Publications - Publikationen 2003
1775
Bauer N, Koehler P, Wieser H, Schieberle P (2003) Studies on the effects of microbial transglutaminase on gluten proteins of wheat. In: Recent Advances in Enzymes in Grain Processing (Courtin CM, Veraverbeke WS, Delcour J, Eds) Katholieke Universiteit Leuven, Leuven, Belgium, pp 107-113
1776
Beksan E, Schieberle P, Robert F, Blank I, Fay LB, Schlichtherle-Cerny H, Hofmann T (2003) J Agric Food Chem 51:5428-5436. Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates
1777
Blank I, Grosch W (2002) J Agric Food Chem 50:4653-4656. On the role of (-)-2-methylisoborneol for the aroma of Robusta coffee
1778
Börger D, Büttner A, Schieberle P (2003) Structure/odour relationships in homologous series of aroma-active allylalcohols and allylketones. In: Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium (Le Quere J-L, Etievant JX, eds) Lavoisier, London, pp 281-286
1779
Büttner A (2002) J Agric Food Chem 50:7105-7110. Influence of human saliva on odorant concentrations. 2. Aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone
1780
Büttner A (2003) Prolonged retronasal aroma perception - A phenomenon influenced by physiological factors and food matrix composition. In: Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium ( Le Quere J-L, Etievant JX, eds) France, Lavoisier, London, pp 188-193
1781
Büttner A, Beer A, Hannig C, Settles M, Schieberle P (2002) Food Quality and Preference 13:497-504. Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process
1782
Büttner A, Mestres M, Fischer A, Guasch J, Schieberle P (2003) Eur Food Res Technol 216:11-14. Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)
1783
Czepa A, Hofmann T (2003) J Agric Food Chem 51:3865-3873. Structural and sensory characteization of compounds contributing to the bitter off-taste of carrots (Caucus carota L.) and carot puree
1784
Czerny M, Schieberle P (2002) J Agric Food Chem 50:6835-6840. Important aroma compounds in freshly ground wholemeal and white wheat flour - Identification and quantitative changes during sourdough fermentation
1785
Deters F, Hofmann T, Schieberle P (2003) Influence of high hydrostatic pressure on the formation of key Maillard-type flavour compounds from D-glucose and L-proline. In: Advances in High Pressure Bioscience and Biotechnology II (Winter R, ed) Springer Verlag, Berlin, Heidelberg, New York, pp 350
1786
Ellis HJ, Pollock EL, Engel W, Fraser JS, Rosen-Bronson S, Wieser H, Ciclitira PJ (2003) Gut 52:212-217. Investigation of the putative immunodominant T cell epitopes in ceoliac disease
1787
Engel W (2003) In-vivo studies on the metabolism of the monoterpenoid flavour compounds S-(+)- and R-(-)-carvone in humans using the metabolism of ingestion-correlated amounts (MICA) approach). In: Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium (Le Quere J-L, Etievant JX, eds) Lavoisier, London, pp 381-384
1788
Faist V, Hofmann T, Zill H, Baynes JW, Thorpe SR, Sebekova K, Schinzel R, Heidland A, Wenzel E, Erbersdobler HF (2002) International Congress Series 1245:313-320. Effects of dietary N(-carboxymethyllysine on expression of the biotransformation enzyme glutathione-S-transferase in the rat
1789
Frank O, Heberle I, Schieberle P, Hofmann T (2002) International Congress Series 1245:387-388. Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids
1790
Frank O, Jezussek M, Hofmann T (2003) J Agric Food Chem 51:2693-2699. Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates
1791
Frank O, Lindenmeier M, Hofmann T (2002) Structures, formation and antioxidative activity of chromophores formed by Maillard reactions of pentoses, hexoses and disaccharides. In: Melanoidins in food and health (Fogliano V, Henle T) COST Action 919, Vol 3, Office for Official Publications of the European Communities, Luxembourg, pp 1-14
