Publications - Publikationen 2002
1720
Ames JM, Hofmann T (2001) Natural colorants in foods and beverages. In: Chemistry and Physiology of Food Colors (Ames J, Hofmann T, eds) 218th National Meeting, August 22-26, 1999, New Orleans, LA, pp 1-20
1721
Antes S, Birzele B, Prange A, Krämer J, Meier A, Dehne H-W, Köhler P (2001) Mycotoxin Research 17A:76-81. Rheological and breadmaking properties of wheat samples infected with Fusarium ssp
1722
Buettner A (2002) J. Agric Food Chem 50:3283-3289. The influence of human salivary enzymes on odorant concentration changes occurring in vivo; Part I
1723
Buettner A, Beer A, Hannig C, Settles M (2001) Chem Senses 26:1211-1219. Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging - Consequences for retronasal aroma simulation
1724
Buettner A, Beer C, Hannig, C, Settles M, Schieberle P (2002) Quantitation of the in-mouth release of heteroatomic odorants. In: Heteroatomic Aroma Compounds. ACS Symposium Series 826 (Reineccius GA, Reineccius TA, eds) American Chemical Society, Washington, DC, pp 296-311
1725
Buettner A, Schieberle P (2001) Influence of the chain length on the aroma properties of homologous epoxy-aldehydes, ketones, and alcohols. In: Aroma Active Compounds in Foods, Chemistry and Sensory Properties (Takeoka GR, Güntert M, Engel K-H, eds) ACS Symposium Series 794, American Chemical Society, Washington DC, pp 109-118
1726
Czerny M, Schieberle P (2001) Changes in roasted coffee aroma during storage - Influence of the packaging. Proceedings of the 19th International Conference of Coffee Science, Trieste
1727
Czerny M, Schieberle P (2002) Getreide Mehl Brot 56:18-22. Das Aroma von Weizensauerteigen - Einfluss der Mehltype
1728
Eberheim A, Kohl D, Hofmann T, Schieberle P (2002) Nachweis organischer Rauchgaskomponenten. In: Sensoren und Mess-Systeme (Kohl CD, Gerhard-Multhaupt R, eds) VDE Verlag GmbH, Berlin, S 305-308
1729
Ellis HJ, Pollock EL, Engel W; Fraser JS, Wieser H, Ciclitira PJ (2002) Gastroenterology 122 (suppl 1) A386. Interferon-gamma secretion by coeliac small intestinal T cells, induced by an immunodominant gliadin sequence, can be abolished by single amino acid point substitutions
1730
Engel W (2002) J Agric Food Chem 50:1686-1694. Detection of a "nonaromatic" NIH shift during in vivo metabolism of the monoterpene carvone in humans
1731
Engel W, Schieberle P (2002) J Agric Food Chem 50:5391-5393. Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorant
1732
Engel W, Schieberle P (2002) J Agric Food Chem 50:5394-5399. Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid)
1733
Faist V, Kruse I, Erbersdobler HF, Hofmann T (2002) Proc Germ Nutr Soc 4:47. Effects of non-enzymatic browning products of different molecular weights in Japanese soy sauce on NADPH-cytochrome c-reductase and glutathione-S-transferase in caco-2 cells
1734
Faist V, Lindenmeier M, Geisler C, Erbersdobler HF, Hofmann T (2002) J Agric Food Chem 50:602-606. Influence of molecular weight fractions isolated from roasted malt on the enzyme activities of NADPH-Cytochrome c-reductase and glutathion-S-transferase in Caco-2 cells
1735
Faist V, Lindenmeier M, Geisler C, Erbersdobler HF, Hofmann T (2002) Proc Germ Nutr Soc 4:14. 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,
1736
Frank O, Heuberger S, Hofmann T (2001) J Agric Food Chem 49:1595-1600. Structure determination of a novel 3(6H)-pyranone chromophore and clarification of its formation from carbohydrates and primary amino acids
1737
Frank O, Ottinger H, Hofmann T (2001) J Agric Food Chem 49: 231-238. 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
1738
Fraser JS, Engel W, Pollock EL, Moodie SJ, Ellis HJ, Wieser H, Ciclitira PJ (2002) In-vivo toxicity of amino acids 57-75 of (-gliadin in coeliac disease. Gut Supplement No. II (Abstract) 50:A19
1739
