T. Hofmann

发表

Sweet and umami taste: natural products, their chemosensory targets, and beyond.

M. Behrens, W. Meyerhof, Caroline Hellfritsch, 2011, Angewandte Chemie.

Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach.

W. Meyerhof, T. Hofmann, A. Schindler, 2011, Journal of agricultural and food chemistry.

The human TAS2R16 receptor mediates bitter taste in response to β-glucopyranosides

Dietmar Krautwurst, Thomas Hofmann, W. Meyerhof, 2002, Nature Genetics.

Bitter Taste Receptors for Saccharin and Acesulfame K

Thomas Hofmann, J. Slack, M. Behrens, 2004, The Journal of Neuroscience.

The Odorant ( R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46.

W. Meyerhof, A. Brockhoff, T. Hofmann, 2016, Journal of Agricultural and Food Chemistry.

Integrated microbiota and metabolite profiles link Crohn’s disease to sulfur metabolism

M. Schloter, D. Haller, J. Panés, 2020, Nature Communications.

Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids.

T. Hofmann, K. Stettmaier, W. Bors, 1999, Journal of agricultural and food chemistry.

Bacterial medium-chain 3-hydroxy fatty acid metabolites trigger immunity in Arabidopsis plants

D. Schwudke, T. Hofmann, R. Hückelhoven, 2019, Science.

G protein-coupled receptors in human fat taste perception.

M. Behrens, W. Meyerhof, T. Hofmann, 2012, Chemical senses.

Mass-spectrometry-based draft of the Arabidopsis proteome

Mathias Wilhelm, Jan Baumbach, Claus Schwechheimer, 2020, Nature.

Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota l.) and carrot products.

T. Hofmann, A. Czepa, 2004, Journal of agricultural and food chemistry.

Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde – chemical characterisation of a red coloured domaine

T. Hofmann, 1998 .

Human psychometric and taste receptor responses to steviol glycosides.

W. Meyerhof, A. Brockhoff, Caroline Hellfritsch, 2012, Journal of agricultural and food chemistry.

Activation and modulation of recombinantly expressed serotonin receptor type 3A by terpenes and pungent substances.

T. Hofmann, G. Gisselmann, H. Hatt, 2015, Biochemical and biophysical research communications.

Effects of Extrinsic Wheat Fiber Supplementation on Fecal Weight; A Randomized Controlled Trial

H. Hauner, T. Hofmann, A. Dunkel, 2020, Nutrients.

Structure-dependent effects of pyridine derivatives on mechanisms of intestinal fatty acid uptake: regulation of nicotinic acid receptor and fatty acid transporter expression.

T. Hofmann, V. Somoza, B. Rohm, 2014, The Journal of nutritional biochemistry.

Comprehensive analysis of the Alternaria mycobolome using mass spectrometry based metabolomics.

M. Rychlik, P. Schmitt‐Kopplin, T. Hofmann, 2019, Molecular nutrition & food research.

Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES)

T. Hofmann, Maximilian Kranz, 2018, Molecules.

Quantitative proteomics and SWATH-MS to elucidate peri-receptor mechanisms in human salt taste sensitivity.

T. Hofmann, A. Dunkel, T. Stolle, 2018, Food chemistry.

Urinary N-methylpyridinium and trigonelline as candidate dietary biomarkers of coffee consumption.

T. Hofmann, T. Stark, R. Lang, 2011, Molecular nutrition & food research.

Chemodiversity of cereulide, the emetic toxin of Bacillus cereus

T. Hofmann, S. Scherer, E. Pohl, 2015, Analytical and Bioanalytical Chemistry.

Production of the potential sweetener 5-ketofructose from fructose in fed-batch cultivation with Gluconobacter oxydans.

J. Büchs, U. Deppenmeier, T. Hofmann, 2018, Bioresource technology.

Metabolism of hop-derived bitter acids.

J. Remon, D. Deforce, K. Boussery, 2013, Journal of agricultural and food chemistry.

Development of stable isotope dilution assays for ochratoxin A in blood samples.

M. Rychlik, T. Hofmann, O. Frank, 2011, Analytical biochemistry.

Bioactive C₁₇-Polyacetylenes in Carrots (Daucus carota L.): Current Knowledge and Future Perspectives.

W. Schwab, T. Hofmann, F. Dunemann, 2015, Journal of agricultural and food chemistry.

Application of 2D-HPLC/taste dilution analysis on taste compounds in aniseed (Pimpinella anisum L.).

T. Hofmann, Stephen Pickrahn, Karin Sebald, 2014, Journal of agricultural and food chemistry.

Molecular weight distribution of non-enzymatic browning products in Japanese soy sauce and studies on their effects on NADPH–cytochrome c–reductase and glutathione-S-transferase in intestinal cells

T. Hofmann, I. Kruse, H. Erbersdobler, 2002 .

A Role of the Epithelial Sodium Channel in Human Salt Taste Transduction?

M. Behrens, W. Meyerhof, K. Riedel, 2008 .

Compositional and sensory characterization of red wine polymers.

T. Hofmann, N. Wollmann, 2013, Journal of agricultural and food chemistry.

Orosensory stimulation effects on human saliva proteome.

A. Görg, W. Weiss, T. Hofmann, 2011, Journal of agricultural and food chemistry.

Quantitation of benzene in flavourings and liquid foods containing added cherry-type flavour by a careful work-up procedure followed by a stable isotope dilution assay

P. Schieberle, T. Hofmann, Stephanie Frank, 2019, European Food Research and Technology.

Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus Lupulus L.) by Means of the Sensomics Approach.

T. Hofmann, M. Granvogl, S. Brendel, 2019, Journal of agricultural and food chemistry.

Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.

P. Schieberle, T. Hofmann, C. Derail, 1999, Journal of agricultural and food chemistry.

Cardiometabolic effects of two coffee blends differing in content for major constituents in overweight adults: a randomized controlled trial

H. Kolb, T. Hofmann, Stephan Martin, 2015, European Journal of Nutrition.

Identification of beer bitter acids regulating mechanisms of gastric acid secretion.

J. Hell, T. Hofmann, V. Somoza, 2012, Journal of agricultural and food chemistry.

Four-week coffee consumption affects energy intake, satiety regulation, body fat, and protects DNA integrity

D. Marko, T. Bakuradze, T. Hofmann, 2014 .

Antioxidant effectiveness of coffee extracts and selected constituents in cell-free systems and human colon cell lines.

T. Bakuradze, G. Eisenbrand, T. Hofmann, 2010, Molecular nutrition & food research.

Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments.

T. Hofmann, S. Scharbert, 2005, Journal of agricultural and food chemistry.

Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines.

T. Hofmann, A. Glabasnia, 2006, Journal of agricultural and food chemistry.

Structure Revision of Isocereulide A, an Isoform of the Food Poisoning Emetic Bacillus cereus Toxin Cereulide

T. Hofmann, M. Ehling-Schulz, T. Stark, 2021, Molecules.

Development of a stable isotope dilution analysis for the quantification of the Bacillus cereus toxin cereulide in foods.

T. Hofmann, M. Ehling-Schulz, T. Stark, 2010, Journal of agricultural and food chemistry.

Multiparametric Quantitation of the Bacillus cereus Toxins Cereulide and Isocereulides A-G in Foods.

T. Hofmann, S. Scherer, S. Marxen, 2015, Journal of agricultural and food chemistry.

Mass spectrometric profiling of Bacillus cereus strains and quantitation of the emetic toxin cereulide by means of stable isotope dilution analysis and HEp-2 bioassay

T. Hofmann, S. Scherer, S. Marxen, 2012, Analytical and Bioanalytical Chemistry.

Construction and Application of a Database for a Five-Dimensional Identification of Natural Compounds in Garcinia Species by Means of UPLC-ESI-TWIMS-TOF-MS: Introducing Gas Phase Polyphenol Conformer Drift Time Distribution Intensity Ratios.

O. Balemba, T. Hofmann, T. Stark, 2019, Journal of agricultural and food chemistry.

Emulsifying Properties of Natural Extracts from Panax ginseng L.

T. Hofmann, J. Weiss, C. Dawid, 2017, Food Biophysics.

A 4-week consumption of medium roast and dark roast coffees affects parameters of energy status in healthy subjects

D. Marko, T. Bakuradze, T. Hofmann, 2014 .

Identification of Urinary and Salivary Biomarkers for Coffee Consumption

T. Hofmann, T. Stark, R. Lang, 2012 .

Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization

M. Jekle, T. Becker, T. Hofmann, 2021, Innovative Food Science & Emerging Technologies.

Guidelines for unequivocal structural identification of compounds with biological activity of significance in food chemistry (IUPAC Technical Report)

P. Schieberle, T. Hofmann, L. McConnell, 2019, Chemistry International.

Intervention with polyphenol-rich fruit juices results in an elevation of glutathione S-transferase P1 (hGSTP1) protein expression in human leucocytes of healthy volunteers.

G. Rechkemmer, T. Hofmann, A. Bub, 2006, Molecular nutrition & food research.

Aged Garlic Extract and One of the Constituent, (+)-(2S,3R)-Dehydrodiconiferyl Alcohol, Inhibits Alkaline Phosphatase Activity Induced by Inflammation Factors in Human Vascular Smooth Muscle Cells

T. Hofmann, Y. Kodera, Toshiaki Matsutomo, 2014 .

Modulation of detoxification enzymes by watercress: in vitro and in vivo investigations in human peripheral blood cells

I. Rowland, T. Hofmann, C. Gill, 2009, European journal of nutrition.

Bioavailability and Biological Effects of 2- O-β-d-Glucopyranosyl-carboxyatractyligenin from Green Coffee in Caenorhabditis elegans.

H. Daniel, T. Hofmann, A. Lechner, 2019, Journal of agricultural and food chemistry.

Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach.

S. Dirndorfer, S. Kitajima, T. Hofmann, 2021, Journal of agricultural and food chemistry.

Characteristics of transport of selenoamino acids by epithelial amino acid transporters.