1792
Freisleben A, Schieberle P, Rychlik M (2003) Anal Bioanal Chem 376:149-156. Specific and sensitive quantification of folate vitamers in foods by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry
1793
Freisleben A, Schieberle P, Rychlik M (2003) Anal Biochem 315:247-255. Comparison of folate quantification in foods by high-performance liquid chromatography-fluorescence detection to that by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry
1794
Garcia E, Llorente M, Wieser H, Mothes T, Dermühl A, Immer U, Thorell L, Vasallo I, Mendez W (2002) Mini ring test with test kit prototypes based on a specific monoclonal antibody. In: Proceedings of the 16th Meeting of the Working Group on Prolamin Analysis and Toxicity (Stern M, ed), Verlag Wissenschaftliche Scripten, Zwickau, pp 45-53
1795
Gellrich C, Schieberle P, Wieser H (2002) Cereal Chem 80:102-109. Biochemical characterization and quantification of the storage protein (secalin) types in rye flour
1796
Graßberger A, Schieberle P, Köhler P (2003) Eur Food Res Technol 216:204-211. Fractionation and reconstitution of wheat flour - effect on dough rheology and baking
1797
Haase I, Mörtl S, Köhler P, Bacher A, Fischer M (2003) Eur J Biochem 270:1025-1032. Biosynthesis of riboflavin in Archae. 6,7-Dimethyl-8-ribityllumazine synthase of Methanococcus jannaschii
1798
Heberle I, Schieberle P, Hofmann T (2003) Influence of high hydrostatic pressure on the formation of non-enzymatic browning products formed in Maillard-type reactions. In: Advances in High Pressure Bioscience and Biotechnology II (Winter R, ed) Springer Verlag, Berlin, Heidelberg, New York, pp 341-345
1799
Helmerich G, Köhler P (2003) Lebensmittelchemie 57:6. Einfache dünnschichtchromatographische Quantifizierung von Phosholipiden
1800
Hofmann T, Erbersdobler HF, Kruste I, Faist V (2002) International Congress Series 1245:485-486. 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
1801
Hofmann T, Frank O (2002) International Congress Series 1245:31-41. The "colorful" chemistry of nonenzymatic browning
1802
Hofmann T, Frank O, Gravina A, Nossoughi M, McGregor RA (2003) Taste dilution and biomimetic in vitro assays - Novel keys to unlock the secrets of food taste. In: Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium ( Le Quere J-L, Etievant JX, eds) Lavoisier, London, pp 470-475
1803
Hofmann T, Frank O, Kemeny M, Bernardy E, Habermeyer M, Weyand U, Meiers S, Marko D (2002) International Congress Series 1245:401-402. 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
1804
Hofmann T, Stein J, Schieberle P (2002) Sensory and mechanistic studies on the melanoidin-induced aroma staling of coffee beverages. In: Melanoidins in food and health (Fogliano V, Henle T) COST Action 919, Vol 3, Office for Official Publications of the European Communities, Luxembourg, pp 24-34
1805
Hrenn H, Schwack W, Seilmeier W, Wieser H (2003) Tetrahedron Letters 44:1911-1913. Synthesis of a chlorothalonil peptide conjugate mimicking protein-bound pesticide residues
1806
Kieffer R (2003) Assessing the appropriateness of rheological parameters for the prediction of wheat quality and baking properties. In: Proceedings of the 3rd International Symposium of Food Rheology and Structure (Fischer P, et al, eds) Lab of food processing engineering ETH Zürich, pp 549-550
1807
Kilmartin C, Lynch S; Abuzakouk M, Wieser H, Feighery C (2003) Gut 52:47-52. Avenin fails to induce a Th 1 response in coeliac tissue following in vitro culture
1808
