Oliver Frank

Keyphrases

1. Bitter 100%
2. Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) 82%
3. Methyl 79%
4. Chromophore 78%
5. Furyl 77%
6. Bitter Compounds 73%
7. Coffee Beverage 73%
8. Bitter Taste 68%
9. Roasted Coffee 65%
10. Maillard 56%
11. Coffee 50%
12. Pentose 47%
13. Maillard Reaction 46%
14. Structure Determination 46%
15. Methylidene 45%
16. High Performance Liquid Chromatography-tandem Mass Spectrometry (HPLC-MS/MS) 43%
17. Taste Dilution Analysis 43%
18. Red Wine 43%
19. Garcinia Buchananii 43%
20. Polymer Interaction 40%
21. Taste-active Compounds 38%
22. Reaction Products 38%
23. LC-NMR 38%
24. Enzymatic Browning 38%
25. Carbohydrates 36%
26. Taste Enhancer 36%
27. Coffee Brew 35%
28. Bitterness 32%
29. Melanoidins 32%
30. Hexose 32%
31. Thiamine 32%
32. Caffeoyl 32%
33. Chemical Structure 31%
34. NMR Spectroscopy 31%
35. Taste Compounds 30%
36. Metabolic Alterations 30%
37. Antioxidant System 30%
38. Maillard Reaction Products 28%
39. Maillard Products 27%
40. Human Tumor Cells 27%
41. Bitter Taste Receptor 26%
42. 2-diones 25%
43. Bioactive 25%
44. Hydroxymethyl 25%
45. Lactones 25%
46. Quinolizinium 25%
47. Stem Bark 25%
48. Tyrosine 25%
49. Xylose 25%
50. Beer 24%