Christoph Konrad Hofstetter

Correction: Pfäffle et al. A 14-Day Double-Blind, Randomized, Controlled Crossover Intervention Study with Anti-Bacterial Benzyl Isothiocyanate from Nasturtium (Tropaeolum majus) on Human Gut Microbiome and Host Defense. Nutrients 2024, 16, 373

Simon P. Pfäffle, Corinna Herz, Eva Brombacher, Michele Proietti et autres

Dhairya Rajguru was not included as an author in the original publication [...].

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A 14-Day Double-Blind, Randomized, Controlled Crossover Intervention Study with Anti-Bacterial Benzyl Isothiocyanate from Nasturtium (Tropaeolum majus) on Human Gut Microbiome and Host Defense

Simon P. Pfäffle, Corinna Herz, Eva Brombacher, Michele Proietti et autres

Despite substantial heterogeneity of studies, there is evidence that antibiotics commonly used in primary care influence the composition of the gastrointestinal microbiota in terms of changing their composition and/or diversity. Benzyl isothiocyanate (BITC) from the food and medicinal plant nasturtium (Tropaeolum majus) …

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Toward Unified Flavor Quantitation in Cocoa-Based Products

Christoph Konrad Hofstetter, Andreas Dunkel, Ugo Bussy, Miriam Wimmer et autres

Because food flavor is perceived through a combination of odor and taste, an analytical method that covers both dimensions would be very beneficial for mapping the consistent product quality over the entirety of a manufacturing process. Such a method, so-called "unified flavor …

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A 14-Day Double-Blind, Randomized, Controlled Cross-Over Intervention Study With Anti-bacterial Benzyl Isothiocyanate From Nasturtium (Tropaeolum majus) on Human Gut Microbiome and Host Defense

Simon P. Pfäffle, Corinna Herz, Eva Brombacher, Michele Proietti et autres

Despite substantial heterogeneity of studies, there is evidence that antibiotics commonly used in primary care influence the composition of the gastrointestinal microbiota in terms of changing the composition and/or diversity. Benzyl isothiocyanate (BITC) from the food and medicinal plant nasturtium (Tropaeolum majus) …

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Unified flavor quantitation: Simultane Hochdurchsatzanalyse von Schlüsselgeschmacks und –geruchsstoffen mittels UHPLC‐MS/MS

Christoph Konrad Hofstetter, Andreas Dunkel, Thomas Frank Hofmann

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Unified Flavor Quantitation: Toward High-Throughput Analysis of Key Food Odorants and Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry

Christoph Konrad Hofstetter, Andreas Dunkel, Thomas Frank Hofmann

Because foods are perceived through combined inputs from taste and odor, which are determined by the concentration of the individual odor and taste molecules, the unified high-throughput quantitation of volatile odorants and non-volatile tastants with the very same instrumental setup has been …

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