Dunkel A - Search Results

1

Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer.

Intelmann D, Haseleu G, Dunkel A, Lagemann A, Stephan A, Hofmann T. Intelmann D, et al. Among authors: dunkel a. J Agric Food Chem. 2011 Mar 9;59(5):1939-53. doi: 10.1021/jf104392y. Epub 2011 Feb 8. J Agric Food Chem. 2011. PMID: 21302939

2

Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and gamma-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.).

Rotzoll N, Dunkel A, Hofmann T. Rotzoll N, et al. Among authors: dunkel a. J Agric Food Chem. 2005 May 18;53(10):4149-56. doi: 10.1021/jf050056i. J Agric Food Chem. 2005. PMID: 15884853

3

Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.).

Rotzoll N, Dunkel A, Hofmann T. Rotzoll N, et al. Among authors: dunkel a. J Agric Food Chem. 2006 Apr 5;54(7):2705-11. doi: 10.1021/jf053131y. J Agric Food Chem. 2006. PMID: 16569064

4

Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.).

Dunkel A, Köster J, Hofmann T. Dunkel A, et al. J Agric Food Chem. 2007 Aug 8;55(16):6712-9. doi: 10.1021/jf071276u. Epub 2007 Jul 7. J Agric Food Chem. 2007. PMID: 17616213

5

A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese.

Toelstede S, Dunkel A, Hofmann T. Toelstede S, et al. Among authors: dunkel a. J Agric Food Chem. 2009 Feb 25;57(4):1440-8. doi: 10.1021/jf803376d. J Agric Food Chem. 2009. PMID: 19170504

6

Sensory-directed identification of beta-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth.

Dunkel A, Hofmann T. Dunkel A, et al. J Agric Food Chem. 2009 Nov 11;57(21):9867-77. doi: 10.1021/jf900948r. J Agric Food Chem. 2009. PMID: 19817413

7

Carbonic anhydrase IV mediates the fizz of carbonated beverages.

Dunkel A, Hofmann T. Dunkel A, et al. Angew Chem Int Ed Engl. 2010 Apr 12;49(17):2975-7. doi: 10.1002/anie.200906978. Angew Chem Int Ed Engl. 2010. PMID: 20235256 No abstract available.

8

Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice.

Sonntag T, Kunert C, Dunkel A, Hofmann T. Sonntag T, et al. Among authors: dunkel a. J Agric Food Chem. 2010 May 26;58(10):6341-50. doi: 10.1021/jf100591c. J Agric Food Chem. 2010. PMID: 20420435

9

Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process.

Haseleu G, Lagemann A, Stephan A, Intelmann D, Dunkel A, Hofmann T. Haseleu G, et al. Among authors: dunkel a. J Agric Food Chem. 2010 Jul 14;58(13):7930-9. doi: 10.1021/jf101326v. J Agric Food Chem. 2010. PMID: 20527768

10

Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach.

Schindler A, Dunkel A, Stähler F, Backes M, Ley J, Meyerhof W, Hofmann T. Schindler A, et al. Among authors: dunkel a. J Agric Food Chem. 2011 Dec 14;59(23):12578-88. doi: 10.1021/jf2041593. Epub 2011 Nov 14. J Agric Food Chem. 2011. PMID: 22044387

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