T. Hofmann, H. Daniel, G. Kottra, 2009, Chemico-biological interactions.

Targeted metabolomics of pellicle and saliva in children with different caries activity

Thomas Hofmann, C. Hannig, T. Hofmann, 2020, Scientific Reports.

Dietary Piperine is Transferred Into the Milk of Nursing Mothers.

S. Dirndorfer, A. Buettner, T. Hofmann, 2021, Molecular nutrition & food research.

Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions

T. Hofmann, O. Lieleg, B. Käsdorf, 2016 .

Modulation of inflammatory gene transcription after long-term coffee consumption

D. Marko, T. Bakuradze, T. Hofmann, 2014 .

Development and application of a stable isotope dilution analysis for the quantitation of advanced glycation end products of creatinine in biofluids of type 2 diabetic patients and healthy volunteers.

H. Hauner, T. Hofmann, O. Frank, 2013, Analytical chemistry.

Dietary Bread Crust Advanced Glycation End Products Bind to the Receptor for AGEs in HEK‐293 Kidney Cells but Are Rapidly Excreted after Oral Administration to Healthy and Subtotally Nephrectomized Rats

A. Heidland, K. Šebeková, T. Hofmann, 2005, Annals of the New York Academy of Sciences.

RAGE-mediated MAPK activation by food-derived AGE and non-AGE products.

T. Hofmann, O. Frank, A. Busch, 2003, Biochemical and biophysical research communications.

Quantitative studies on roast kinetics for bioactives in coffee.

T. Hofmann, A. Dunkel, E. Yagar, 2013, Journal of agricultural and food chemistry.

Bioappearance and pharmacokinetics of bioactives upon coffee consumption

H. Hauner, T. Hofmann, A. Dunkel, 2013, Analytical and Bioanalytical Chemistry.

Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao).

T. Hofmann, T. Stark, 2005, Journal of agricultural and food chemistry.

Consumption of a dark roast coffee decreases the level of spontaneous DNA strand breaks: a randomized controlled trial

T. Bakuradze, G. Eisenbrand, T. Hofmann, 2015, European Journal of Nutrition.

Oak ellagitannins suppress the phosphorylation of the epidermal growth factor receptor in human colon carcinoma cells.

G. Pahlke, D. Marko, T. Hofmann, 2008, Journal of agricultural and food chemistry.

Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques.

T. Hofmann, O. Frank, V. Somoza, 2003, Journal of agricultural and food chemistry.

Absorption of N-phenylpropenoyl-L-amino acids in healthy humans by oral administration of cocoa (Theobroma cacao).

A. Hensel, T. Hofmann, T. Stark, 2008, Molecular nutrition & food research.

Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers.

D. Marko, T. Hofmann, V. Somoza, 2011, Molecular nutrition & food research.

NMR-Based Studies on Odorant-Melanoidin Interactions in Coffee Beverages.

T. Hofmann, O. Frank, Michael Gigl, 2021, Journal of agricultural and food chemistry.

Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds

T. Hofmann, O. Frank, G. Zehentbauer, 2006 .

Development of a fast and sensitive UPLC-MS/MS method for quantitation of dilignols in aged garlic extract

T. Hofmann, Toshiaki Matsutomo, T. Stark, 2016, European Food Research and Technology.

Is there a direct relationship between oral astringency and human salivary protein binding?

T. Hofmann, B. Schwarz, 2008 .

Protein binding and astringent taste of a polymeric procyanidin, 1,2,3,4,6-penta-O-galloyl-beta-D-glucopyranose, castalagin, and grandinin.

T. Hofmann, A. Glabasnia, A. Hagerman, 2006, Journal of agricultural and food chemistry.

Influence of the maillard reaction on the allergenicity of rAra h 2, a recombinant major allergen from peanut (Arachis hypogaea), its major epitopes, and peanut agglutinin.

W. Becker, T. Hofmann, P. Gruber, 2005, Journal of agricultural and food chemistry.

(2R,3S,2”R,3”R)-manniflavanone, a new gastrointestinal smooth muscle L-type calcium channel inhibitor, which underlies the spasmolytic properties of Garcinia buchananii stem bark extract

O. Balemba, T. Hofmann, G. Mawe, 2014, Journal of smooth muscle research = Nihon Heikatsukin Gakkai kikanshi.

Antioxidative Maillard Reaction Products Generated in Processed Aged Garlic Extract.

T. Hofmann, T. Stark, J. Wakamatsu, 2019, Journal of agricultural and food chemistry.

Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 1.

T. Hofmann, Daniel Germann, T. Stark, 2019, Journal of agricultural and food chemistry.

"Novel Taste Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines formed from Thiamine by Maillard-type reactions".

T. Hofmann, O. Frank, Miriam Wimmer, 2019, Journal of agricultural and food chemistry.

An observational study and quantification of the actives in a supplement with Sambucus nigra and Asparagus officinalis used for weight reduction

A. Schieber, T. Hofmann, S. Chrubasik, 2008, Phytotherapy research : PTR.

In vitro activity-guided identification of antioxidants in aged garlic extract.

T. Hofmann, Toshiaki Matsutomo, T. Stark, 2013, Journal of agricultural and food chemistry.

Label-free quantitative 1H NMR spectroscopy to study low-affinity ligand–protein interactions in solution: A contribution to the mechanism of polyphenol-mediated astringency

T. Hofmann, O. Frank, J. Delius, 2017, PloS one.

Gene expression profiles in human peripheral blood mononuclear cells as biomarkers for nutritional in vitro and in vivo investigations

T. Hofmann, C. Gill, M. Glei, 2010, Genes & Nutrition.

A new phytoecdysteroid from the stem bark of Vitex cienkowskii

T. Hofmann, A. Dongmo, T. Stark, 2020, European Food Research and Technology.

Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study

D. Marko, T. Hofmann, V. Somoza, 2019, Journal of Functional Foods.

UPLC-ESI-TOF MS-Based Metabolite Profiling of the Antioxidative Food Supplement Garcinia buchananii.

O. Balemba, T. Hofmann, O. Frank, 2015, Journal of agricultural and food chemistry.

N-methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cells.

T. Hofmann, V. Somoza, Annett Riedel, 2014, Food & function.

Comparative direct infusion ion mobility mass spectrometry profiling of Thermus thermophilus wild-type and mutant ∆cruC carotenoid extracts

W. Liebl, A. Angelov, T. Hofmann, 2013, Analytical and Bioanalytical Chemistry.

Development of a hydrophilic liquid interaction chromatography-high-performance liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis and pharmacokinetic studies on bioactive pyridines in human plasma and urine after coffee consumption.

H. Hauner, T. Hofmann, T. Skurk, 2010, Analytical chemistry.

Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity.

T. Hofmann, M. Lindenmeier, V. Faist, 2002, Journal of agricultural and food chemistry.

Quantitative model studies on the formation of aroma-active aldehydes and acids by strecker-type reactions.

P. Schieberle, T. Hofmann, P. Münch, 2000, Journal of agricultural and food chemistry.

Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques

P. Schieberle, T. Hofmann, 1997 .

Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.

T. Hofmann, S. Scharbert, Nadine Holzmann, 2004, Journal of agricultural and food chemistry.

Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods.

T. Hofmann, O. Frank, H. Ottinger, 2001, Journal of agricultural and food chemistry.

F1 hybrid of cultivated apple (Malus × domestica) and European pear (Pyrus communis) with fertile F2 offspring

R. Wehrens, W. Schwab, R. Velasco, 2014, Molecular Breeding.

Radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions.

T. Hofmann, K. Stettmaier, W. Bors, 1999, Journal of agricultural and food chemistry.

Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages.

P. Schieberle, T. Hofmann, 2002, Journal of agricultural and food chemistry.

Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques

T. Hofmann, 1998 .

Accurate determination of reference materials and natural isolates by means of quantitative (1)h NMR spectroscopy.

T. Hofmann, O. Frank, J. Kreißl, 2014, Journal of agricultural and food chemistry.

Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.

T. Hofmann, A. Dunkel, R. Lang, 2015, Journal of agricultural and food chemistry.

Raw coffee based dietary supplements contain carboxyatractyligenin derivatives inhibiting mitochondrial adenine-nucleotide-translocase.

T. Hofmann, M. Klingenspor, T. Fromme, 2014, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

2-O-β-D-Glucopyranosyl-carboxyatractyligenin from Coffea L. inhibits adenine nucleotide translocase in isolated mitochondria but is quantitatively degraded during coffee roasting.

T. Hofmann, M. Klingenspor, T. Fromme, 2013, Phytochemistry.

Bacterial rhamnolipids and their 3-hydroxyalkanoate precursors activate Arabidopsis innate immunity through two independent mechanisms

C. Zipfel, T. Hofmann, C. Clément, 2021, Proceedings of the National Academy of Sciences.

The bacterial virulence factors rhamnolipids and their (R)-3-hydroxyalkanoate precursors activate Arabidopsis innate immunity through two independent mechanisms

C. Zipfel, T. Hofmann, C. Clément, 2020, bioRxiv.

Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.

T. Hofmann, T. Stark, Sabine Bareuther, 2005, Journal of agricultural and food chemistry.

Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium).

S. Vieths, T. Hofmann, P. Gruber, 2004, Journal of agricultural and food chemistry.

Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process.

A. Stephan, T. Hofmann, A. Dunkel, 2010, Journal of agricultural and food chemistry.

On the autoxidation of bitter-tasting iso-alpha-acids in beer.

T. Hofmann, D. Intelmann, 2010, Journal of agricultural and food chemistry.

Effects of dietary Nε-carboxymethyllysine on expression of the biotransformation enzyme, glutathione-S-transferase, in the rat

A. Heidland, K. Šebeková, T. Hofmann, 2002 .

Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.).

T. Hofmann, A. Dunkel, J. Köster, 2007, Journal of agricultural and food chemistry.

Nonenzymatic C-glycosylation of flavan-3-ols by oligo- and polysaccharides.

T. Hofmann, T. Stark, Daniela Keller, 2007, Journal of agricultural and food chemistry.

Ginger and its pungent constituents non‐competitively inhibit activation of human recombinant and native 5‐HT3 receptors of enteric neurons

J. Walstab, B. Niesler, T. Hofmann, 2013, Neurogastroenterology and motility : the official journal of the European Gastrointestinal Motility Society.

Coffee consumption rapidly reduces background DNA strand breaks in healthy humans: Results of a short-term repeated uptake intervention study.

T. Bakuradze, G. Eisenbrand, T. Hofmann, 2016, Molecular nutrition & food research.

Chemistry and physiology of selected food colorants

T. Hofmann, J. Ames, 2001 .

Degradation of brown adipocyte purine nucleotides regulates uncoupling protein 1 activity

T. Hofmann, A. Dunkel, M. Klingenspor, 2017, Molecular metabolism.

Transition metal complexes with sulfur ligands CVI. Phosphine and azido [Fe(L)(‘NHS4’)] complexes; structural characterization of the key complex [Fe(‘NHS4’)]·THF (L=PMe3, PBu3, PMe2Ph, PMePh2, N3−; ‘NHS4’2−=dianion of 2,2′-bis-(2-mercaptophenylthio)diethylamine)

T. Hofmann, D. Sellmann, F. Knoch, 1994 .

Transition metal complexes with sulfur ligands Part CII. Changes in configuration and reactivity caused by alkyl substituents R in [Fe(L)(‘NRS4’)] complexes (LCO, NO+, NO, PMe3, N2H4; RCH3, CH2CH2CO2CH3, CH2CH2CO2−)

T. Hofmann, D. Sellmann, F. Knoch, 1994 .

Impact of Phytochemicals on Viability and Cereulide Toxin Synthesis in Bacillus cereus Revealed by a Novel High-Throughput Method, Coupling an AlamarBlue-Based Assay with UPLC-MS/MS

T. Hofmann, M. Ehling-Schulz, T. Stark, 2021, Toxins.

Detection of the formyl radical by EPR spin-trapping and mass spectrometry.

T. Hofmann, K. Kleigrewe, M. Wolf, 2018, Free radical biology & medicine.

Kinetics of sodium release from wheat bread crumb as affected by sodium distribution.

T. Hofmann, P. Koehler, K. Konitzer, 2013, Journal of agricultural and food chemistry.

Hop-induced formation of ethyl esters in dry-hopped beer

T. Hofmann, M. Granvogl, S. Brendel, 2020 .

Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level - Loss and Transfer of Odor-Active Compounds.

T. Hofmann, M. Granvogl, S. Brendel, 2020, Journal of agricultural and food chemistry.

Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota.

T. Hofmann, A. Dunkel, R. Berger, 2016, Journal of agricultural and food chemistry.

The dynamic range of the human metabolome revealed by challenges

Fabian J Theis, K. Suhre, H. Daniel, 2012, FASEB journal : official publication of the Federation of American Societies for Experimental Biology.

Sensory-Guided Multidimensional Exploration of Antisweet Principles from Gymnema sylvestre (Retz) Schult.

W. Meyerhof, A. Brockhoff, T. Hofmann, 2021, Journal of agricultural and food chemistry.

Effects of a diet rich in advanced glycation end products in the rat remnant kidney model.

A. Heidland, K. Šebeková, T. Hofmann, 2003, American journal of kidney diseases : the official journal of the National Kidney Foundation.

Human taste and umami receptor responses to chemosensorica generated by Maillard-type N²-alkyl- and N²-arylthiomethylation of guanosine 5'-monophosphates.

W. Meyerhof, A. Brockhoff, T. Hofmann, 2014, Journal of agricultural and food chemistry.

Amino acids and peptides activate at least five members of the human bitter taste receptor family.

M. Behrens, W. Meyerhof, T. Hofmann, 2013, Journal of agricultural and food chemistry.

Stereoselective synthesis of amides sharing the guanosine 5'-monophosphate scaffold and Umami enhancement studies using human sensory and hT1R1/rT1R3 receptor assays.

W. Meyerhof, A. Brockhoff, T. Hofmann, 2011, Journal of agricultural and food chemistry.

Carbonic anhydrase IV mediates the fizz of carbonated beverages.

T. Hofmann, A. Dunkel, 2010, Angewandte Chemie.

Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates.

P. Schieberle, T. Hofmann, L. Fay, 2003, Journal of agricultural and food chemistry.

(2R,3S,2″R,3″R)-Manniflavanone Protects Proliferating Skeletal Muscle Cells against Oxidative Stress and Stimulates Myotube Formation.

O. Balemba, Mina Kim, Songhee Jeon, 2017, Journal of agricultural and food chemistry.

MG-HCr, the Methylglyoxal-Derived Hydroimidazolone of Creatine, is a Biomarker for the Dietary Intake of Animal Source Food.

T. Hofmann, T. Henle, S. Treibmann, 2020, Journal of agricultural and food chemistry.

Quantitative Mapping of Flavor and Pharmacologically Active Compounds in European Licorice Roots (Glycyrrhiza glabra L.) in Response to Growth Conditions and Arbuscular Mycorrhiza Symbiosis.

C. Gutjahr, T. Hofmann, C. Dawid, 2021, Journal of agricultural and food chemistry.

Saponins from European Licorice Roots ( Glycyrrhiza glabra).

T. Hofmann, C. Dawid, Christian Schmid, 2018, Journal of natural products.

Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors.

T. Hofmann, O. Frank, Laura Brehm, 2019, Journal of agricultural and food chemistry.

Molecularization of Bitter Off-Taste Compounds in Pea Protein Isolates (Pisum sativum L.).

T. Hofmann, S. Bader-Mittermaier, P. Eisner, 2020, Journal of agricultural and food chemistry.

Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols.

T. Hofmann, T. Stark, 2006, Journal of agricultural and food chemistry.

Quantitation and taste contribution of sensory active molecules in oat (Avena sativa L.).

T. Hofmann, C. Dawid, Kirsten Günther-Jordanland, 2020, Journal of agricultural and food chemistry.

Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.).

T. Hofmann, C. Dawid, Kirsten Günther-Jordanland, 2016, Journal of agricultural and food chemistry.

Targeted LC-MS/MS Profiling of Bile Acids in Various Animal Tissues.

T. Hofmann, A. Dunkel, Sinah Reiter, 2021, Journal of agricultural and food chemistry.

Renal Effects of Oral Maillard Reaction Product Load in the Form of Bread Crusts in Healthy and Subtotally Nephrectomized Rats

P. Boor, A. Heidland, K. Šebeková, 2005, Annals of the New York Academy of Sciences.

New highly in vitro antioxidative 3,8″-linked Biflav(an)ones and Flavanone-C-glycosides from Garcinia buchananii stem bark.

O. Balemba, T. Hofmann, Daniel Germann, 2013, Journal of agricultural and food chemistry.

Antiadhesion as a functional concept for prevention of pathogens: N-Phenylpropenoyl-L-amino acid amides as inhibitors of the Helicobacter pylori BabA outer membrane protein.

A. Hensel, T. Hofmann, T. Stark, 2011, Molecular nutrition & food research.

Development of an epitope-specific analytical tool for the major peanut allergen Ara h 2 using a high-density multiple-antigenic peptide strategy.

W. Becker, T. Hofmann, P. Gruber, 2004, Molecular nutrition & food research.

Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS.

T. Hofmann, O. Frank, C. Kunert, 2007, Journal of agricultural and food chemistry.

Activity and distribution pattern of enzymes in the in-situ pellicle of children.

C. Hannig, T. Hofmann, M. Hannig, 2019, Archives of oral biology.

Quantitative investigation of trigonelline, nicotinic acid, and nicotinamide in foods, urine, and plasma by means of LC-MS/MS and stable isotope dilution analysis.

T. Hofmann, E. Yagar, R. Lang, 2008, Journal of agricultural and food chemistry.

Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier

T. Hofmann, J. Weiss, C. Dawid, 2018, Food Hydrocolloids.

Functional Metabolome Analysis of Penicillium roqueforti by Means of Differential Off-Line LC-NMR.

M. Ehrmann, T. Hofmann, O. Frank, 2019, Journal of agricultural and food chemistry.

Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo.

G. Pahlke, D. Marko, T. Hofmann, 2011, Molecular nutrition & food research.

Identification of Human Bitter Taste Receptors

W. Meyerhof, T. Hofmann, B. Bufe, 2003 .

Characterization of bitter and astringent off-taste compounds in potato fibres.

T. Hofmann, C. Dawid, T. Duggan, 2020, Journal of agricultural and food chemistry.

Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator.

J. Mattes, W. Meyerhof, A. Brockhoff, 2012, Journal of agricultural and food chemistry.

Immobilization of soluble protein complexes in MAS solid-state NMR: Sedimentation versus viscosity.

B. Reif, T. Hofmann, E. Barbet-Massin, 2016, Solid state nuclear magnetic resonance.

Free Maillard Reaction Products in Milk Reflect Nutritional Intake of Glycated Proteins and Can Be Used to Distinguish "Organic" and "Conventionally" Produced Milk.

T. Hofmann, U. Schwarzenbolz, T. Henle, 2016, Journal of agricultural and food chemistry.

Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine.

S. Dirndorfer, T. Hofmann, D. Krautwurst, 2022, Journal of agricultural and food chemistry.

F1 hybrid of cultivated apple (Malus × domestica) and European pear (Pyrus communis) with fertile F2 offspring

R. Wehrens, W. Schwab, R. Velasco, 2014, Molecular Breeding.

High Resolution Gas Chromatography—Selective Odorant Measurement by Multisensor Array: A Useful Technique To Develop Tailor-Made Chemosensor Arrays for Food Flavor Analysis

D. Kohl, P. Schieberle, M. Traxler, 1998 .

Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

T. Hofmann, C. Osorio, C. Dawid, 2012 .

Quantitation of sweet steviol glycosides by means of a HILIC-MS/MS-SIDA approach.

