Scientific Publications


Peer-Reviewed Publications

2012
239. Walker, J.; Hell, J.; Liszt, K.I.; Dresel, M.; Pignitter, M.; Hofmann, T. (2012) Identification of beer bitter acids regulating mechanisms of gastric acid secretion. J. Agric. Food Chem, 60, 1406-1412.
238. Walker, J.; Rohm, B.; Lang, R.; Pariza, M.W.; Hofmann, T.; Somoza, V. (2012) Identification of coffee components that stimulate dopamine release from pheochromocytoma cells (PC-12). Food Chem. Tox. 50, 390-397.
237. Osorio, C.; Hurtago, N.; Dawid, C.; Hofmann, T.; Heredia-Mira, F.J.; Morales, A.L. (2012) Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits. Food Chemistry, 132, 1915-1921.
2011
236. Schieberle P., Hofmann T. (2011) Mapping the combinatorial code of food flavors by means of the molecular sensory science concept. In: Food Flavors - Chemical, Sensory and Technological Properties (H. Jelen, ed.); CRC Press, Taylor and Francis Group, 2011, pp. 411-437.
235. Dawid C., Hofmann T. (2011) Characterization of the key bitter tastants in white asparagus (Asparagus officinalis L.) by means of a sensomics approach. In: Advances and Challenges in Flavor Chemistry and Biology (T. Hofmann, W. Meyerhof, , P. Schieberle); DFA, ISBN 978-3-938896-38-9, Germany, pp. 112-116.
234. Festring D., Hofmann T. (2011) Discovery of umami enhancing N-glycated guanosine 5’-monophosphates in yeast extracts. In: Advances and Challenges in Flavor Chemistry and Biology (T. Hofmann, W. Meyerhof, , P. Schieberle); DFA, ISBN 978-3-938896-38-9, Germany, pp. 167-172.
233. Dunkel A., Hofmann T. (2011) Quantitative analysis of taste-active glutamyl peptides in foods using HPLC-MS/MS. In: Advances and Challenges in Flavor Chemistry and Biology (T. Hofmann, W. Meyerhof, , P. Schieberle); DFA, ISBN 978-3-938896-38-9, Germany, pp. 257-360.
232. Mapesa, J.O.; Waltdschmitt, N.; Schmoeller, I.; Blume, C.; Hofmann, T.; Mahungu, S.; Clavel, T.; Haller, D. (2011) Catechols in caffeic acid phenetyl ester are essential for inhibition of TNF-mediated IP-10 expression through NF-kB-dependent but HO-1- and p38-independent mechanisms in mouse intestinal epithelial cells. Mol. Nutr. Food Res., 55, 1850-1861.
231. Rubach, M.; Lang, R.; Seebach, E.; Somoza, M.M.; Hofmann, T.; Somoza, V. (2011) Multi-parametric approach to identify coffee components that regulate mechanisms of gastric acid secretion. Mol. Nutr. Food Res., 55, 1–11.
230. Korn, M.; Frank, O.; Hofmann, T.; Rychlik, M. (2011) development of stable isotope dilution assays for ochratoxin A in blood samples. Anal. Biochem., 419, 88–94.
229. Ilse M., Frank O, Hofmann T. (2011) Elucidation of non-enzymatic browning reaction pathways by means of the carbon-bond labeling technique. In: Magnetic Resonance in Food Science – An Exciting Future (Renou J.-P., Belton P.A., Webb G.A.); Royal Society of Chemistry, ISBN 978-1-84973-233-8, pp. 96-99.
228. Galindo, M.M.;  Voigt, N.; Stein, J.; van Lengerich, J.; Raguse, J.-D.; Hofmann, T.; Meyerhof, W.;  Behrens, M. (2011) G protein–coupled receptors in human fat taste perception. Chem. Senses; doi: 10.1093/chemse/bjr069
227. Lorenz, K.; Bader, B.; Klaus, A.; Weiss, W.; Gorg, A.; Hofmann, T. (2011) Orosensory stimulation effects human saliva proteome. J. Agric. Food Chem., 59, 10219–10231
226. Kotyczka, C.; Boettler, U.; Lang, R.; Stiebitz, H.; Bytof, G.; Lantz, I.; Hofmann, T.; Marko, D.; Somoza, V. (2011) Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers. Mol. Nutr. Food Res., 55, 1582-1586.
225. Festring, D.; Brockhoff, A.; Meyerhof, W.; Hofmann, T. (2011) Stereoselective synthesis of amides sharing the guanosine 5'-monophosphate scaffold and umami enhancement studies using human sensory and hT1R1/rT1R3 receptor assays. J. Agric. Food Chem., 59: 8875-8885.
224. Frank, S.; Wollmann, N.; Schieberle, P.; Hofmann, T. (2011) Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds. J. Agric. Food Chem., 59, 8866-8874.
223. Kunert, C.; Walker, A.; Hofmann, T. (2011) Taste Modulating N-(1-Methyl-4-oxoimidazolidin-2-ylidene) α-Amino Acids Formed from Creatinine and Reducing Carbohydrates. J. Agric. Food Chem., 59, 8366-8374.
222. Lang, R.; Wahl, A.; Stark, T.; Hofmann, T. (2011) Urinary N-methylpyridinium and trigonelline as candidate dietary biomarkers of coffee consumption. Mol. Nutr. Food Res. DOI 10.1002/mnfr.201000656
221. Niehues, M.; Stark, T.; Keller, D.; Hofmann, T.; Hensel, A. (2011) Antiadhesion as a functional concept for prevention of pathogens: N-phenylpropenoyl-L-amino acid amides as inhibitors of the Helicobacter pylori BabA outer membrane. Mol. Nutr. Food Res. 2011, 55, 1104-1117.
220. Stark, T.; Wollmann, N.; Loesch, S.; Hofmann, T. (2011) 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. Anal. Chem., 83, 3398-3405.
219. Boettler, U.; Volz, N.; Pahlke, G.; Teller, N.; Kotyczka, C.; Somoza, V.; Stiebitz, H.; Bytof, G.; Lantz, I.; Lang, R.; Hofmann, T.; Marko, D. (2011) Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo. Mol. Nutr. Food Res., 55, 798-802.
218. Bakuradze, T.; Boehm, N.; Janzowski, C.; Lang, R.; Hofmann, T.; Stockis, J.-P.; Albert, F. W.; Stiebitz, H.; Bytof, G.; Lantz, I.; Baum, M.; Eisenbrand, G. (2011) Antioxidant-rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: Results from an intervention study. Mol. Nutr. Food Res., 55, 793-797.
217. Boettler, U.; Sommerfeld, K.; Volz, N.; Pahlke, G.; Teller, N.; Somoza, V.; Lang, R.; Hofmann, T.; Marko, D. (2011) Coffee constituents as modulators of Nrf2 nuclear translocation and ARE (EpRE)-dependent gene expression. J. Nutr. Biochem., 22, 426-440.
216. Behrens, M.; Meyerhof, W.; Hellfritsch, C.; Hofmann, T. (2011) Moleküle und biologische Mechanismen des Süß- und Umamigeschmacks. Angew. Chem., 123, 2268-2291.
215. Behrens, M.; Meyerhof, W.; Hellfritsch, C.; Hofmann, T. (2011) Sweet and umami taste: Natural products, their chemosensory targets, and beyond. Angew. Chem. Int. Ed., 50, 2220-2242.
214. Intelmann, D.; Haseleu, G.; Dunkel, A.; Lagemann, A.; Stephan, A.; Hofmann, T. (2011) Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer. J. Agric. Food Chem., 59, 1939-1953.
213. Festring, D.; Hofmann, T. (2011) Systematic studies on the chemical structure and umami
enhancing activity of Maillard-modified guanosine 5’-monophosphates. J. Agric. Food Chem., 59, 665–676.
212. Jaramillo, K.; Dawid, C.; Hofmann, T., Fujimoto, Y., Osorio, C. (2011) Identification of antioxidative flavonols and anthocyanins in Sicana odorifera fruit peel. J. Agric. Food Chem., 59, 975–983.
211. Kreppenhofer, S.; Frank, O.; Hofmann, T. (2011) Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee. Food Chem., 126, 441-449.
2010
210. Kunert C., Sonntag T., Hofmann T. (2010) Taste modulating Maillard reaction products of creatinine. In: Maillard Reaction: Interface between ageing, nutrition and metabolism (M.C. Thomas, J. Forbes); Royal Society of Chemistry; ISBN 978-1849730792; pp. 217-224.
209. Degenhardt, A. G.; Hofmann, T.; Bitter-Tasting and Kokumi-Enhancing Molecules in Thermally Processed Avocado (Persea americana Mill.). J. Agric. Food Chem., 58, 12906-12915.