Koehler P (2003) Amino acid and protein sequence analysis. In: Wheat Gluten Protein Analysis (Shewry PR, Lookhart GL, Eds), American Association of Cereal Chemists, St. Paul, Minn, pp 137-158
1809
Koehler P (2003) J Agric Food Chem 51:4948-4953. Concentrations of Low and High Molecular Weight Thiols in Wheat Dough As Affected by Different Concentrations of Ascorbic Acid
1810
Koehler P (2003) J Agric Food Chem 51:4954-4959. Effect of Ascorbic Acid in Dough: Reaction of Oxidized Glutathione with Reactive Thiol Groups of Wheat Glutelin
1811
Köhler P (2002) Brot und Backwaren 51:55-56. Wirkungsweise, Einsatzmöglichkeiten und Grenzen der Ascorbinsäure in der Rohstoffbehandlung bzw. in der Teigproduktion
1812
Köhler P (2003) Bedeutung von Ascorbinsäure bei der Brotherstellung. In: Qualität und Pflanzenzüchtung, XXXVII. Vortragstagung der Deutschen Gesellschaft für Qualitätsforschung DGQ e. V (DGQ, Ed), Freising-Weihenstephan, pp 271-278
1813
Köhler P, Wieser H, Gutser R, von Tucher S (2003) Getreide Mehl Brot 57:204-207. Einfluss der Schwefeldüngung auf die quantitative Zusammensetzung der Kleberproteine des Weizens
1814
Lindenmeier M, Faist V, Hofmann T (2002) J Agric Food Chem 50:6997-6006. 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
1815
Lindenmeier M, Hofmann T, Faist V (2002) Getreide Mehl Brot 56:211-216. Charakterisierung eines antioxidativ wirksamen Strukturelements in Bräunungsprodukten der Brotkruste
1816
Lindenmeier M, Schieberle P, Rychlik M (2003) Development of a stable isotope dilution assay for the quantification of the mycotoxin ochratoxin A in foods. In: Euro Food Chem XII. Strategies for safe food: Analytical industrial and legal aspects, pp 686-689
1817
Lindenmeier M, Stein J, Hofmann T (2002) Influence of the molecular weight on the antioxidative capacity of coffee brew components. In: Melanoidins in food and health (Fogliano V, Henle T) COST Action 919, Vol 3, Office for Official Publications of the European Communities, Luxembourg, pp 51-54
1818
Martins SIFS, Hofmann T, Van Boekel MAJS (2002) In situ trapping technique applied to the identification of carbohydrate degradation products. In: Melanoidins in food and health (Fogliano V, Henle T) COST Action 919, Vol 3, Office for Official Publications of the European Communities, Luxembourg, pp 18-22
1819
Ottinger H, Hofmann T (2003) J Agric Food Chem 51:6791-6796. Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments
1820
Ottinger H, Soldo T, Hofmann T (2003) J Agric Food Chem 51:1035-1041. Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA)
1821
Schieberle P (2002) Von der Frucht zum Produkt: Aromastoffe als Messgrößen zur Bewertung des Einflusses von Prozesstechnologie und Lagerung auf die Qualität von Orangensaft. In: Forschung im Dienste der Lebensmittelqualität. Beiträge der Gemeinschaftsforschung (Forschungskreis der Ernährungsindustrie eV, Hrsg) 60. FEI-Diskussionstagung, Köln, ISBN 3-925032-36-3, S. 16-33
1822
Schieberle P (2003) Thermal processing of foods: Flavour and health aspects. In: Euro Food Chem XII. Strategies for safe food: Analytical industrial and legal aspects, pp 156-169
1823
Schieberle P, Engel W (2002) International Congress Series 1245:229-233. Characterization of novel, sulphur-containing Maillard flavour compounds
1824
Schieberle P, Fischer R, Hofmann T (2003) The carbohydrate modul labelling technique - A useful tool to clarify formation pathways of aroma compounds formed in Maillard-type reactions. In: Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium ( Le Quere J-L, Etievant JX, eds) 24.-28.06.2002, Beaune, London, pp 447-452
1825