T. Hofmann, O. Frank, C. Well, 2013, Journal of agricultural and food chemistry.

Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures

P. Schieberle, T. Hofmann, T. Hofmann, 1997 .

Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree.

T. Hofmann, A. Czepa, 2003, Journal of agricultural and food chemistry.

Studies on the inhibition of tumor cell growth and microtubule assembly by 3-hydroxy-4-[(E)-(2-furyl)methylidene]methyl-3-cyclopentene-1,2-dione, an intensively coloured Maillard reaction product.

D. Marko, T. Hofmann, O. Frank, 2002, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells.

T. Hofmann, J. Ames, V. Faist, 2001, Die Nahrung.

Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages.

P. Schieberle, T. Hofmann, S. Calligaris, 2001, Journal of agricultural and food chemistry.

Quantitative Proton NMR Spectroscopy for Basic Taste Recombinant Reconstitution Using the Taste Recombinant Database.

T. Hofmann, O. Frank, R. Hammerl, 2021, Journal of agricultural and food chemistry.

Model Studies on the Oxidative Stability of Odor-Active Thiols Occurring in Food Flavors

P. Schieberle, T. Hofmann, W. Grosch, 1996 .

Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation.

T. Hofmann, J. Weiss, C. Dawid, 2017, Journal of agricultural and food chemistry.

Synthesis and characterization of new hydrotri(3,5-dimethyl-1-pyrazolyl)borate vanadium halfsandwich complexes

T. Hofmann, W. Milius, J. Darkwa, 1998 .

Phosphorus Compounds, Organic

T. Hofmann, N. Weferling, J. Svara, 2006 .

Identification of Novel Colored Compounds Containing Pyrrole and Pyrrolinone Structures Formed by Maillard Reactions of Pentoses and Primary Amino Acids

T. Hofmann, 1998 .

Isolation and structure elucidation of highly antioxidative 3,8″-linked biflavanones and flavanone-C-glycosides from Garcinia buchananii bark.

O. Balemba, T. Hofmann, Toshiaki Matsutomo, 2012, Journal of agricultural and food chemistry.

Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum).

T. Hofmann, T. Stark, J. Wakamatsu, 2016, Journal of agricultural and food chemistry.

Unified Flavor Quantitation: Towards High-Throughput Analysis of Key Food Odorants and Tastants by Means of UHPLC-MS/MS.

T. Hofmann, A. Dunkel, C. Hofstetter, 2019, Journal of agricultural and food chemistry.

Identification of the key aroma compounds in dried fruits of Xylopia aethiopic

P. Schieberle, T. Hofmann, A. O. Tairu, 1999 .

Identification and Quantitation of Reaction Products from Chlorogenic Acid, Caffeic Acid, and Their Thermal Degradation Products with Odor-Active Thiols in Coffee Beverages.

T. Hofmann, O. Frank, Michael Gigl, 2022, Journal of agricultural and food chemistry.

Mitigating Off-Flavors of Plant-Based Proteins.

T. Hofmann, C. Dawid, Verena Mittermeier-Kleßinger, 2021, Journal of agricultural and food chemistry.

High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set.

T. Hofmann, A. Dunkel, Thomas Kauz, 2021, Journal of agricultural and food chemistry.

Discovery of taste modulating octadecadien-12-ynoic acids in golden chanterelles (Cantharellus cibarius).

T. Hofmann, A. Dunkel, V. Mittermeier, 2018, Food chemistry.

New Taste-Active 3-( O-β-d-Glucosyl)-2-oxoindole-3-acetic Acids and Diarylheptanoids in Cimiciato-Infected Hazelnuts.

T. Hofmann, A. Dunkel, B. Bisping, 2018, Journal of agricultural and food chemistry.

Decoding the Nonvolatile Sensometabolome of Orange Juice ( Citrus sinensis).

T. Hofmann, A. Dunkel, O. Frank, 2018, Journal of agricultural and food chemistry.

Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies.

R. Vogel, M. Ehrmann, T. Hofmann, 2016, Journal of agricultural and food chemistry.

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

T. Hofmann, A. Dunkel, S. Meyer, 2016, Journal of agricultural and food chemistry.

Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.

Peter Schieberle, Andreas Dunkel, Martin Steinhaus, 2014, Angewandte Chemie.

Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.

P. Schieberle, T. Hofmann, N. Wollmann, 2011, Journal of agricultural and food chemistry.

Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer.

T. Hofmann, D. Intelmann, Gesa Haseleu, 2009, Journal of agricultural and food chemistry.

Quantitative reconstruction of the nonvolatile sensometabolome of a red wine.

T. Hofmann, J. Hufnagel, 2008, Journal of agricultural and food chemistry.

Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay.

T. Hofmann, T. Stark, H. Justus, 2006, Journal of agricultural and food chemistry.

Unified Flavor Quantitation: Towards High-Throughput Analysis of Key Food Odorants and Tastants by Means of UHPLC-MS/MS.

T. Hofmann, A. Dunkel, C. Hofstetter, 2019, Journal of agricultural and food chemistry.

Structural and Sensory Characterization of Bitter Tasting Steroidal Saponins from Asparagus Spears (Asparagus officinalis L.).

T. Hofmann, C. Dawid, 2012, Journal of agricultural and food chemistry.

Structure-Pungency Relationships and TRP Channel Activation of Drimane Sesquiterpenes in Tasmanian Pepper (Tasmannia lanceolata).

D. Andersson, S. Bevan, T. Hofmann, 2017, Journal of agricultural and food chemistry.

Gymnemic acids inhibit sodium-dependent glucose transporter 1.

H. Daniel, T. Hofmann, C. Dawid, 2014, Journal of agricultural and food chemistry.

Activity-guided discovery of (S)-malic acid 1'-O-β-gentiobioside as an angiotensin I-converting enzyme inhibitor in lettuce (Lactuca sativa).

Andreas Dunkel, Thomas Hofmann, T. Hofmann, 2012, Journal of agricultural and food chemistry.

Activity-Guided Identification of in Vitro Antioxidants in Beer.

T. Hofmann, S. Spreng, 2018, Journal of agricultural and food chemistry.

Targeted screening and quantitative analyses of antioxidant compounds in aged-garlic extract

T. Hofmann, Toshiaki Matsutomo, T. Stark, 2018, European Food Research and Technology.

Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (Beta vulgaris ssp. vulgaris var. altissima).

T. Hofmann, J. Weiss, C. Dawid, 2020, Journal of agricultural and food chemistry.

Characterization of Bitter-Tasting Oxylipins in Poppy Seeds (Papaver somniferum L.).

T. Hofmann, A. Dunkel, C. Dawid, 2019, Journal of agricultural and food chemistry.

Kaempferol 3- O-(2‴- O-Sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein Isolates.

T. Hofmann, C. Dawid, R. Tressel, 2018, Journal of agricultural and food chemistry.

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

T. Hofmann, A. Dunkel, Barbara Singldinger, 2017, Journal of agricultural and food chemistry.

Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.).

T. Hofmann, C. Dawid, 2014, Food chemistry.

Identification of Sensory-Active Phytochemicals in Asparagus (Asparagus officinalis L.).

T. Hofmann, C. Dawid, 2012, Journal of agricultural and food chemistry.

Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao).

T. Hofmann, T. Stark, 2005, Journal of agricultural and food chemistry.

A Hydroalcoholic Extract from Paullinia pinnata L. Roots Exerts Anthelmintic Activity against Free-Living and Parasitic Nematodes

A. Hensel, E. Liebau, T. Hofmann, 2016, Planta Medica.

Phosphoric Acid and Phosphates

T. Hofmann, T. Staffel, T. Klein, 2008, Ullmann's Encyclopedia of Industrial Chemistry.

Evaluation of the taste contribution of theaflavins in black tea infusions using the taste activity concept

T. Hofmann, M. Jezussek, S. Scharbert, 2004 .

Impact of oral astringent stimuli on surface charge and morphology of the protein-rich pellicle at the tooth-saliva interphase.

J. Friedrichs, C. Werner, C. Hannig, 2019, Colloids and surfaces. B, Biointerfaces.

Oral astringent stimuli alter the enamel pellicle's ultrastructure as revealed by electron microscopy.

T. Hofmann, M. Hannig, J. Delius, 2017, Journal of dentistry.

Label-free quantitative proteome analysis of the surface-bound salivary pellicle.

B. Kuster, G. Médard, T. Hofmann, 2017, Colloids and surfaces. B, Biointerfaces.

Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin: Interfacial behavior & emulsion formation

T. Hofmann, J. Weiss, C. Dawid, 2020 .

Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols.

T. Hofmann, T. Stark, 2006, Journal of Agricultural and Food Chemistry.

Identification of antioxidative flavonols and anthocyanins in Sicana odorifera fruit peel.

T. Hofmann, C. Osorio, C. Dawid, 2011, Journal of Agricultural and Food Chemistry.

Xanthohumol C, a minor bioactive hop compound: Production, purification strategies and antimicrobial test.

G. Médard, T. Hofmann, O. Frank, 2018, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

In-silico investigation of bitter hop-derived compounds and their cognate bitter taste receptors.

A. Di Pizio, T. Hofmann, A. Dunkel, 2020, Journal of agricultural and food chemistry.

Structural and sensory characterization of key pungent and tingling compounds from black pepper (Piper nigrum L.).

T. Hofmann, O. Frank, C. Dawid, 2012, Journal of agricultural and food chemistry.

Identification of Salicylates in Willow Bark (Salix Cortex) for Targeting Peripheral Inflammation

C. Ulrichs, C. Herz, T. Hofmann, 2021, International journal of molecular sciences.

Umami compounds and taste enhancers

T. Hofmann, Barbara A. Suess, Daniel Festring, 2015 .

All-trans-configuration in Zanthoxylum alkylamides swaps the tingling with a numbing sensation and diminishes salivation.

