Lang R - Search Results

1

Contribution of mozambioside roasting products to coffee's bitter taste.

Bichlmaier C, Fröhlich SM, Brychcy V, Graßl A, Behrens M, Lang R. Bichlmaier C, et al. Among authors: lang r. Food Chem. 2025 Mar 30;469:142547. doi: 10.1016/j.foodchem.2024.142547. Epub 2024 Dec 17. Food Chem. 2025. PMID: 39709917 Free article.

2

Identification of mozambioside roasting products and their bitter taste receptor activation.

Czech C, Lang T, Graßl A, Steuer A, Di Pizio A, Behrens M, Lang R. Czech C, et al. Among authors: lang r, lang t. Food Chem. 2024 Jul 15;446:138884. doi: 10.1016/j.foodchem.2024.138884. Epub 2024 Mar 1. Food Chem. 2024. PMID: 38432139 Free article.

3

Numerous Compounds Orchestrate Coffee's Bitterness.

Lang T, Lang R, Di Pizio A, Mittermeier VK, Schlagbauer V, Hofmann T, Behrens M. Lang T, et al. Among authors: lang r. J Agric Food Chem. 2020 Jun 17;68(24):6692-6700. doi: 10.1021/acs.jafc.0c01373. Epub 2020 Jun 5. J Agric Food Chem. 2020. PMID: 32437139

4

Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil.

Lang T, Frank O, Lang R, Hofmann T, Behrens M. Lang T, et al. Among authors: lang r. J Agric Food Chem. 2022 Apr 13;70(14):4382-4390. doi: 10.1021/acs.jafc.2c00976. Epub 2022 Apr 1. J Agric Food Chem. 2022. PMID: 35364812 Free PMC article.

5

Overlapping activation pattern of bitter taste receptors affect sensory adaptation and food perception.

Lang R, Lang T, Dunkel A, Ziegler F, Behrens M. Lang R, et al. Among authors: lang t. Front Nutr. 2022 Dec 19;9:1082698. doi: 10.3389/fnut.2022.1082698. eCollection 2022. Front Nutr. 2022. PMID: 36601079 Free PMC article.

6

Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.

Lang R, Klade S, Beusch A, Dunkel A, Hofmann T. Lang R, et al. J Agric Food Chem. 2015 Dec 9;63(48):10492-9. doi: 10.1021/acs.jafc.5b04847. Epub 2015 Nov 30. J Agric Food Chem. 2015. PMID: 26585544

7

Metabolites of dietary atractyligenin glucoside in coffee drinkers' urine.

Lang R, Beusch A, Dirndorfer S. Lang R, et al. Food Chem. 2023 Mar 30;405(Pt B):135026. doi: 10.1016/j.foodchem.2022.135026. Epub 2022 Nov 23. Food Chem. 2023. PMID: 36442242 Free article.

8

Quantitative studies on roast kinetics for bioactives in coffee.

Lang R, Yagar EF, Wahl A, Beusch A, Dunkel A, Dieminger N, Eggers R, Bytof G, Stiebitz H, Lantz I, Hofmann T. Lang R, et al. J Agric Food Chem. 2013 Dec 11;61(49):12123-8. doi: 10.1021/jf403846g. Epub 2013 Dec 2. J Agric Food Chem. 2013. PMID: 24274681

9

Consumption of Roasted Coffee Leads to Conjugated Metabolites of Atractyligenin in Human Plasma.

Lang R, Czech C, Haas M, Skurk T. Lang R, et al. J Agric Food Chem. 2023 Dec 13;71(49):19516-19522. doi: 10.1021/acs.jafc.3c05252. Epub 2023 Nov 30. J Agric Food Chem. 2023. PMID: 38032344 Free PMC article.

10

Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine.

Liang D, Dirndorfer S, Somoza V, Krautwurst D, Lang R, Hofmann T. Liang D, et al. Among authors: lang r. J Agric Food Chem. 2022 Dec 7;70(48):15134-15142. doi: 10.1021/acs.jafc.2c06418. Epub 2022 Nov 18. J Agric Food Chem. 2022. PMID: 36399543 Free PMC article.

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