Karin Sebald

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

Karin Sebald, Andreas Dunkel, Johannes Schäfer et al. · Journal of Agricultural and Food Chemistry · 2018 · 49 citations · Full text

Agriculture, Dairy Science, Food Science +13

Bitter Peptides YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV, Released during Gastric Digestion of Casein, Stimulate Mechanisms of Gastric Acid Secretion <i>via</i> Bitter Taste Receptors TAS2R16 and TAS2R38

Phil Richter, Karin Sebald, Konrad Fischer et al. · Journal of Agricultural and Food Chemistry · 2022 · 40 citations · Full text

Life Sciences, Food Science, Nutritional Sciences +15

Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception

Melanie Koehler, Julia Benthin, Sanjai Karanth et al. · Nature Food · 2024 · 37 citations

Agriculture, Biophysics, Food Science +14

Application of 2D-HPLC/Taste Dilution Analysis on Taste Compounds in Aniseed (<i>Pimpinella anisum</i> L.)

Stephen Pickrahn, Karin Sebald, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2014 · 24 citations

Agriculture, Chemistry, Food Science +17

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

Johannes Schäfer, Karin Sebald, Andreas Dunkel et al. · International Dairy Journal · 2019 · 23 citations · Full text

Agriculture, Dairy Science, Food Science +16