Frank O - Search Results

1

Identification and Quantitation of Reaction Products from Chlorogenic Acid, Caffeic Acid, and Their Thermal Degradation Products with Odor-Active Thiols in Coffee Beverages.

Gigl M, Frank O, Irmer L, Hofmann T. Gigl M, et al. Among authors: frank o. J Agric Food Chem. 2022 May 4;70(17):5427-5437. doi: 10.1021/acs.jafc.2c01378. Epub 2022 Apr 25. J Agric Food Chem. 2022. PMID: 35467336

2

Characterization of key chromophores formed by nonenzymatic browning of hexoses and L-alanine by using the color activity concept.

Frank O, Hofmann T. Frank O, et al. J Agric Food Chem. 2000 Dec;48(12):6303-11. doi: 10.1021/jf0001987. J Agric Food Chem. 2000. PMID: 11141286

3

Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods.

Frank O, Ottinger H, Hofmann T. Frank O, et al. J Agric Food Chem. 2001 Jan;49(1):231-8. doi: 10.1021/jf0010073. J Agric Food Chem. 2001. PMID: 11170582

4

Structure determination of a novel 3(6H)-pyranone chromophore and clarification of its formation from carbohydrates and primary amino acids.

Frank O, Heuberger S, Hofmann T. Frank O, et al. J Agric Food Chem. 2001 Mar;49(3):1595-600. doi: 10.1021/jf000199z. J Agric Food Chem. 2001. PMID: 11312901

5

Studies on the inhibition of tumor cell growth and microtubule assembly by 3-hydroxy-4-[(E)-(2-furyl)methylidene]methyl-3-cyclopentene-1,2-dione, an intensively coloured Maillard reaction product.

Marko D, Kemény M, Bernady E, Habermeyer M, Weyand U, Meiers S, Frank O, Hofmann T. Marko D, et al. Among authors: frank o. Food Chem Toxicol. 2002 Jan;40(1):9-18. doi: 10.1016/s0278-6915(01)00093-x. Food Chem Toxicol. 2002. PMID: 11731031

6

Reinvestigation of the chemical structure of bitter-tasting quinizolate and homoquinizolate and studies on their Maillard-type formation pathways using suitable (13)C-labeling experiments.

Frank O, Hofmann T. Frank O, et al. J Agric Food Chem. 2002 Oct 9;50(21):6027-36. doi: 10.1021/jf020473k. J Agric Food Chem. 2002. PMID: 12358476

7

RAGE-mediated MAPK activation by food-derived AGE and non-AGE products.

Zill H, Bek S, Hofmann T, Huber J, Frank O, Lindenmeier M, Weigle B, Erbersdobler HF, Scheidler S, Busch AE, Faist V. Zill H, et al. Among authors: frank o. Biochem Biophys Res Commun. 2003 Jan 10;300(2):311-5. doi: 10.1016/s0006-291x(02)02856-5. Biochem Biophys Res Commun. 2003. PMID: 12504085

8

Maillard reaction products modulating the growth of human tumor cells in vitro.

Marko D, Habermeyer M, Kemény M, Weyand U, Niederberger E, Frank O, Hofmann T. Marko D, et al. Among authors: frank o. Chem Res Toxicol. 2003 Jan;16(1):48-55. doi: 10.1021/tx025531a. Chem Res Toxicol. 2003. PMID: 12693030

9

Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates.

Frank O, Jezussek M, Hofmann T. Frank O, et al. J Agric Food Chem. 2003 Apr 23;51(9):2693-9. doi: 10.1021/jf026098d. J Agric Food Chem. 2003. PMID: 12696959

10

Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques.

Somoza V, Lindenmeier M, Wenzel E, Frank O, Erbersdobler HF, Hofmann T. Somoza V, et al. Among authors: frank o. J Agric Food Chem. 2003 Nov 5;51(23):6861-9. doi: 10.1021/jf034750e. J Agric Food Chem. 2003. PMID: 14582987

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