Thomas Hofmann - Publications

Affiliations: 
Brown University, Providence, RI 
Area:
Computer Science

98 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2016 Hofmann T, Buesen R, Schneider S, van Ravenzwaay B. Postnatal Fate of Prenatal-induced Fetal Alterations in Laboratory Animals. Reproductive Toxicology (Elmsford, N.Y.). PMID 27094378 DOI: 10.1016/j.reprotox.2016.04.010  1
2016 Sarkar R, Mainz A, Busi B, Barbet-Massin E, Kranz M, Hofmann T, Reif B. Immobilization of soluble protein complexes in MAS solid-state NMR: Sedimentation versus viscosity. Solid State Nuclear Magnetic Resonance. 76: 7-14. PMID 27017576 DOI: 10.1016/j.ssnmr.2016.03.005  1
2016 Hillmann H, Hofmann T. Quantitation of Key Tastants and Reengineering the Taste of Parmesan Cheese. Journal of Agricultural and Food Chemistry. PMID 26870875 DOI: 10.1021/acs.jafc.6b00112  1
2016 Hillmann H, Behr J, Ehrmann MA, Vogel RF, Hofmann T. On the Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double Labeling Studies. Journal of Agricultural and Food Chemistry. PMID 26866784 DOI: 10.1021/acs.jafc.6b00113  1
2015 Schäfer S, Ferioli S, Hofmann T, Zierler S, Gudermann T, Chubanov V. Mibefradil represents a new class of benzimidazole TRPM7 channel agonists. Pflugers Archiv : European Journal of Physiology. PMID 26669310 DOI: 10.1007/s00424-015-1772-7  1
2015 Bakuradze T, Lang R, Hofmann T, Schipp D, Galan J, Eisenbrand G, Richling E. Coffee consumption rapidly reduces background DNA strand breaks in healthy humans: Results of a short term repeated uptake intervention study. Molecular Nutrition & Food Research. PMID 26632023 DOI: 10.1002/mnfr.201500668  1
2015 Lang R, Klade S, Beusch A, Dunkel A, Hofmann T. Mozambioside is an Arabica-specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans. Journal of Agricultural and Food Chemistry. PMID 26585544 DOI: 10.1021/acs.jafc.5b04847  1
2015 Ziemba PM, Schreiner BS, Flegel C, Herbrechter R, Stark TD, Hofmann T, Hatt H, Werner M, Gisselmann G. Activation and modulation of recombinantly expressed serotonin receptor type 3A by terpenes and pungent substances. Biochemical and Biophysical Research Communications. 467: 1090-6. PMID 26456648 DOI: 10.1016/j.bbrc.2015.09.074  1
2015 Stark TD, Lösch S, Wakamatsu J, Balemba OB, Frank O, Hofmann T. UPLC-ESI-TOF MS-Based Metabolite Profiling of the Antioxidative Food Supplement Garcinia buchananii. Journal of Agricultural and Food Chemistry. 63: 7169-79. PMID 26226176 DOI: 10.1021/acs.jafc.5b02544  1
2015 Stark TD, Lösch S, Salger M, Balemba OB, Wakamatsu J, Frank O, Hofmann T. A new NMR approach for structure determination of thermally unstable biflavanones and application to phytochemicals from Garcinia buchananii. Magnetic Resonance in Chemistry : Mrc. 53: 813-20. PMID 26195084 DOI: 10.1002/mrc.4269  1
2015 Kempf K, Kolb H, Gärtner B, Bytof G, Stiebitz H, Lantz I, Lang R, Hofmann T, Martin S. Cardiometabolic effects of two coffee blends differing in content for major constituents in overweight adults: a randomized controlled trial. European Journal of Nutrition. 54: 845-54. PMID 25204719 DOI: 10.1007/s00394-014-0763-3  1
2014 Balemba OB, Stark TD, Lösch S, Patterson S, McMillan JS, Mawe GM, Hofmann T. (2R,3S,2'' R,3''R)-manniflavanone, a new gastrointestinal smooth muscle L-type calcium channel inhibitor, which underlies the spasmolytic properties of Garcinia buchananii stem bark extract. Journal of Smooth Muscle Research = Nihon Heikatsukin Gakkai Kikanshi. 50: 48-65. PMID 26081368 DOI: 10.1540/jsmr.50.48  1
2014 Rudolph V, Augustin J, Hofmann T, Hamm CW, Meinertz T, Köster R, Baldus S, Franzen O. Predictors of recurrent stroke after percutaneous closure of patent foramen ovale. Eurointervention : Journal of Europcr in Collaboration With the Working Group On Interventional Cardiology of the European Society of Cardiology. 9: 1418-22. PMID 24169021 DOI: 10.4244/EIJV9I12A239  1
2013 Well C, Frank O, Hofmann T. Quantitation of sweet steviol glycosides by means of a HILIC-MS/MS-SIDA approach. Journal of Agricultural and Food Chemistry. 61: 11312-20. PMID 24206531 DOI: 10.1021/jf404018g  1
