Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology-Reference-Cited by-同舟云学术

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

Published:2014-07-07 Issue:28 Volume:53 Page:7124-7143
ISSN:1433-7851
Container-title:Angewandte Chemie International Edition
language:en
Short-container-title:Angew. Chem. Int. Ed.

Author:

Dunkel Andreas¹,Steinhaus Martin²,Kotthoff Matthias²,Nowak Bettina²,Krautwurst Dietmar²,Schieberle Peter²,Hofmann Thomas¹

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise‐Meitnerstrasse 34, 85354 Freising‐Weihenstephan (Germany)

2. Deutsche Forschungsanstalt für Lebensmittelchemie—Leibniz Institut, Lise‐Meitner‐Strasse 34, 85354 Freising‐Weihenstephan (Germany)

Publisher

Wiley

Subject

General Chemistry,Catalysis

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/anie.201309508

Reference357 articles.

2. The Development of Yeast Strains as Tools for Adjusting the Flavor of Fermented Beverages to Market Specifications

3. History of Industrial Biotechnology

4. Moleküle und biologische Mechanismen des Süß- und Umamigeschmacks

5. Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond

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