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Oliver Frank

Senior Scientist

Technical University of Munich

Germany

Research Interests

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Professors in Germany Professors in Food Science Food Science professors in Germany

Articles (16)

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2026

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2026

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2026

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

Collaborators (4)

Maik Behrens

Research Group Head

Leibniz Institute for Food Systems Biology at the Technical University of Munich

GERMANY

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Michael Gigl

Junior Research Group Leader

Technical University of Munich

GERMANY

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Thomas F. Hofmann

Technical University of Munich

GERMANY

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Corinna Dawid

Prof. Dr.

Technical University of Munich

GERMANY

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Oliver Frank

Research Interests

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Articles (16)

Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages

Contribution of Vicine, Convicine, and New Derivatives to the Bitter Off-Taste of Fava Bean Proteins

Deciphering the Molecular Bittercode in Potato Protein Hydrolysates through a Sensoproteomics Approach

Characterization of Bitter Off-Taste Stimuli in Sunflower Press Cake Using the Sensomics Approach

Odorant capture-and-release in polymer cavities: Implications for red wine aroma from simulations on model wine solutions

Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms

Influence of melanoidins on aroma perception of coffee

(S)-2-Hydroxyisovalerate Production from d-Xylose with CO-Converting Clostridium ragsdalei

Human Sensory, Taste Receptor, and Quantitation Studies on Kaempferol Glycosides Derived from Rapeseed/Canola Protein Isolates

Isolation and Identification of Novel Taste-Modulating N2-Guanosine 5′-Monophosphate Derivatives Generated by Maillard-Type Reactions

Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants

Correction to “NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine”

A New Inert Natural Deep Eutectic Solvent (NADES) as a Reaction Medium for Food-Grade <i>Maillard</i>-Type Model Reactions

Investigating the Role of Odorant–Polymer Interactions in the Aroma Perception of Red Wine: A Density Functional Theory-Based Approach

NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine

NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine

Collaborators (4)

Maik Behrens

Michael Gigl

Thomas F. Hofmann

Corinna Dawid

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