2013 Schneider S, Hofmann T, Stinchcombe S, Moreno MC, Fegert I, Strauss V, Gröters S, Fabian E, Thiaener J, Fussell KC, van Ravenzwaay B. Species differences in developmental toxicity of epoxiconazole and its relevance to humans. Birth Defects Research. Part B, Developmental and Reproductive Toxicology. 98: 230-46. PMID 23630118 DOI: 10.1002/bdrb.21058  1
2013 Wollmann N, Hofmann T. Compositional and sensory characterization of red wine polymers. Journal of Agricultural and Food Chemistry. 61: 2045-61. PMID 23387831 DOI: 10.1021/jf3052576  1
2013 Kunert C, Skurk T, Frank O, Lang R, Hauner H, Hofmann T. Development and application of a stable isotope dilution analysis for the quantitation of advanced glycation end products of creatinine in biofluids of type 2 diabetic patients and healthy volunteers. Analytical Chemistry. 85: 2961-9. PMID 23379726 DOI: 10.1021/ac303684v  1
2013 Solecki R, Barbellion S, Bergmann B, Bürgin H, Buschmann J, Clark R, Comotto L, Fuchs A, Faqi AS, Gerspach R, Grote K, Hakansson H, Heinrich V, Heinrich-Hirsch B, Hofmann T, et al. Harmonization of description and classification of fetal observations: achievements and problems still unresolved: report of the 7th Workshop on the Terminology in Developmental Toxicology Berlin, 4-6 May 2011. Reproductive Toxicology (Elmsford, N.Y.). 35: 48-55. PMID 22781580 DOI: 10.1016/j.reprotox.2012.06.006  1
2012 Dawid C, Hofmann T. Structural and Sensory Characterization of Bitter Tasting Steroidal Saponins from Asparagus Spears (Asparagus officinalis L.). Journal of Agricultural and Food Chemistry. 60: 11889-900. PMID 23137023 DOI: 10.1021/jf304085j  1
2012 Dawid C, Hofmann T. Identification of Sensory-Active Phytochemicals in Asparagus (Asparagus officinalis L.). Journal of Agricultural and Food Chemistry. 60: 11877-88. PMID 23136992 DOI: 10.1021/jf3040868  1
2012 Hillmann H, Mattes J, Brockhoff A, Dunkel A, Meyerhof W, Hofmann T. Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator. Journal of Agricultural and Food Chemistry. 60: 9974-90. PMID 22970702 DOI: 10.1021/jf3033705  1
2012 Dawid C, Henze A, Frank O, Glabasnia A, Rupp M, Büning K, Orlikowski D, Bader M, Hofmann T. Structural and sensory characterization of key pungent and tingling compounds from black pepper (Piper nigrum L.). Journal of Agricultural and Food Chemistry. 60: 2884-95. PMID 22352449 DOI: 10.1021/jf300036a  1
2011 Festring D, Hofmann T. Systematic studies on the chemical structure and umami enhancing activity of maillard-modified guanosine 5′-monophosphates Journal of Agricultural and Food Chemistry. 59: 665-676. PMID 21162577 DOI: 10.1021/jf103849e  1
2010 Festring D, Hofmann T. Discovery of N2-(1-Carboxyethyl)guanosine 50-monophosphate as an umami-enhancing maillard-modified nucleotide in yeast extracts Journal of Agricultural and Food Chemistry. 58: 10614-10622. PMID 20839805 DOI: 10.1021/jf102899j  1
2010 Dunkel A, Hofmann T. Carbonic anhydrase IV mediates the fizz of carbonated beverages Angewandte Chemie - International Edition. 49: 2975-2977. PMID 20235256 DOI: 10.1002/anie.200906978  1
2010 Intelmann D, Hofmann T. On the autoxidation of bitter-tasting Iso-α-acids in beer Journal of Agricultural and Food Chemistry. 58: 5059-5067. PMID 20222658 DOI: 10.1021/jf100083e  1
2009 Dunkel A, Hofmann T. Sensory-directed identification of β-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth Journal of Agricultural and Food Chemistry. 57: 9867-9877. PMID 19817413 DOI: 10.1021/jf900948r  1
2009 Hofmann T. Identification of the key bitter compounds in our daily diet is a prerequisite for the understanding of the hTAS2R gene polymorphisms affecting food choice Annals of the New York Academy of Sciences. 1170: 116-125. PMID 19686121 DOI: 10.1111/j.1749-6632.2009.03914.x  1
2009 Toelstede S, Hofmann T. Kokumi-active glutamyl peptides in cheeses and their biogeneration by penicillium roquefortii Journal of Agricultural and Food Chemistry. 57: 3738-3748. PMID 19338275 DOI: 10.1021/jf900280j  1
