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Journal of Agricultural and Food Chemistry
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September 5, 2014
Application of 2D-HPLC/taste dilution analysis on taste compounds in aniseed (Pimpinella anisum L.)
Stephen Pickrahn, Karin Sebald, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 4, 2018
Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology
Thomas Hofmann, Dietmar Krautwurst, Peter Schieberle
Journal of Agricultural and Food Chemistry
|
September 14, 2019
Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (<i>Humulus lupulus</i> L.) by Means of the Sensomics Approach
Sabrina Brendel, Thomas Hofmann, Michael Granvogl
Journal of Agricultural and Food Chemistry
|
March 21, 2015
Sensomics analysis of key bitter compounds in the hard resin of hops (Humulus lupulus L.) and their contribution to the bitter profile of Pilsner-type beer
Michael Dresel, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
September 12, 2019
Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry
Karin Sebald, Andreas Dunkel, Thomas Hofmann
Frontiers in Health Services
|
February 17, 2025
Influence of working conditions on German paramedics' intention to leave the profession: a cross-sectional study
Thomas Hofmann, Michael Stanley, Luis Möckel
Journal of Agricultural and Food Chemistry
|
April 13, 2006
Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay
Timo Stark, Helene Justus, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 30, 2006
Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.)
Nina Rotzoll, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Development of a stable isotope dilution analysis with liquid chromatography-tandem mass spectrometry detection for the quantitative analysis of di- and trihydroxybenzenes in foods and model systems
Roman Lang, Christoph Mueller, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
May 12, 2005
Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and gamma-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.)
Nina Rotzoll, Andreas Dunkel, Thomas Hofmann
Page
of 41
Search research articles
Search
Showing results (61-70 of 402) with videos related to
Sort By:
Page
of 41
Journal of Agricultural and Food Chemistry
|
September 5, 2014
Application of 2D-HPLC/taste dilution analysis on taste compounds in aniseed (Pimpinella anisum L.)
Stephen Pickrahn, Karin Sebald, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
January 4, 2018
Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology
Thomas Hofmann, Dietmar Krautwurst, Peter Schieberle
Journal of Agricultural and Food Chemistry
|
September 14, 2019
Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (<i>Humulus lupulus</i> L.) by Means of the Sensomics Approach
Sabrina Brendel, Thomas Hofmann, Michael Granvogl
Journal of Agricultural and Food Chemistry
|
March 21, 2015
Sensomics analysis of key bitter compounds in the hard resin of hops (Humulus lupulus L.) and their contribution to the bitter profile of Pilsner-type beer
Michael Dresel, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
September 12, 2019
Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry
Karin Sebald, Andreas Dunkel, Thomas Hofmann
Frontiers in Health Services
|
February 17, 2025
Influence of working conditions on German paramedics' intention to leave the profession: a cross-sectional study
Thomas Hofmann, Michael Stanley, Luis Möckel
Journal of Agricultural and Food Chemistry
|
April 13, 2006
Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay
Timo Stark, Helene Justus, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
March 30, 2006
Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.)
Nina Rotzoll, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Development of a stable isotope dilution analysis with liquid chromatography-tandem mass spectrometry detection for the quantitative analysis of di- and trihydroxybenzenes in foods and model systems
Roman Lang, Christoph Mueller, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
May 12, 2005
Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and gamma-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.)
Nina Rotzoll, Andreas Dunkel, Thomas Hofmann
Page
of 41