Freisleben A, Schieberle P, Rychlik M (2002) J Agric Food Chem 50:4760-4768. Syntheses of labelled vitamers of folic acid to be used as internal standards in stable isotope dilution assays
1740
Fuhrmann E, Grosch W (2002) Nahrung/Food 46:198-193. Character impact odorants of the apple cultivars Elstar and Cox Orange
1741
Gellrich C, Schieberle P, Wieser H (2001) Getreide Mehl Brot 55:275-277. Isolierung und Charakterisierung der gamma-Secaline von Roggen
1742
Helmerich G, Köhler P (2002) Getreide Mehl Brot 56:195-197. Einfache dünnschichtchromatographische Quantifizierung von Phospholipiden
1743
Hofmann T (2001) Structure, color and formation of low and high molecular weight products formed by food-related Maillard-type reactions. In: Chemistry and Physiology of Food Colors (Ames J, Hofmann T, eds) 218th National Meeting, August 22-26, 1999, New Orleans, LA, pp 134-151
1744
Hofmann T (2001) The color activity concept - A powerful tool to characterize key chromophores formed by non-enzymatic browning reactions. In: Chemistry and Physiology of Food Colors (Ames J, Hofmann T, eds), 218th ACS national meeting, August 22-26, 1999, New Orleans, LA, pp 168-179
1745
Hofmann T, Ames J, Krome K, Faist V (2001) Nahrung/Food, 45:189-194. 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
1746
Hofmann T, Bock J, Heinert L, Kohl C-D, Schieberle P (2002) Development of selective chemosensors for the on-line monitoring of coffee roasting by SOMMSA and COTA technology. In: Heteroatomic Aroma Compounds. ACS Symposium Series 826 (Reineccius GA, Reineccius TA, eds) American Chemical Society, Washington, DC, pp 328-344
1747
Hofmann T, Bors W, Stettmeier K (2002) CROSSPY - A radical intermediate of melanoidin formation in roasted coffee. In: Free Radicals in Food - Chemistry, Nutrition and Health Effects (Morello MJ, Sahidi F, Ho C-T, eds), ACS Symposium Series 807, American Chemical Society, Washington, DC, USA, pp 49-68
1748
Hofmann T, Czerny M, Schieberle P (2001) Instrumental analysis and sensory studies on the role of melanoidins in the aroma staling of coffee brew. Proceedings of the 19th International Conference of Coffee Science, Trieste
1749
Hofmann T, Schieberle P (2002) J Agric Food Chem 50:319-326. Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages
1750
Hüttner S, Wieser H (2001) Eur Food Res Technol 213:329-334. Studies on distribution and binding of endogenous glutathione in wheat dough and gluten. I. Distribution of glutathione in Osborne-fractions
1751
Hüttner S, Wieser H (2001) Eur Food Res Technol 213:460-464. Studies on the distribution and binding of endogenous glutathione in wheat dough and gluten. II. Binding sites of endogenous glutathione in glutenins
1752
Jezussek M, Juliano BO, Schieberle P (2002) J Agric Food Chem 50:1101-1105. Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses
1753
Kieffer R, Schieberle P (2002) Universal-Mikrobackversuche für Mehle und Roggen- oder Weizen-Eigenschaften. In: XXXVII Vortragstagung Deutsche Gesellschaft für Qualitätsforschung (Pflanzliche Nahrungsmittel) e.V. Hannover
1754
Kirchhoff E (2002) J Food Comp Analys 15:465-472. Online-publication of the German food composition table "Souci-Fachmann-Kraut" on the internet
1755
Kirchhoff E, Schieberle P (2002) J Agric Food Chem 50:5378-5385. Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays
1756
Köhler P (2000) Study of the effect of DATEM. In: Wheat Gluten. Proceedings of the 7th International Workshop Gluten 2000 (Shewry PR, Tatham AS, eds) Royal Society of Chemistry, Cambridge, UK, pp 273-276
1757
Köhler P (2001) Getreide Mehl Brot 55:211-216. Ascorbinsäure als Regulator der Redoxreaktionen bei der Teigbereitung
1758
Lorenz S, Buettner A, Ender K, Nürnberg G, Papstein H-J, Schieberle P, Nürnberg K (2002) Eur Food Res Technol 214:112-118. Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking
1759
Luettgen H, Robelek R, Muehlberger R, Diercks T, Schuster SC, Koehler P, Kessler H, Bacher A, Richter G (2002) J Mol Biol 316:875-885. Transcriptional regulation by antitermination. Interaction of RNA with NusB protein and NusB/NusE protein complex of Escherichia coli
1760
Marko D, Kemény M, Bernady E, Habermeyer M, Weyand U, Meiers S, Frank O, Hofmann T (2002) Food Chem Toxicol 40:9-18. 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
1761
Marko D, Kemény M, Habermeyer M, Bernady E, Weyand U, Frank O, Hofmann T (2002) Proc Germ Nutr Soc 4:17. Nonenzymatically formed browning products inhibiting the growth of human tumor cells
1762
Meuser F, Kutschbach A, Kieffer R, Wieser H, Schieberle P (2002) Cereal Chem 79:617-623. Investigation of the effect of hot air drying of wheat gluten on its visco-elasticity and baking performance by a systems analytical model
1763
Münch M, Schieberle P, Janssen K, Raers M, Matissek R (2000) Sweetec 4:10-13. Rapid determination of the shell content in cocoa products
1764
Ottinger H, Bareth A, Hofmann T (2001) J Agric Food Chem 49: 1336-1344. Characterization of natural "cooling" compounds formed from glucose and L-proline in dark malt by application of the taste dilution analysis
1765
Ottinger H, Hofmann T (2000) Influence of roasting on the melanoidin spectrum in coffee beans and instant coffee. In: Food Science and Technology, COST Action 919, Melanoidins in Food and Health, Vol. 2 (Ames J, ed), Office for Official Publications of the European Communities, Luxembourg, pp 119-125
1766
Ottinger H, Hofmann T (2002) J Agric Food Chem 50:5156-5161. 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
1767
Ottinger H, Soldo T, Hofmann T (2001) J Agric Food Chem 49:5383-5390. Systematic studies on structure and physiological activity of cyclic (-keto enamines, a novel class of "cooling" compounds
1768
Sanz C, Czerny M, Cid C, Schieberle P (2002) Eur Food Res Technol 214:299-302. Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)
1769
Schieberle P, Hofmann T (2002) New results on the formation of important Maillard aroma compounds. In: Advances in Flavours and Fragrances. From the Sensation to the Synthesis (Swift KAD, ed) The Royal Society of Chemistry, Cambridge, pp 163-177
1770
Schieberle P, Hofmann T (2002) Flavor contribution and formation of heterocyclic oxygen-containing key aroma compounds in the thermally processed foods. In: Heteroatomic Aroma Compounds. ACS Symposium Series 826 (Reineccius GA, Reineccius TA, eds) American Chemical Society, Washington, DC, pp 207-226
1771
Schieberle P, Zimmermann M (2001) Charakterisierung wichtiger Aromastoffe in Gewürzpaprikapulver aus Marokko und Ungarn. In: Gewürz- und Heilpflanzen. Deutsche Gesellschaft für Qualitätsforschung (Pflanzliche Nahrungsmittel) e.V., Proceedings der XXXVI. Vortragstagung, 19.-20. März 2001, Jena, S. 141-151
1772
Tucher S von, Gutser R, Wieser H (2002) VDLUFA-Schriftenreihe 57:512-517. Effect of sulfur deficiency on the content and formation of quality defining protein fractions of wheat
1773
Wieser H, Antes S (2002) Development of a non-immunochemical method for the quantitative determination of gluten in wheat starch. In: Proceedings of the 16th Meeting, Working Group on Prolamin Analysis and Toxicity (M Stern, ed) Verlag Wissenschaftliche Scripten Zwickau, pp 19-23
1774
Zehentbauer G, Grosch W (2001) Apparatus for the quantitative analysis of the aroma of french bread and ist loss during storage. In: Headspace Analysis of Foods and Flavors. Theory and Practice. Proceedings of the American Chemical Society, 23.-27.08.1998 (R.L. Rouseff, K.R. Cadwallader, eds) Kluwer Academic/Plenum Publishers, New York, Boston, Dordrecht, London, Moscow, pp 175-185
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