2009 Schwarz B, Hofmann T. Identification of novel orosensory active molecules in cured vanilla Beans (Vanilla planifolia). Journal of Agricultural and Food Chemistry. 57: 3729-37. PMID 19298044 DOI: 10.1021/jf900086m  1
2008 Toelstede S, Hofmann T. Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese Journal of Agricultural and Food Chemistry. 56: 5299-5307. PMID 18557618 DOI: 10.1021/jf800552n  1
2008 Toelstede S, Hofmann T. Sensomics mapping and identification of the key bitter metabolites in Gouda cheese Journal of Agricultural and Food Chemistry. 56: 2795-2804. PMID 18355023 DOI: 10.1021/jf7036533  1
2008 Schwarz B, Hofmann T. Is there a direct relationship between oral astringency and human salivary protein binding? European Food Research and Technology. 227: 1693-1698. DOI: 10.1007/s00217-008-0895-x  1
2008 Hofmann T. Modernization of locomotives with time-division multiplex push-pull control Eb - Elektrische Bahnen. 106: 470-473.  1
2007 Glabasnia A, Hofmann T. Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.) Journal of Agricultural and Food Chemistry. 55: 4109-4118. PMID 17444655 DOI: 10.1021/jf070151m  1
2007 Müller C, Hofmann T. Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling Journal of Agricultural and Food Chemistry. 55: 4095-4102. PMID 17439234 DOI: 10.1021/jf070095p  1
2007 Gondek D, Hofmann T. Non-redundant data clustering Knowledge and Information Systems. 12: 1-24. DOI: 10.1007/s10115-006-0009-7  1
2006 Stark T, Hofmann T. Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): Structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols Journal of Agricultural and Food Chemistry. 54: 9510-9521. PMID 17147440 DOI: 10.1021/jf062403+  1
2005 Soldo T, Hofmann T. 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 Journal of Agricultural and Food Chemistry. 53: 9165-9171. PMID 16277418 DOI: 10.1021/jf051701o  1
2005 Stark T, Hofmann T. Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao) Journal of Agricultural and Food Chemistry. 53: 7222-7231. PMID 16131134 DOI: 10.1021/jf051313m  1
2005 Hofmann T. Taste-active Maillard reaction products: The "tasty" world of nonvolatile Maillard reaction products Annals of the New York Academy of Sciences. 1043: 20-29. PMID 16037218 DOI: 10.1196/annals.1333.003  1
2005 Stark T, Hofmann T. Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao) Journal of Agricultural and Food Chemistry. 53: 5419-5428. PMID 15969528 DOI: 10.1021/jf050458q  1
2005 Scharbert S, Hofmann T. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments Journal of Agricultural and Food Chemistry. 53: 5377-5384. PMID 15969522 DOI: 10.1021/jf050294d  1
2005 Müller C, Hofmann T. Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments Journal of Agricultural and Food Chemistry. 53: 2623-2629. PMID 15796603 DOI: 10.1021/jf048027f  1
2005 Hofmann T. From bits and bytes to information and knowledge International Conference On Information and Knowledge Management, Proceedings. 3. DOI: 10.1145/1099554.1099557  1
2005 Warlimont H, Hofmann T. Simultaneous optimisation of the properties of engineered composite grids for lead-acid batteries 6th International Conference On Lead-Acid Batteries, Labat 2005 - Proceedings. 93-96. DOI: 10.1016/j.jpowsour.2005.11.059  1
2005 Hofmann T, Basilico J. Collaborative machine learning Lecture Notes in Computer Science (Including Subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics). 3379: 173-182.  1
2004 Hofmann T. The discovery of alapyridaine, a new multimodal flavor enhancer Molecular Nutrition and Food Research. 48: 244-245. PMID 15497175 DOI: 10.1002/mnfr.200490002  1
2004 Hofmann T. Risk management of coronary artery disease - Pharmacological therapy Wiener Medizinische Wochenschrift. 154: 266-281. PMID 15287703 DOI: 10.1007/s10354-004-0071-2  1
2004 Hofmann T. Clinical application of enoxaparin Expert Review of Cardiovascular Therapy. 2: 321-337. PMID 15151480 DOI: 10.1586/14779072.2.3.321  1
2004 Lindenmeier M, Hofmann T. Influence of Baking Conditions and Precursor Supplementation on the Amounts of the Antioxidant Pronyl-L-Lysine in Bakery Products Journal of Agricultural and Food Chemistry. 52: 350-354. PMID 14733520 DOI: 10.1021/jf0346657  1
