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Technical University of Munich

Publications

Shared first authorship #. Corresponding author *.

  1. Walser, C.; Spaccasassi, A.; Gradl, K.; Stark, T.D.; Sterneder, S.; Wolter, F.P.; Achatz, F.; Frank, O.; Somoza, V.; Hofmann, T.; Dawid, C. Human sensory, taste receptor, and quantitation studies on kaempferol glycosides derived from rapeseed/canola protein isolates. J. Agric. Food Chem. 2024, accepted. DOI: 10.1021/acs.jafc.4c02342.

  2. Spreng, S.; Wannenmacher, J.; Gastl, M.; Dawid, C.; Hofmann, T. Quantitative antioxidant profiling throughout beer brewing followed by discovery and isolation of precursors from barley (Hordeum vulgare L.). J. Agric. Food Chem. 2024, accepted. DOI: 10.1021/acs.jafc.4c00998.

  3. Spreng, S.; Dawid, C.; Dunkel, A.; Hofmann, T. Quantitation of key antioxidants and their contribution to the oxidative stability of beer. J. Agric. Food Chem. 2024, accepted. DOI: 10.1021/acs.jafc.4c01000.

  4. Jarvis, A.; Gallo-Franco, J.; Portilla, J.; German, B.; Debouck, D.; Rajasekharan, M.; Khoury, C.; Herforth, A.; Ahmed, S.; Tohme, J.; Arnaud, E.; Golden, C.D.; Dawid, C.; de Haan, S.; DeClerck, F.; Feskens, E. J. M; Fogliano, V.; Fritz, G.; Hald, C.; Hall, R.; Hart, R.; Henry, A.; Huang, S.; Hunter, D.; Imanbaeva, B.; Lowe, A.; Turner, N.J.; Jia, G.; Johnson, E.; Kalaiah, G.; Karboune, S.; Klade, S.; La Cerva, G. R.; Lal, V.; Levy, A. A.; Longvah, T.; Maeda-Yamamoto, M.; Minnis, P.; Nuti, M.; Octavio, M.; Osorio, C.; Pawera, L.; Peter, S.; Prasad, R.; Quave, C.; Shapiro, H.-Y.; Sreeman, S.; Srichamnong, W; Steiner, R.; Turdieva, M.; Ulian, T.; van Andel, T.; Wang, R.; Weissgold, L.; Yan, J.; de la Parra, J. Periodic table of food initiative for generating biomolecular knowledge of edible biodiversity. Nat. Food 2024, 5, 189–193. DOI: 10.1038/s43016-024-00941-y.

  5. Frey, M.; Bathe, U.; Meink, L.; Balcke, G. U.; Schmidt, J.; Frolov, A.; Soboleva, Alena; Hassanin, A.; Davari, M. D.; Frank, O.; Schlagbauer, V.; Dawid, C.; Tissier, A. Combinatorial biosynthesis in yeast leads to over 200 diterpenoids. Metab. Eng. 2024, 82, 193–200. DOI: 10.1016/j.ymben.2024.02.006.

  6. Muñoz Hoyos, L.; Anisha, W. P.; Meng, C.; Kleigrewe, K.; Dawid, C.; Hückelhoven, R.; Stam, R. Untargeted metabolomics reveals PTI‐associated metabolites. Plant Cell Environ. 2024, 47, 1224–1237. DOI: 10.1111/pce.14794. 

  7. Roth, O.; Yechezkel, S.; Serero, O.; Eliyahu, A.; Vints, I.; Tzeela, P.; Carignano, A.; Janacek, D. P.; Peters, V.; Kessel, A.; Dwivedi, V.; Carmeli-Weissberg, M.; Shaya, F.; Faigenboim-Doron, A.; Ung, K. L.; Pedersen, B. P.; Riov, J.; Klavins, E.; Dawid, C.; Hammes, U. Z.; Ben-Tal, N.; Napier, R.; Sadot, E.; Weinstain, R. Slow release of a synthetic auxin induces formation of adventitious roots in recalcitrant woody plants. Nat. Biotechnol. 2024, 1546–1696. DOI: 10.1038/s41587-023-02065-3.

