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Characterization 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
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Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis (CDA)
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Formation of 2-(1-pyrrolidinyl)-2-cyclopentenones and cyclopent(b)azepin-8(1H)-ones as proline specific Maillard products
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Characterization of natural "cooling" compounds formed from glucose and L-proline in dark malt by application of the taste dilution analysis
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Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones
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Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA)
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Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments
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