Citation: T. Hofmann et P. Schieberle, IDENTIFICATION OF KEY AROMA COMPOUNDS GENERATED FROM CYSTEINE AND CARBOHYDRATES UNDER ROASTING CONDITIONS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(3), 1998, pp. 229-236
Citation: T. Hofmann, STUDIES ON MELANOIDIN-TYPE COLORANTS GENERATED FROM THE MAILLARD REACTION OF PROTEIN-BOUND LYSINE AND FURAN-2-CARBOXALDEHYDE - CHEMICAL CHARACTERIZATION OF A RED COLORED DOMAINE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(4), 1998, pp. 251-258
Authors:
RICKERS C
HAMM C
STERN H
HOFMANN T
FRANZEN O
SCHRADER R
SIEVERT H
SCHRANZ H
MICHELBEHNKE I
VOGT J
KECECIOGLU D
SEBENING W
EICKEN A
MEYER H
MATTHIES W
KLEBER F
HUG J
WEIL J
Citation: C. Rickers et al., PERCUTANEOUS CLOSURE OF SECUNDUM ATRIAL SEPTAL-DEFECT WITH A NEW SELFCENTERING DEVICE (ANGEL WINGS), HEART, 80(5), 1998, pp. 517-521
Authors:
HOFMANN T
STUTTS MJ
ZIERSCH A
RUCKES C
WEBER WM
KNOWLES MR
LINDEMANN H
BOUCHER RC
Citation: T. Hofmann et al., EFFECTS OF TOPICALLY DELIVERED BENZAMIL AND AMILORIDE ON NASAL POTENTIAL DIFFERENCE IN CYSTIC-FIBROSIS, American journal of respiratory and critical care medicine, 157(6), 1998, pp. 1844-1849
Citation: T. Hofmann et Jm. Buhmann, COMPETITIVE LEARNING ALGORITHMS FOR ROBUST VECTOR QUANTIZATION, IEEE transactions on signal processing, 46(6), 1998, pp. 1665-1675
Citation: T. Hofmann et al., UNSUPERVISED TEXTURE SEGMENTATION IN A DETERMINISTIC ANNEALING FRAMEWORK, IEEE transactions on pattern analysis and machine intelligence, 20(8), 1998, pp. 803-818
Authors:
SCHAEFER M
HOFMANN T
GUDERMANN T
SCHULTZ G
Citation: M. Schaefer et al., A NEW PROSTAGLANDIN-E RECEPTOR MEDIATES CALCIUM INFLUX AND ACROSOME REACTION IN HUMAN SPERM, Naunyn-Schmiedeberg's archives of pharmacology, 357(4), 1998, pp. 214-214
Authors:
SCHAEFER M
HOFMANN T
SCHULTZ G
GUDERMANN T
Citation: M. Schaefer et al., A NEW PROSTAGLANDIN-E RECEPTOR MEDIATES CALCIUM INFLUX AND ACROSOME REACTION IN HUMAN SPERMATOZOA, Proceedings of the National Academy of Sciences of the United Statesof America, 95(6), 1998, pp. 3008-3013
Citation: T. Hofmann et P. Schieberle, FLAVOR CONTRIBUTION AND FORMATION OF THE INTENSE ROAST-SMELLING ODORANTS 2-PROPIONYL-1-PYRROLINE AND 2-PROPIONYLTETRAHYDROPYRIDINE IN MAILLARD-TYPE REACTIONS, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2721-2726
Citation: T. Hofmann et P. Schieberle, 2-OXOPROPANAL, HYDROXY-2-PROPANONE, AND 1-PYRROLINE - IMPORTANT INTERMEDIATES IN THE GENERATION OF THE ROAST-SMELLING FOOD FLAVOR COMPOUNDS2-ACETYL-1-PYRROLINE AND 2-ACETYLTETRAHYDROPYRIDINE, Journal of agricultural and food chemistry, 46(6), 1998, pp. 2270-2277
Citation: T. Hofmann, CHARACTERIZATION OF THE CHEMICAL-STRUCTURE OF NOVEL COLORED MAILLARD REACTION-PRODUCTS FROM FURAN-2-CARBOXALDEHYDE AND AMINO-ACIDS, Journal of agricultural and food chemistry, 46(3), 1998, pp. 932-940