  8. Gabler, A. M.; Ludwig, A.; Biener, F.; Waldner, M.; Dawid, C.; Frank, O. Chemical characterization of red wine polymers and their interaction affinity with odorants. Foods 2024, 13(4), 526. DOI: 10.3390/foods13040526.

  9. Bauersachs, E.; Walser, V.; Reglitz, K.; Dawid, C.; Steinhaus, M.
    Peracetic acid residues in orange juice can lead to a 5-vinylguaiacol-induced clove-like off-flavor via Baeyer-Villiger oxidation of hesperidin. Food Chem. 2024, 440, 138252. DOI: 10.1016/j.foodchem.2023.138252.

  10. Nisov, A.; Valtonen, A.; Aisala, H.; Spaccasassi, A.; Walser, C.; Dawid, C.; Sozer, N. Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions. Food Res. 2024, 180, 114070. DOI: 10.1016/j.foodres.2024.114070.

  11. Pfäffle, S.P.; Herz, C.; Brombacher, E.; Proietti, M.; Gigl, M.; Hofstetter, C.K.; Mittermeier-Kleßinger, V.K.; Claßen, S.; Tran, Hoai T. T.; Dawid, C.; Kreutz, C.; Günther, S.; Lamy, E. 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(3), 373. DOI: 10.3390/nu16030373.

  12. Koch, T.B.; Gabler, A.M.; Biener, F.; Kreißl, J.; Frank, O.; Dawid, C.; Briesen, H. Investigating the role of odorant–polymer interactions in the aroma perception of red wine: A density functional theory-based approach. J. Agric. Food Chem. 2023, 71(50), 20231–20242. DOI: 10.1021/acs.jafc.3c03443.

  13. Gabler, A.M.; Ludwig, A.; Frank, O.; Dawid, C. NMR-based tastant polymer interaction studies and the influence on the taste perception of red wine. J. Agric. Food Chem. 2023, 71(47), 18454–18465. DOI: 10.1021/acs.jafc.3c04021.

  14. Gabler, A. M.; Kreißl, J.; Schweiger, J.; Frank, O.; Dawid, C. NMR-based studies on odorant polymer interactions and the influence on the aroma perception of red wine. J. Agric. Food Chem. 2023, 71(47), 18466–18477. DOI: 10.1021/acs.jafc.3c04015.

  15. Ranner, J.L.; Schalk, S.; Martyniak, C.; Parniske, M.; Gutjahr, C.; Stark, T. D.; Dawid, C. Primary and secondary metabolites in Lotus japonicus. J. Agric. Food Chem. 2023, 71(22), 8622–8632. DOI: 10.1021/acs.jafc.3c02709.

  16. Bösl, M.; Dunkel, A.; Hartl, D.; Dollinger, A.; Spaccasassi, A.; Stark, T. D.; Dawid, C.; Hofmann, T.F. Toward high-throughput analysis of aroma compounds using ultrahigh-performance liquid chromatography–tandem mass spectrometry: Screening of key food odorants in various foods. J. Agric. Food Chem. 2023, 71(30), 11277–11303. DOI: 10.1021/acs.jafc.3c00935.

  17. Wudy, S. I.; Mittermeier-Klessinger, V.K.; Dunkel, A.; Kleigrewe, K.; Ensenauer, R.; Dawid, C.; Hofmann, T. F. High-throughput analysis of underivatized amino acids and acylcarnitines in infant serum: A micromethod based on stable isotope dilution targeted HILIC-ESI-MS/MS. J. Agric. Food Chem. 2023, 71(22), 8633–8647. DOI: 10.1021/acs.jafc.3c00962.

