Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Daniel Intelmann"'
Autor:
Martin Dittmer, Birgit J. Waldner, Ramona Machalett, Moritz Rubner, Stefan Alexander Schönbichler, Daniel Intelmann
Publikováno v:
Analytical chemistry. 92(19)
A holistic, nontargeted mass spectrometric analysis of any herbal material and preparation is intimately connected to fast chemical profiling and visualization of secondary plant metabolite classes or single compounds. High-resolution mass spectral d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d91ce593a58eaa3d436f9c62490d9b24
https://pubmed.ncbi.nlm.nih.gov/32902254
https://pubmed.ncbi.nlm.nih.gov/32902254
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:1618-1626
Quantitative nuclear magnetic resonance (qNMR) spectroscopy is known as an excellent alternative to chromatography-based mixture analysis. NMR spectroscopy is a non-destructive method, needs only limited sample preparation, and can be readily automat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::149a5b14fb3daab0ba7e358da7700cef
https://doi.org/10.1021/acs.jafc.5b05494
https://doi.org/10.1021/acs.jafc.5b05494
Autor:
G. Stecher, Jan Barthelmes, Fabian Guggenberger, Reinhold Ramoner, Daniel Intelmann, Natalie Sampson, G. Abel, Helmut Klocker, Andrea Dueregger, Markus Schuh, Jutta Haunschild
Publikováno v:
Phytomedicine. 20:1306-1314
This study aimed to investigate the mechanisms underlying the anti-proliferative effects of the ethanolic Cimicifuga racemosa extract BNO-1055 on prostate cells and evaluate its therapeutic potential. BNO-1055 dose-dependently attenuated cellular upt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2cfad36e8c460fa09ae80ad277559b3
https://doi.org/10.1016/j.phymed.2013.07.009
https://doi.org/10.1016/j.phymed.2013.07.009
Autor:
Thomas Hofmann, Andreas Dunkel, Annika Lagemann, Gesa Haseleu, Daniel Intelmann, Andreas Stephan
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:1939-1953
For the first time, quantitative LC-MS/MS profiling of 56 hop-derived sensometabolites contributing to the bitter taste of beer revealed a comprehensive insight into the transformation of individual bitter compounds during storage of beer. The proton
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c58f4eaa2ffc75c5561a676070279b8
https://doi.org/10.1021/jf104392y
https://doi.org/10.1021/jf104392y
Autor:
Thomas Hofmann, Gesa Haseleu, Annika Lagemann, Andreas Dunkel, Daniel Intelmann, Andreas Stephan
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:7930-7939
Although the complex taste profile of beer is well accepted to be reflected by the molecular blueprint of its sensometabolites, the knowledge available on the process-induced transformation of hop-derived phytochemicals into key sensometabolites duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17c3abd7b4e7bdea412259204fee28bf
https://doi.org/10.1021/jf101326v
https://doi.org/10.1021/jf101326v
Autor:
Thomas Hofmann, Daniel Intelmann
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:5059-5067
The iso-alpha-acids, the major contributor to bitter beer taste, is well-known to strongly degrade during beer aging. The storage of beer in brown glass bottles revealed a strong depletion of the trans-configured isomers in a highly specific manner,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1b7e691f02dab393b6a039e569b0aeb
https://doi.org/10.1021/jf100083e
https://doi.org/10.1021/jf100083e
Publikováno v:
Food Chemistry. 116:71-81
In order to screen for the bitter compounds generated from hop-derived precursors during the wort boiling process, an ethanolic hop extract was fractionated; the fractions obtained were thermally treated under model wort boiling conditions and, then,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b791e94408a3cf07216964bb771a356
https://doi.org/10.1016/j.foodchem.2009.02.008
https://doi.org/10.1016/j.foodchem.2009.02.008
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:7480-7489
Thermal treatment of the hop beta-acid colupulone under wort boiling conditions, followed by LC-TOF-MS and 1D/2D NMR spectroscopy, revealed cohulupone, hulupinic acid, nortricyclocolupone, two tricyclocolupone epimers, two dehydrotricyclocolupone epi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ece89fdf1cfc23a989a2dc2d9730a38
https://doi.org/10.1021/jf901759y
https://doi.org/10.1021/jf901759y
Autor:
Gesa Haseleu, Christian Kuhn, Daniel Intelmann, Thomas Hofmann, Wolfgang Meyerhof, Claudia Batram
Publikováno v:
Chemosensory Perception. 2:118-132
In order to study the role of different haplotypes of taste receptor genes in food choice, it is necessary to first identify the cognate hTAS2R bitter taste receptors for the key bitter compounds in food products of our daily diet. In order to identi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b582197967d21d657d72f72c2a3c27b5
https://doi.org/10.1007/s12078-009-9049-1
https://doi.org/10.1007/s12078-009-9049-1
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:1172-1182
A new quantification method for hop-derived bitter compounds in beer was developed. By means of LC-MS/MS operating in the multiple reaction monitoring mode, a total of 26 hop-derived bitter compounds, namely, the post-, co-, n-, ad-, pre-, and adpre-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b54c705cbcbc713d9de3ab6a149cea47
https://doi.org/10.1021/jf803040g
https://doi.org/10.1021/jf803040g