T. Hofmann, C. Dawid, T. Stark, 2014, Journal of agricultural and food chemistry.

Taste modulating N-(1-methyl-4-oxoimidazolidin-2-ylidene) α-amino acids formed from creatinine and reducing carbohydrates.

T. Hofmann, Alesia Walker, C. Kunert, 2011, Journal of agricultural and food chemistry.

Ion Mobility based LC-MS-Quantitation of Taste Enhancing Octadecadien-12-ynoic Acids in Mushrooms.

T. Hofmann, A. Dunkel, V. Mittermeier, 2020, Journal of agricultural and food chemistry.

Structure determination of bisacetylenic oxylipins in carrots (Daucus carota L.) and enantioselective synthesis of falcarindiol.

T. Hofmann, C. Alayrac, B. Witulski, 2009, Journal of agricultural and food chemistry.

Differential Off-line LC-NMR (DOLC-NMR) Metabolomics To Monitor Tyrosine-Induced Metabolome Alterations in Saccharomyces cerevisiae.

T. Hofmann, O. Frank, R. Hammerl, 2017, Journal of agricultural and food chemistry.

Sensomics analysis of key bitter compounds in the hard resin of hops (Humulus lupulus L.) and their contribution to the bitter profile of Pilsner-type beer.

T. Hofmann, A. Dunkel, Michael Dresel, 2015, Journal of agricultural and food chemistry.

Effect of Astringent Stimuli on Salivary Protein Interactions Elucidated by Complementary Proteomics Approaches.

B. Kuster, G. Médard, T. Hofmann, 2017, Journal of agricultural and food chemistry.

Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.).

T. Hofmann, A. Dunkel, Nina Rotzoll, 2006, Journal of agricultural and food chemistry.

The gut microbiota drives the impact of bile acids and fat source in diet on mouse metabolism

P. Gérard, P. Lepage, S. Mondot, 2018, Microbiome.

Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions

P. Schieberle, T. Hofmann, 1998 .

2-Oxopropanal, Hydroxy-2-propanone, and 1-PyrrolineImportant Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine

P. Schieberle, T. Hofmann, 1998 .

Investigation of kokumi substances and bacteria in fermented Thai freshwater fish (Pla-ra).

S. Dirndorfer, T. Hofmann, S. Keeratipibul, 2019, Journal of agricultural and food chemistry.

The Chemistry of Roasting—Decoding Flavor Formation

T. Hofmann, A. Dunkel, I. Blank, 2017 .

Identification of the key odorants in processed ribose/cysteine Maillard mixtures by instrumental analysis and sensory studies

P. Schieberle, T. Hofmann, 1996 .

Mechanistic Studies on the Formation of the Cracker-like Aroma Compounds 2-Acetyltetrahydropyridine and 2-Acetyl-1-pyrroline by Maillard-type Reactions

P. Schieberle, T. Hofmann, 2005 .

STUDIES ON INTERMEDIATES GENERATING THE FLAVOUR COMPOUNDS 2-METHYL-3-FURANTHIOL, 2-ACETYL-2-THIAZOLINE AND SOTOLON BY MAILLARD-TYPE REACTIONS

P. Schieberle, T. Hofmann, 1996 .

Comparison of Key Odorants Generated by Thermal Treatment of Commercial and Self-Prepared Yeast Extracts: Influence of the Amino Acid Composition on Odorant Formation

P. Schieberle, T. Hofmann, P. Münch, 1997 .

Dual effectiveness of Alternaria but not Fusarium mycotoxins against human topoisomerase II and bacterial gyrase

G. Del Favero, Katharina Jarolim, M. Sulyok, 2016, Archives of Toxicology.

Development of analytical methods for the determination of tenuazonic acid analogues in food commodities.

M. Rychlik, T. Hofmann, O. Frank, 2013, Journal of chromatography. A.

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

S. Dirndorfer, T. Hofmann, K. Scherf, 2020, European Food Research and Technology.

Influence of texture on the perception of saltiness in wheat bread.

T. Hofmann, P. Koehler, K. Konitzer, 2013, Journal of agricultural and food chemistry.

Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha) - Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley.

T. Hofmann, Y. Matsuo, K. Nakahara, 2020, Journal of agricultural and food chemistry.

A new NMR approach for structure determination of thermally unstable biflavanones and application to phytochemicals from Garcinia buchananii

O. Balemba, T. Hofmann, O. Frank, 2015, Magnetic resonance in chemistry : MRC.

Antioxidative compounds from Garcinia buchananii stem bark.

O. Balemba, T. Hofmann, O. Frank, 2015, Journal of natural products.

Purification procedure for (2R,3S,2″R,3″R)-manniflavanone and its minor (2R,3S,2″S,3″S)-isomer from Garcinia buchananii stem bark

O. Balemba, T. Hofmann, O. Frank, 2015, European Food Research and Technology.

Taste Modulating Peptides from Overfermented Cocoa Beans.

T. Hofmann, T. Stark, Mathias Salger, 2019, Journal of agricultural and food chemistry.

Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii.

T. Hofmann, S. Toelstede, 2009, Journal of agricultural and food chemistry.

Analytical and sensory studies on the release of sodium from wheat bread crumb.

T. Hofmann, P. Koehler, K. Konitzer, 2013, Journal of agricultural and food chemistry.

Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers

S. Baier, T. Hofmann, J. Weiss, 2020 .

Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth.

F. Viton, T. Hofmann, Maximilian Kranz, 2018, Journal of agricultural and food chemistry.

Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese.

T. Hofmann, Hedda Hillmann, 2016, Journal of agricultural and food chemistry.

Discovery of N(2)-(1-carboxyethyl)guanosine 5'-monophosphate as an umami-enhancing maillard-modified nucleotide in yeast extracts.

T. Hofmann, Daniel Festring, 2010, Journal of agricultural and food chemistry.

Sensory-directed identification of beta-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth.

T. Hofmann, A. Dunkel, 2009, Journal of agricultural and food chemistry.

A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese.

T. Hofmann, A. Dunkel, S. Toelstede, 2009, Journal of agricultural and food chemistry.

Molecular and sensory studies on the umami taste of Japanese green tea.

T. Hofmann, H. Masuda, K. Kumazawa, 2006, Journal of agricultural and food chemistry.

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.).

Andreas Dunkel, Thomas Hofmann, T. Hofmann, 2005, Journal of agricultural and food chemistry.

Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments.

T. Hofmann, H. Ottinger, 2003, Journal of agricultural and food chemistry.

Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods.

J. Hinrichs, T. Hofmann, A. Dunkel, 2018, Journal of agricultural and food chemistry.

Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions

W. Meyerhof, A. Brockhoff, T. Hofmann, 2013, European Food Research and Technology.

Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese.

T. Hofmann, S. Toelstede, 2008, Journal of agricultural and food chemistry.

Sensomics mapping and identification of the key bitter metabolites in Gouda cheese.

T. Hofmann, S. Toelstede, 2008, Journal of agricultural and food chemistry.

Structure, Color, and Formation of Low- and High-Molecular Weight Products Formed by Food-Related Maillard-Type Reactions

T. Hofmann, 2001 .

Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream.

P. Schieberle, T. Hofmann, Birgit Schlutt, 2007, Journal of agricultural and food chemistry.

Formation of aroma-active strecker-aldehydes by a direct oxidative degradation of Amadori compounds.

P. Schieberle, T. Hofmann, 2000, Journal of agricultural and food chemistry.

Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts.

P. Schieberle, T. Hofmann, W. Grosch, 1999, Journal of agricultural and food chemistry.

Synthesis and structure determination of covalent conjugates formed from the sulfury-roasty-smelling 2-furfurylthiol and di- or trihydroxybenzenes and their identification in coffee brew.

T. Hofmann, C. Müller, S. Hemmersbach, 2006, Journal of agricultural and food chemistry.

Determination of the Chemical Structure of Novel Coloured Compounds Generated during Maillard-type Reactions

T. Hofmann, 2005 .

Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee

T. Hofmann, O. Frank, S. Kreppenhofer, 2011 .

Coffee constituents as modulators of Nrf2 nuclear translocation and ARE (EpRE)-dependent gene expression.

G. Pahlke, D. Marko, T. Hofmann, 2011, The Journal of nutritional biochemistry.

Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments.

T. Hofmann, C. Müller, 2005, Journal of agricultural and food chemistry.

Influence of Melanoidins on the Aroma Staling of Coffee Beverage

P. Schieberle, T. Hofmann, 2003 .

CROSSPY: a radical intermediate of melanoidin formation in roasted coffee

T. Hofmann, K. Stettmaier, W. Bors, 2002 .

Instrumental analysis and sensory studies on the role of melanoidins in the aroma staling of coffee brew.

P. Schieberle, T. Hofmann, M. Czerny, 2001 .

Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression

Thomas Becker, Thomas Hofmann, T. Becker, 2013 .

Studies on the Formation and Stability of the Roast-Flavor Compound 2-Acetyl-2-thiazoline

P. Schieberle, T. Hofmann, 1995 .

Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate

T. Hofmann, T. Stark, Julia Samfaß, 2021, Foods.

Racemic and enantiopure synthesis and physicochemical characterization of the novel taste enhancer N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt.

G. Bernardinelli, T. Hofmann, I. Blank, 2003, Journal of agricultural and food chemistry.

Identification of the Key Bitter Compounds in Our Daily Diet Is a Prerequisite for the Understanding of the hTAS2R Gene Polymorphisms Affecting Food Choice

Thomas Hofmann, T. Hofmann, 2009, Annals of the New York Academy of Sciences.

Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavor compound

P. Schieberle, T. Hofmann, W. Engel, 2001 .

AcetylformoinA Chemical Switch in the Formation of Colored Maillard Reaction Products from Hexoses and Primary and Secondary Amino Acids

T. Hofmann, 1998 .

The role of lipolysis in human orosensory fat perception

M. Behrens, W. Meyerhof, T. Hofmann, 2014, Journal of Lipid Research.

Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques

P. Schieberle, T. Hofmann, 1995 .

Characterization of the Chemical Structure of Novel Colored Maillard Reaction Products from Furan-2-carboxaldehyde and Amino Acids

T. Hofmann, 1998 .

18O stable isotope labeling, quantitative model experiments, and molecular dynamics simulation studies on the trans-specific degradation of the bitter tasting iso-alpha-acids of beer.

T. Hofmann, O. Demmer, D. Intelmann, 2009, Journal of agricultural and food chemistry.

Structures of storage-induced transformation products of the beer's bitter principles, revealed by sophisticated NMR spectroscopic and LC-MS techniques.

T. Hofmann, O. Frank, G. Kummerlöwe, 2009, Chemistry.

Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with l-alanine

T. Hofmann, 1999 .

Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer.

T. Hofmann, O. Frank, T. Soldo, 2004, Molecular nutrition & food research.

Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.).

T. Hofmann, A. Glabasnia, 2007, Journal of Agricultural and Food Chemistry.

Screening and identification of bitter compounds in roasted coffee brew by taste dilution analysis

T. Hofmann, O. Frank, G. Zehentbauer, 2006 .

Identification of novel orosensory active molecules in cured vanilla Beans (Vanilla planifolia).

T. Hofmann, B. Schwarz, 2009, Journal of agricultural and food chemistry.

Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis

T. Hofmann, 1998 .

DETERMINATION OF THE CHEMICAL STRUCTURE OF NOVEL COLORED 1H-PYRROL-3(2H)-ONE DERIVATIVES FORMED BY MAILLARD-TYPE REACTIONS

T. Hofmann, 1997 .

Quantitative Determination of Thiamine-Derived Taste Enhancers in Aqueous Model Systems, Natural Deep Eutectic Solvents (NADES), and Thermally Processed Foods.

T. Hofmann, O. Frank, J. Ranner, 2020, Journal of agricultural and food chemistry.

Salivary Proteome Patterns Affecting Human Salt Taste Sensitivity.

B. Kuster, C. Meng, G. Médard, 2017, Journal of agricultural and food chemistry.

Chemosensate-Induced Modulation of the Salivary Proteome and Metabolome Alters the Sensory Perception of Salt Taste and Odor-Active Thiols.

T. Hofmann, B. Şahin, T. Stolle, 2018, Journal of agricultural and food chemistry.

Dynamic Proteome Alteration and Functional Modulation of Human Saliva Induced by Dietary Chemosensory Stimuli.

Bernhard Kuster, Matthias Bader, Siegfried Scherer, 2018, Journal of agricultural and food chemistry.

Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).

P. Schieberle, T. Hofmann, A. O. Tairu, 2000, Journal of agricultural and food chemistry.

Activity-guided fractionation to characterize a coffee beverage that effectively down-regulates mechanisms of gastric acid secretion as compared to regular coffee.

T. Hofmann, V. Somoza, R. Lang, 2010, Journal of agricultural and food chemistry.

CHARACTERIZATION OF MANGANESE SANDWICH COMPLEXES BY 55MN NMR SPECTROSCOPY

T. Hofmann, B. Wrackmeyer, M. Herberhold, 1995 .

Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer

Thomas Hofmann, W. Meyerhof, T. Hofmann, 2009 .

Regulatory myeloid cells paralyze T cells through cell–cell transfer of the metabolite methylglyoxal

H. Zischka, T. Misgeld, T. Korn, 2020, Nature Immunology.

Influence of Different Hop Products on the cis/trans Ratio of Iso-α-Acids in Beer and Changes in Key Aroma and Bitter Taste Molecules during Beer Ageing

T. Hofmann, A. Dunkel, C. Vogt, 2014 .

LC-MS/MS quantitation of hop-derived bitter compounds in beer using the ECHO technique.

T. Hofmann, D. Intelmann, Gesa Haseleu, 2009, Journal of agricultural and food chemistry.

Numerous compounds orchestrate coffee's bitterness.

A. Di Pizio, M. Behrens, T. Hofmann, 2020, Journal of agricultural and food chemistry.

The Endospore-Forming Pathogen Bacillus cereus Exploits a Small Colony Variant-Based Diversification Strategy in Response to Aminoglycoside Exposure

T. Hofmann, M. Ehling-Schulz, T. Stark, 2015, mBio.

Effect of coffee combining green coffee bean constituents with typical roasting products on the Nrf2/ARE pathway in vitro and in vivo.

L. Griffiths, D. Marko, T. Bakuradze, 2012, Journal of agricultural and food chemistry.

Antioxidant-rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: results from an intervention study.

F. W. Albert, T. Bakuradze, G. Eisenbrand, 2011, Molecular nutrition & food research.

Mechanisms of primary cancer prevention by butyrate and other products formed during gut flora-mediated fermentation of dietary fibre.

N. Habermann, T. Hofmann, M. Glei, 2009, Mutation research.

Identification of bitter off-taste compounds in the stored cold pressed linseed oil.

Bertrand Matthäus, Klaus Bergander, Berthold Wiege, 2007, Journal of agricultural and food chemistry.

Offering Fiber-Enriched Foods Increases Fiber Intake in Adults With or Without Cardiometabolic Risk: A Randomized Controlled Trial

S. Dirndorfer, D. Haller, T. Hofmann, 2022, Frontiers in Nutrition.

Characterization of the key aroma compounds in dried fruits of the West African peppertree Xylopia aethiopica (Dunal) A. Rich (Annonaceae) using aroma extract dilution analysis.

P. Schieberle, T. Hofmann, A. O. Tairu, 1999, Journal of agricultural and food chemistry.

Development of a Highly Sensitive Ultra-High-Performance Liquid Chromatography Coupled to Electrospray Ionization Tandem Mass Spectrometry Quantitation Method for Fecal Bile Acids and Application on Crohn's Disease Studies.

D. Haller, J. Panés, T. Hofmann, 2021, Journal of agricultural and food chemistry.

Multi-parametric approach to identify coffee components that regulate mechanisms of gastric acid secretion.

T. Hofmann, V. Somoza, M. Somoza, 2012, Molecular nutrition & food research.

Quantitation of (beta)N-Alkanoyl-5-hydroxytryptamides in coffee by means of LC-MS/MS-SIDA and assessment of their gastric acid secretion potential using the HGT-1 cell assay.

T. Hofmann, V. Somoza, R. Lang, 2010, Journal of agricultural and food chemistry.

Complex Bacterial Consortia Reprogram the Colitogenic Activity of Enterococcus faecalis in a Gnotobiotic Mouse Model of Chronic, Immune-Mediated Colitis

D. Haller, R. Sartor, T. Hofmann, 2019, Front. Immunol..

Characterization of natural "cooling" compounds formed from glucose and l-proline in dark malt by application of taste dilution analysis.

T. Hofmann, A. Bareth, H. Ottinger, 2001, Journal of agricultural and food chemistry.

Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee.

T. Hofmann, O. Frank, Simone Blumberg, 2008, Journal of agricultural and food chemistry.

Identification of the Key Astringent Compounds in Spinach (Spinacia oleracea) by Means of the Taste Dilution Analysis

T. Hofmann, A. Brock, 2008 .

(+)-(S)-alapyridaine--a general taste enhancer?

T. Hofmann, I. Blank, T. Soldo, 2003, Chemical senses.

ORA1, a Zebrafish Olfactory Receptor Ancestral to All Mammalian V1R Genes, Recognizes 4-Hydroxyphenylacetic Acid, a Putative Reproductive Pheromone

S. Korsching, Gaurav Ahuja, Christoph Potting, 2014, The Journal of Biological Chemistry.

Influence of High Hydrostatic Pressure on the Formation of Key Maillard-type Flavour Compounds from D-glucose and L-proline

P. Schieberle, T. Hofmann, Frank Deters, 2003 .

Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline—Glucose Mixtures

P. Schieberle, T. Hofmann, Frank Deters, 2005 .

Crema—Formation, Stabilization, and Sensation

T. Hofmann, I. Blank, B. Folmer, 2017 .

Molecular Determinants of the Bittersweet Janus Head of Steviol Glycosides from Stevia rebaudiana (Bert.) Bertoni

W. Meyerhof, A. Brockhoff, T. Hofmann, 2015 .

Systematic studies on responses of metal-oxide sensor surfaces to straight chain alkanes, alcohols, aldehydes, ketones, acids and esters using the SOMMSA approach

D. Kohl, Peter Schieberle, L. Heinert, 2000 .

Supernatants of intestinal luminal contents from mice fed high‐fat diet impair intestinal motility by injuring enteric neurons and smooth muscle cells

T. Metz, O. Balemba, T. Hofmann, 2020, Neurogastroenterology and motility : the official journal of the European Gastrointestinal Motility Society.

Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability

T. Hofmann, J. Weiss, C. Dawid, 2020, Food Biophysics.

Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.

Thomas Hofmann, Timo Stark, T. Hofmann, 2006, Journal of agricultural and food chemistry.

Combinatorial interaction network of abscisic acid receptors and coreceptors from Arabidopsis thaliana

Thomas Hofmann, Karin Kleigrewe, E. Grill, 2017, Proceedings of the National Academy of Sciences.

Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra).

M. Niv, W. Meyerhof, A. Brockhoff, 2021, Food chemistry.

Characterization of a genotoxic impact compound in Alternaria alternata infested rice as Altertoxin II

D. Marko, T. Hofmann, T. Stark, 2012, Archives of Toxicology.

Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates.

T. Hofmann, O. Frank, M. Jezussek, 2003, Journal of agricultural and food chemistry.

Brevilactibacter flavus gen. nov., sp. nov., a novel bacterium of the family Propionibacteriaceae isolated from raw milk and dairy products and reclassification of Propioniciclava sinopodophylli as Brevilactibacter sinopodophylli comb. nov.

