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Immobilization of soluble protein complexes in MAS solid-state NMR: Sedimentation versus viscosity.
Solid State Nucl Magn Reson. 2016 Jun-Jul;76-77:7-14. doi: 10.1016/j.ssnmr.2016.03.005. Epub 2016 Mar 15.
Solid State Nucl Magn Reson. 2016.
PMID: 27017576
Review.
Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra).
Schmid C, Brockhoff A, Shoshan-Galeczki YB, Kranz M, Stark TD, Erkaya R, Meyerhof W, Niv MY, Dawid C, Hofmann T.
Schmid C, et al. Among authors: kranz m.
Food Chem. 2021 Dec 1;364:130420. doi: 10.1016/j.foodchem.2021.130420. Epub 2021 Jun 19.
Food Chem. 2021.
PMID: 34182369
Free article.
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Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES).
Kranz M, Hofmann T.
Kranz M, et al.
Molecules. 2018 Jan 28;23(2):261. doi: 10.3390/molecules23020261.
Molecules. 2018.
PMID: 29382108
Free PMC article.
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Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth.
Kranz M, Viton F, Smarrito-Menozzi C, Hofmann T.
Kranz M, et al.
J Agric Food Chem. 2018 Jan 10;66(1):194-202. doi: 10.1021/acs.jafc.7b05089. Epub 2017 Dec 19.
J Agric Food Chem. 2018.
PMID: 29200278
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