208. Festring, D.; Hofmann, T. (2010) Discovery of N2-(1-carboxyethyl)guanosine 5′-monophosphate as an umami-enhancing Maillard-modified nucleotide in yeast extracts. J. Agric. Food Chem., 58, 10614–10622
207. Bleicher, A.; Stark, T.; Hofmann, T.; Bogovič Matijašič, B.; Rogelj, I.; Scherer, S.; Neuhaus, K. (2010) Potent antilisterial cell-free supernatants produced by complex red-smear cheese microbial consortia. J. Dairy Sci., 93, 4497–4505
206. Bakuradze, T.; Lang, R.; Hofmann, T.; Stiebitz, H.; Bytof, G.; Lantz, I.; Baum, M.; Eisenbrand, G.; Janzowski, C. (2011) Antioxidant effectiveness of coffee extracts and selected constituents in cell-free systems and human colon cell lines. Mol. Nutr. Food Res., 54, 1734-1743.
205. Dunkel A., Hofmann T., (2010) Identification of β-alanyl dipeptides contributing to the thick-sour, white-meaty orosensation induced by chicken broth. In:Expression of Multidisciplinary Flavour Science (I.Blank, M. Wüst, C. Yeretzian); ZHAW, ISBN 978-3-905745-19-1, Switzerland, pp. 393-396.
204. Stähler F., Riedel K., Demgensky S., Dunkel A., Täubert A., Hofmann T., Meyerhof W. (2010) Involvement of the epithelial sodium channel in human salt taste perception. In:Expression of Multidisciplinary Flavour Science (I.Blank, M. Wüst, C. Yeretzian); ZHAW, ISBN 978-3-905745-19-1, Switzerland, pp. 24-28.
203. Glabasnia A., Hofmann T. (2010) Structures and sensory activity of mouth-coating taste compounds formed by ellagitannin transformation during oak wood toasting used in barrel manufacturing. In:Expression of Multidisciplinary Flavour Science (I.Blank, M. Wüst, C. Yeretzian); ZHAW, ISBN 978-3-905745-19-1, Switzerland, pp. 280-283.
202. Dunkel, A.; Hofmann, T. (2010) Carboanhydrase IV vermittelt das Prickeln der Kohlensäure in Getränken. Angew. Chem., 122, 3037 – 3039
201. Dunkel, A.; Hofmann, T. (2010) Carbonic anhydrase IV mediates the fizz of carbonated beverages. Angew. Chem. Int. Ed., 49, 2975 – 2977.
200. Stark, T.; Wollmann, N.; Wenker, K.; Lösch, S.; Glabasnia, A.; Hofmann, T. (2010) Matrix-calibrated LC-MS/MS quantitation and sensory evaluation of oak ellagitannins and their trenaformation products in red wines. J. Agric. Food Chem. 58, 6360-6369.
199. Intelmann, D.; Hofmann, T. (2010) On the autoxidation of bitter-tasting iso-α-acids in beer. J. Agric. Food Chem. 58, 5059-5067.
198. Sonntag, T.; Kunert, Ch.; Dunkel, A.; Hofmann, T. (2010) Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-α-amino acids as contributors to the thick-sour taste and mouth-drying orosensation of stewed beef juice. J. Agric. Food Chem. 58, 6341-6350.
197. Haseleu, G.; Lagemann, A.; Stephan, A.; Intelmann, D.; Dunkel, A.; Hofmann, T. (2011) Quantitative Sensomics Profiling of Hop-Derived Bitter Compounds Throughout a Full-Scale Beer Manufacturing Process. J. Agric. Food Chem., 58, 7930-7939.
196. Blumberg, S.; Frank, O.; Hofmann, T. (2010) Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew. J. Agric. Food Chem. 58, 3720-3728.
195. Rubach, M.; Lang, R.; Skupin, C; Hofmann, T.; Somoza, V. (2010) Activity-guided fractionation to characterize a coffee beverage that effectively down-regulates mechanisms of gastric acid secretion as compared to regular coffee. J. Agric. Food Chem. 58, 4153-4161.
194. Lang, R.; Wahl, A.; Skurk, T.; Yagar, E.F.; Schmiech, L.; Eggers, R.; Hauner, H.; Hofmann, T. (2010) Development of a hydrophilic liquid interaction chromatography – tandem mass spectroscopy based stable isotope dilution analysis and pharmacokinetic studies on bioactives pyridines in human plasma and urine after coffee consumption. Anal.Chem., 2010, 82,1486-1497
193. Bauer, T.; Stark, T.; Hofmann, T.; Ehling-Schulz, M. (2010) Development of a stable isotope dilution analysis for the quantification of the Bacillus cereus toxin cereulide in foods. J. Agric. Food Chem. 58, 1420-1428.
192. Lang, R.; Bardelmeier, I.; Weiss, C.; Rubach, M.; Somoza, V.; Hofmann, T. (2010) Quantitation of ß-N-alkanoyl-5-hydroxytryptamides in coffee by means of LC-MS/MS-SIDA and assessment of their gastric acid secretion potential using the HGT-1 cell assay. J. Agric. Food Chem. 58, 1593-1602.
191. Weiss, C.; Rubach, M.; Lang, R.; Seebach, E.; Blumberg, S.; Frank, O.; Hofmann, T.; Somoza, V. (2010) Measurement of the intracellular pH in human stomach cells: a novel approach to evaluate the gastric acid secretory potential of coffee beverages. J. Agric. Food Chem. 58, 1976-1985.
2009
190. Lang, R.; Hofmann, T. (2009) On the Generation of Bioactive Trigonelline Degradation Products upon Coffee Roasting and their Bioappearance after Coffee Consumption. Czech J. Food Sci., 27, S29
189. Dunkel, A.; Hofmann, T. (2009) Sensory-directed identification of b-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth. J. Agric. Food Chem. 57, 9867-9877.
188. Intelmann, D.; Kummerlöwe, G.; Haseleu, G.; Desmer, N.; Schulze, K.; Fröhlich, R.; Frank, O.; Luy, B; Hofmann, T. (2009) Structures of storage-induced transformation products of the beer´s bitter principles, revealed by sophisticated NMR spectroscopic and LC-MS techniques. Chem. Eur. J. 15, 13047-13058.
187. Intelmann, D.; Demmer, O.; Desmer, N.; Hofmann, T. (2009) 18O Stable isotope labeling, quantitative model experiments, and molecular dynamics simulation studies on the trans-specific degredation of the bitter tasting iso-a-acids of beer. J. Agric. Food Chem. 57, 11014-11023.
186. Schmiech, L.: Alayrac, C.; Witulski, B.; Hofmann, T. (2009) Structure determination of bisacetylenic oxylipins in carrots (Daucus carota L.) and enantioselective synthesis of falcarindiol. J. Agric. Food Chem. 57, 11030-11040.
185. Haseleu, G.; Intelmann, D.; Hofmann, T. (2009) Identification and RP-HPLC-ESI-MS/MS quantitation of bitter tasting ß-acid transformation products in beer. J. Agric. Food Chem.  57, 7480-7489.
184. Hofmann, T. (2009) Identification of the key bitter compounds in our daily diet is a prerequisite for the understanding of the hTAS2R gene polymorphisms affecting food choice. Ann. N.Y. Acad. Sci. 1170, 116-125.
183. Intelmann, D.; Batram, C.; Kuhn, Ch.; Haseleu, G.; Meyerhof, M.; Hofmann, T. (2009) Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer. Chem. Percept. 2, 118-132.
182. Schwarz, B.; Hofmann, T. (2009) Identification of novel orosensory active molecules in cured vanilla beans (Vanilla planifolia). J. Agric. Food Chem. 57, 3729-3737.
181. Toelstede, S.; Hofmann, T. (2009) Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii. J. Agric. Food Chem. 57, 3738-3748.
180. Nickel, A.;Kottra, G.; Schmidt, G.; Danier, J.; Hofmann, T.; Daniel, H. (2009) Characteristics of transport of selenoamino acids by ephitelial amino acid transporters. Chem. Biolog. Interact. 177, 234-241.
179. Haseleu, G.; Intelmann, I.; Hofmann, T. (2009) Structure determination and sensory evaluation of novel bitter compounds formed from ß-acids of hops (Humulus lupulus L.) upon wort boiling. Food Chem. 116, 71-81.
178. Intelmann, D.; Haseleu, G.; Hofmann, T. (2009) LC-MS/MS Quantitation of hop-derived bitter compounds in beer using the ECHO technique. J. Agric. Food Chem. 57, 1172-1182.
177. Toelstede, S.; Dunkel, A.; Hofmann, T. (2009) A series of kokumi peptides impart the long-lasting mouthfulness of matured gouda cheese. J. Agric. Food Chem. 57, 1140-1448.
2008
176. Lang, R; Yagar, E.F.; Eggers, R.; Hofmann, T. (2008) Quantitative investigation of trigonelline, nicotinic acid, and nicotinamide in foods, urine, and plasma by means of LC-MS/MS and stable isotope dilution analysis. J. Agric. Food Chem. 56, 11114–11121.
175. Brühl, L.; Matthäus, B.; Schneipers, A.; Hofmann, T. (2008) Bitter off-taste in stored cold-pressed linseed oil obtained from different varieties. Eur. J. Lipid Sci. Technol. 110, 625-631.
174. Schmiech, L.; Uemura, D.; Hofmann, T. (2008) Reinvestigation of the Bitter Compounds in Carrots (Daucus carota L.) by Using a Molecular Sensory Science Approach. J. Agric. Food. Chem. 56, 10252-10260.