2004 Hofmann T. Latent semantic models for collaborative filtering Acm Transactions On Information Systems. 22: 89-115. DOI: 10.1145/963770.963774  1
2004 Hofmann T. Decisive for the further prognosis - Useful cardiological diagnosis in stroke Notfall Und Hausarztmedizin. 30: 240-247. DOI: 10.1055/s-2004-829648  1
2004 Warlimont H, Hofmann T. Technical and economic advantages of making lead-acid battery grids by continuous electroforming Journal of Power Sources. 133: 14-24. DOI: 10.1016/j.jpowsour.2003.12.004  1
2004 Warlimont H, Hofmann T. Technology and Economy of Producing Battery Grids by Continuous Electroforming World of Metallurgy - Erzmetall. 57: 14-19.  1
2003 Ottinger H, Hofmann T. Identification of the Taste Enhancer Alapyridaine in Beef Broth and Evaluation of Its Sensory Impact by Taste Reconstitution Experiments Journal of Agricultural and Food Chemistry. 51: 6791-6796. PMID 14582976 DOI: 10.1021/jf034788r  1
2003 Hofmann T. Collaborative Filtering via Gaussian Probabilistic Latent Semantic Analysis Sigir Forum (Acm Special Interest Group On Information Retrieval). 259-266.  1
2002 Frank O, Hofmann T. 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. Journal of Agricultural and Food Chemistry. 50: 6027-36. PMID 12358476 DOI: 10.1021/jf020473k  1
2002 Hofmann T, Schieberle P. Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages Journal of Agricultural and Food Chemistry. 50: 319-326. PMID 11782201 DOI: 10.1021/jf010823n  1
2002 Schieberle P, Hofmann T. Flavor contribution and formation of heterocyclic oxygen-containing key aroma compounds in thermally processed foods Acs Symposium Series. 826: 207-226.  1
2001 Hofmann T. Unsupervised learning by probabilistic Latent Semantic Analysis Machine Learning. 42: 177-196. DOI: 10.1023/A:1007617005950  1
2001 Hofmann T. Structure, Color, and Formation Of Low- and High-molecular Weight Products Formed by Food-related Maillard-type Reactions Acs Symposium Series. 775: 134-151.  1
2001 Hofmann T. Learning what people (don’t) want Lecture Notes in Computer Science (Including Subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics). 2167: 214-225.  1
2001 Ames JM, Hofmann T. Selected Natural Colorants in Foods and Beverages Acs Symposium Series. 775: 1-20.  1
2000 Hofmann T, Schieberle P. Formation of aroma-active Strecker-aldehydes by a direct oxidative degradation of Amadori compounds Journal of Agricultural and Food Chemistry. 48: 4301-4305. PMID 10995354 DOI: 10.1021/jf000076e  1
2000 Hofmann T. Learning the similarity of documents: An information-geometric approach to document retrieval and categorization Advances in Neural Information Processing Systems. 914-920.  1
2000 Hofmann T. New chemosensors for the measurement for aromatic substances Nachrichten Aus Der Chemie. 48: 938-941.  1
2000 Hofmann T. ProbMap-A probabilistic approach for mapping large document collections Intelligent Data Analysis. 4: 149-164.  1
1999 Hofmann T. 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 Journal of Agricultural and Food Chemistry. 47: 4763-4768. PMID 10552887 DOI: 10.1021/jf9903152  1
1999 Hofmann T. Transvenous occlusion of atrial septal defects - Experimental therapy or established treatment procedure Zeitschrift Fur Kardiologie. 88: 971-973. DOI: 10.1007/s003920050378  1
1999 Hofmann T. Probabilistic topic maps: Navigating through large text collections Lecture Notes in Computer Science (Including Subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics). 1642: 161-172. DOI: 10.1007/3-540-48412-4_14  1
1999 Hofmann T. Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with L-alanine European Food Research and Technology. 209: 113-121.  1
1999 Hofmann T. The Cluster-abstraction model: Unsupervised learning of topic hierarchies from text data Ijcai International Joint Conference On Artificial Intelligence. 2: 682-687.  1
