T Hofmann

Summary

Affiliation: Klinikum rechts der Isar
Country: Germany

Publications

  1. ncbi request reprint Dietary bread crust advanced glycation end products bind to the receptor for AGEs in HEK-293 kidney cells but are rapidly excreted after oral administration to healthy and subtotally nephrectomized rats
    Veronika Somoza
    German Research Center for Food Chemistry, Lichtenbergstrasse 4, 85748 Garching, Germany
    Ann N Y Acad Sci 1043:492-500. 2005
  2. ncbi request reprint Taste-active maillard reaction products: the "tasty" world of nonvolatile maillard reaction products
    Thomas Hofmann
    Institute for Food Chemistry, University of Muenster, Corrensstrasse 45, D 48149 Muenster, Germany
    Ann N Y Acad Sci 1043:20-9. 2005
  3. ncbi request reprint Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling
    Christoph Müller
    Institut fur Lebensmittelchemie, Universitat Munster, Corrensstrasse 45, D 48149 Munster, Germany
    J Agric Food Chem 55:4095-102. 2007
  4. ncbi request reprint Influence of L-cysteine on the formation of bitter-tasting aminohexose reductones from glucose and L-proline: identification of a novel furo[2,3-b]thiazine
    T Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 47:4763-8. 1999
  5. ncbi request reprint Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages
    Thomas Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 50:319-26. 2002
  6. ncbi request reprint Radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions
    T Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 47:391-6. 1999
  7. ncbi request reprint Characterization of natural "cooling" compounds formed from glucose and l-proline in dark malt by application of taste dilution analysis
    H Ottinger
    , Lichtenbergstrasse 4, D-85748 Garching, Germany
    J Agric Food Chem 49:1336-44. 2001
  8. ncbi request reprint Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages
    T Hofmann
    , Lichtenbergstrasse 4, D-85748 Garching, Germany
    J Agric Food Chem 49:2382-6. 2001
  9. ncbi request reprint Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids
    T Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 47:379-90. 1999
  10. ncbi request reprint Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells
    T Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    Nahrung 45:189-94. 2001

Collaborators

  • Peter Konig
  • Kenji Kumazawa
  • Veronika Somoza
  • O Frank
  • Peter Schieberle
  • S Calligaris
  • V Faist
  • Katarĺna Sebeková
  • John Baynes
  • Elisabeth Wenzel
  • I Blank
  • D Marko
  • Michael Lindenmeier
  • Christoph Müller
  • Harald Ottinger
  • Patrick Gruber
  • Tomislav Soldo
  • Timo Stark
  • H Ottinger
  • Bernd Bufe
  • Simone Toelstede
  • Jan Carlos Hufnagel
  • Birgit Schlutt
  • Silke Kaske
  • Roman Lang
  • Shu Kaneko
  • Arne Glabasnia
  • Nina Rotzoll
  • Wolf Meinhard Becker
  • Christina Kuhn
  • Susanne Scharbert
  • Wolfgang Meyerhof
  • Fabien Robert
  • Ersan Beksan
  • Holger Zill
  • Renaud Villard
  • Noelia Moran
  • Vladimir Chubanov
  • Gabriele Krasteva
  • Wolfgang Kummer
  • Thomas Gudermann
  • Christoph Mueller
  • Gordon Van t Slot
  • Hideki Masuda
  • Andrea Henze
  • Sarah Hemmersbach
  • Sabine Bareuther
  • Andreas Dunkel
  • Jay P Slack
  • Andreas Frey
  • Cynthia D Ward
  • Maik Behrens
  • Stefan Vieths
  • Marcel Winnig
  • Jörg Nerkamp
  • Tatjana Lewtschenko
  • Nadine Holzmann
  • Martin Suhr
  • Andrea Wangorsch
  • Sabine Scheidler
  • Laurent Bernard Fay
  • Stephan Bek
  • Hedwig Schlichtherle-Cerny
  • Helmut F Erbersdobler
  • Jochen Huber
  • Gerald Bernardinelli
  • Andreas E Busch
  • Bernd Weigle
  • Dietmar Krautwurst
  • Jan Dirk Raguse
  • A Bareth
  • T Soldo

