metabolome Alterations in Saccharomyces cerevisiae
Richard Hammerl, Oliver Frank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
December 21, 2006
Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis
Christoph Müller, Roman Lang, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 10, 2007
Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.)
Andreas Dunkel, Jessica Köster, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
June 28, 2011
Taste modulating N-(1-methyl-4-oxoimidazolidin-2-ylidene) α-amino acids formed from creatinine and reducing carbohydrates
Christof Kunert, Alesia Walker, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 25, 2009
Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer
Gesa Haseleu, Daniel Intelmann, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 26, 2010
Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew
Simone Blumberg, Oliver Frank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 6, 2003
Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA)
Harald Ottinger, Tomislav Soldo, Thomas Hofmann
The Journal of Biological Chemistry
|
April 12, 2006
Lysosomal localization of TRPML3 depends on TRPML2 and the mucolipidosis-associated protein TRPML1
Kartik Venkatachalam, Thomas Hofmann, Craig Montell
Page
of 41
Search research articles
Search
Showing results (51-60 of 402) with videos related to
Sort By:
Page
of 41
Journal of Agricultural and Food Chemistry
|
February 10, 2009
LC-MS/MS quantitation of hop-derived bitter compounds in beer using the ECHO technique
Daniel Intelmann, Gesa Haseleu, Thomas Hofmann
Biomimetics (Basel, Switzerland)
|
March 27, 2026
X-Ray Attenuation Properties of Additive Manufacturing and 3D Printing Materials for Mimicking Tissues in Radiographic Phantoms Measured by CT from 70 to 140 kV: 2025 Update
Thomas Hofmann, Martin Buschmann, Peter Homolka
Journal of Agricultural and Food Chemistry
|
April 7, 2017
Differential Off-line LC-NMR (DOLC-NMR) Metabolomics To Monitor Tyrosine-Induced Metabolome Alterations in Saccharomyces cerevisiae
Richard Hammerl, Oliver Frank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
December 21, 2006
Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis
Christoph Müller, Roman Lang, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 10, 2007
Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.)
Andreas Dunkel, Jessica Köster, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
June 28, 2011
Taste modulating N-(1-methyl-4-oxoimidazolidin-2-ylidene) α-amino acids formed from creatinine and reducing carbohydrates
Christof Kunert, Alesia Walker, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 25, 2009
Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer
Gesa Haseleu, Daniel Intelmann, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 26, 2010
Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew
Simone Blumberg, Oliver Frank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 6, 2003
Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA)
Harald Ottinger, Tomislav Soldo, Thomas Hofmann
The Journal of Biological Chemistry
|
April 12, 2006
Lysosomal localization of TRPML3 depends on TRPML2 and the mucolipidosis-associated protein TRPML1
Kartik Venkatachalam, Thomas Hofmann, Craig Montell
Page
of 41