T. Hofmann, A. Dunkel, S. Scherer, 2020, International journal of systematic and evolutionary microbiology.

Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 2.

T. Hofmann, Daniel Germann, T. Stark, 2019, Journal of agricultural and food chemistry.

Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine.

T. Hofmann, J. Hufnagel, 2008, Journal of agricultural and food chemistry.

Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil

M. Behrens, T. Hofmann, O. Frank, 2022, Journal of agricultural and food chemistry.

Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice.

T. Hofmann, A. Dunkel, C. Kunert, 2010, Journal of agricultural and food chemistry.

Saccharin : Artificial Sweetener, Bitter Tastant, and Sweet Taste Inhibitor

M. Behrens, W. Meyerhof, T. Hofmann, 2008 .

Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum).

T. Hofmann, B. Schwarz, 2007, Journal of agricultural and food chemistry.

A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture

J. Hinrichs, T. Hofmann, A. Dunkel, 2019, International Dairy Journal.

Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion–Mass Spectrometry

T. Hofmann, A. Dunkel, Karin Sebald, 2020, Journal of Agricultural and Food Chemistry.

Apple polyphenols modulate expression of selected genes related to toxicological defence and stress response in human colon adenoma cells

N. Habermann, S. Wölfl, S. Veeriah, 2008, International journal of cancer.

A Phenotyping Platform to Characterize Healthy Individuals Across Four Stages of Life - The Enable Study

J. Linseisen, D. Volkert, J. Freiherr, 2020, Frontiers in Nutrition.

4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1, 3-imidazolidine : A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde

T. Hofmann, 1998 .

Depsipeptide Intermediates Interrogate Proposed Biosynthesis of Cereulide, the Emetic Toxin of Bacillus cereus

T. Hofmann, S. Scherer, S. Marxen, 2015, Scientific Reports.

Occurrence of N-phenylpropenoyl-L-amino acid amides in different herbal drugs and their influence on human keratinocytes, on human liver cells and on adhesion of Helicobacter pylori to the human stomach.

A. Hensel, T. Hofmann, G. Müller, 2007, Planta medica.

Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.

T. Hofmann, M. Lindenmeier, 2004, Journal of agricultural and food chemistry.

Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds.

T. Hofmann, B. Schwarz, 2007, Journal of agricultural and food chemistry.

Bitter-tasting and kokumi-enhancing molecules in thermally processed avocado (Persea americana Mill.).

T. Hofmann, A. Degenhardt, 2010, Journal of agricultural and food chemistry.

High-Throughput Quantitation of Proline Betaine in Foods and Suitability as a Valid Biomarker for Citrus Consumption.

T. Hofmann, R. Lang, M. Bader, 2017, Journal of agricultural and food chemistry.

Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials.

T. Hofmann, J. Weiss, C. Dawid, 2020, Journal of agricultural and food chemistry.

Identification of coffee components that stimulate dopamine release from pheochromocytoma cells (PC-12).

T. Hofmann, M. Pariza, V. Somoza, 2012, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Structure determination and sensory evaluation of novel bitter compounds formed from β-acids of hop (Humulus lupulus L.) upon wort boiling.

Thomas Hofmann, T. Hofmann, Gesa Haseleu, 2009 .

Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer.

Andreas Stephan, Andreas Dunkel, Thomas Hofmann, 2011, Journal of agricultural and food chemistry.

Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.

T. Hofmann, O. Frank, Simone Blumberg, 2010, Journal of agricultural and food chemistry.

Reinvestigation of the bitter compounds in carrots (Daucus carota L.) by using a molecular sensory science approach.

T. Hofmann, D. Uemura, Ludger Schmiech, 2008, Journal of Agricultural and Food Chemistry.

Influence of the Abiotic Stress Conditions, Waterlogging and Drought, on the Bitter Sensometabolome as Well as Agronomical Traits of Six Genotypes of Daucus carota

Sapna Sharma, T. Hofmann, D. Ulrich, 2021, Foods.

Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond

M. Behrens, W. Meyerhof, Caroline Hellfritsch, 2011 .

Systematic studies on structure and physiological activity of cyclic alpha-keto enamines, a novel class of "cooling" compounds.

T. Hofmann, T. Soldo, H. Ottinger, 2001, Journal of agricultural and food chemistry.

Application of hydrophilic interaction liquid chromatography/comparative taste dilution analysis for identification of a bitter inhibitor by a combinatorial approach based on Maillard reaction chemistry.

T. Hofmann, T. Soldo, 2005, Journal of agricultural and food chemistry.

Identification of physical properties and volatile and non-volatile compounds for discrimination between different Emmental-type cheeses: a preliminary study

P. Schieberle, J. Hinrichs, T. Hofmann, 2015 .

Tyrosine induced metabolome alterations of Penicilium roqueforti and quantitation of secondary key metabolites in blue mold cheese.

T. Hofmann, O. Frank, R. Hammerl, 2019, Journal of agricultural and food chemistry.

Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese

P. Schieberle, J. Hinrichs, T. Hofmann, 2015 .

Distribution of the Emetic Toxin Cereulide in Cow Milk

T. Hofmann, M. Ehling-Schulz, C. Dawid, 2021, Toxins.

Maillard reaction products modulating the growth of human tumor cells in vitro.

D. Marko, T. Hofmann, O. Frank, 2003, Chemical research in toxicology.

Time‐dependent Component‐specific Regulation of Gastric Acid Secretion‐related Proteins by Roasted Coffee Constituents

T. Hofmann, V. Somoza, R. Lang, 2008, Annals of the New York Academy of Sciences.

Flavonoid sugar-addition product and their use and composition

T. Hofmann, A. Degenhardt, T. Stark, 2007 .

Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing.

T. Hofmann, M. Granvogl, T. Seewald, 2020, Journal of agricultural and food chemistry.

Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.)

T. Hofmann, J. Weiss, C. Dawid, 2017, Food Biophysics.

First Insights Into Within Host Translocation of the Bacillus cereus Toxin Cereulide Using a Porcine Model

T. Hofmann, A. Saalmüller, M. Ehling-Schulz, 2018, Front. Microbiol..

On the non-enzymatic liberation of limonin and C17-epilimonin from limonin-17-β-d-glucopyranoside in orange juice

T. Hofmann, Anneke Glabasnia, 2008 .

The carbohydrate modul labelling technique - a useful tool to clarify formation pathways of aroma compounds formed in Maillard-type reactions.

P. Schieberle, T. Hofmann, P. Etiévant, 2003 .

Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo.

T. Hofmann, V. Somoza, H. Erbersdobler, 2005, Journal of agricultural and food chemistry.

Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.

T. Hofmann, H. Ottinger, 2002, Journal of agricultural and food chemistry.

Rapid, High-Throughput Quantitation of Odor-Active 2-Acetyl Azaheterocycles in Food Products by UHPLC-MS/MS.

T. Hofmann, A. Dunkel, Markus Bösl, 2021, Journal of agricultural and food chemistry.

Characterization of precursors and elucidation of the reaction pathway leading to a novel coloured 2H,7H,8aH-pyrano[2,3-b]pyran-3-one from pentoses by quantitative studies and application of 13C-labelling experiments

T. Hofmann, 1998 .

Development of a stable isotope dilution analysis with liquid chromatography-tandem mass spectrometry detection for the quantitative analysis of di- and trihydroxybenzenes in foods and model systems.

T. Hofmann, R. Lang, C. Mueller, 2006, Journal of agricultural and food chemistry.

Tracing odour- and taste-active compounds in human milk

A. Buettner, T. Hofmann, H. Loos, 2021 .

Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory--gustatory cross-modal interactions

T. Hofmann, P. Koehler, K. Scherf, 2015 .

Characterization of key chromophores formed by nonenzymatic browning of hexoses and L-alanine by using the color activity concept.

T. Hofmann, O. Frank, 2000, Journal of agricultural and food chemistry.

Bitter off-taste in stored cold-pressed linseed oil obtained from different varieties

Bertrand Matthäus, Thomas Hofmann, Ludger Brühl, 2008 .

Studies on the Influence of the Solvent on the Contribution of Single Maillard Reaction Products to the Total Color of Browned Pentose/Alanine SolutionsA Quantitative Correlation Using the Color Activity Concept

T. Hofmann, 1998 .

Matrix-calibrated LC-MS/MS quantitation and sensory evaluation of oak Ellagitannins and their transformation products in red wines.

T. Hofmann, A. Glabasnia, T. Stark, 2010, Journal of agricultural and food chemistry.

Targeted metabolomics of pellicle and saliva in children with different caries activity

C. Hannig, T. Hofmann, K. Kümmerer, 2020, Scientific Reports.

Guidelines for Research on Bioactive Constituents--A Journal of Agricultural and Food Chemistry Perspective.

F. Tomás-Barberán, T. Hofmann, Zhen-Yu Chen, 2015, Journal of agricultural and food chemistry.

The Bitter Chemodiversity of Hops (Humulus lupulus L.).

T. Hofmann, A. Dunkel, C. Vogt, 2016, Journal of agricultural and food chemistry.

Apple polyphenols and products formed in the gut differently inhibit survival of human cell lines derived from colon adenoma (LT97) and carcinoma (HT29).

S. Veeriah, P. Schreier, T. Hofmann, 2007, Journal of agricultural and food chemistry.

Influence of L-cysteine on the formation of bitter-tasting aminohexose reductones from glucose and L-proline: identification of a novel furo[2,3-b]thiazine.

T. Hofmann, 1999, Journal of Agricultural and Food Chemistry.

Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis.

T. Hofmann, C. Müller, R. Lang, 2006, Journal of agricultural and food chemistry.

Key odorant melanoidin interactions in aroma staling of coffee beverages.

T. Hofmann, O. Frank, H. Briesen, 2022, Food chemistry.

Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee.

T. Hofmann, O. Frank, Michael Gigl, 2021, Journal of agricultural and food chemistry.

Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling.