1998 Hofmann T, Buhmann JM. Competitive Learning algorithms for robust vector quantization Ieee Transactions On Signal Processing. 46: 1665-1675. DOI: 10.1109/78.678486  1
1998 Hofmann T. Characterization of precursors and elucidation of the reaction pathway leading to a novel coloured 2H,7H,8aH-pyrano[2,3-b]pyran-3-one from pentoses by quantitative studies and application of 13C-labelling experiments Carbohydrate Research. 313: 215-224. DOI: 10.1016/S0008-6215(98)00280-8  1
1998 Hofmann T. Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis Carbohydrate Research. 313: 203-213. DOI: 10.1016/S0008-6215(98)00279-1  1
1998 Hofmann T. 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: 3902-3911.  1
1998 Hofmann T. Studies on the Influence of the Solvent on the Contribution of Single Maillard 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: 3912-3917.  1
1998 Hofmann T. 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: 932-940.  1
1998 Hofmann T. Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde - Chemical characterisation of a red coloured domaine European Food Research and Technology. 206: 251-258.  1
1998 Hofmann T. Application of Site Specific 13C Enrichment and 13C 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: 941-945.  1
1998 Hofmann T. Studies on the Relationship between Molecular Weight and the Color Potency of Fractions Obtained by Thermal Treatment of Glucose/Amino Acid and Glucose/Protein Solutions by Using Ultracentrifugation and Color Dilution Techniques Journal of Agricultural and Food Chemistry. 46: 3891-3895.  1
1998 Hofmann T. 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: 3918-3928.  1
1998 Hofmann T. 4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-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: 3896-3901.  1
1998 Hofmann T, Schieberle P. Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions European Food Research and Technology. 207: 229-236.  1
1998 Schieberle P, Hofmann T. Characterization of Key Odorants in Dry-Heated Cysteine-Carbohydrate Mixtures: Comparison with Aqueous Reaction Systems Acs Symposium Series. 705: 320-330.  1
1998 Hofmann T, Schieberle P. 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: 235-241.  1
1998 Hofmann T, Schieberle P. 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 α-Amino Acids Journal of Agricultural and Food Chemistry. 46: 616-619.  1
1998 Hofmann T, Schieberle P. 2-Oxopropanal, Hydroxy-2-propanone, and 1-Pyrroline - Important Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine Journal of Agricultural and Food Chemistry. 46: 2270-2277.  1
1997 Hofmann T, Buhmann JM. Pairwise data clustering by deterministic annealing Ieee Transactions On Pattern Analysis and Machine Intelligence. 19: 1-14. DOI: 10.1109/34.566806  1
1997 Hofmann T. 126. Determination of the Chemical Structure of Novel Colored 1H-Pyrrol-3(2H)-one Derivatives Formed by Maillard-Type Reactions Helvetica Chimica Acta. 80: 1843-1856.  1
1997 Schieberle P, Hofmann T. Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures Journal of Agricultural and Food Chemistry. 45: 227-232.  1
1995 Hofmann T, Schieberle P. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques Journal of Agricultural and Food Chemistry. 43: 2187-2194.  1
1995 Hofmann T, Schieberle P. Studies on the formation and stability of the roast-flavor compound 2-acetyl-2-thiazoline Journal of Agricultural and Food Chemistry. 43: 2946-2950.  1
1993 Hofmann T, Meinertz T. Transesophageal echocardiography in patients with arterial embolism Herz. 18: 301-317. PMID 8258436  1
1993 Hofmann T, Tittel FK. Wideband-Tunable High-Power Radiation by SRS of a XeF(C - A) Excimer Laser Ieee Journal of Quantum Electronics. 29: 970-974. DOI: 10.1109/3.206581  1
1991 Hofmann T, Meinertz T. Progress in clinical cardiology. Echocardiography Medizinische Monatsschrift Fur Pharmazeuten. 14: 5-18. PMID 2017109  1
1990 Reisenzein R, Hofmann T. An investigation of dimensions of cognitive appraisal in emotion using the repertory grid technique Motivation and Emotion. 14: 1-26. DOI: 10.1007/BF00995546  1
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