Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Hedda Hillmann"'
Publikováno v:
Food Additives & Contaminants: Part A. 35:305-315
Mineral oil hydrocarbons (MOH) can be found in detectable levels in a multitude of foodstuffs. Therefore, chemical analysis of food for MOH gains importance. Different proficiency testing (PT) rounds on mineral oil testing have been performed in diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94cfcff7ebf7c32daf813ae6fbed22e0
https://doi.org/10.1080/19440049.2017.1400185
https://doi.org/10.1080/19440049.2017.1400185
Autor:
Thomas Hofmann, Hedda Hillmann
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:1794-1805
Targeted quantitation of 65 candidate taste compounds and ranking on the basis of dose-over-threshold (DoT) factors, followed by taste re-engineering and omission experiments in aqueous solution as well as in a cheese-like model matrix, led to the id
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3557a438ce0f8ae2bdb35d47d2e8db3c
https://doi.org/10.1021/acs.jafc.6b00112
https://doi.org/10.1021/acs.jafc.6b00112
Autor:
K. I. Hartmann, D. Hansen, Peter Schieberle, Hedda Hillmann, Andreas Dunkel, Jörg Hinrichs, Thomas Hofmann
Publikováno v:
Dairy Science & Technology. 95:701-717
Differentiation between Emmental cheese produced in diverse regions is of major interest to verify product authenticity and avoid product imitation. The objective of this study was to identify parameters that allow a differentiation between Southern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df3688c1df478fc273acc1c47c1a6ce3
https://doi.org/10.1007/s13594-015-0255-0
https://doi.org/10.1007/s13594-015-0255-0
Publikováno v:
Journal of agricultural and food chemistry. 64(8)
Recently, γ-glutamyl dipeptides (γ-GPs) were found to be responsible for the attractive kokumi flavor of Parmesan cheese (PC). Quantitation of γ-GPs and their parent amino acids in 13-, 24-, and 30-month ripened PC samples by LC-MS/MS and stable i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da0e274d0a01893d666df73705d8f0c6
https://pubmed.ncbi.nlm.nih.gov/26866784
https://pubmed.ncbi.nlm.nih.gov/26866784
Autor:
Anne Brockhoff, Andreas Dunkel, Hedda Hillmann, Wolfgang Meyerhof, Juliane Mattes, Thomas Hofmann
Publikováno v:
Journal of agricultural and food chemistry. 60(40)
Sensory-directed fractionation of traditional balsamic vinegar of Modena (TBV) led to the identification of the sweet-bitter tasting hexose acetates 6-O-acetyl-α/β-d-glucopyranose and 1-O-acetyl-β-d-fructopyranose as well as the previously unknown
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::258011879fe956ca7d8a9f096e3f6174
https://pubmed.ncbi.nlm.nih.gov/22970702
https://pubmed.ncbi.nlm.nih.gov/22970702
Publikováno v:
Journal of agricultural and food chemistry. 55(23)
Model reactions between the polysaccharide amylose and the polyphenol (-)-epicatechin followed by partial enzymatic hydrolysis of the reaction products formed led to the detection of mono- and oligo-C-glucosylated flavan-3-ols by means of LC-MS/MS ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d87a2934982000458ce4d6312868012
https://pubmed.ncbi.nlm.nih.gov/17929894
https://pubmed.ncbi.nlm.nih.gov/17929894