165 related articles for article (PubMed ID: 11170582)
1. 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
J Agric Food Chem; 2001 Jan; 49(1):231-8. PubMed ID: 11170582
[TBL] [Abstract][Full Text] [Related]
2. 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
J Agric Food Chem; 2003 Apr; 51(9):2693-9. PubMed ID: 12696959
[TBL] [Abstract][Full Text] [Related]
3. 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
J Agric Food Chem; 2002 Oct; 50(21):6027-36. PubMed ID: 12358476
[TBL] [Abstract][Full Text] [Related]
4. Taste-active maillard reaction products: the "tasty" world of nonvolatile maillard reaction products.
Hofmann T
Ann N Y Acad Sci; 2005 Jun; 1043():20-9. PubMed ID: 16037218
[TBL] [Abstract][Full Text] [Related]
5. Characterization of natural "cooling" compounds formed from glucose and l-proline in dark malt by application of taste dilution analysis.
Ottinger H; Bareth A; Hofmann T
J Agric Food Chem; 2001 Mar; 49(3):1336-44. PubMed ID: 11312861
[TBL] [Abstract][Full Text] [Related]
6. 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
J Agric Food Chem; 2007 Mar; 55(5):1945-54. PubMed ID: 17269788
[TBL] [Abstract][Full Text] [Related]
7. Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum).
Wakamatsu J; Stark TD; Hofmann T
J Agric Food Chem; 2016 Jul; 64(29):5845-54. PubMed ID: 27381763
[TBL] [Abstract][Full Text] [Related]
8. Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA).
Ottinger H; Soldo T; Hofmann T
J Agric Food Chem; 2003 Feb; 51(4):1035-41. PubMed ID: 12568569
[TBL] [Abstract][Full Text] [Related]
9. Application of hydrophilic interaction liquid chromatography/comparative taste dilution analysis for identification of a bitter inhibitor by a combinatorial approach based on Maillard reaction chemistry.
Soldo T; Hofmann T
J Agric Food Chem; 2005 Nov; 53(23):9165-71. PubMed ID: 16277418
[TBL] [Abstract][Full Text] [Related]
10. Influence of L-cysteine on the formation of bitter-tasting aminohexose reductones from glucose and L-proline: identification of a novel furo[2,3-b]thiazine.
Hofmann T
J Agric Food Chem; 1999 Nov; 47(11):4763-8. PubMed ID: 10552887
[TBL] [Abstract][Full Text] [Related]
11. Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine.
Hufnagel JC; Hofmann T
J Agric Food Chem; 2008 Feb; 56(4):1376-86. PubMed ID: 18193832
[TBL] [Abstract][Full Text] [Related]
12. Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.
Ottinger H; Hofmann T
J Agric Food Chem; 2002 Aug; 50(18):5156-61. PubMed ID: 12188623
[TBL] [Abstract][Full Text] [Related]
13. Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry.
Sebald K; Dunkel A; Hofmann T
J Agric Food Chem; 2020 Sep; 68(38):10287-10298. PubMed ID: 31508943
[TBL] [Abstract][Full Text] [Related]
14. Identification of bitter compounds in whole wheat bread.
Jiang D; Peterson DG
Food Chem; 2013 Nov; 141(2):1345-53. PubMed ID: 23790923
[TBL] [Abstract][Full Text] [Related]
15. Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree.
Czepa A; Hofmann T
J Agric Food Chem; 2003 Jun; 51(13):3865-73. PubMed ID: 12797757
[TBL] [Abstract][Full Text] [Related]
16. Bitter-tasting and kokumi-enhancing molecules in thermally processed avocado (Persea americana Mill.).
Degenhardt AG; Hofmann T
J Agric Food Chem; 2010 Dec; 58(24):12906-15. PubMed ID: 21080628
[TBL] [Abstract][Full Text] [Related]
17. 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.).
Rotzoll N; Dunkel A; Hofmann T
J Agric Food Chem; 2005 May; 53(10):4149-56. PubMed ID: 15884853
[TBL] [Abstract][Full Text] [Related]
18. Taste-guided fractionation and instrumental analysis of hydrophobic compounds in sake.
Hashizume K; Ito T; Shimohashi M; Kokita A; Tokiwano T; Okuda M
Biosci Biotechnol Biochem; 2012; 76(7):1291-5. PubMed ID: 22785479
[TBL] [Abstract][Full Text] [Related]
19. Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods.
Sebald K; Dunkel A; Schäfer J; Hinrichs J; Hofmann T
J Agric Food Chem; 2018 Oct; 66(42):11092-11104. PubMed ID: 30289254
[TBL] [Abstract][Full Text] [Related]
20. Application of 2D-HPLC/taste dilution analysis on taste compounds in aniseed (Pimpinella anisum L.).
Pickrahn S; Sebald K; Hofmann T
J Agric Food Chem; 2014 Sep; 62(38):9239-45. PubMed ID: 25186288
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