173. Brock, A.; Hofmann, T. (2008) Identification of the Key Astringent Compounds in Spinach ( Spinacia oleracea ) by Means of the Taste Dilution Analysis. Chem. Percept. 1 (4), 268-281.
172. Rubach, M.; Lang, R.; Hofmann, T.; Somoza, V. (2008) Time-dependent component-specific regulation of gastric acid secretion-related proteins by roasted coffee constituents. Ann. N.Y. Acad. Sci. 1126, 310-314.
171. Glabasnia, A.; Hofmann, T. (2008) On the non-enzymatic liberation of limonin and C17-epilimonin  from limonin-17-ß-D-glucopyranoside in orange juice. Eur. Food Res. Technol. 228, 55-63.
170. Toelstede, S.; Hofmann, T. (2008) Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese. J. Agric. Food Chem., 56 (13), 5299–5307.
169. Hufnagel, J.-C.; Hofmann, T. (2008) Quantitative reconstruction of the nonvolatile sensometabolome of a red wine. J. Agric. Food Chem., 56 (19), 9190–9199.
168. Frank, O.; Blumberg, S.; Krümpel, G.; Hofmann, T. (2008) Structure determination of 3-O-caffeoyl-epi-?-quinide, an orphan bitter lactone in Roasted coffee. J. Agric. Food Chem., 56 (20), 9581–9585.
167. Stark. T.; Lang, R.; Keller, D.; Hensel, A.; Hofmann, T. (2008) Absorption of N-phenylpropenoyl-L-amino acids in healthy humans by oral administration of cocoa (Theobroma cocoa). Mol. Nutr. Food Res. 52, 1201-1214.
166. Schwarz, B.; Hofmann, T. (2008) Is there a direct relationship between oral astringency and human salivary protein binding?. Eur. Food Res. Technol. 227, 1693-1698.
165. Fridrich, D.; Glabasnia, A.; Fritz, J.; Esselen, M.; Pahlke, G.; Hofmann, T.; Marko, D. (2008) Oak ellagitannins suppress the phosphorylation of the epidermal growth factor receptor in human colon carcinoma cells. J. Agric. Food Chem. 56, 3010–3015.
164. Chubrasnik, C.; Maier, T.; Dawid, C.; Torda, T.; Schieber, A.; Hofmann, T.; Chrubasnik, S. (2008) An observational study and quantification of the actives in a supplement with Sambucus Nigra and Asparagus officinalis used for weight reduction. Phytotherapy Res., 22, 913-918.
163. Winnig M., Kuhn Ch., Frank O., Bufe B., Beherns M., Hofmann T., Meyerhof W.  (2008) Saccharin: artificial sweetener, bitter tastant, and sweet taste inhibitor. In: Sweetness and Sweeteners – Biology, Chemistry, and Psychophysics  (D.K. Weerasinghe, G.E. DuBois); ACS Symposium Series 979, Washington DC, pp. 230-240.
162. Dunkel A., Hofmann T. (2008) Discovery and sensory analysis of kokumi peptides in edible beans by means of a molecular-sensory schience approach. In: Recent Highlights in Flavor Chemistry and Biology (T. Hofmann, W. Meyerhof, , P. Schieberle); DFA, ISBN 3-9807686-7-8, Germany, pp. 76-81.
161. Hofmann T., Frank O., Blumberg S., Kunert C., Zehentbauer G.  (2008) Molecular insights into the chemistry producing harsh bitter taste compounds of strongly roasted coffee. In: Recent Highlights in Flavor Chemistry and Biology (T. Hofmann, W. Meyerhof, , P. Schieberle); DFA, ISBN 3-9807686-7-8, Germany, pp. 154-159.
160. Stark T., Degenhardt A., Ullrich F., Hofmann T. (2008) Novel insights into the taste chemistry underlying the alkalization of cocoa powder (Theobroma cacao). In: Recent Highlights in Flavor Chemistry and Biology (T. Hofmann, W. Meyerhof, , P. Schieberle); DFA, ISBN 3-9807686-7-8, Germany, pp. 160-166.
159. Frank O., Blumber S., Zehentbauer G., Hofmann T. (2008) Structures and taste impact of bitter quinides in medium roasted coffee. In: Recent Highlights in Flavor Chemistry and Biology (T. Hofmann, W. Meyerhof, , P. Schieberle); DFA, ISBN 3-9807686-7-8, Germany, pp. 356-360.
158. Stark T., Deters A.M., Müller G.; Wittschier N., Hensel A., Hofmann T. (2008) On the occurance and bioactivity of N-phenylpropenoyl-L-amino acids in food and medicinal plants. In: Recent Highlights in Flavor Chemistry and Biology (T. Hofmann, W. Meyerhof, , P. Schieberle); DFA, ISBN 3-9807686-7-8, Germany, pp. 379-382.
157. Toelstede, S.; Hofmann, T.  (2008) Sensomics mapping and identification of the key bitter metabolites in Gouda cheese. J. Agric. Food Chem. 56, 2795–2804
156. Stähler, F.; Riedel, K.; Demgensky, S.; Neumann, K.; Dunkel, A.; Täubert, A.; Raab, B.; Behrens, M.; Raguse, J.-D.; Hofmann, T.; Meyerhof, W. (2008) A role of the epithelial sodium channel in human salt taste transduction? Chem. Percept. 1, 78–90
155. Hufnagel, J.C.; Hofmann, T. (2008) Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine. J. Agric. Food Chem., 56, 1376-1386
2007
154. Stark, T.; Keller, D.; Wenker, K.; Hillmann, H.; Hofmann, T. (2007) Nonenzymatic C-glycosylation of flavan-3-ols by oligo- and polysaccharides. J. Agric. Food Chem., 55, 9685–9697.
153. Schlutt, B.; Moran, N.; Schieberle, P.; Hofmann, T. (2007) Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream. J. Agric. Food Chem., 55, 9634–9645
152. Brühl, L; Matthäus, B; Fehling, E.; Wiege, B.; Lehmann, B.; Luftmann, H; Bergander, K.; Quiroga, K.; Scheipers, A.;  Frank, O.; Hofmann, T. (2007) Identification of bitter off-taste compounds in the stored cold pressed linseed oil. J. Agric. Food Chem., 55, 7864–7868.
151. Dunkel, A.; Köster, J.; Hofmann, T. (2007) Molecular and sensory characterization of -glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.) J. Agric. Food Chem., 55, 6712 -6719.
150. Glabasnia A. Hofmann T. (2007) Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.). J. Agric. Food Chem., 55, 4109-4118.
149. Müller Ch., Hofmann T. (2007) Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling. J. Agric. Food Chem., 55, 4095-4102.
148. Frank O., Blumberg S., Kunert Ch., Zehentbauer G., Hofmann T. (2007) Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS. J. Agric. Food Chem., 55, 1945-1954.
147. Schwarz B., Hofmann T. (2007) Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum). J. Agric. Food Chem., 55, 1405-1410..
146. Schwarz B., Hofmann T. (2007) Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds. J. Agric. Food Chem., 55, 1394-1404.
145. Hensel A., Deters A.M., Müller G., Stark T.,  Wittschier N., Hofmann T. (2007) Occurrence of N-phenylpropenoyl-L-amino acids  in different herbal drugs and influence on human keratinocytes, human liver cells and against adhesion of Helicobacter pylori to human stomach. Planta Medica, 37, 142-150.
2006
144. Hofmann, T.; Stark, T.; Scharbert, S. Molecular and gustatory characterisation of the impact taste compounds in black tea infusions. In Flavour Science: Recent Advances and     Trends; Bredie, W. L. P., Petersen, M. A., Eds.; Elsevier: Amsterdam, Netherlands, 2006, pp 3-8.
143. Hofmann T., Glabasnia A., Schwarz B., Wisman K.N., Gangwer K.A., Hagermann A.E. (2006) Protein Binding and Astringent Taste of a Polymeric Procyanidin, 1,2,3,4,6-Penta-O-galloyl-ß-D-glucopyranose, Castalagin, and Grandinin. J. Agric. Food Chem., 54, 9503-9509.
142. Müller C., Hofmann T. (2006) Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis. J. Agric. Food Chem., 54, 10086-10091.
141. Müller C., Hofmann T. (2006) Synthesis and structure determination of covalent conjugates formed from the sulfury-roasty smelling 2-furfurylthiol and di-/trihydroxybenzenes and their identification of coffee brew. J. Agric. Food Chem., 54, 10076-10085.
140. Stark T., Hofmann T. (2006) Application of a molecular sensory science approach on alkalized cocoa (Theobroma cacao) - structure determination and sensory activity of non-enzymatically C-glycosylated flavan-3-ols. J. Agric. Food Chem., 54, 9510 - 9521.
139. Lang, R.; Mueller, C.; Hofmann, T. (2006) Development of a Stable Isotope Dilution Analysis with LC-MS/MS detection for the quantitative analysis of di- and trihydroxybenzenes in foods and model systems. J. Agric. Food Chem., 54, 5755-5762.
