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Molecules (Basel, Switzerland)|December 9, 2023
(Bio)active Compounds in Daisy Flower (<i>Bellis perennis</i>)Anna-Lena Albien, Timo D StarkJournal of Agricultural and Food Chemistry|March 23, 2019
Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 1Daniel Germann, Timo D Stark, Thomas HofmannJournal of Agricultural and Food Chemistry|July 7, 2016
Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum)Junichiro Wakamatsu, Timo D Stark, Thomas HofmannJournal of Agricultural and Food Chemistry|April 10, 2019
Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 2Daniel Germann, Timo D Stark, Thomas HofmannJournal of Agricultural and Food Chemistry|February 5, 2019
Antioxidative Maillard Reaction Products Generated in Processed Aged Garlic ExtractJunichiro Wakamatsu, Timo D Stark, Thomas HofmannJournal of Agricultural and Food Chemistry|March 2, 2013
In vitro activity-guided identification of antioxidants in aged garlic extractToshiaki Matsutomo, Timo D Stark, Thomas HofmannJournal of Agricultural and Food Chemistry|March 28, 2019
Taste Modulating Peptides from Overfermented Cocoa BeansMathias Salger, Timo D Stark, Thomas HofmannFoods (Basel, Switzerland)|July 2, 2021
Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb ChocolateJulia Samfaß, Timo D Stark, Thomas F HofmannJournal of Agricultural and Food Chemistry|August 7, 2024
Molecular Changes during Germination of Cocoa Beans, Part 1Konrad Brückel, Timo D Stark, Corinna Dawid, et al.Animals : an Open Access Journal From MDPI|October 22, 2015
Ethnopharmacological Survey of Plants Used in the Traditional Treatment of Gastrointestinal Pain, Inflammation and Diarrhea in Africa: Future Perspectives for Integration into Modern MedicineTimo D Stark, Dorah J Mtui, Onesmo B BalembaPageof 7