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Journal of Agricultural and Food Chemistry
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October 17, 2008
Reinvestigation of the bitter compounds in carrots (Daucus carota L.) by using a molecular sensory science approach
Ludger Schmiech, Daisuke Uemura, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 19, 2021
High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set
Thomas Kauz, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 24, 2021
Quantitative Proton NMR Spectroscopy for Basic Taste Recombinant Reconstitution Using the Taste Recombinant Database
Richard Hammerl, Oliver Frank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
December 7, 2021
NMR-Based Studies on Odorant-Melanoidin Interactions in Coffee Beverages
Michael Gigl, Thomas Hofmann, Oliver Frank
Journal of Agricultural and Food Chemistry
|
August 19, 2020
Highlights of the 12th Wartburg Symposium on Flavor Chemistry & Biology
Holger Zorn, Thomas Hofmann, Corinna Dawid
Journal of Agricultural and Food Chemistry
|
July 6, 2012
Activity-guided discovery of (S)-malic acid 1'-O-β-gentiobioside as an angiotensin I-converting enzyme inhibitor in lettuce (Lactuca sativa)
Annika Lagemann, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 14, 2020
Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds
Sabrina Brendel, Thomas Hofmann, Michael Granvogl
Journal of Agricultural and Food Chemistry
|
August 14, 2020
Quantitation and Taste Contribution of Sensory Active Molecules in Oat (<i>Avena sativa</i> L.)
Kirsten Günther-Jordanland, Corinna Dawid, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
April 10, 2019
Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 2
Daniel Germann, Timo D Stark, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 5, 2019
Antioxidative Maillard Reaction Products Generated in Processed Aged Garlic Extract
Junichiro Wakamatsu, Timo D Stark, Thomas Hofmann
Page
of 41
Search research articles
Search
Showing results (81-90 of 402) with videos related to
Sort By:
Page
of 41
Journal of Agricultural and Food Chemistry
|
October 17, 2008
Reinvestigation of the bitter compounds in carrots (Daucus carota L.) by using a molecular sensory science approach
Ludger Schmiech, Daisuke Uemura, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 19, 2021
High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set
Thomas Kauz, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
November 24, 2021
Quantitative Proton NMR Spectroscopy for Basic Taste Recombinant Reconstitution Using the Taste Recombinant Database
Richard Hammerl, Oliver Frank, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
December 7, 2021
NMR-Based Studies on Odorant-Melanoidin Interactions in Coffee Beverages
Michael Gigl, Thomas Hofmann, Oliver Frank
Journal of Agricultural and Food Chemistry
|
August 19, 2020
Highlights of the 12th Wartburg Symposium on Flavor Chemistry & Biology
Holger Zorn, Thomas Hofmann, Corinna Dawid
Journal of Agricultural and Food Chemistry
|
July 6, 2012
Activity-guided discovery of (S)-malic acid 1'-O-β-gentiobioside as an angiotensin I-converting enzyme inhibitor in lettuce (Lactuca sativa)
Annika Lagemann, Andreas Dunkel, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
July 14, 2020
Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds
Sabrina Brendel, Thomas Hofmann, Michael Granvogl
Journal of Agricultural and Food Chemistry
|
August 14, 2020
Quantitation and Taste Contribution of Sensory Active Molecules in Oat (<i>Avena sativa</i> L.)
Kirsten Günther-Jordanland, Corinna Dawid, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
April 10, 2019
Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 2
Daniel Germann, Timo D Stark, Thomas Hofmann
Journal of Agricultural and Food Chemistry
|
February 5, 2019
Antioxidative Maillard Reaction Products Generated in Processed Aged Garlic Extract
Junichiro Wakamatsu, Timo D Stark, Thomas Hofmann
Page
of 41