Citation: O. Frank et al., Characterisation of novel 1H,4H-quinolizinium-7-olate chromophores by application of colour dilution analysis and high-speed countercurrent chromatography on thermally browned pentose/L-alanine solutions, EUR FOOD RE, 213(1), 2001, pp. 1-7
Citation: O. Frank et al., Structure determination of a novel 3(6H)-pyranone chromophore and clarification of its formation from carbohydrates and primary amino acids, J AGR FOOD, 49(3), 2001, pp. 1595-1600
Citation: O. Frank et al., 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, J AGR FOOD, 49(1), 2001, pp. 231-238
Citation: O. Frank et T. Hofmann, Characterization of key chromophores formed by nonenzymatic browning of hexoses and L-alanine by using the color activity concept, J AGR FOOD, 48(12), 2000, pp. 6303-6311
Citation: O. Frank et T. Hofmann, On the influence of the carbohydrate moiety on chromophore formation during food-related Maillard reactions of pentoses, hexoses, and disaccharides, HELV CHIM A, 83(12), 2000, pp. 3246-3261
Citation: O. Frank et Jm. Rost, From collectivity to the single-particle picture in the photoionization ofclusters, PHYS REV A, 60(1), 1999, pp. 392-397
Authors:
Baker, H
De Angelis, B
Baker, ER
Frank, O
Jaslow, SP
Citation: H. Baker et al., Lack of effect of 1 year intake of a high-dose vitamin and mineral supplement on cognitive function of elderly women, GERONTOLOGY, 45(4), 1999, pp. 195-199
Citation: O. Frank, Outcomes of an educational-outreach service for community medical practitioners: non-steroidal anti-inflammatory drugs, MED J AUST, 171(7), 1999, pp. 388-389