138. Spieleder E., Krottenthaler M., Back W., Frank O., Lenczyk M., Hofmann T. (2006) On the influence of the malting and brewing process on the amounts of pronyl-L-lysine, a chemopreventive and antioxidant Maillard product in melanoidins. Mschr. für Brauwissenschaft, 3 , 105-112.
137. Glabasnia A., Hofmann T. (2006) 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. J. Agric. Food Chem., 54, 3380-3390.
136. Stark T., Bareuther S., Hofmann T. (2006) Molecular definition of the taste of roasted cocoa nibs (Theobroma cocoa) by means of quantitative studies and sensory experiments. J. Agric. Food Chem., 54, 5530-5539.
135. Stark T., Justus H., Hofmann T. (2006) Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay. J. Agric. Food Chem., 54, 2859-2867.
134. Rotzoll N., Dunkel A., Hofmann T. (2006) Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.). J. Agric. Food Chem., 54, 2705-2711.
133. Kaneko S., Kumazawa K., Masuda H., Henze A., Hofmann T. (2006) Molecular and sensory studies on the umami taste of Japanes green tea. J. Agric. Food Chem., 54, 2688-2694.
132. Frank O., Zehentbauer G., Hofmann T. (2006) Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds. Eur. Food Res. Technol., 222, 492-508.
2005
131. Soldo T., Hofmann T. (2005) Application of HILIC-HPLC/cTDA for the identification of a bitter inhibitor using a combinatorial approach based on Maillard reaction chemistry. J. Agric. Food Chem., 63, 9165-9171.
130. Gruber P., Becker W.-M., Hofmann T. (2005) Influence of the Maillard reaction on the allergenicity of rArah h 2, a recombinant major allergen from peanut (Arachis hypogaea), its major epitopes, and peanut agglutinin. J. Agric. Food Chem., 53, 2289-2296.
129. Somoza V., Wenzel E., Lindenmeier M., Grothe D., Erbersdobler H.F., Hofmann T. (2005) Influence of feeding malt, bread crust and a pronylated protein on the activity of chemopreventive enzymes and antioxidant defense parameters in vivo. J. Agric. Food Chem., 53, 8176-8182.
128. Gruber P., Hofmann T. (2005) Chemoselective synthesis of peptides containing major advanced glycation end products (AGEs) of lysine and arginine. J. Peptide Res., 66, 111-124.
127. Stark T, Hofmann T. (2005) Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao). J. Agric. Food Chem., 53, 7222-7231.
126. Frank O., Hofmann T. (2005) Characterization opf intense bitter tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates by application of the taste dilution analysis. In: State-of-the-Art in Flavour Chemistry and Biology (T. Hofmann, M. Rothe, P. Schieberle); DFA, ISBN 3-00-015809-X, Germany, pp. 426-429.
125. Hofmann T., Czepa A. (2005) Characterization of C17-oxylipins contributing to the bitter off-taste of carrots (Daucus Carota L.) by application of the taste activity concept. In: State-of-the-Art in Flavour Chemistry and Biology (T. Hofmann, M. Rothe, P. Schieberle); DFA, ISBN 3-00-015809-X, Germany, pp. 107-114.
124. Rotzoll N., Dunkel A., Hofmann T- (2005) 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.). J. Agric. Food Chem. 53(10), 4149-56.
123. Soldo T., Ottinger H., Hofmann T. (2005) On the relationship between structure and gustatory response of taste enhancing pyridinium betains. In: State-of-the-Art in Flavour Chemistry and Biology (T. Hofmann, M. Rothe, P. Schieberle); DFA, ISBN 3-00-015809-X, Germany, pp. 75-80.
122. Scharbert S., Hofmann T. (2005) Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments. J. Agric. Food Chem., 53, 5377-5384.
121. Stark T, Hofmann T. (2005) Isolation, Structure Determination, Synthesis, and Sensory Activity of N-Phenylpropenoyl-L-amino Acids from Cocoa (Theobroma cacao). J. Agric. Food Chem., 53, 5419-5428.
120. Stark T., Bareuther S., Hofmann T. (2005) Sensory-Guided Decomposition of Roasted Cocoa Nibs (Theobroma cacao) and Structure Determination of Taste-Active Polyphenols. J. Agric. Food Chem., 53, 5407-5418.
119. Lang R., Hofmann T. (2005) A versatile method for the quantitative determination of ß-N alkanoyl-5-hydroxytryptamides in roasted coffee. Eur. Food Res. Technol. 220, 638-643.
118. Hofmann T. (2005) Taste-active Maillard reaction products – The “tasty” world of nonvolatile Maillard reaction products. Ann. N.Y. Acad. Sci. 1043, 1-10.
117. Müller Ch., Hofmann T. (2005) Screening of raw coffee for thiol binding site precursors using ”in bean“ model roasting experiments. J. Agric. Food Chem. 53, 2623-2629.
2004
116. Gruber P., Suhr M., Frey A., Becker W.-F., Hofmann T. (2004) Development of an epitope-specific analytical tool for the major peanut allergen Ara h 2 using a high-density multiple antigenic peptide (MAP) strategy. Mol. Nutr. Food Res., 48, 449-458.
115. Czepa A., Hofmann T. (2004) Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots  (Caucus carota L.) and carrot products, J. Agric. Food Chem., 52, 4508-4514.
114. Kuhn Ch., Bufe B., Winnig M., Hofmann T., Frank O., Beherns M., Lewtschenko T., Slack J.P.,  Ward C.D., Meyerhof W. (2004) Bitter taste receptors for saccharin and acesulfam K. J.  Neurosci. 24(45), 10260-10265.
113. Scharbert S., Jezussek M., Hofmann T. (2004) Evaluation of the taste contribution of theaflavins in black tea infusions using the taste activity concept. Eur. Food Res. Technol. 218, 442-447.
112. Schieberle P., Hofmann T., Deters F. (2004) Influence of high hydrostatic pressure on aroma compound formation in thermally processed proline/glucose mixtures, ASC symposium series, 2004, 222-234.
111. Scharbert S., Holzmann N., Hofmann T. (2004) Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. J. Agric. Food Chem., 52, 3498-3508.
110. Gruber P., Vieths S., Wangorsch A., Nerkamp J., Hofmann T. (2004) Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium). J. Agric. Food Chem., 52, 4002-4007.
109. Soldo T., Frank O., Ottinger H., Hofmann T. (2004) Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer. Mol. Nutr. Food Res. 48, 270-281.
108. Lindenmeier M., Hofmann T. (2004) Influence of Baking Conditions and Precursor Supplementation on the Amounts of the Antioxidant Pronyl-L-lysine in Bakery Products. J. Agric. Food Chem., 52, 350-354.
107. Hofmann T, Bareth A, Ottinger H. Activity-guided screening and identification of natural “cooling” compounds formed from carbohydrates and L-proline in beer malt. In: Nutraceutical Beverages – Chemistry, Nutrition, and Health Effects (F. Shahidi, D.K. Weerasinghe; Eds.); ACS Symposium Series 871; American Chemical Society, Washington, DC, 2004, 338-352.
106. Hofmann T, Schieberle P. Influence of melanoidins on the aroma staling of coffee beverage. In: Nutraceutical Beverages – Chemistry, Nutrition, and Health Effects (F. Shahidi, D.K. Weerasinghe; Eds.); ACS Symposium Series 871; American Chemical Society, Washington, DC, 2004, 200-215.
105. Robert F, Blank I, Fay LB, Beksan E, Hofmann T, Schieberle P. Synthesis, structure, and activity of novel glycoconjugates exhibiting umami taste. In: Challenges in Taste Chemistry and Biology (T. Hofmann, C.-T. Ho, W. Pickenhagen; Eds.); ACS Symposium Series 867; American Chemical Society, Washington, DC, 2004, 195-209.
104. Hofmann T, Soldo T, Ottinger H. Structural requirements for the cooling activity of cyclic a-keto enamines. In: Challenges in Taste Chemistry and Biology (T. Hofmann, C.-T. Ho, W. Pickenhagen; Eds.); ACS Symposium Series 867; American Chemical Society, Washington, DC, 2004, 153-164.
103. Hofmann T, Ottinger H, Frank O. The taste activity concept: a powerful tool to trace the key tastants in foods. In: Challenges in Taste Chemistry and Biology (T. Hofmann, C.-T. Ho, W. Pickenhagen; Eds.); ACS Symposium Series 867; American Chemical Society, Washington, DC, 2004, 104-124.
102. Gravina SA, McGregor RA, Noussoughi R, Khleropian J, Hofmann T. Biomimetic in vitro assay for the characterization of bitter tastants and identification of bitter taste blockers. In: Challenges in Taste Chemistry and Biology (T. Hofmann, C.-T. Ho, W. Pickenhagen; Eds.); ACS Symposium Series 867; American Chemical Society, Washington, DC, 2004, 91-101.
101. Bufe B, Schöley-Pohl E, Krautwurst D, Hofmann T, Meyerhof W. Identification of human bitter taste receptors. In: Challenges in Taste Chemistry and Biology (T. Hofmann, C.-T. Ho, W. Pickenhagen; Eds.); ACS Symposium Series 867; American Chemical Society, Washington, DC, 2004, 45-59.