Detail Information

Publications49

  1. ncbi request reprint Dietary bread crust advanced glycation end products bind to the receptor for AGEs in HEK-293 kidney cells but are rapidly excreted after oral administration to healthy and subtotally nephrectomized rats
    Veronika Somoza
    German Research Center for Food Chemistry, Lichtenbergstrasse 4, 85748 Garching, Germany
    Ann N Y Acad Sci 1043:492-500. 2005
    ..Although renal insufficiency in the NX rats was reflected by proteinuria, the renal handling of CML and, presumably, other AGEs was not impaired...
  2. ncbi request reprint Taste-active maillard reaction products: the "tasty" world of nonvolatile maillard reaction products
    Thomas Hofmann
    Institute for Food Chemistry, University of Muenster, Corrensstrasse 45, D 48149 Muenster, Germany
    Ann N Y Acad Sci 1043:20-9. 2005
    ....
  3. ncbi request reprint Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling
    Christoph Müller
    Institut fur Lebensmittelchemie, Universitat Munster, Corrensstrasse 45, D 48149 Munster, Germany
    J Agric Food Chem 55:4095-102. 2007
    ..This study demonstrates for the first time that the loss of 2-furfurylthiol during coffee storage is mainly due to the oxidative coupling of the odorant to hydroxyhydroquinone (2), giving rise to the conjugates 9 and 10...
  4. ncbi request reprint Influence of L-cysteine on the formation of bitter-tasting aminohexose reductones from glucose and L-proline: identification of a novel furo[2,3-b]thiazine
    T Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 47:4763-8. 1999
    ....
  5. ncbi request reprint Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages
    Thomas Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 50:319-26. 2002
    ....
  6. ncbi request reprint Radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions
    T Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 47:391-6. 1999
    ....
  7. ncbi request reprint Characterization of natural "cooling" compounds formed from glucose and l-proline in dark malt by application of taste dilution analysis
    H Ottinger
    , Lichtenbergstrasse 4, D-85748 Garching, Germany
    J Agric Food Chem 49:1336-44. 2001
    ..Finally, the detection of 5-MPC (101.3 microg/kg), 3-MPC (9.4 microg/kg), and DMPF (11.5 microg/kg) in dark malt verified their natural occurrence in thermally processed foods...
  8. ncbi request reprint Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages
    T Hofmann
    , Lichtenbergstrasse 4, D-85748 Garching, Germany
    J Agric Food Chem 49:2382-6. 2001
    ..In particular, the low molecular weight melanoidins (1500-3000 Da) led to the most significant decrease in FFT. In contrast, for example, aldehydes remained unaffected by melanoidin addition...
  9. ncbi request reprint Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids
    T Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 47:379-90. 1999
    ..Besides other types of color precursors, these intermediates might be involved in the formation of colored compounds in the Maillard reaction...
  10. ncbi request reprint Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells
    T Hofmann
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    Nahrung 45:189-94. 2001
    ....
  11. ncbi request reprint Systematic studies on structure and physiological activity of cyclic alpha-keto enamines, a novel class of "cooling" compounds
    H Ottinger
    , Lichtenbergstrasse 4, D-85748 Garching, Germany
    J Agric Food Chem 49:5383-90. 2001
    ....
  12. ncbi request reprint Structure determination of a novel 3(6H)-pyranone chromophore and clarification of its formation from carbohydrates and primary amino acids
    O Frank
    , Lichtenbergstrasse 4, D-85748 Garching, Germany
    J Agric Food Chem 49:1595-600. 2001
    ..In addition, pentoses could be shown to generate 1 via a similar formation pathway involving the 3-deoxy-2-pentosulose...
  13. ncbi request reprint Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo
    Veronika Somoza
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, 85748 Garching, Germany
    J Agric Food Chem 53:8176-82. 2005
    ..However, the main systemic effects of dietary malt, bread crust, and pronyl-BSA were, for the first time, demonstrated to be the enhanced antioxidant capacity and the particulate increase in chemopreventive enzymes...
  14. ncbi request reprint Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments
    Christoph Müller