  18. Kahlon, P.S; Förner, A.; Muser, M.; Oubounyt, M.; Gigl, M.; Hammerl, R.; Baumbach, J.; Hückelhoven, R.; Dawid, C.; Stam, R. Laminarin-triggered defence responses are geographically dependent for natural populations of Solanum chilense. JXB 2023, 74(10), 3240–3254. DOI: 10.1093/jxb/erad087.

  19. Hoheneder, F.; Steidele, C.E.; Messerer, M.; Mayer, K.; Köhler, N.i; Wurmser, C.; Heß, M.; Gigl, M.; Dawid, C.; Stam, R.; Hückelhoven, R. Barley shows reduced Fusarium Head Blight under drought and modular expression of differential expressed genes under combined stress. JXB 2023, 74(21), 6820–6835. DOI: 10.1093/jxb/erad348.

  20. Hartl, D.; Frank, O.; Dawid, C.; Hofmann, T. A new inert natural deep eutectic solvent (NADES) as a reaction medium for food-grade Maillard-type model reactions. Foods 2023, 12(9), 1877. DOI: 10.3390/foods12091877.

  21. Laupheimer, S., Kurzweil, L., Proels, R., Unsicker, S., Stark, T., Dawid, C., Hückelhoven, R. Volatile-mediated signaling in barley induces metabolic reprogramming and resistance against the biotrophic fungus Blumeria hordei. Plant Biol. 2022, 25(1), 72–84. DOI: 10.1111/plb.13487. 

  22. Hesse, B.D.; Gebhardt, T.; Hafner, B.D.; Hikino, K.; Reitsam, A.; Gigl, M.; Dawid, C.; Häberle, K.-H.; Grams, T.E.E. Physiological recovery of tree water relations upon drought release—response of mature beech and spruce after five years of recurrent summer drought. Tree Pysiol. 2022, 43(4), 522–538. DOI: 10.1093/treephys/tpac135.

  23. Amann, L. S., Frank, O., Dawid, C., Hofmann, T. The sensory-directed elucidation of the key tastants and odorants in sourdough bread crumb. Foods 2022, 11.15.2325. DOI: 10.3390/foods11152325.

  24. Blankenagel, S.; Eggels, S.; Frey, M.; Bauer, E.; Urzinger, S.; Grill, E.; Dawid, C.; Urbany, C.; Ouzunova, M.; Schlüter, U.; Weber, A.; Tardieu, F.; Barbosa Medeiros, D.; Hammerl, R.; Ruß, V.; Schäufele, R.; Schön, C.-C.; Avramova, V. Natural alleles of the abscisic acid catabolism gene ZmAbh4 modulate water use efficiency and carbon isotope discrimination in maize. The Plant Cell 2022, 34(10), 3860–3872. DOI: 10.1093/plcell/koac200.

  25. Boehm, A.; Friedrich, A.; Hunt, S.; Bandow, P.; Siju, P.; De Backer, J.-F.; Claussen, J.; Link, M.-H.; Hofmann, T.; Dawid, C.; Grunwald Kadow, I. A dopamine-gated learning circuit underpins reproductive state-dependent odor preference in Drosophila females. eLife 2022, 11, e77643. DOI: 10.7554/elife.77643.

  26. Kleigrewe, K.; Haack, M.; Baudin, M.; Ménabréaz, T.; Crovadore, J.; Masri, M.; Beyrer, M.; Andlauer, W.; Lefort, F.; Dawid, C.; Brück, T. B.; Brück, W. M. Dietary modulation of the human gut microbiota and metabolome with flaxseed preparations. Int. J. Mol. Sci. 2022, 23(18), 10473. DOI: 10.3390/ijms231810473.

  27. Adedeji-Badmus, A. N.; Schramm, S.; Gigl, M.; Iwebema, W.; Albertos, P.; Dawid, C.; Sieberer, T.; Poppenberger, B. Species-Specific Variation in abscisic acid homeostasis and responses impacts important traits in Crassocephalum orphan crops. Front. Plant Sci. 2022, 13, 923421. DOI: 10.3389/fpls.2022.923421.

