Hofmann T - Search Results

1

Nonenzymatic C-glycosylation of flavan-3-ols by oligo- and polysaccharides.

Stark T, Keller D, Wenker K, Hillmann H, Hofmann T. Stark T, et al. Among authors: hofmann t. J Agric Food Chem. 2007 Nov 14;55(23):9685-97. doi: 10.1021/jf0719508. Epub 2007 Oct 12. J Agric Food Chem. 2007. PMID: 17929894

2

Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts.

Pfnuer P, Matsui T, Grosch W, Guth H, Hofmann T, Schieberle P. Pfnuer P, et al. Among authors: hofmann t. J Agric Food Chem. 1999 May;47(5):2044-7. doi: 10.1021/jf9810214. J Agric Food Chem. 1999. PMID: 10552493

3

Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.

Derail C, Hofmann T, Schieberle P. Derail C, et al. Among authors: hofmann t. J Agric Food Chem. 1999 Nov;47(11):4742-5. doi: 10.1021/jf990459g. J Agric Food Chem. 1999. PMID: 10552883

4

Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol.

Hofmann T, Schieberle P. Hofmann T, et al. J Agric Food Chem. 1998 Jan 19;46(1):235-241. doi: 10.1021/jf9705983. J Agric Food Chem. 1998. PMID: 10554225

5

New and Convenient Syntheses of the Important Roasty, Popcorn-like Smelling Food Aroma Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine from Their Corresponding Cyclic alpha-Amino Acids.

Hofmann T, Schieberle P. Hofmann T, et al. J Agric Food Chem. 1998 Feb 16;46(2):616-619. doi: 10.1021/jf9706437. J Agric Food Chem. 1998. PMID: 10554287

6

Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids.

Hofmann T, Bors W, Stettmaier K. Hofmann T, et al. J Agric Food Chem. 1999 Feb;47(2):379-90. doi: 10.1021/jf980626x. J Agric Food Chem. 1999. PMID: 10563904

7

Quantitative model studies on the formation of aroma-active aldehydes and acids by strecker-type reactions.

Hofmann T, Münch P, Schieberle P. Hofmann T, et al. J Agric Food Chem. 2000 Feb;48(2):434-40. doi: 10.1021/jf990954c. J Agric Food Chem. 2000. PMID: 10691653

8

Formation of aroma-active strecker-aldehydes by a direct oxidative degradation of Amadori compounds.

Hofmann T, Schieberle P. Hofmann T, et al. J Agric Food Chem. 2000 Sep;48(9):4301-5. doi: 10.1021/jf000076e. J Agric Food Chem. 2000. PMID: 10995354

9

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. Among authors: hofmann t. J Agric Food Chem. 2000 Dec;48(12):6303-11. doi: 10.1021/jf0001987. J Agric Food Chem. 2000. PMID: 11141286

10

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. Among authors: hofmann t. J Agric Food Chem. 2001 Jan;49(1):231-8. doi: 10.1021/jf0010073. J Agric Food Chem. 2001. PMID: 11170582

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