BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

359 related articles for article (PubMed ID: 17269788)

  • 1. 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]  

  • 2. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.
    Blumberg S; Frank O; Hofmann T
    J Agric Food Chem; 2010 Mar; 58(6):3720-8. PubMed ID: 20180507
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee.
    Frank O; Blumberg S; Krümpel G; Hofmann T
    J Agric Food Chem; 2008 Oct; 56(20):9581-5. PubMed ID: 18817412
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis.
    Müller C; Lang R; Hofmann T
    J Agric Food Chem; 2006 Dec; 54(26):10086-91. PubMed ID: 17177545
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.
    Lang R; Klade S; Beusch A; Dunkel A; Hofmann T
    J Agric Food Chem; 2015 Dec; 63(48):10492-9. PubMed ID: 26585544
    [TBL] [Abstract][Full Text] [Related]  

  • 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
    J Agric Food Chem; 2003 Apr; 51(9):2693-9. PubMed ID: 12696959
    [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. Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer.
    Haseleu G; Intelmann D; Hofmann T
    J Agric Food Chem; 2009 Aug; 57(16):7480-9. PubMed ID: 19627140
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao).
    Stark T; Hofmann T
    J Agric Food Chem; 2005 Sep; 53(18):7222-31. PubMed ID: 16131134
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.
    Cramer B; Königs M; Humpf HU
    J Agric Food Chem; 2008 Jul; 56(14):5673-81. PubMed ID: 18588316
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay.
    Stark T; Justus H; Hofmann T
    J Agric Food Chem; 2006 Apr; 54(8):2859-67. PubMed ID: 16608201
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Studies of selenium-containing volatiles in roasted coffee.
    Meija J; Bryson JM; Vonderheide AP; Montes-Bayón M; Caruso JA
    J Agric Food Chem; 2003 Aug; 51(17):5116-22. PubMed ID: 12903978
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee.
    Gigl M; Frank O; Barz J; Gabler A; Hegmanns C; Hofmann T
    J Agric Food Chem; 2021 Jan; 69(3):1027-1038. PubMed ID: 33433215
    [TBL] [Abstract][Full Text] [Related]  

  • 14. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
    Daglia M; Racchi M; Papetti A; Lanni C; Govoni S; Gazzani G
    J Agric Food Chem; 2004 Mar; 52(6):1700-4. PubMed ID: 15030233
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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
    Chemistry; 2009 Dec; 15(47):13047-58. PubMed ID: 19876978
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Isolation, identification, and quantification of roasted coffee antibacterial compounds.
    Daglia M; Papetti A; Grisoli P; Aceti C; Spini V; Dacarro C; Gazzani G
    J Agric Food Chem; 2007 Dec; 55(25):10208-13. PubMed ID: 18001036
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Antioxidant properties of roasted coffee residues.
    Yen WJ; Wang BS; Chang LW; Duh PD
    J Agric Food Chem; 2005 Apr; 53(7):2658-63. PubMed ID: 15796608
    [TBL] [Abstract][Full Text] [Related]  

  • 19. A pilot study of NMR-based sensory prediction of roasted coffee bean extracts.
    Wei F; Furihata K; Miyakawa T; Tanokura M
    Food Chem; 2014; 152():363-9. PubMed ID: 24444949
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of galactomannan derivatives in roasted coffee beverages.
    Nunes FM; Reis A; Domingues MR; Coimbra MA
    J Agric Food Chem; 2006 May; 54(9):3428-39. PubMed ID: 16637704
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.