  28. Baur, S.; Bellé, N.; Hausladen, H.; Wurzer, S.; Brehm, L.; Stark, T. D.; Hücklhoven, R.; Hofmann, T.; Dawid, C.* Quantitation of toxic steroidal glycoalkaloids and newly identified saponins in post-harvest light-stressed potato (Solanum tuberosum L.) varieties. J. Agric. Food Chem. 2022, 70(27), 8300–8308. DOI: 10.1021/acs.jafc.2c02578.

  29. Baur, S.; Bellé, N.; Frank, O.; Wurzer, S.; Pieczonka, S. A.; Fromme, T.; Stam, R.; Hausladen, H.; Hofmann, T.; Hückelhoven, R.; Dawid, C.* 
    Steroidal saponins─New sources to develop potato (Solanum tuberosum L.) genotypes resistant against certain Phytophthora infestans strains. J. Agric. Food Chem. 2022, 70(24), 7447–7459. DOI: 10.1021/acs.jafc.2c02575.

  30. Christa, P.; Dunkel, A.; Krauss, A.; Stark, T. D.; Dawid, C.; Hofmann, T. Discovery and identification of tastants and taste-modulating N-acyl amino acid derivatives in traditional Korean fermented dish Kimchi using a Sensomics approach. J. Agric. Food Chem. 2022, 70(24), 7500–7514. DOI: 10.1021/acs.jafc.2c02623.

  31. Jünger, M.; Mittermeier-Kleßinger, V. K.; Farrenkopf, A.; Dunkel, A.; Stark, Timo; Fröhlich, S.; Somoza, V.; Dawid, C.; Hofmann, T. Sensoproteomic discovery of taste-modulating peptides and taste re-engineering of soy sauce. J. Agric. Food Chem. 2022, 70(21), 6503–6518. DOI: 10.1021/acs.jafc.2c01688.

  32. Peters, V. C. T.; Dunkel, A.; Frank, O.; Rajmohan, N.; McCormack, B.; Dowd, E.; Didzbalis, J.; Gianfagna, T. J.; Dawid, C.*; Hofmann, T. High-Throughput Flavor Analysis and Mapping of Flavor Alterations Induced by Different Genotypes of Mentha by Means of UHPLC-MS/MS. J. Agric. Food Chem.  2022, DOI: 10.1021/acs.jafc.2c01689. 

  33. Das, D.; Paries, M.; Hobecker, K.; Gigl, M.; Dawid, C.; Lam, H.-M.; Zhang, J.; Chen, M.; Gutjahr, C. Phosphate starvation response transcription factors enable arbuscular mycorrhiza symbiosis. Nature Commun. 2022, 13, 477. DOI: 10.1038/s41467-022-27976-8. 

  34. Utz, F.; Spaccasassi, A.; Kreissl, J.; Stark, T.D.; Tanger, C.; Kulozik, U.; Hofmann, T.; Dawid, C.* Sensomics-assisted aroma decoding of pea protein isolates (Pisum sativum L.). Foods 2022, 11, 412. DOI: 10.3390/foods11030412. 

  35. Walser, V.; Kranzler, M.; Dawid, C.; Ehling-Schulz, M.; Stark, T.D.; Hofmann, T.F. Bacillus cereus toxin repertoire: Diversity of (iso)cereulide(s). Molecules 2022, 27, 872. DOI: 10.3390/molecules 27030872. 

  36. Tanger, C.; Utz, F.; Spaccasassi, A.; Kreißl, J. K.; Dombrowski, J.; Dawid, C.*; Kulozik, U. Influence of pea and potato protein microparticles on texture and sensory properties in a fat-reduced model milk dessert. ACS Food Sci. Technol. 2022, 2(1), 169–179. DOI: 10.1021/acsfoodscitech.1c00394. 