100. Hofmann T, Ho CT, Pickenhagen W. Challenges in taste research: present knowledge and future implications. In: Challenges in Taste Chemistry and Biology (T. Hofmann, C.-T. Ho, W. Pickenhagen; Eds.); ACS Symposium Series 867; American Chemical Society, Washington, DC, 2004, 1-24.
2003
99. Deters F., Hofmann T., Schieberle P. (2003)  Influence of high hydrostatic pressure on the formation of key Maillard-type flavour compounds from D-glucose and L-proline.    Advances in High Pressure Bioscience and Biotechnology II, Proceedings of the International Conference on             High Pressure Bioscience and Biotechnology II, 2nd, Dortmund, Germany, Sept. 16-19, 2002, 347-350.
98. Somoza V., Lindenmeier M., Wenzel E., Frank O., Erbersdobler H.F., Hofmann T. (2003) Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques. J. Agric Food Chem. 51, 6861-6869.
97. Czepa A., Hofmann T. (2003) Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Puree. J. Agric. Food Chem., 51, 3865-3873.
96. Ottinger H., Hofmann T. (2003) Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments. J. Agric. Food Chem., 51, 1035-1041.
95. Soldo T., Blank I., Hofmann T. (2003) (+)-(S)-Alapyridaine - a general taste enhancer ?, Chem. Senses, 28, 371-379.
94. Schieberle P., Hofmann T. (2003) Die molekulare Welt des Lebensmittelgenusses. Chemie in unserer Zeit, 6, 388-401.
93. Villard R., Robert F., Blank I., Bernardinelli G., Soldo T., Hofmann T. (2003) Racemic and enantiopure synthesis and physicochemical characterization of the novel taste enhancer N-(1-carboxyethyl)-6-hydroxymethyl-pyridinium-3-ol inner salt, J. Agric. Food Chem., 51, 4040-4045.
92. Beksan E., Schieberle P., Robert F., Blank I., Fay L.B., Schlichtherle-Cerny H., Hofmann T. (2003) Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates, J. Agric. Food Chem., 51, 5428-5436.
91. Czepa A., Hofmann T. (2003) Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Puree. J. Agric. Food Chem., 51, 3865-3873.
90. Ottinger H., Soldo T., Hofmann T. (2003) Discovery and Structure Determination of a Novel Maillard-Derived Sweetness Enhancer by Application of the Comparative Taste Dilution Analysis (cTDA). J. Agric Food Chem., 51, 1035-1041.
89. Frank O.; Jezussek M., Hofmann T. (2003) Sensory Activity, Chemical Structure and Synthesis of Maillard Generated, Bitter Tasting 1-Oxo-2,3-dihydro-1H-indolizinium-6-olates. J. Agric. Food Chem., 51, 2693-2699.
88. Zill H., Bek S., Hofmann T., Huber J., Frank O., Lindenmeier M., Weigle B., Erberdobler H.-F., Scheidler S., Busch A.E., Faist V. (2003) RAGE-mediated MAPK activation by food-derived AGE and non-AGE products. Biochem. Biophys. Res. Com. 300, 311-315.
87. Schieberle P., Fischer R.,  Hofmann T. (2003) The carbohydrate modul labeling technique – A useful tool to clarify formation pathways of aroma compounds formed in Maillard-type reactions. In: Flavour Research at the Dawn of the Twenty-first Century (Le Quere J.L., Etievant P.X., Eds.), Editions Tec et Docs, Paris, 2003, 447-452.
86. Hofmann T., Frank O., Gravina S.A, Nossoughi M., McGregor R.A. (2003) Taste dilution and biomimetic in vitro assays - Novel keys to unlock the secrets of food taste. . In: Flavour Research at the Dawn of the Twenty-first Century (Le Quere J.L., Etievant P.X., Eds.), Editions Tec et Docs, Paris, 2003, 470-475.
85. Sebekova K., Faist V., Hofmann T., Schinzel R., Heidland A. (2003) Effects of a diet rich in advanced glycation end products in the rat remnant kidney model. Am. J. Kidney Dis., 41, 48-51.
84. Marko D., Kemény M., Habermeyer M., Weyand U., Niederberger E., Jacobs S., Frank O., Hofmann T. (2003) Maillard reaction products modulating the growth of humantumor cells in vitro, Chem. Res. Tox., 16, 48-55.
2002
83. Bufe B., Hofmann T., Krautwurst D., Raguse J.-D., Meyerhof W. (2002) The human T2R16 receptor mediates bitter taste in response to bitter ß-glycosides, Nature Genetics, 32, 397-401.
82. Lindenmeier; M., Hofmann T., Faist V. (2002) Charakterisierung eines antioxidativ wirksamen Strukturelements in Bräunungsprodukten der Brotkruste. Getreide, Mehl und Brot,56, 211-216.
81. Lindenmeier M., Faist V., Hofmann T. (2002) 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, J. Agric. Food Chem., 50, 997-7006.
80. Ottinger H., Hofmann T. (2002) Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting caclopenta-[b]azepin-8(1H)-ones, J. Agric. Food Chem., 50, 5156-5161.
79. Frank O., Hofmann T. (2002) Reinvestigation of the chemical structure of bitter-tasting quinizolate and homoquinizolate and studies on their Maillard-type formation pathways using suitable 13C-labeling experiments, J. Agric. Food Chem., 50, 6027-6036.
78. Marko D., Kemény M., , Habermeyer M. Bernady E., Weyand U., Frank O., Hofmann T. (2002) Nonenzymatically formed browning products inhibiting the growth of human tumor cells, Proc. Germ. Nutr. Soc., 4, 17.
77. Eberheim A., Kohl D, Hofmann T, Schieberle P. (2002) Nachweis organischer Rauchgaskomponenten. In: Sensoren und Mess-Systeme, VDE Verlag GmbH, Berlin, Offenbach, 305-308.
76. Schieberle P., Hofmann T. (2002) New Results on the formation of important Maillard aroma compounds. In: Advances in Flavours and Fragrances – From the Sensation to the Synthesis (K. A. D. Swift, ed.), The Royal Society of Chemistry, TJ International Ltd., Padstow, Cornwall, UK, 163-177.
75. Hofmann T., Frank. O. (2002) The “colorful” chemistry of nonenzymatic browning. In: The Maillard reaction in food chemistry and medical science – Update for the postgenomic era. (Horiuchi S., Taniguchi N., Hayase F., Kurata T., Osawa T.; Hrg.), Elsevier Science B.V., Amsterdam, 37-41.
74. Marko D., Kemény M., Bernady E., Habermeyer M., Weyand U., Meiers S., Frank O., Hofmann T. (2002) 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, Food Chem. Toxicol., 40, 9-18.
73. Faist V., Erbersdobler H.F., Hofmann T., Zill H., Guenther R., Foelsch U.R., Baynes J.W., Thorpe S.R., Sebekova K., Schinzel R., Heidland A., Wenzel E. (2002) Effects of dietary Ne-carboxymethyl-L-lysine on expression of the biotransformation enzyme glutathione S-transferase, in the rat. In: The Maillard Reaction in Food Chemistry and Medical Science: Update to the postgenomic era. (Horiuchi S, Taniguchi N, Hayase F, Kurata T, Osawa T., Hrsg.), Elsevier Science B.V., 313-320
72. Faist V., Lindenmeier M., Geisler C., Erbersdobler H.F., Hofmann T. (2002) Influence of molecular weight fractions isolated from roasted malt on their effects on the activity of NADPH-cytochrome c-reductase and glutathion-S-transferase in Caco-2 cells. In: The Maillard reaction in food chemistry and medical science – Update for the postgenomic era. (Horiuchi S., Taniguchi N., Hayase F., Kurata T., Osawa T.; Hrg.), Elsevier Science B.V., Amsterdam, 485-486.
71. Hofmann T., Erbersdobler H.F., Faist V. (2002) Molecular weight distribution of non-enzymatic browning products in Japanese soy sauce and studies on their effects on NADPH-cytochrome c-reductase and glutathion-S-transferase in intestinal cells. In: The Maillard reaction in food chemistry and medical science – Update for the postgenomic era. (Horiuchi S., Taniguchi N., Hayase F., Kurata T., Osawa T.; Hrg.), Elsevier Science B.V., Amsterdam, 485-486.
70. Frank O., Heberle I., Schieberle P., Hofmann T. (2002) Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids, In: The Maillard reaction in food chemistry and medical science – Update for the postgenomic era. (Horiuchi S., Taniguchi N., Hayase F., Kurata T., Osawa T.; Hrg.), Elsevier Science B.V., Amsterdam, 387-388.
