Identification of the Key Astringent Compounds in Spinach (Spinacia oleracea) by Means of the Taste Dilution Analysis

Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse

Susanne Scharbert, Nadine Holzmann, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2004 · 474 citations

Agriculture, Biochemistry, Nutritional Sciences +14

Characterization of an Intense Bitter-Tasting 1<i>H</i>,4<i>H</i>-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods

Oliver Frank, Harald Ottinger, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2000 · 197 citations

Agriculture, Chemistry, Food Science +14

Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (<i>Daucus carota </i>L.) and Carrot Puree

Andreas Czepa, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2003 · 175 citations

Agriculture, Food Science, Chromatographic Analysis +16

Sensory-Guided Decomposition of Roasted Cocoa Nibs (<i>Theobroma cacao</i>) and Structure Determination of Taste-Active Polyphenols

Timo D. Stark, Sabine Bareuther, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2005 · 137 citations

Agriculture, Food Science, Nutritional Sciences +17

Esters and glucosides of hydroxycinnamic acids in vegetables

Michael Winter, Karl Herrmann · Journal of Agricultural and Food Chemistry · 1986 · 137 citations

Agriculture, Biochemistry, Food Science +10