  37. Schmid, C.; Mittermeier-Kleßinger, V.; Peters, V. C. T.; Berger, F.; Kramler, M.; Heuberger, H.; Rinder, R.; Hofmann, T.; Gutjahr, C.; Dawid, C.* Quantitative mapping of flavor and pharmacologically active compounds in European licorice roots (Glycyrrhiza glabra L.) in response to growth conditions and arbuscular mycorrhiza symbiosis. J. Agric. Food Chem. 2021, 69(44), 13173–13189. DOI: 10.1021/acs.jafc.1c05576. 

  38. Schellenberger, R.; Crouzet, J.; Nickzad, A.; Kutschera, A.; Gerster, T.; Borie, N.; Dawid, C., Cloutier, M.; Villaume, S.; Dhondt-Cordelier, S., Hubert, J.; Cordelier, S.; Mazeyrat-Gourbeyre, F.; Schmid, C.; Ongena, M., Renault, J.-H.; Haudrechy, A.; Hofmann, T.; Baillieul, F.; Clement, C.; Zipfel, C.; Gauthier, C.; Déziel, E.; Ranf, S.; Dorey, S. Bacterial rhamnolipids and their 3-hydroxyalkanoate precursors activate Arabidopsis innate immunity through two independent mechanisms. PNAS 2021, 118(39), e2101366118. DOI: 10.1073/pnas.2101366118. 

  39. Tran, H. T. T.; Gigl, M.; Le, N. P. K.; Dawid, C.; Lamy, E. In vitro effect of Taraxacum officinale leaf aqueous extract on the interaction between ACE2 cell surface receptor and SARS-CoV-2 spike protein D614 and four mutants. Pharmaceuticals 2021, 14(10), 1055. DOI: 10.3390/ph14101055.

  40. Antoniadou, K.; Herz, C.; Le, N. P. K.i; Mittermeier-Kleßinger, V. K.; Förster, N.; Zander, M.; Ulrichs, C.; Mewis, I.; Hofmann, T.; Dawid, C.*; Lamy, E. Identification of salicylates in willow bark (Salix cortex) for targeting peripheral inflammation. Int. J. Mol. Sci. 2021, 22(20), 11138. DOI: 10.3390/ijms222011138. 

  41. Abramov, A.; Hoffmann, T.; Stark, T. D.; Zheng, L.; Lenk, S.; Hammerl, R.; Lanzl, T.; Dawid, C.; Schön, C.-C.; Schwab, W.; Gierl, A.; Frey, M. Engineering of benzoxazinoid biosynthesis in Arabidopsis thaliana: Metabolic and physiological challenges. Phytochem. 2021, 192, 112947. DOI: 10.1016/j.phytochem.2021.112947. 

  42. Tanger, C.; Schmidt, F.; Utz, F.; Kreissl, J.; Dawid, C.; Kulozik, U. Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert. Innov. Food Sci. Emerg. Technol. 2021, 74, 102851. DOI: 10.1016/j.ifset.2021.102851. 

  43. Reiter, S.; Dunkel, A.; Dawid, C.; Hofmann, T. Targeted LC-MS/MS profiling of bile acids in various animal tissues. J. Agric. Food Chem. 2021, 69(36), 10572–10580. DOI: 10.1021/acs.jafc.1c03433. 

  44. N´Diaye, K.; Debong, M.; Behr, J.; Dirndorfer, S.; Duggan, T.; Beusch, A.; Schlagbauer, V.; Dawid, C.; Loos, H.; Büttner, A.; Lang, R.; Hofmann, T. Dietary piperine ins transferred into the milk of nursing mothers. Mol. Nutr. Food Res. 2021, 65(23), 2100508. DOI: 10.1002/mnfr.202100508. 

  45. Hager, R.; Pitsch, J.; Kerbl-Knapp, J.; Neuhauser, C.; Ollinger, N.; Iken, M.; Ranner, J.; Mittermeier-Kleßinger, V.; Dawid, C.; Lanzerstorfer, P.; Weghuber, J. A high-content screen for the identification of plant extracts with insulin secretion-modulating activity. Pharmaceuticals 2021, 14(8), 809. DOI: 10.3390/ph14080809. 