69. Faist V., Lindenmeier M., Geisler C., Erbersdobler H.F., Hofmann T. (2002) Influence of molecular weight fractions isolated from roasted malt on the enzyme activities of NADPH-Cytochrome c-reductase and glutathion-S-transferase in Caco-2 cells. J. Agric. Food Chem., 50(3), 602-606
68. Hofmann T., Frank. O., Kemeny M., Bernardy E., Habermeyer M., Weyand U., Meiers S., Marko D. (2002) 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 formed from carbohydrates and L-proline. In: The Maillard reaction in food chemistry and medical science – Update for the postgenomic era. (Horiuchi S., Taniguchi N., Hayase F., Kurata T., Osawa T.; Hrg.), Elsevier Science B.V., Amsterdam, 401-402.
67. Hofmann T., Bors W., Stettmeier K. (2002) CROSSPY – A radical intermediate of melanoidin formation in roasted coffee. In: Free Radicals in Food – Chemistry, Nutrition and Health Effects (M.J. Morello, F. Sahidi, C.-T. Ho, Eds.), ACS Sympsoium Series 807, American Chemical Society, Washington, DC, USA, 49-68.
66. Hofmann T., Schieberle P. (2002) Chemical Interactions between Odor-active Thiols and Melanoidins Involved in the Aroma Staling of Coffee Beverages. J. Agric. Food Chem., 50, 319-326.
2001
65. Ottinger H., Soldo T., Hofmann T. (2001) Systematic studies on structure and physiological activity of cyclic a-keto enamines, a novel class of “cooling” compounds. J. Agric Food Chem., 49, 5383-5390.
64. Hofmann T., Ames J., Krome K., Faist V. (2001) 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, Nahrung/Food, 45, 189-194.
63. Schieberle P., Hofmann T. (2001) Flavor contribution and formation of heterocyclic oxygen containing key aroma compounds in thermally processed foods, ACS Symposium Series 826 (Gary A. Reineccius, Terry A. Reineccius, Eds.), Washington, DC, USA, 207-226.
62. Hofmann T., Czerny M., Calligaris S., Schieberle P. (2001) Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages. J. Agric. Food Chem., 49, 2382-2386.
61. Hofmann T., Schieberle P. (2001) Acetylformoin – An important progenitor of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-acetyltetrahydropyridine generated during thermal food processing, In Flavour 2000, (M. Rothe, Ed.), Proceedings of the 6th Wartburg Aroma Symposium, Eigenverlag Bergholz-Rehbrücke,  311-322.
60. Ottinger H., Bareth A, Hofmann T. (2001) Characterization of Natural “Cooling” Compounds formed from Glucose and L-Proline in Dark Malt by Application of Taste Dilution Analysis. J. Agric. Food Chem., 49, 1336-1344.
59. Hofmann T. (2001) The color activity concept – A powerful tool to characterize key chromophores formed by non-enzymatic browning reactions. In Chemistry and Physiology of Food Colors (Ames J., Hofmann T., Hrsg.), 218th ACS national meeting, August 22-26, 1999, New Orleans, LA, 168-179.
58. Engel W., Hofmann, T; Schieberle P. (2001) Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavour compounds. Eur. Food Res. Technol., 213, 104-106.
57. Frank O., Jezussek M., Hofmann T. (2001) 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 Res. Technol., 213, 1-7.
56. Hofmann T., Bock J., Heinert L., Kohl C.D., Schieberle P (2001) Development of selective chemosensors for the on-line monitoring of coffee roasting by using SOMMSA- and COTA-technology, ACS Symposium Series 826 (Gary A. Reineccius, Terry A. Reineccius, Eds.), Washington, DC, USA, 2000, 328-344.
55. Hofmann T. (2001) Structure, color and formation of low and high molecular weight products formed by food-related Maillard-type reactions. In Chemistry and Physiology of Food Colors (Ames J., Hofmann T., Hrsg.), Proceedings zum American Chemical Society 218th national meeting, August 22-26, 1999, New Orleans, LA, 134-151.
54. Ames J.M., Hofmann T. (2001) Natural colorants in foods and beverages. In Chemistry and Physiology of Food Colors (Ames J., Hofmann T., Hrsg.), Proceedings zum American Chemical Society 218th national meeting, August 22-26, 1999, New Orleans, LA, 1-20.
53. Frank O., Heuberger S., Hofmann T. (2001) Structure determination of a novel 3(6H)-pyranone chromophore and clarification of its formation from carbohydrates and primary amino acids. J. Agric. Food Chem., 49, 1595-1600.
52. Frank O., Ottinger H., Hofmann T. (2001) 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. Agric. Food Chem., 49, 231-238.
2000
51. Kohl D., Heinert L., Bock J., Hofmann Th., Schieberle P. (2000) Systematic studies on responses of metal-oxide sensors surfaces to straight chain alkanes, alcohols, ketons, acids and esters using the SOMMSA approach. Sensors and Actuators, B(70), 43-50.
50. Frank O., Hofmann T. (2000) On the Influence of the Carbohydrate Moiety on Chromophore Formation during Food-related Maillard Reactions of Pentoses, Hexoses and Disaccharides. Helv. Chim. Acta, 83(12), 3246-3261.
49. Frank O., Hofmann T. (2000) Characterization of key chromophores formed by non-enzymatic browning of hexoses and L-alanine by using the color activity concept. J. Agric. Food Chem. 48, 6303-6311.
48. Hofmann T., Schieberle P. (2000) Formation of aroma-active Strecker aldehydes by a direct oxidative degradation of Amadori compounds. J. Agric. Food Chem. 48, 4301-4305.
47. Hofmann T., Schieberle P. (2000) New results on the formation pathways of aroma-active compounds by Strecker-type reactions. In Frontiers in Flavour Science; Schieberle P., Engel K.-H., Hrsg.; 9. Weurman Flavour Research Symposium, Eigenverlag DFA, 481-486.
46. Tairu, A.O.; Hofmann, T.; Schieberle, P. (2000). Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis). J. Agric. Food Chem. 48, 2391-2394.
45. Hofmann T., Schieberle P. (2000) Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions. J. Agric. Food Chem. 48, 434-440.
1999
44. Derail C., Hofmann T., Schieberle P. (1999) Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure. J. Agric. Food Chem. 47, 4742-4745.
43. Vinale F., Fogliano V., Schieberle P., Hofmann T. (1999) Development of a stable isotope dilution assay for an accurate quantification of protein-bound Ne-(1-Deoxy-D-fructos-1-yl)-L-lysine using a 13C-labeled internal standard. J. Agric. Food Chem. 47, 5084-5092.
42. Hofmann T. (1999) 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. J. Agric. Food Chem. 47, 4763-4768.
41. Tairu, A.O.; Hofmann, T.; Schieberle, P. (1999). Characterization of the key aroma compounds in dried fruits of the West African Peppertree Xylopia aethiopica (Dunal) A. Rich (Annonaceae) using aroma extract dilution analysis. J. Agric. Food Chem. 47, 3285-3287.
40. Hofmann T. (1999) Quantitative Studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with L-alanine. Eur. Food Res. Technol. 209, 113-121.
39. Pfnuer P., Matsui T., Grosch W., Guth H., Hofmann T., Schieberle P. (1999) Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts. J. Agric. Food Chem. 47, 2044-2047.
38. Hofmann T., Bors W., Stettmaier K. (1999) On the radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions. J. Agric. Food Chem. 47, 391-396.
37. Hofmann T., Bors W., Stettmaier K. (1999) Studies on the color formation in the early stage of the Maillard reaction of carbohydrates and primary amino acids. J. Agric. Food Chem. 47, 379-390.
36. Hofmann T., Heuberger S. (1999) Determination of the contribution of coloured Maillard reaction products to the total colour of browned glucose/alanine solutions and studies on their formation. Z. Lebenm. Unters. Forsch., 208, 17-26.
1998
35. Hofmann T. (1998) Characterisation 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-labeling experiments. Carbohydr. Res., 313, 215-224.
34. Hofmann T. (1998) Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis (CDA). Carbohydr. Res., 313, 203-213.
33. Hofmann T. (1998) Determination of the chemical structure of novel coloured compounds generated during Maillard-type reactions. In: The Maillard reaction in foods and medicine (J. O'Brien, H. Nursten, J.C. Crabbe, J.M. Ames; Hrgs.), Royal Society of Chemistry, Cambridge, UK, S. 82-88.
32. Schieberle P., Hofmann T. (1998) Characterization of key odorants in dry-heated cysteine/carbohydrate mixtures – comparison with aqueous reaction systems. In: Flavor Analysis – Developments in Isolation and Characterization (C.J. Mussinan, M.J. Morello; Hrsg.) ACS Symp. Series 705, American Chemical Society, Washington, DC, S. 320-330.
31. Schieberle P., Hofmann T. (1998) New results on the formation of the cracker-like aroma compounds 2-acetyltetrahydropyridine and 2-acetyl-1-pyrroline by Maillard-type reactions.  In: The Maillard reaction in foods and medicine (J. O'Brien, H. Nursten, J.C. Crabbe, J.M. Ames; Hrgs.), Royal Society of Chemistry, Cambridge, UK, S. 209-215.
30. Schieberle P., Hofmann T., Kohl D., Krummel C., Freiling A., Heinert L., Bock J., Traxler A. (1998) HRGC/Selective odorant measurement by multisensor array (SOMMSA) - A useful technique to develop tailor-made chemosensor arrays for food flavor analysis. In: Flavor Analysis – Developments in Isolation and Characterization (C.J. Mussinan, M.J. Morello; Hrsg.) ACS Symp. Series 705, American Chemical Society, Washington, DC, S. 359-374.