T. Hofmann, C. Müller, 2007, Journal of agricultural and food chemistry.

Studies on the odorant concentrations and their time dependencies during dry‐hopping of alcohol‐free beer

T. Hofmann, M. Granvogl, Sabrina Brendel, 2020 .

Model reactions on the stability of disulfides in heated foods

P. Schieberle, T. Hofmann, W. Grosch, 1995 .

Ces locus embedded proteins control the non-ribosomal synthesis of the cereulide toxin in emetic Bacillus cereus on multiple levels

T. Hofmann, S. Scherer, S. Marxen, 2015, Front. Microbiol..

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

U. Kulozik, T. Hofmann, C. Dawid, 2021, Journal of Agricultural and Food Chemistry.

Synephrine as a Specific Marker for Orange Consumption.

T. Hofmann, R. Lang, M. Bader, 2017, Journal of agricultural and food chemistry.

Catechols in caffeic acid phenethyl ester are essential for inhibition of TNF-mediated IP-10 expression through NF-κB-dependent but HO-1- and p38-independent mechanisms in mouse intestinal epithelial cells.

C. Blume, D. Haller, T. Hofmann, 2011, Molecular nutrition & food research.

Antioxidant effectiveness of phenolic apple juice extracts and their gut fermentation products in the human colon carcinoma cell line caco-2.

G. Eisenbrand, T. Hofmann, E. Richling, 2008, Journal of agricultural and food chemistry.

The pungent substances piperine, capsaicin, 6-gingerol and polygodial inhibit the human two-pore domain potassium channels TASK-1, TASK-3 and TRESK

T. Hofmann, H. Hatt, C. Dawid, 2013, Front. Pharmacol..

Development of a stable isotope dilution assay for an accurate quantification of protein-bound N(epsilon)-(1-deoxy-D-fructos-1-yl)-L-lysine using a (13)C-labeled internal standard.

V. Fogliano, P. Schieberle, T. Hofmann, 1999, Journal of agricultural and food chemistry.

Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread

S. Dirndorfer, T. Hofmann, K. Scherf, 2021, European Food Research and Technology.

Systematic Evaluation of Liquid Chromatography (LC) Column Combinations for Application in Two-Dimensional LC Metabolomic Studies.

T. Hofmann, A. Dunkel, F. Steiner, 2021, Analytical chemistry.

Both wheat (Triticum aestivum) bran arabinoxylans and gut flora-mediated fermentation products protect human colon cells from genotoxic activities of 4-hydroxynonenal and hydrogen peroxide.

T. Hofmann, M. Glei, M. Lindhauer, 2006, Journal of agricultural and food chemistry.

Quantitation of resveratrol in red wines by means of stable isotope dilution analysis-ultra-performance liquid chromatography-Quan-time-of-flight mass spectrometry and cross validation.

T. Hofmann, T. Stark, N. Wollmann, 2011, Analytical chemistry.

High resolution gas chromatography/selective odorant measurement by multisensor array (HRGC/SOMSA): a useful approach to standardise multisensor arrays for use in the detection of key food odorants

D. Kohl, A. Freiling, Peter Schieberle, 1997 .

Glycemic Variability Promotes Both Local Invasion and Metastatic Colonization by Pancreatic Ductal Adenocarcinoma

H. Friess, J. Kleeff, C. Michalski, 2018, Cellular and molecular gastroenterology and hepatology.

Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology.

P. Schieberle, T. Hofmann, D. Krautwurst, 2018, Journal of agricultural and food chemistry.

The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer

T. Hofmann, M. Granvogl, T. Seewald, 2021, European Food Research and Technology.

Investigations into the Ability to Reduce Cinnamic Acid as Undesired Precursor of Toxicologically Relevant Styrene in Wort by Different Barley to Wheat Ratios (Grain Bill) during Mashing.

T. Hofmann, M. Granvogl, T. Seewald, 2021, Journal of agricultural and food chemistry.

The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer.

T. Hofmann, M. Granvogl, T. Seewald, 2020, Journal of agricultural and food chemistry.

Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA)

D. Kohl, P. Schieberle, T. Hofmann, 2001 .

The “colorful” chemistry of nonenzymatic browning

T. Hofmann, O. Frank, 2002 .

Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA).

T. Hofmann, T. Soldo, H. Ottinger, 2003, Journal of agricultural and food chemistry.

Flavor contribution and formation of the intense roast-smelling odorants 2-propionyl-1-pyrroline and 2-propionyltetrahydropyridine in Maillard-type reactions

P. Schieberle, T. Hofmann, 1998 .

Phytochemical Characterization of Low Molecular Weight Constituents from Marshmallow Roots (Althaea officinalis) and Inhibiting Effects of the Aqueous Extract on Human Hyaluronidase-1.

A. Hensel, T. Hofmann, H. Abdel-Aziz, 2017, Journal of natural products.

Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.).

T. Hofmann, C. Dawid, A. Spaccasassi, 2021, Journal of agricultural and food chemistry.

Structure-Pungency Relationships and TRP Channel Activation of Drimane Sesquiterpenes in Tasmanian Pepper (Tasmannia lanceolata).

D. Andersson, S. Bevan, T. Hofmann, 2017, Journal of agricultural and food chemistry.

Regulatory myeloid cells paralyze T cells through cell–cell transfer of the metabolite methylglyoxal

Thomas Hofmann, H. Zischka, T. Misgeld, 2020, Nature Immunology.

Quantitative reconstruction of the nonvolatile sensometabolome of a red wine.

T. Hofmann, J. Hufnagel, 2008, Journal of agricultural and food chemistry.

Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo.

G. Pahlke, D. Marko, T. Hofmann, 2011, Molecular nutrition & food research.

G protein-coupled receptors in human fat taste perception.

M. Behrens, W. Meyerhof, T. Hofmann, 2012, Chemical senses.

Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids

P. Schieberle, T. Hofmann, O. Frank, 2002 .

Studies on the inhibition of tumor cell growth and microtubule assembly by 3-hydroxy-4-[(E)-(2-furyl)methylidene]methyl-3-cyclopentene-1,2-dione, an intensely colored Maillard product formed from carbohydrates and l-proline

D. Marko, T. Hofmann, O. Frank, 2002 .

Mapping Taste Relevant Food Peptidomes by Means of SWATH-MS.

T. Hofmann, A. Dunkel, Karin Sebald, 2019, Journal of agricultural and food chemistry.

Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator.

J. Mattes, W. Meyerhof, A. Brockhoff, 2012, Journal of agricultural and food chemistry.

On the Influence of the Carbohydrate Moiety on Chromophore Formation during Food-RelatedMaillard Reactions of Pentoses, Hexoses, and Disaccharides

T. Hofmann, O. Frank, 2000 .

Quantification of Maillard reaction products in animal feed

T. Hofmann, T. Henle, S. Martens, 2019, European Food Research and Technology.

The Effect of Pungent and Tingling Compounds from Piper nigrum L. on Background K+ Currents

T. Hofmann, G. Gisselmann, H. Hatt, 2017, Front. Pharmacol..

Antioxidant-rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: results from an intervention study.

F. W. Albert, T. Bakuradze, G. Eisenbrand, 2011, Molecular nutrition & food research.

The Future of Agriculture and Food: Sustainable Approaches to Achieve Zero Hunger.

T. Hofmann, C. Osorio, L. McConnell, 2023, Journal of agricultural and food chemistry.

Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability

T. Hofmann, J. Weiss, C. Dawid, 2018, International Journal of Food Science & Technology.

Analysis of beers from an 1840s' shipwreck.

T. Seppänen-Laakso, Hannele M Virtanen, T. Hofmann, 2015, Journal of agricultural and food chemistry.

The Taste Activity Concept: A Powerful Tool to Trace the Key Tastants in Foods

T. Hofmann, O. Frank, H. Ottinger, 2003 .

Rapid vinculin exchange dynamics at focal adhesions in primary osteoblasts following shear flow stimulation.

B. Pfau, T. Hofmann, T. Meyer, 2010, Journal of musculoskeletal & neuronal interactions.

Activation of the Nrf2-ARE pathway by the Alternaria alternata mycotoxins altertoxin I and II

E. Heiss, Katharina Jarolim, G. Pahlke, 2016, Archives of Toxicology.

Systematic studies on the chemical structure and umami enhancing activity of Maillard-modified guanosine 5'-monophosphates.

T. Hofmann, Daniel Festring, 2011, Journal of agricultural and food chemistry.

Human taste and umami receptor responses to chemosensorica generated by Maillard-type N²-alkyl- and N²-arylthiomethylation of guanosine 5'-monophosphates.

W. Meyerhof, A. Brockhoff, T. Hofmann, 2014, Journal of agricultural and food chemistry.

Application of 2D-HPLC/taste dilution analysis on taste compounds in aniseed (Pimpinella anisum L.).

T. Hofmann, Stephen Pickrahn, Karin Sebald, 2014, Journal of agricultural and food chemistry.

Stereoselective synthesis of amides sharing the guanosine 5'-monophosphate scaffold and Umami enhancement studies using human sensory and hT1R1/rT1R3 receptor assays.

W. Meyerhof, A. Brockhoff, T. Hofmann, 2011, Journal of agricultural and food chemistry.

Discovery and Structure–Activity Studies of Maillard-Modified Guanosine 5′-Monophosphates using Human Sensory Studies and Cell-Based Taste Receptor Assays

W. Meyerhof, A. Brockhoff, T. Hofmann, 2014 .

Identification of antioxidative flavonols and anthocyanins in Sicana odorifera fruit peel.

T. Hofmann, C. Osorio, C. Dawid, 2011, Journal of agricultural and food chemistry.

Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.).

T. Hofmann, C. Dawid, Kirsten Günther-Jordanland, 2016, Journal of agricultural and food chemistry.

Effects of Different Molecular Weight Fractions Isolated from Malt on the Enzyme Activities of NADPH-Cytochrome c-Reductase and Glutathion-S-transferase in Caco-2 Cells

T. Hofmann, H. Erbersdobler, C. Geisler, 2002 .