  46. Walser, V.; Kranzler, M.; Dawid, C.; Ehling-Schulz, M.; Stark, T. D.; Hofmann, T. F. Distribution of the emetic toxin cereulide in cow milk. Toxins2021, 13(8), 528. DOI: 10.3390/toxins13080528. 

  47. Mittermeier, V. K.; Hofmann, T.; Dawid, C.* Mitigating off-flavors of plant-based proteins. J. Agric. Food Chem. 2021, 69(32), 9202–9207. DOI: 10.1021/acs.jafc.1c03398. 

  48. Gläser, P.; Mittermeier-Kleßinger, V. K.; Spaccasassi, A.; Hofmann, T.; Dawid, C.* Quantification and bitter taste contribution of lipids and their oxidation products in pea-protein Isolates (Pisum sativum L.). J. Agric. Food Chem. 2021, 69(31), 8768–8776. DOI: 10.1021/acs.jafc.1c02889. 

  49. Schmid, C.; Sharma, S.; Stark, T.D.; Günzkofer, D.; Hofmann, T.F.; Ulrich, D.; Dunemann, F.; Nothnagel, T.; Dawid, C.* Influence of the abiotic stress conditions, waterlogging and drought, on the bitter sensometabolome as well as agronomical traits of six genotypes of Daucus carota. Foods 2021, 10(7), 1607. DOI: 10.3390/foods10071607. 

  50. Peters, V. C. T.; Dunkel, A.; Frank, O.; McCormack, B.; Dowd, E.; Didzbalis, J.; Dawid, C.*; Hofmann, T. A high throughput toolbox for comprehensive flavor compound mapping in Mint. Food Chem. 2021, 365, 130522. DOI: 10.1016/j.foodchem.2021.130522. 

  51. Baur, S.; Frank, O.; Hausladen, H.; Hückelhoven, R.; Hofmann, T.; Eisenreich, W.; Dawid, C.* Biosynthesis of α-solanine and α-chaconine in potato leaves (Solanum tuberosum L.) – A 13CO2 study. Food Chem. 2021, 365, 130461. DOI: 10.1016/j.foodchem.2021.130461. 

  52. Fahmy, A. R.; Amann, L. S.; Dunkel, A.; Frank, O., Dawid, C.; Hofmann, T.; Becker, T.; Jekle, M. Sensory design in food 3D printing-Structuring, texture modulation, taste localization, and thermal stabilization. Innov. Food Sci. Emerg. Technol. 2021, 72, 102743. DOI: 10.1016/j.ifset.2021.102743. 

  53. Schmid, C.; Brockhoff, A.; Ben Shoshan-Galeczki, Y.; Kranz, M.; Stark, T. D.; Erkaya, R.; Meyerhof, W.; Niv, M. Y.; Dawid, C.*; Hofmann, T. Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra). Food Chem. 2021, 364, 130420, DOI: 10.1016/j.foodchem.2021.130420. 

  54. Le, N. P. K.; Herz, C.; Gomes, J. V. D.; Förster, N.; Antoniadou, K.; Mittermeier-Kleßinger, V. K.; Mewis, I.; Dawid, C.; Ulrichs, C.; Lamy, E. Comparative anti-inflammatory effects of Salix cortex extracts and acetylsalicylic acid in SARS-CoV-2 peptide and LPS-activated human in vitro systems. Int. J. Mol. Sci. 2021, 22, 6766. doi.org/10.3390/ ijms22136766. 

  55. Utz, F.; Kreissl, J. C.; Stark, T. D.; Tanger, C.; Kulozik, U.; Hofmann, T.; Dawid, C.* Sensomics-assisted flavor decoding of dairy model systems and flavor reconstitution experiments. J. Agric. Food Chem. 2021, 69(23), 6588–6600. DOI: 10.1021/acs.jafc.1c02165. 