Citation: T. Hofmann, APPLICATION OF SITE-SPECIFIC C-13 ENRICHMENT AND C-13 NMR-SPECTROSCOPY FOR THE ELUCIDATION OF THE FORMATION PATHWAY LEADING TO A RED 1H-PYRROL-3(2H)-ONE DURING THE MAILLARD REACTION OF FURAN-2-CARBOXALDEHYDE AND L-ALANINE, Journal of agricultural and food chemistry, 46(3), 1998, pp. 941-945
Citation: T. Hofmann et P. Schieberle, NEW AND CONVENIENT SYNTHESES OF THE IMPORTANT ROASTY, POPCORN-LIKE SMELLING FOOD AROMA COMPOUNDS 2-ACETYL-1-PYRROLINE AND 2-ACETYLTETRAHYDROPYRIDINE FROM THEIR CORRESPONDING CYCLIC ALPHA-AMINO-ACIDS, Journal of agricultural and food chemistry, 46(2), 1998, pp. 616-619
Citation: T. Hofmann, STUDIES ON THE RELATIONSHIP BETWEEN MOLECULAR-WEIGHT AND THE COLOR POTENCY OF FRACTIONS OBTAINED BY THERMAL-TREATMENT OF GLUCOSE AMINO-ACIDAND GLUCOSE PROTEIN SOLUTIONS BY USING ULTRACENTRIFUGATION AND COLOR DILUTION TECHNIQUES/, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3891-3895
Citation: T. Hofmann, 3-IMIDAZOL-2-INYL]AZAMETHYLIDENE-1,3-IMIDAZOLIDINE - A NOVEL COLORED SUBSTRUCTURE IN MELANOIDINS FORMED BY MAILLARD REACTIONS OF BOUND ARGININE WITH GLYOXAL AND FURAN-2-CARBOXALDEHYDE, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3896-3901
Citation: T. Hofmann, IDENTIFICATION OF NOVEL COLORED COMPOUNDS CONTAINING PYRROLE AND PYRROLINONE STRUCTURES FORMED BY MAILLARD REACTIONS OF PENTOSES AND PRIMARY AMINO-ACIDS, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3902-3911
Citation: T. Hofmann, STUDIES ON THE INFLUENCE OF THE SOLVENT ON THE CONTRIBUTION OF SINGLEMAILLARD REACTION-PRODUCTS TO THE TOTAL COLOR OF BROWNED PENTOSE ALANINE SOLUTIONS - A QUANTITATIVE CORRELATION USING THE COLOR ACTIVITY CONCEPT/, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3912-3917
Citation: T. Hofmann, ACETYLFORMOIN - A CHEMICAL SWITCH IN THE FORMATION OF COLORED MAILLARD REACTION-PRODUCTS FROM HEXOSES AND PRIMARY AND SECONDARY AMINO-ACIDS, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3918-3928
Citation: T. Hofmann et P. Schieberle, QUANTITATIVE MODEL STUDIES ON THE EFFECTIVENESS OF DIFFERENT PRECURSOR SYSTEMS IN THE FORMATION OF THE INTENSE FOOD ODORANTS 2-FURFURYLTHIOL AND 2-METHYL-3-FURANTHIOL, Journal of agricultural and food chemistry, 46(1), 1998, pp. 235-241
Authors:
HERBERHOLD M
FROHMADER G
HOFMANN T
MILIUS W
DARKWA J
Citation: M. Herberhold et al., SYNTHESIS AND CHARACTERIZATION OF NEW HYDROTRI(3,5-DIMETHYL-1-PYRAZOLYL)BORATE VANADIUM HALFSANDWICH COMPLEXES, Inorganica Chimica Acta, 267(1), 1998, pp. 19-25
Citation: T. Hofmann et al., IN-VITRO EXPERIMENTS ON THE INFLUENCE OF TOPICAL CORTICOSTEROIDS AND ANTIHISTAMINES ON CILIATED CELLS OF HUMAN NASAL-MUCOSA, HNO. Hals-, Nasen-, Ohrenarzte, 46(2), 1998, pp. 146-151
Authors:
RICKERS C
HAMM C
FRANZEN O
STERN H
HOFMANN T
WEIL J
Citation: C. Rickers et al., COMPARISON WITH 2 DIFFERENT NEW SELF-CENTERING DEVICES FOR PERCUTANEOUS CLOSURE OF ATRIAL SEPTAL-DEFECTS, Circulation, 98(17), 1998, pp. 2176-2176