Frank O - Search Results

1

Comprehensive Analysis of the Alternaria Mycobolome Using Mass Spectrometry Based Metabolomics.

Gotthardt M, Kanawati B, Schmidt F, Asam S, Hammerl R, Frank O, Hofmann T, Schmitt-Kopplin P, Rychlik M. Gotthardt M, et al. Among authors: frank o. Mol Nutr Food Res. 2020 Feb;64(3):e1900558. doi: 10.1002/mnfr.201900558. Epub 2020 Jan 9. Mol Nutr Food Res. 2020. PMID: 31802615

2

Characterization of key chromophores formed by nonenzymatic browning of hexoses and L-alanine by using the color activity concept.

Frank O, Hofmann T. Frank O, et al. J Agric Food Chem. 2000 Dec;48(12):6303-11. doi: 10.1021/jf0001987. J Agric Food Chem. 2000. PMID: 11141286

3

Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods.

Frank O, Ottinger H, Hofmann T. Frank O, et al. J Agric Food Chem. 2001 Jan;49(1):231-8. doi: 10.1021/jf0010073. J Agric Food Chem. 2001. PMID: 11170582

4

Structure determination of a novel 3(6H)-pyranone chromophore and clarification of its formation from carbohydrates and primary amino acids.

Frank O, Heuberger S, Hofmann T. Frank O, et al. J Agric Food Chem. 2001 Mar;49(3):1595-600. doi: 10.1021/jf000199z. J Agric Food Chem. 2001. PMID: 11312901

5

Reinvestigation of the chemical structure of bitter-tasting quinizolate and homoquinizolate and studies on their Maillard-type formation pathways using suitable (13)C-labeling experiments.

Frank O, Hofmann T. Frank O, et al. J Agric Food Chem. 2002 Oct 9;50(21):6027-36. doi: 10.1021/jf020473k. J Agric Food Chem. 2002. PMID: 12358476

6

Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates.

Frank O, Jezussek M, Hofmann T. Frank O, et al. J Agric Food Chem. 2003 Apr 23;51(9):2693-9. doi: 10.1021/jf026098d. J Agric Food Chem. 2003. PMID: 12696959

7

Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer.

Soldo T, Frank O, Ottinger H, Hofmann T. Soldo T, et al. Among authors: frank o. Mol Nutr Food Res. 2004 Sep;48(4):270-81. doi: 10.1002/mnfr.200400025. Mol Nutr Food Res. 2004. PMID: 15497178

8

Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS.

Frank O, Blumberg S, Kunert C, Zehentbauer G, Hofmann T. Frank O, et al. J Agric Food Chem. 2007 Mar 7;55(5):1945-54. doi: 10.1021/jf0632280. Epub 2007 Feb 2. J Agric Food Chem. 2007. PMID: 17269788

9

Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee.

Frank O, Blumberg S, Krümpel G, Hofmann T. Frank O, et al. J Agric Food Chem. 2008 Oct 22;56(20):9581-5. doi: 10.1021/jf802210a. Epub 2008 Sep 26. J Agric Food Chem. 2008. PMID: 18817412

10

Structures of storage-induced transformation products of the beer's bitter principles, revealed by sophisticated NMR spectroscopic and LC-MS techniques.

Intelmann D, Kummerlöwe G, Haseleu G, Desmer N, Schulze K, Fröhlich R, Frank O, Luy B, Hofmann T. Intelmann D, et al. Among authors: frank o. Chemistry. 2009 Dec 7;15(47):13047-58. doi: 10.1002/chem.200902058. Chemistry. 2009. PMID: 19876978

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