Katja Obst

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.

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.

Identification of an anti-inflammatory potential of Eriodictyon angustifolium compounds in human gingival fibroblasts.

J. Ley, V. Somoza, K. Reichelt, 2016, Food & function.

Important Tastants and New Developments

J. Ley, K. Engel, K. Reichelt, 2011 .

Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.

T. Hofmann, L. Bartoshuk, J. Ley, 2014, Chemical senses.

Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor.

A. Hartmann, Johannes Kiefl, S. Paetz, 2017, Journal of agricultural and food chemistry.