Semantic Atoms: A PostscriptHOFMANN T. R.Language Sciences. 1977, Num 46, pp 8-10Article

Varieties of MeaningHOFMANN T. R.Language Sciences. 1976, Num 39, pp 6-18Article

Varieties of MeaningHOFMANN T. R.Language Sciences. 1976, Num 39, pp 6-18Article

Semantic Atoms: A PostscriptHOFMANN T. R.Language Sciences. 1977, Num 46, pp 8-10Article

PIDGIN TRANSLATIONHOFMANN T. R; HARRIS B.META. JOURNAL DES TRADUCTEURS. 1970, Vol 15, Num 2, pp 71-87Article

Die Gliederung des menschlichen Körpers anhand der sichtbaren Merkmale ägyptischer Plastik = Human Body Organisation based on Caracteristics of Egyptian StatuesHOFMANN, T.Göttinger Miszellen. 2000, Num 175, pp 29-38, issn 0344-385XArticle

Identification of novel colored compounds containing pyrrole and pyrrolinone structures formed by Maillard reactions of pentoses and primary amino acidsHOFMANN, T.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 10, pp 3902-3911, issn 0021-8561Article

AMINO ACID SEQUENCE OF PENICILLOPEPSIN. I. ISOLATION AND CHARACTERIZATION OF THE CHYMOTRYPTIC PEPTIDES.KUROSKY A; HOFMANN T.1976; CANAD. J. BIOCHEM.; CANADA; DA. 1976; VOL. 54; NO 10; PP. 872-884; ABS. FR.; BIBL. 38 REF.Article

COMPETITIVE INHIBITION OF PANCREATIC ELASTASEDZIALOSZYNSKI L; HOFMANN T.1973; BIOCHIM. BIOPHYS. ACTA; PAYS-BAS; DA. 1973; VOL. 302; NO 2; PP. 406-410; BIBL. 15 REF.Serial Issue

KINETICS OF THE REACTION OF NITROUS ACID WITH MODEL COMPOUNDS AND PROTEINS, AND THE CONFORMATIONAL STATE OF N-TERMINAL GROUPS IN THE CHYMOTRYPSIN FAMILYKUROSKY A; HOFMANN T.1972; CANAD. J. BIOCHEM.; CANADA; DA. 1972; VOL. 50; NO 12; PP. 1282-1296; BIBL. 30 REF.Serial Issue

Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with L-alanineHOFMANN, T.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1999, Vol 209, Num 2, pp 113-121, issn 1431-4630Article

Studies on the influence of the solvent on the contribution of single Maillard reaction products to the total color of browned pentose/alanine solutions : A quantitative correlation using the color activity conceptHOFMANN, T.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 10, pp 3912-3917, issn 0021-8561Article

ANATOMY AND PHYSIOLOGY OF TROCHANTERAL CAMPANIFORM SENSILLA IN THE STICK INSECT, CUMCULINA IMPIGRAHOFMANN T; BAESSLER U.1982; PHYSIOLOGICAL ENTOMOLOGY; ISSN 0307-6962; GBR; DA. 1982; VOL. 7; NO 4; PP. 413-422; BIBL. 23 REF.Article

LOSS OF CRYOPRECIPITABILITY FOLLOWING PROTEOLYTIC CLEAVAGE OF THE V_H DOMAINS FROM A HUMAN IGG CRYOGLOBULINPARR DM; HOFMANN T.1980; MOL. IMMUNOL.; GBR; DA. 1980; VOL. 17; NO 1; PP. 1-7; BIBL. 33 REF.Article

A NOTE ON THE AMINO ACID SEQUENCE OF RESIDUES 381-391 OF HUMAN IMMUNOGLOBULIN GAMMA CHAINSHOFMANN T; PARR DM.1979; MOL. IMMUNOL.; GBR; DA. 1979; VOL. 16; NO 11; PP. 923-925; BIBL. 11 REF.Article

AMINO ACID SEQUENCE OF PENICILLOPEPSIN. II. ISOLATION AND CHARACTERIZATION OF THERMOLYTIC PEPTIDES.RAO L; HOFMANN T.1976; CANAD. J. BIOCHEM.; CANADA; DA. 1976; VOL. 54; NO 10; PP. 885-894; ABS. FR.; BIBL. 14 REF.Article

Application of site specific ¹³C enrichment and ¹³C NMR spectroscopy for the elucidation of the formation pathway leading to a red 1H-pyrrol-3(2H)-one during the Maillard reaction of furan-2-carboxaldehyde and L-alanineHOFMANN, T.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 3, pp 941-945, issn 0021-8561Article

INACTIVATION OF ASPARTYL PROTEINASES BY BUTANE-2,3-DIONE: MODIFICATION OF TRYPTOPHAN AND TYROSINE RESIDUES AND EVIDENCE AGAINST REACTION OF ARGININE RESIDUESGRIPON JC; HOFMANN T.1981; BIOCHEM. J. (LOND.); ISSN 0006-2936; GBR; DA. 1981; VOL. 193; NO 1; PP. 55-65; BIBL. 35 REF.Article

Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde -chemical characterisation of a red coloured domaineHOFMANN, T.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1998, Vol 206, Num 4, pp 251-258, issn 1431-4630Article

4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1, 3-imidazolidine : A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehydeHOFMANN, T.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 10, pp 3896-3901, issn 0021-8561Article

Acetylformoin : A chemical switch in the formation of colored Maillard reaction products from hexoses and primary and secondary amino acidsHOFMANN, T.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 10, pp 3918-3928, issn 0021-8561Article

ACYL AND AMINO INTERMEDIATES IN PENICILLOPEPSIN-CATALYSED REACTIONS AND ACTIVATION BY NONSUBSTRATE PEPTIDES.WANG TT; HOFMANN T.1977; CANAD. J. BIOCHEM.; CANADA; DA. 1977; VOL. 55; NO 4; PP. 286-294; ABS. FR.; BIBL. 17 REF.Article

ACYL INTERMEDIATES IN PENICILLOPEPSIN-CATALYSED REACTIONS AND A DISCUSSION OF THE MECHANISM OF ACTION OF PEPSINSTAKAHASHI M; HOFMANN T.1975; BIOCHEM. J.; G.B.; DA. 1975; VOL. 147; NO 3; PP. 549-563; BIBL. 40REFArticle

Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino acidsHOFMANN, T.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 3, pp 932-940, issn 0021-8561Article

Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniquesHOFMANN, T.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 10, pp 3891-3895, issn 0021-8561Article