M. Backes

发表

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.

Synthesis and Sensory Studies of Umami‐Active Scaffolds

M. Backes, J. Ley, S. Paetz, 2014, Chemistry & biodiversity.

First asymmetric synthesis of both enantiomers of Tropional® and their olfactory evaluation

D. Enders, M. Backes, 2004 .

Rat liver chitobiase: purification, properties, and role in the lysosomal degradation of Asn-linked glycoproteins.

M. Backes, N. Aronson, M. Kuranda, 1989, Archives of biochemistry and biophysics.

Evaluation of unsaturated alkanoic acid amides as maskers of epigallocatechin gallate astringency.

M. Backes, J. Ley, K. Engel, 2013, Journal of agricultural and food chemistry.

Rubemamine and Rubescenamine, Two Naturally Occurring N-Cinnamoyl Phenethylamines with Umami-Taste-Modulating Properties.

W. Meyerhof, M. Backes, J. Ley, 2015, Journal of agricultural and food chemistry.

Authenticity Control of Food Flavorings - Merits and Limitations of Chiral Analysis

M. Backes, Johannes Kiefl, G. Krammer, 2015 .

The first acid constant of calix[4]arenes

M. Backes, C. Grüttner, W. Vogt, 1997 .

Sensory active piperine analogues from Macropiper excelsum and their effects on intestinal nutrient uptake in Caco-2 cells.

M. Backes, J. Ley, K. Engel, 2017, Phytochemistry.

Enzymatic conversion of flavonoids using bacterial chalcone isomerase and enoate reductase.

T. Scheper, U. Bornscheuer, W. Hinrichs, 2014, Angewandte Chemie.

Biotechnological Production of Methyl-Branched Aldehydes.

M. Backes, J. Ley, H. Zorn, 2016, Journal of agricultural and food chemistry.