Schieberle P, Komarek D (2002) Changes in key aroma compounds during natural beer aging. In: Freshness and Shelf Life of Foods (Cadwallader KR, Weenen H, eds) ACS Symposium Series 836, American Chemical Society, Washington, DC, pp 70-79
1826
Schieberle P, Mestres M, Buettner A (2002) Characterization of aroma compounds in fresh and processed mandarin oranges. In: Freshness and Shelf Life of Foods (Cadwallader KR, Weenen H, eds) ACS Symposium Series 836, American Chemical Society, Washington, DC, pp 162-174
1827
Schmideberg K, Sieber M, Büttner A, Schieberle P, Meyerhof W, Krautwurst D (2003) Identification and functional expression of olfactory receptors specific for key food alkylpyrazines. In: Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium (Le Quere J-L, Etievant JX, eds), London, pp 269-274
1828
Sebekova K, Faist V, Hofmann T, Schinzel R, Heidland A (2003) American Journal of Kidney Diseases, Suppl 1, Volume 41, Number 3:48-51. Effects of a diet rich in advanced glycation end products in the rat remnant kidney model
1829
Seilmeier W, Wieser H (2003) Eur Food Res Technol 217:360-364. Comparative investigations of gluten proteins from different wheat species. IV. Reactivity of gliadin fractions and components from different wheat species in a commercial immunoassay
1830
Setrdle A, Köhler P (2003) Lebensmittelchemie 57:88. Struktur-Funktionsbeziehungen von Emulgatoren bei der Schokoladeherstellung
1831
Soldo T, Blank I, Hofmann T (2003) Chem Senses 28:371-379. (+)-(S)-Alapyridaine - a general taste enhancer ?
1832
Somoza V, Lindenmeier M, Wenzel E, Frank O, Erbersdorbler HF, Hofmann T (2003) J Agric Food Chem 51:6861-6869. Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques
1833
Somoza V, Zill H, Bek S, Huber J, Frank O, Lindenmeier M, Weigle B, Erbersdobler HF, Scheidler S, Busch AE, Hofmann T (2003) Lebensmittelchemie 57(4): 87-88: RAGE-sensitive Aktivierung von mitogen-aktivierten Kinasen (MAPK) durch nicht-enzymatisch gebildete Glykosylierungsprodukte (AGEs) und nicht-AGEs aus Brot und Kaffee
1834
Villard R, Robert F, Blank I, Bernardinelli G, Soloo T, Hofmann T (2003) J Agric Food Chem 51:4040-4045. Racemic and enantiopure synthesis and physicochemical characterization of the novel taste enhancer N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt
1835
Wieser H (2003) The use of redox agents. In: Breadmaking: improving quality (Cauvin SP, ed) Woodhead Publishing Limited, Cambridge, UK, pp 424-446
1836
Wieser H, Engel W (2003) Synthesis and purification of peptide used for studies on coeliac disease. In: Proceedings of the 17th Meeting of the Working Group on Prolamin Analysis and Toxicity (Stern M, ed), Verlag wissenschaftliche Scripten, Zwickau, pp 121-125
1837
Wieser H, Hsam SLK, Zeller FJ (2003) Cereal Chem 80:247-251. Relationship between the qualitative and quantitative compositions of gluten protein types and technological properties of synthetic hexaploid wheat derived from Triticum during and Aegilops tauschii
1838
Wieser H, Kieffer R, Altpeter F (2002) Getreide Mehl Brot 56:276-280. Untersuchung von transgenem Roggen mit HMW-Untereinheiten des Weizens
1839
Wieser H, Seilmeier W (2003) Determination of gliadin and gluten in wheat starch by means of alcohol extraction and gel permeation chromatography. In: Proceedings of the 17th Meeting of the Working Group on Prolamin Analysis and Toxicity (Stern M, ed), Verlag wissenschaftliche Scripten, Zwickau, pp 53-57
1840
Zill H, Bek S, Hofmann T, Huber J, Frank O, Lindenmeier M, Weigle B, Erbersdobler HF, Scheidler S, Busch A, Faist V (2003) Biochem Biophys Res Com 300:311-315. RAGE-mediated MAPK activation by food-derived AGE and non-AGE products
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