29. Hofmann T. (1998) 4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl] aza-methylidene-1,3-imidazolidine - A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde. J. Agric. Food Chem. 46, 3896-3901.
28. Hofmann T. (1998) Studies on melanoidin-type colourants generated from the Maillard reaction of casein and furan-2-carboxaldehyde - chemical characterisation of a red coloured domaine. Z Lebensm Unters Forsch. 206, 251-258.
27. Hofmann T. (1998) 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 by using the color activity concept. J. Agric. Food Chem. 46, 3912-3917.
26. Hofmann T. (1998) Application of site specific [13C] enrichment and 13C-NMR spectroscopy for the elucidation of the formation pathway leading to a red colored 1H-pyrrol-3(2H)-one during Maillard reaction of furan-2-carboxaldehyde and L-alanine. J. Agric. Food Chem. 46, 941-945.
25. Hofmann T. (1998) Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino acids. J. Agric. Food Chem. 46, 932-940.
24. Hofmann T. (1998) 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. J. Agric. Food Chem. 46, 3891-3895.
23. Hofmann T. (1998) Acetylformoin - a chemical switch in the formation of colored Maillard reaction products from hexoses and primary and secondary amino acids. J. Agric. Food Chem. 46, 3918-3928.
22. Hofmann T. (1998) Identification of novel colored compounds containing pyrrol- and pyrrolinone-structures formed by Maillard reactions of pentoses and primary amino acids. J. Agric. Food Chem. 46, 3902-3911.
21. Hofmann T., Schieberle P. (1998) Flavor contribution and formation of the intense roast-smelling odorants 2-propionyl-1-pyrroline and 2-propionyl-tetrahydropyridine in Maillard-type reactions. J. Agric. Food Chem. 46, 2721-2726.
20. Hofmann T., Schieberle P. (1998) 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 a-amino acids. J. Agric. Food Chem. 46, 616-619.
19. Hofmann T., Schieberle P. (1998) 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. J. Agric. Food Chem. 46, 2270-2277.
18. Hofmann T., Schieberle P. (1998) Quantitative model studies on the effectivity of different precursor systems in the formation of the intense food odorants 2-furfurylthiol and 2-methyl-3-furanthiol. J. Agric. Food Chem. 46, 235-241.
17. Hofmann T., Schieberle P. (1998) Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions. Z. Lebensm. Unters. Forsch., 207, 229-236.
1997
16. Hofmann T. (1997) Determination of the chemical structure of novel colored 1H-pyrrol-3(2H)-one derivatives formed by Maillard-type reactions. Helv. Chim. Acta. 80, 1843-1856.
15. Hofmann T., Schieberle P. (1997) Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques. J. Agric. Food Chem. 45, 898-906.
14. Münch P., Hofmann T., Schieberle P. (1997) Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts - influence of the amino acid composition on odorant formation. J. Agric. Food Chem. 45, 1338-1344.
13. Hofmann T., Schieberle P., Krummel C., Freiling A., Bock J., Heinert L., Kohl D. (1997) High resolution gas chromatography / selective odorant measurement by multisensor array (HRGC/SOMSA) - a useful approach to standardize multisensor arrays for use in the detection of key food odorants. Sensors and Actuators B 41, 81-87.
12. Schieberle P., Hofmann T. (1997) Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures. J. Agric. Food Chem. 45, 227-232.
11. Hofmann T., Heinert L., Traxler A., Bock J., Krummel C, Kohl D., Schieberle P (1997) Development of a standardized sensor array for the control of baking or toasting processes based on high-resolution gas chromatography/selective odorant measruement by multisensor array (SOMMSA). In Seminars in Food Analysis 2, Proc. of the 4th International Olfaction and Electronic Nose Symposium, 6-7 Okt., 1997, Nice, S. 257-266.
10 Hofmann T., Schieberle P. (1997) Influence of the heating conditions on the formation of the key odorants in cysteine/ribose reaction flavours. In: Flavour Perception - Aroma Evaluation; Kruse H.-P., Rothe R., Hrsg.; Proc. zum 5. Wartburg Aroma Symposium, Eisenach, Deutschland, 17.-20. März, 1997, Eigenverlag, Pottsdam, S. 345-456.
1996
9. Schieberle P., Hofmann T. (1996) Identification of the key odorants in processed ribose/cysteine Maillard mixtures by instrumental analysis and sensory studies In Flavour Science – Recent Developments; Taylor A.J., Mottram D.S., Hrsg.; Proc. zum 8. Weurman Flavour Research Symposium, Reading, UK, 23.-26. Juli 1996, Royal Society of Chemistry, Cambridge, S. 182-187.
8. Hofmann T., Schieberle P. (1996) Studies on intermediates generating the flavour compounds 2-methyl-3-furanthiol, 2-acetyl-2-thiazoline, and Sotolon by Maillard-type reactions. In Flavour Science - Recent Developments; Taylor A.J., Mottram D.S., Hrsg.; Proc. zum 8. Weurman Flavour Research Symposium, Reading, UK, 23.-26. Juli 1996, Royal Society of Chemistry, Cambridge, S. 175-181.
7. Schieberle P., Hofmann T. (1996) Influence of the carbohydrate moiety on the formation of odour-active aroma compounds in thermally processed Maillard systems containing cysteine. In: Chemical Reactions in Foods III (J. Velisek und J. Davidek, Hrsg.), 89-93.
6. Guth H., Hofmann T., Schieberle P., Grosch W. (1995) Model reactions on the stability of disulfides in heated foods. J. Agric. Food Chem. 43, 2199-2203.
1995
5. Guth H., Hofmann T., Schieberle P., Grosch W. (1995) Model reactions on the stability of disulfides in heated foods. J. Agric. Food Chem. 43, 2199-2203.
4. Hofmann T., Schieberle P. (1995) Identifizierung der geruchsaktivsten Verbindungen in einem erhitzten, röstig-fleischartig riechenden Modellsystem aus Cystein/Ribose über Aromaextraktverdünnungstechniken. Lebensmittelchemie 50, 13.
3. Hofmann T., Schieberle P. (1995) Studies on the formation and stability of the roast-flavor compound 2-acetyl-2-thiazoline. J. Agric. Food Chem. 43, 2946-2950.
2. Hofmann T., Hässner R., Schieberle P. (1995) Determination of the chemical structure of the intense roasty, popcorn-like odorant 5-acetyl-2,3-dihydro-1,4-thiazine. J. Agric. Food Chem. 43, 2195-2198.
1. Hofmann T., Schieberle P. (1995) Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques. J. Agric. Food Chem. 43, 2187-2194.

Publications in non-peer reviewed journals

44. Hofmann, T. (2008) Identifizierung von Geschmacksstoffen als Grundlage für die Produktgestaltung. Dokumentation der 65. FEI-jahrestagung, „Forschung für den Wettbewerb von morgen“, S. 27-44.
43. Stark, T.; Hofmann, T. (2005) Systematische Studien zur molekularen Objektivierung der Bitterkeit von geröstetem Kakao. Lebensmittelchemie, 59, 110.
42. Stark, T.; Hofmann, T. (2005) Charakterisierung der wertgebenden Geschmacksstoffe von geröstetem Kakao mittels Dekompositions- und Rekonstruktions-Analyse. Lebensmittelchemie, 59, 160-161.
41. Lindenmeier M., Somoza V., Hofmann T. (2005) Strukturelle und funktionelle Charakterisierung eines antioxidativ wirksamen Strukturelements in Brotkrustenbraunstoffen. Lebensmittelchemie 59, 84.
40. Somoza V., Wenzel E., Lindenmeier M., Frank O., Hofmann T. (2005) Aktivitätsorientierte Identifizierung einer chemopreventiv wirksamen Schlüsselverbinding in Röstkaffee. Lebensmittelchemie 59, 78.
39. Hofmann T., Czepa A. (2004) Studien zur Klärung der Verursacher des bitteren Fehlgeschmacks von Karotten und Karottenprodukten auf der Basis von Struktur/Aktivitäts-Überlegungen. Lebensmittelchemie 58, 60.
38. Frank O., Hofmann T. (2004) Einfluss der Kohlenhydratstruktur auf die Bildung nicht-enzymatischer Bräunungsprodukte. Lebensmittelchemie 58, 60.
37. Ottinger H., Hofmann T. (2003) Auf den Spuren intensiver Röstbitterstoffe aus der Maillard-Reaktion. Lebensmittelchemie 56, 152.
36. Soldo T., Ottinger H., Hofmann T. (2003) Identifizierung eines geschmacksverstärkenden Maillard-Produktes in Rindfleischbouillon auf der Basis eines Struktur/Aktivitäts-basierten Bioassays. Lebensmittelchemie 56, 143.
35. Gehle S., Holzmann N., Hofmann T. (2003) Charakterisierung nicht-flüchtiger Geschmacksstoffe in schwarzem Tee auf der Basis von Struktur/Aktivitäts-Überlegungen. Lebensmittelchemie 57, 142.
