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of 5
pro vyhledávání: '"Maximilian Kranz"'
Autor:
Maximilian Kranz, Thomas Hofmann
Publikováno v:
Molecules, Vol 23, Iss 2, p 261 (2018)
The increasing demand for healthier food products, with reduced levels of table salt, sugar, and mono sodium glutamate, reinforce the need for novel taste enhancers prepared by means of food-grade kitchen-type chemistry. Although several taste modula
Externí odkaz:
https://doaj.org/article/7c14828187174a7aaf22892c0155ee02
Autor:
Rukiye Erkaya, Anne Brockhoff, Masha Y. Niv, Yaron Ben Shoshan-Galeczki, Thomas Hofmann, Maximilian Kranz, Wolfgang Meyerhof, Corinna Dawid, Timo D. Stark, Christian Schmid
Publikováno v:
Food chemistry. 364
Licorice saponins, the main constituents of Glycyrrhiza glabra L. roots, are highly appreciated by the consumer for their pleasant sweet and long lasting licorice taste. The objective of the present study was to understand the molecular features that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6528ae499259cc822687d42403912fd
https://pubmed.ncbi.nlm.nih.gov/34182369
https://pubmed.ncbi.nlm.nih.gov/34182369
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:194-202
Targeted quantification of 49 basic taste-active molecules, followed by the calculation of dose-over-threshold (DoT) factors, and taste re-engineering experiments revealed minerals, nucleotides/nucleosides, amino acids, organic acids, and carbohydrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd3ddcfa71ae9dec1d607cf9b08c3d22
https://doi.org/10.1021/acs.jafc.7b05089
https://doi.org/10.1021/acs.jafc.7b05089
Autor:
Andi Mainz, Bernd Reif, Emeline Barbet-Massin, Thomas Hofmann, Baptiste Busi, Riddhiman Sarkar, Maximilian Kranz
Publikováno v:
Solid State Nucl. Magn. Reson. 76-77, 7-14 (2016)
In recent years, MAS solid-state NMR has emerged as a technique for the investigation of soluble protein complexes. It was found that high molecular weight complexes do not need to be crystallized in order to obtain an immobilized sample for solid-st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fc587de225bd3f39a4c28b21dda6352
https://doi.org/10.1016/j.ssnmr.2016.03.005
https://doi.org/10.1016/j.ssnmr.2016.03.005
Autor:
Thomas Hofmann, Maximilian Kranz
Publikováno v:
Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry
Molecules; Volume 23; Issue 2; Pages: 261
Molecules, Vol 23, Iss 2, p 261 (2018)
Molecules; Volume 23; Issue 2; Pages: 261
Molecules, Vol 23, Iss 2, p 261 (2018)
The increasing demand for healthier food products, with reduced levels of table salt, sugar, and mono sodium glutamate, reinforce the need for novel taste enhancers prepared by means of food-grade kitchen-type chemistry. Although several taste modula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67f048ec3e85c41790eb21c0ba486ca6
http://europepmc.org/articles/PMC6017309
http://europepmc.org/articles/PMC6017309