Sensomics-Assisted Flavor Decoding of Dairy Model Systems and Flavor Reconstitution Experiments

Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

(2020) Anja Neugebauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Locating the binding sites of citric acid and gallic acid on milk β-lactoglobulin

(2020) P. Chanphai et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors

(2019) Laura Brehm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unified Flavor Quantitation: Toward High-Throughput Analysis of Key Food Odorants and Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry

(2019) Christoph Konrad Hofstetter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction

(2019) Qi Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Cyclic Diarylheptanoid Asadanin as the Main Contributor to the Bitter Off-Taste in Hazelnuts (Corylus avellana L.)

(2017) Barbara Singldinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments

(2016) Stefanie Meyer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An isotope-labeled chemical derivatization method for the quantitation of short-chain fatty acids in human feces by liquid chromatography–tandem mass spectrometry

(2015) Jun Han et al.   ANALYTICA CHIMICA ACTA

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

(2015) Elisabetta Benozzi et al.   FOOD RESEARCH INTERNATIONAL

1H NMR Spectroscopy-Based Configurational Analysis of Mono- and Disaccharides and Detection of β-Glucosidase Activity: An Undergraduate Biochemistry Laboratory

(2015) Gopal R. Periyannan et al.   JOURNAL OF CHEMICAL EDUCATION

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

(2014) Juliane Elisa Welke et al.   FOOD RESEARCH INTERNATIONAL

Bacterial metatranscriptome analysis of a probiotic yogurt using an RNA-Seq approach

(2014) Jordan E. Bisanz et al.   INTERNATIONAL DAIRY JOURNAL

Accurate Determination of Reference Materials and Natural Isolates by Means of Quantitative 1H NMR Spectroscopy

(2014) Oliver Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of Hydrogen Sulfide and Methanethiol and the Study of Their Scavenging by Biocides of the Isothiazolone Family

(2013) Eric Frerot et al.   ChemPlusChem

Sensomics Analysis of Taste Compounds in Balsamic Vinegar and Discovery of 5-Acetoxymethyl-2-furaldehyde as a Novel Sweet Taste Modulator

(2012) Hedda Hillmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

(2012) A.G. Cruz et al.   JOURNAL OF DAIRY SCIENCE

G Protein-Coupled Receptors in Human Fat Taste Perception

(2011) M. M. Galindo et al.   CHEMICAL SENSES

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

(2011) Stephanie Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth

(2009) Andreas Dunkel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY