Nadine Wollmann

Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds

Nicole Schöbel, David B. Radtke, Jessica Kyereme et al. · Chemical Senses · 2014 · 155 citations

Anesthetic Mechanism, Sensory Science, Sensory Systems +20

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

Stephanie Frank, Nadine Wollmann, Peter Schieberle et al. · Journal of Agricultural and Food Chemistry · 2011 · 130 citations

Flavoromics, Chemical Composition, Food Analysis +17

Matrix-Calibrated LC-MS/MS Quantitation and Sensory Evaluation of Oak Ellagitannins and Their Transformation Products in Red Wines

Timo D. Stark, Nadine Wollmann, Kerstin Wenker et al. · Journal of Agricultural and Food Chemistry · 2010 · 56 citations

Oak Ellagitannins, Botany, Food Analysis +16

Compositional and Sensory Characterization of Red Wine Polymers

Nadine Wollmann, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2013 · 56 citations

Engineering, Functional Property, Organic Chemistry +18

Quantitation of Resveratrol in Red Wines by Means of Stable Isotope Dilution Analysis−Ultra-Performance Liquid Chromatography−Quan-Time-of-Flight Mass Spectrometry and Cross Validation

Timo D. Stark, Nadine Wollmann, Sofie Lösch et al. · Analytical Chemistry · 2011 · 39 citations

Food Analysis, Polyphenolics, Food Chemistry +16