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List of works by Thomas F. Hofmann

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Human Psychometric and Taste Receptor Responses to Steviol Glycosides

scientific article published on June 27, 2012
Antioxidant‐rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: Results from an intervention study

scientific article published on April 4, 2011
Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond

scientific article published on February 17, 2011
Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao).

scientific article published in September 2005
Development of a stable isotope dilution analysis for the quantification of the Bacillus cereus toxin cereulide in foods.

scientific article published in February 2010
Urinary N-methylpyridinium and trigonelline as candidate dietary biomarkers of coffee consumption

scientific article published on 25 May 2011
Antioxidative Compounds from Garcinia buchananii Stem Bark

scientific article published on January 27, 2015
Characterization of a genotoxic impact compound in Alternaria alternata infested rice as Altertoxin II.

scientific article published on 18 October 2012
Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.

scientific article published in July 2006
Mass spectrometric profiling of Bacillus cereus strains and quantitation of the emetic toxin cereulide by means of stable isotope dilution analysis and HEp-2 bioassay.

scientific article published on 19 October 2012
Accurate Determination of Reference Materials and Natural Isolates by Means of Quantitative 1H NMR Spectroscopy

scientific article published on March 11, 2014
Cardiometabolic effects of two coffee blends differing in content for major constituents in overweight adults: a randomized controlled trial

scientific article published on September 10, 2014
Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach

scientific article published on 16 October 2019
Ces locus embedded proteins control the non-ribosomal synthesis of the cereulide toxin in emetic Bacillus cereus on multiple levels

scientific article
Chemodiversity of cereulide, the emetic toxin of Bacillus cereus.

scientific article published on 10 February 2015
Depsipeptide Intermediates Interrogate Proposed Biosynthesis of Cereulide, the Emetic Toxin of Bacillus cereus.

scientific article
Structural and Sensory Characterization of Bitter Tasting Steroidal Saponins from Asparagus Spears (Asparagus officinalis L.)

scientific article published on November 27, 2012
Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer

scientific article published on February 8, 2011
Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

scientific article published on July 21, 2011
Identification of the Taste Enhancer Alapyridaine in Beef Broth and Evaluation of Its Sensory Impact by Taste Reconstitution Experiments

scientific article published on November 5, 2003
Chemical Interactions between Odor-Active Thiols and Melanoidins Involved in the Aroma Staling of Coffee Beverages

scientific article published on January 16, 2002
The pungent substances piperine, capsaicin, 6-gingerol and polygodial inhibit the human two-pore domain potassium channels TASK-1, TASK-3 and TRESK

scientific article published on November 18, 2013
High-Throughput Quantitation of Proline Betaine in Foods and Suitability as a Valid Biomarker for Citrus Consumption

scientific article published on 3 February 2017
Consumption of a dark roast coffee decreases the level of spontaneous DNA strand breaks: a randomized controlled trial

scientific article published on April 17, 2014
Analytical and Sensory Studies on the Release of Sodium from Wheat Bread Crumb

scientific article published on June 25, 2013
Activation of the Nrf2-ARE pathway by the Alternaria alternata mycotoxins altertoxin I and II.

scientific article
Compositional and Sensory Characterization of Red Wine Polymers

scientific article published on February 22, 2013
Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee Brew

scientific article published on March 24, 2010
The Endospore-Forming Pathogen Bacillus cereus Exploits a Small Colony Variant-Based Diversification Strategy in Response to Aminoglycoside Exposure

scientific article
In vitro activity-guided identification of antioxidants in aged garlic extract.

scientific article
Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay.

scientific article
All-trans-configuration in Zanthoxylum alkylamides swaps the tingling with a numbing sensation and diminishes salivation

scientific article published on 17 March 2014
Antiadhesion as a functional concept for prevention of pathogens: N‐Phenylpropenoyl‐L‐amino acid amides as inhibitors of the Helicobacter pylori BabA outer membrane protein

scientific article published on March 24, 2011
Dual effectiveness of Alternaria but not Fusarium mycotoxins against human topoisomerase II and bacterial gyrase

scientific article published on 28 September 2016
Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese

scientific article published on February 18, 2016
Sensomics Analysis of Key Bitter Compounds in the Hard Resin of Hops (Humulus lupulus L.) and Their Contribution to the Bitter Profile of Pilsner-Type Beer

scientific article published on March 27, 2015
Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach

scientific article published on November 14, 2011
Structural and Sensory Characterization of Key Pungent and Tingling Compounds from Black Pepper (Piper nigrum L.)

scientific article published on March 8, 2012
Bitter-Tasting and Kokumi-Enhancing Molecules in Thermally Processed Avocado (Persea americana Mill.)

scientific article published on November 16, 2010
Quantitation of Resveratrol in Red Wines by Means of Stable Isotope Dilution Analysis−Ultra-Performance Liquid Chromatography−Quan-Time-of-Flight Mass Spectrometry and Cross Validation

scientific article published on April 7, 2011
Coffee consumption rapidly reduces background DNA strand breaks in healthy humans: Results of a short‐term repeated uptake intervention study

scientific article published on December 29, 2015
Discovery of N2-(1-Carboxyethyl)guanosine 5′-Monophosphate as an Umami-Enhancing Maillard-Modified Nucleotide in Yeast Extracts

scientific article published on October 13, 2010
Quantitative Studies on Roast Kinetics for Bioactives in Coffee

scientific article published on 02 December 2013
Isolation and structure elucidation of highly antioxidative 3,8″-linked biflavanones and flavanone-C-glycosides from Garcinia buchananii bark.

scientific article published on 14 February 2012
Multi‐parametric approach to identify coffee components that regulate mechanisms of gastric acid secretion

scientific article published on December 7, 2011
Orosensory Stimulation Effects on Human Saliva Proteome

scientific article published on August 25, 2011
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

scientific article published on January 1, 2002
Application of 2D-HPLC/Taste Dilution Analysis on Taste Compounds in Aniseed (Pimpinella anisum L.)

scientific article published on September 11, 2014
Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth.

scientific article
Influence of Texture on the Perception of Saltiness in Wheat Bread

scientific article published on October 31, 2013

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