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Publications by Irmgard Neumaier
Structural Basis for the Enzymatic Formation of the Key Strawberry Flavor Compound 4-Hydroxy-2,5-Dimethyl-3(2h)-Furanone
Journal of Biological Chemistry
Biochemistry
Cell Biology
Molecular Biology
Related publications
Synthesis of Both the Enantiomers of 3-Hydroxy-4,5-Dimethyl-2(5h)-Furanone (Sotolon), the Key Compound for Sugary Flavor.
Agricultural and Biological Chemistry
4-Hydroxy-5-Methyl-3(2h)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
3-(4-Bromophenylsulfinyl)-2,5-Dimethyl-1-Benzofuran
Acta Crystallographica Section E Structure Reports Online
4-Bromo-3-Hydroxy-3-(4-Hydroxy-2-Oxo-2h-Chromen-3-Yl)indolin-2-One
Acta Crystallographica Section E Structure Reports Online
3-(3-Chlorobenzoyl)-4-Hydroxy-2h-1,2-Benzothiazine 1,1-Dioxide
Acta Crystallographica Section E Structure Reports Online
Crystal Structure of 1-(7,8-Dimethyl-2-Oxo-2h-Chromen-4-Ylmethyl)-Pyrrolidine-2,5-Dione
X-ray Structure Analysis Online
Materials Chemistry
Analytical Chemistry
Methyl 4-Hydroxy-2h-1,2-Benzothiazine-3-Carboxylate 1,1-Dioxide
Acta Crystallographica Section E Structure Reports Online
(E)-1,5-Dimethyl-4-[3-(4-Nitrobenzyloxy)benzylideneamino]-2-Phenyl-1h-Pyrazol-3(2h)-One
Acta Crystallographica Section E Structure Reports Online
(2e,5e)-2,5-Bis(4-Hydroxy-3-Methoxybenzylidene)cyclopentanone Ethanol Monosolvate
Acta Crystallographica Section E Structure Reports Online