    Institut fur Lebensmittelchemie, Universitat Munster, Corrensstrasse 45, D 48149 Munster, Germany
    J Agric Food Chem 53:2623-9. 2005
    ..In particular, when roasted in the presence of transition metal ions, chlorogenic acids and even more caffeic acid showed thiol-binding activity which was comparable to the activity measured for the authentic coffee brew...
  15. ncbi request reprint Effects of a diet rich in advanced glycation end products in the rat remnant kidney model
    Katarina Sebekova
    Institute of Preventive and Clinical Medicine, Bratislava, Slovak Republic
    Am J Kidney Dis 41:S48-51. 2003
    ..Although bioactivity of orally absorbed MRPs has been shown in both experimental and human studies, its relevance in renal insufficiency still is unclear...
  16. ncbi request reprint Synthesis and structure determination of covalent conjugates formed from the sulfury-roasty-smelling 2-furfurylthiol and di- or trihydroxybenzenes and their identification in coffee brew
    Christoph Müller
    Institut fur Lebensmittelchemie, Universitat Munster, Corrensstrasse 45, D 48149 Munster, Germany
    J Agric Food Chem 54:10076-85. 2006
    ..These findings clearly demonstrate catechol, 4-ethylcatechol, and hydroxyhydroquinone as the primary thiol trapping agents involved in the aroma staling of coffee beverages...
  17. ncbi request reprint RAGE-mediated MAPK activation by food-derived AGE and non-AGE products
    Holger Zill
    Institut fur Humanernahrung und Lebensmittelkunde, Universitat Kiel, Duesternbrooker Weg 17, D 24105 Kiel, Germany
    Biochem Biophys Res Commun 300:311-5. 2003
    ....
  18. ncbi request reprint Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity
    Michael Lindenmeier
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 50:6997-7006. 2002
    ....
  19. ncbi request reprint Renal effects of oral maillard reaction product load in the form of bread crusts in healthy and subtotally nephrectomized rats
    Katarina Sebekova
    Slovak Medical University, Institute of Preventive and Clinical Medicine, Limbova 14, 833 03 Bratislava, Slovakia
    Ann N Y Acad Sci 1043:482-91. 2005
    ..6 +/- 0.2 [P < 0.01]). Plasma creatinine or creatinine clearance were not affected significantly. In conclusion, our data suggests that long-term consumption of a diet rich in MRPs may lead to damage of the kidneys...
  20. ncbi request reprint Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones
    Harald Ottinger
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 50:5156-61. 2002
    ..The data, obtained by these studies, are the scientific basis to tailor the desired overall flavor of foods by means of a more controlled Maillard-type technology...
  21. ncbi request reprint Application of hydrophilic interaction liquid chromatography/comparative taste dilution analysis for identification of a bitter inhibitor by a combinatorial approach based on Maillard reaction chemistry
    Tomislav Soldo
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 53:9165-71. 2005
    ..While tasteless on its own, 2 was found to reduce the bitterness of various bitter tastants such as the amino acid L-phenylalanine, the peptide Gly-Leu, the alkaloid caffeine, and the bitter glycosides salicin and naringin...
  22. ncbi request reprint Molecular and sensory studies on the umami taste of Japanese green tea
    Shu Kaneko
    Material R and D Laboratory, Ogawa and Co Ltd, Chidori 15 7, 279 0032, Urayasu, Chiba, Japan
    J Agric Food Chem 54:2688-94. 2006
    ....
  23. ncbi request reprint Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines
    Arne Glabasnia
    Institut fur Lebensmittelchemie, Universitat Munster, Corrensstrasse 45, D 48149 Munster, Germany
    J Agric Food Chem 54:3380-90. 2006
    ..and Quercus robur L., respectively, as well as in bourbon whiskey and oak-matured red wines, and the sensory contribution of the individual compounds has been evaluated for the first time on the basis of dose/activity considerations...
  24. ncbi request reprint Development of a stable isotope dilution analysis with liquid chromatography-tandem mass spectrometry detection for the quantitative analysis of di- and trihydroxybenzenes in foods and model systems
    Roman Lang
    Institut fur Lebensmittelchemie, Universitat Munster, Germany
    J Agric Food Chem 54:5755-62. 2006
    ....
  25. ncbi request reprint Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao)
    Timo Stark
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 53:7222-31. 2005