34. Soldo T., Ottinger H., Hofmann T. (2002) Analytik, Struktur und Aktivität von Maillard-Produkten mit „Kühleffekt“. Lebensmittelchemie 56, 88.
33. Frank O., Lindenmeier M., Hofmann T. (2002) Einfluss der Kohlenhydratmotivs auf Strukturen, Bildung und antioxidativem Potential nicht-enzymatischer Bräunungsprodukte . Lebensmittelchemie 56, 88.
32. Heberle I., Schieberle P., Hofmann T. (2002) Einfluss hoher hydrostatischer Drücke auf die Bildung nicht-enzymatischer Bräunungsprodukte. Lebensmittelchemie 56, 87.
31. Deters F., Hofmann T., Schieberle P. (2002) Aromabildung aus der Maillard-Reaktion unter dem Einfluss von hohen hydrostatischen Drücken. Lebensmittelchemie 56, 91.
30. Hofmann T. (2002) Objektivierung von Aroma, Geschmack und Textur – Die Basis für die Entwicklung innovativer Lebensmittelprodukte mit hoher sensorischer Qualität, In: Forschung im Dienste der Lebensmittelqualität – Beiträge zur Gemeinschaftsforschung, Forschungskreis der Ernährungsindustrie, S. 104-119.
29. Faist V., Lindenmeier M., Geisler C., Erbersdobler H.F., Hofmann T. (2002) Effects of Different Molecular Weight Fractions Isolated from Malt on the Enzyme Activities of NADPH-Cytochrome c-Reductase and Glutathion-S-transferase in Caco-2 Cells, Proc. Germ. Nutr. Soc., 4, 14.
28. Faist V., Kruse I., Erbersdobler H.F., Hofmann T. (2002) Effects of Non-Enzymatic Browning Products of Different Molecular Weights in Japanese Soy Sauce on NADPH-Cytochrome c-Reductase and Glutathione-S-transferase in Caco-2 Cells, Proc. Germ. Nutr. Soc., 4, 47.
27. Bücking M., Steinhart H., Oppermann I., Kohl D., Becker F., Felde N., Schieberle P., Hofmann T., Arzberger U., Liepe J.-M. (2001) HRGC/SOMSA – Eine neue Methode zur Entwicklung selektiver Chemosensoren für die Geruchsstoffmessung in Lebensmitteln, Lebensmittelchemie, 55, 151.
26. Hofmann T., Frank O., Ottinger H. (2001) Die Geschmacksverdünnungsanalyse – Ein neuer Bioassay zur Identifizierung nicht-flüchtiger, potenter Geschmacksstoffe in erhitzten Lebensmitteln, Lebensmittelchemie, 55, 138-139.
25. Marko D., Kemény M., Bernady E., Habermeyer M., Frank O., Hofmann T. (2001) In-vitro Studien zur Hemmung des Tumorzellwachstums durch ein Bräunungsprodukt der Maillard-Reaktion, Lebensmittelchemie, 56, 4.
24. Frank O., Lindenmaier M., Hofmann T. (2001) Structures, formation and antioxidative activity of chromophores formed by Maillard reactions of pentoses, hexoses and disaccharides, Melanoidins in Food and Health Volume 3 (COST Action 919), 1-14.
23. Heberle I., Frank O., Schieberle P., Hofmann T. (2001) Modellstudien zum Einfluß von Lebensmitteln auf die nicht-enzymatische Bräunungsreaktion, Lebensmittelchemie, 56, 2.
22. Deters F., Hofmann T., Schieberle P. (2001) Neue Erkenntisse zum Ablauf der Streckerreaktion – Einfluß von Hochdruck auf die Aromastoffbildung, Lebensmittelchemie, 56, 2-3.
21. Ottinger H., Schieberle P., Hofmann T. (2001) Entwicklung einer Isotopenverdünnungsanalyse zur exakten Quantifizierung von proteingebundenem Ne-(1-Desoxy-D-fructos-1-yl)-L-lysin. Lebensmittelchemie 55, 97-98.
20. Czerny M., Hofmann T., Bock J., Heinert L., Kohl C.-D., Schieberle P. (2001) Entwicklung selektiver Chemosensoren zur on-line Messung der Aromabildung bei der Kaffeeröstung, Lebensmittelchemie,  55, 139.
19. Ottinger H., Hofmann T. (2001) Charakterisierung von Maillardprodukten mit „Kühleffekt“ in Biermalz, Lebensmittelchemie, im Druck..
18. Ottinger H., Hofmann T. (2001) Einfluß von L-Cystein auf die Bildung von Röst-bitterstoffen in Glucose/Proline-Reaktionsaromen. Lebensmittelchemie 55, 8.
17. Frank O., Hofmann T. (2001) Charakterisierung farbiger Verbindungen der nicht-enzymatischen Bräunung von Pentosen durch Anwendung des Farbwertkonzeptes. Lebensmittelchemie 55, 7.
16. Ottinger H., Hofmann T. (2001) Influence of roasting on the melanoidin spectrum in coffee beans and instant coffee, Proceedings zur COST Action 919 – Melanoidins in Food and Health.
15. Hofmann T. (2001) On the preparation of glucose/glycine standard melanoidins and their separation by using dialysis, ultrafiltration and gel permeation chromatography, Proceedings zur COST Action 919 – Melanoidins in Food and Health – Volume 2 (EUR 19881), COST Action 919, 11-21
14. Hofmann T. (2000) Neue Chemosensoren zur Aromastoffmessung. Nachrichten aus der Chemie 48, 938-941.
13. Frank O., Hofmann T. (2000) Charakterisierung farbiger Verbindungen aus nicht-enzymatischer Bräunung von Pentosen durch Anwendung des Farbwertkonzeptes. Lebensmittelchemie 54, 109.
12. Hofmann T. (2000) Isolation, separation and structure determination of melanoidins, In:  Melanoidins in Food and Health – Volume 1, (EUR 19684), COST Action 919, 31-43.
11. Hofmann T. (1999) Charakterisierung eines Schlüsselintermediates der Melanoidin-Bildung im Röstkaffee. Lebensmittelchemie 53, 148-149.
10. Bock J., Heinert L., Freiling A., Krummel C., Kohl D., Hofmann T., Schieberle P. (1998) Discrimination between untoasted and toasted white bread. An application of the high resolution gas chromatography / selective odorant measurement by multisensor array (HRGC/SOMSA). In: Proceedings zur Eurosensors XI, 21.-24. Sept. 1997, Warschau, Polen, Vol. 2, S. 863-866.
9. Tairu, A.O.; Hofmann, T.; Schieberle, P. (1998) Identification of key aroma compounds in dried fruits of Xylopia Aethiopica using aroma extract dilution analysis. In: New Crops and New Uses: Biodiversity and Agricultural Sustainability, Phoenix, USA, Nov. 8-11., S. 89-91.
8. Hofmann T., Schieberle P., Heinert L., Bock J., Krummel C., Kohl D. (1998) The HRGC/SOMMSA-technology - a powerful tool to develop standardized sensor-arrays tailor-made for controlling food flavors. In: Electronic Noses in the Food Industry; Stockholm, Schweden, 16.-17. Nov. 1998, S. 14-23.
7. Hofmann T., Schieberle P. (1998) Aroma of fresh strawberries and changes during chewing. In: COST 96 Interaction of food matrix with small ligands influencing flavour and texture Volume 3; (Schieberle, P.; Hrsg.) EUR 18531; 191-194.
6. Hofmann T. (1998) Struktur und Farbe nieder- und hochmolekularer Produkte aus der Maillard-Reaktion. Lebensmittelchemie 52, 153-154.
5. Hofmann T., Schieberle P. (1997) HRGC/Selective Odorant Measurement by Multisensor Array (HRGC/SOMSA) – Eine Technik zur Entwicklung selektiver Chemosensor-Arrays für die Analytik von Lebensmittelaromen. Lebensmittelchemie 51, 138.
4. Hofmann T., Schieberle P. (1997) Intensive Aromastoffe in Maillard-Modellsystemen: hilfreiche Sensoren zur Kontrolle und Steuerung der Aromabildung in Reaktionsaromen. Lebensmittelchemie 51, 21.
3. Schieberle P., Hofmann T., Krummel C., Freiling A., Bock J., Heinert L., Kohl D. (1997) Key food aroma compounds: important standards to develop selective chemosensor arrays for quality control. In Proceedings zur Sensor 97, Kongreßband 2, Nürnberg, Germany, 12.-15. Mai, 1997, S. 107-112.
2. Hofmann T., Schieberle P. (1996) Studien zur Ermittlung von Schlüsselaromastoffen in Reaktionsaromen am Beispiel Ribose/Cystein. Lebensmittelchemie 50, 128.
1. Schieberle P., Hofmann T. (1996) Untersuchungen zum Einfluß von Herstellungsparametern auf den Aromabeitrag intensiver Aromastoffe in Kohlenhydrat/Cystein-Reaktionsmischungen. Lebensmittelchemie 50, 105-108.