Concepedia

Maximilian Kranz

MK

3

Publications

102

Citations

3

H-Index

2017

Active since

Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich(Current)

Maximilian Kranz is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in food chemistry, chromatography, and biochemistry.

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Publications per year

2017–2021

3

Publications

3

Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES)

Maximilian Kranz, Thomas Hofmann · Molecules · 2018 · 45 citations · Full text

Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth

Maximilian Kranz, Florian Viton, Candice Smarrito-Menozzi et al. · Journal of Agricultural and Food Chemistry · 2017 · 29 citations

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Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra)

Christian Schmid, Anne Brockhoff, Yaron Ben Shoshan-Galeczki et al. · Food Chemistry · 2021 · 28 citations · Full text

, , +15

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