    ....
  26. ncbi request reprint Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS
    Oliver Frank
    Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Technische Universitat Munchen, Lise Meitner Strasse 34, D 85350 Freising Weihenstephan, Germany
    J Agric Food Chem 55:1945-54. 2007
    ..The structures of these bitter compounds show strong evidence that they are generated by oligomerization of 4-vinylcatechol released from caffeic acid moieties upon roasting...
  27. pmc TRPM5, a taste-signaling transient receptor potential ion-channel, is a ubiquitous signaling component in chemosensory cells
    Silke Kaske
    Philipps University Marburg, Institute of Pharmacology and Toxicology, Marburg, Germany
    BMC Neurosci 8:49. 2007
    ..TRPM5 is known to be abundantly expressed in taste receptor cells where it participates in sweet, amino acid and bitter perception. A role of TRPM5 in other sensory systems, however, has not been studied so far...
  28. ncbi request reprint Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream
    Birgit Schlutt
    Institute of Food Chemistry, University of Muenster, Corrensstrasse 45, D 48149 Munster, Germany
    J Agric Food Chem 55:9634-45. 2007
    ....
  29. doi request reprint Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine
    Jan Carlos Hufnagel
    Institut fur Lebensmittelchemie, Universitat Munster, Germany
    J Agric Food Chem 56:1376-86. 2008
    ..Taste qualities and taste threshold concentrations of the individual wine components were determined by means of a three-alternative forced-choice test and the half-mouth test, respectively...
  30. doi request reprint Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese
    Simone Toelstede
    Institut fur Lebensmittelchemie, Universitat Munster, Corrensstrasse 45, D 48149 Munster, Germany
    J Agric Food Chem 56:5299-307. 2008
    ..Moreover, saltiness was induced by sodium chloride and sodium phosphate and was demonstrated to be significantly enhanced by L-arginine...
  31. ncbi request reprint Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols
    Timo Stark
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching
    J Agric Food Chem 53:5407-18. 2005
    ..By means of the half-tongue test, the taste thresholds of flavan-3-ols and glycosides have been determined...
  32. ncbi request reprint 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.)
    Nina Rotzoll
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 53:4149-56. 2005
    ..02 mmol/L for the mouth-drying effect of gamma-aminobutyric acid and 6.0 mmol/L for the umami-like, slightly sour taste of (S)-morelid...
  33. ncbi request reprint Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates
    Oliver Frank
    Institut fur Lebensmittelchemie, Universität Muenster, Corrensstrasse 45, D 48149 Munster, Germany
    J Agric Food Chem 51:2693-9. 2003
    ..3 x 10(-5) mmol/kg (water)...
  34. ncbi request reprint 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
    Oliver Frank
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 50:6027-36. 2002
    ....
  35. ncbi request reprint The human TAS2R16 receptor mediates bitter taste in response to beta-glucopyranosides
    Bernd Bufe
    Department of Molecular Genetics, German Institute of Human Nutrition, Arthur Scheunert Allee 114 116, 14558 Potsdam Rehbrücke, Germany
    Nat Genet 32:397-401. 2002
    ..If the ability of TAS2R16 to detect substances with common molecular properties is typical of the bitter receptor family, it may explain how a few receptors permit the perception of numerous bitter substances...
  36. ncbi request reprint Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA)
    Harald Ottinger
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 51:1035-41. 2003
    ..0, 5.0, or 3.0, respectively...
  37. ncbi request reprint Maillard reaction products modulating the growth of human tumor cells in vitro
    Doris Marko
    Department of Chemistry, Division of Food Chemistry and Environmental Toxicology, University of Kaiserslautern Erwin Schroedinger Strasse 52, 67663 Kaiserslautern, Germany
    Chem Res Toxicol 16:48-55. 2003
    ..The Maillard-type chromophores 2, 6, and 13 were found to interfere with the proliferation of gastric carcinoma cells, causing cell cycle arrest and apoptosis induction...
  38. ncbi request reprint Racemic and enantiopure synthesis and physicochemical characterization of the novel taste enhancer N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt
