BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

127 related articles for article (PubMed ID: 17261020)

  • 1. Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum).
    Schwarz B; Hofmann T
    J Agric Food Chem; 2007 Feb; 55(4):1405-10. PubMed ID: 17261020
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds.
    Schwarz B; Hofmann T
    J Agric Food Chem; 2007 Feb; 55(4):1394-404. PubMed ID: 17261016
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao).
    Stark T; Hofmann T
    J Agric Food Chem; 2005 Jun; 53(13):5419-28. PubMed ID: 15969528
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.
    Scharbert S; Holzmann N; Hofmann T
    J Agric Food Chem; 2004 Jun; 52(11):3498-508. PubMed ID: 15161222
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols.
    Stark T; Hofmann T
    J Agric Food Chem; 2006 Dec; 54(25):9510-21. PubMed ID: 17147440
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.
    Stark T; Bareuther S; Hofmann T
    J Agric Food Chem; 2006 Jul; 54(15):5530-9. PubMed ID: 16848542
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
    Stark T; Bareuther S; Hofmann T
    J Agric Food Chem; 2005 Jun; 53(13):5407-18. PubMed ID: 15969527
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments.
    Scharbert S; Hofmann T
    J Agric Food Chem; 2005 Jun; 53(13):5377-84. PubMed ID: 15969522
    [TBL] [Abstract][Full Text] [Related]  

  • 10. High-performance liquid chromatography analysis of black currant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically.
    Anttonen MJ; Karjalainen RO
    J Agric Food Chem; 2006 Oct; 54(20):7530-8. PubMed ID: 17002418
    [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. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines.
    Glabasnia A; Hofmann T
    J Agric Food Chem; 2006 May; 54(9):3380-90. PubMed ID: 16637699
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.).
    Glabasnia A; Hofmann T
    J Agric Food Chem; 2007 May; 55(10):4109-18. PubMed ID: 17444655
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of novel orosensory active molecules in cured vanilla Beans (Vanilla planifolia).
    Schwarz B; Hofmann T
    J Agric Food Chem; 2009 May; 57(9):3729-37. PubMed ID: 19298044
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.).
    Dunkel A; Köster J; Hofmann T
    J Agric Food Chem; 2007 Aug; 55(16):6712-9. PubMed ID: 17616213
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.
    Sandell M; Laaksonen O; Järvinen R; Rostiala N; Pohjanheimo T; Tiitinen K; Kallio H
    J Agric Food Chem; 2009 May; 57(9):3718-28. PubMed ID: 19317461
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of recirculation of currant-finishing wastewater (CFW) on its composition.
    Vlyssides AG; Karlis PK; Barampouti EM; Mai ST
    Bioresour Technol; 2008 Mar; 99(5):1481-5. PubMed ID: 17369039
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices.
    Laaksonen OA; Salminen JP; Mäkilä L; Kallio HP; Yang B
    J Agric Food Chem; 2015 Jun; 63(22):5373-80. PubMed ID: 25984593
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.