    Renaud Villard
    Nestle Research Center, Vers chez les Blanc, 1000 Lausanne 26, Switzerland
    J Agric Food Chem 51:4040-5. 2003
    ..C(2)H(6)O)] shows one-dimensional mu(2)-bridging-oxygen polymers stabilized by a three-dimensional network of ionic, hydrogen bond, and pi-stacking interactions with channels occupied by solvent molecules...
  39. ncbi request reprint Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates
    Ersan Beksan
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, 85748 Garching, Germany
    J Agric Food Chem 51:5428-36. 2003
    ..However, it rapidly hydrolyzes in neutral and acidic solutions, giving rise to glucose and glutamate. In contrast, glycoconjugate 2 was observed to be rather stable in aqueous solution as well as in the presence of human saliva...
  40. ncbi request reprint Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments
    Harald Ottinger
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, 85748 Garching, Germany
    J Agric Food Chem 51:6791-6. 2003
    ..These data demonstrate for the first time that, in "natural" concentrations, the alapyridaine exhibited a pronounced effect on the overall taste quality of beef broth, in particular, on the sweet and umami character...
  41. ncbi request reprint Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques
    Veronika Somoza
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, 85748 Garching, Germany
    J Agric Food Chem 51:6861-9. 2003
    ..The data indicate that the mode of action demonstrated for N-methylpyridinium in biological systems is different from that in foods...
  42. ncbi request reprint Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products
    Michael Lindenmeier
    Institut fur Lebensmittelchemie, Technische Universitat Munchen, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 52:350-4. 2004
    ..These data clearly demonstrate for the first time that the amounts of the antioxidant and chemopreventive compound pronyl-L-lysine in bakery products is strongly dependent on the manufacturing conditions as well as the recipe...
  43. ncbi request reprint Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse
    Susanne Scharbert
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 52:3498-508. 2004
    ....
  44. ncbi request reprint Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium)
    Patrick Gruber
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D 85748 Garching, Germany
    J Agric Food Chem 52:4002-7. 2004
    ....
  45. ncbi request reprint Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer
    Tomislav Soldo
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, Germany
    Mol Nutr Food Res 48:270-81. 2004
    ..In contrast to these multimodal taste enhancers, substitution of the alanine moiety in alapyridaine by an arginine moiety revealed an one-dimensional taste enhancer exclusively increasing the human sensitivity for salty taste...
  46. ncbi request reprint Development of an epitope-specific analytical tool for the major peanut allergen Ara h 2 using a high-density multiple-antigenic peptide strategy
    Patrick Gruber
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, Germany
    Mol Nutr Food Res 48:449-58. 2004
    ....
  47. ncbi request reprint Bitter taste receptors for saccharin and acesulfame K
    Christina Kuhn
    German Institute of Human Nutrition Potsdam Rehbruecke, Department of Molecular Genetics, 14558 Nuthetal, Germany
    J Neurosci 24:10260-5. 2004
    ..Consistent with the in vitro data, cross-adaptation studies in human subjects also support the existence of common receptors for both sulfonyl amide sweeteners...
  48. ncbi request reprint Influence of the maillard reaction on the allergenicity of rAra h 2, a recombinant major allergen from peanut (Arachis hypogaea), its major epitopes, and peanut agglutinin
    Patrick Gruber
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstr 4, D 85748 Garching, Germany
    J Agric Food Chem 53:2289-96. 2005
    ..In contradiction to published data, nonenzymatic browning reactions seem to deteriorate the IgE affinity of the lectin...
  49. ncbi request reprint Evaluation of the reproductive toxicity and embryotoxicity of insulin glargine (LANTUS) in rats and rabbits
    Thomas Hofmann
    Aventis Pharma Germany, Hattersheim, Germany
    Int J Toxicol 21:181-9. 2002
    ..Maternal and embryofetal toxicity in rabbits treated with middle and high doses of insulin glargine was related to the hypoglycemic effect of insulin...