  56. Pickrahn, S.; Dawid, C.; Babinger, T.; Schmid, C.; Brockhoff, A.; Meyerhof, W.; Hofmann, T. Sensory-guided multidimensional exploration of antisweet principles from Gymnema sylvestre (Retz) Schult. J. Agric. Food Chem. 2021, 69(19), 5510–5527. DOI: 10.1021/acs.jafc.1c00994. 

  57. Rebholz, G. F.; Sebald, K.; Dirndorfer, S.; Dawid, C.; Hofmann, T.; Scherf, K. A. Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread. Eur. Food Res. Technol. 2021, 247, 1425–1436. DOI: 10.1007/s00217-021-03721-1. 

  58. Förster, N.; Antoniadou, K.; Zander, M.; Baur, S.; Mittermeier-Kleßinger, V. K.; Dawid, C.; Ulrichs, C.; Mewis, I. Chemoprofiling as breeding tool for pharmaceutical use of Salix. Front. Plant Sci. 2021, 12, 511. DOI: 10.3389/fpls.2021.579820. 

  59. Rebholz, G. F.; Sebald, K.; Dirndorfer, S.; Dawid, C.; Hofmann, T.; Scherf, K. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread. Eur. Food Res. Technol. 2021, 247, 695–706. DOI: 10.1007/s00217-020-03657-y. 

  60. Edelmann, M.; Dawid, C.*; Ralla, T.; Stark, T. D.; Salamin, H.; Weiss, J.; Hofmann, T. Fast and sensitive LC–MS/MS method for the quantitation of saponins in various sugar beet materials. J. Agric. Food Chem. 2020, 68(50), 15027–15035. DOI: 10.1021/acs.jafc.0c05836. 

  61. Zorn, H.; Hofmann, T.; Dawid, C. Highlights of the 12th Wartburg Symposium on Flavor Chemistry & Biology. J. Agric. Food Chem. 2020, 68(38), 10247–10251. DOI: 10.1021/acs.jafc.0c05126. 

  62. Duggan, T.; Dawid, C.*; Baur, S.; Hofmann, T. Characterization of bitter and astringent off-taste compounds in potato fibers. J. Agric. Food Chem. 2020, 68(41), 11524–11534. DOI: 10.1021/acs.jafc.0c04853.

  63. Edelmann, M.; Dawid, C.*; Hochreiter, K.; Ralla, T.; Stark, T. D.; Salamin, H.; Weiss, J.; Hofmann, T. Molecularization of foam-active saponins from sugar beet side streams (Beta vulgaris ssp. vulgaris var. altissima). J. Agric. Food Chem. 2020, 68(39), 10962–10974. DOI: 10.1021/acs.jafc.0c04603.

  64. Günther-Jordanland, K.; Dawid, C.; Hofmann, T. Quantitation and taste contribution of sensory active molecules in oat (Avena sativa L.). J. Agric. Food Chem. 2020, 68(37), 10097–10108. DOI: 10.1021/acs.jafc.0c04022. 

  65. Dawid, C.#; Weber, D.#; Musiol, E.; Janas, V.; Baur, S.; Lang, R.; Fromme, T. Comparative assessment of purified saponins as permeabilization agents during respirometry. BBABIO2020, 1861(10), 148251. DOI: 10.1016/j.bbabio.2020.148251.

  66. Baumann, T.; Dunkel, A.; Schmid, C.; Schmitt, S.; Hiltensperger, M.; Lohr, K.;  Laketa, V.; Donakonda, S.; Ahting, U.; Lorenz-Depiereux, B.; Heil, J., Schredelseker, J.; Simeoni, L.; Fecher, C.; Körber, N.; Bauer, T.; Hüser, N.; Hartmann, D.; Laschinger, M.; Eyerich, K.; Eyerich, S.; Anton, M.; Streeter, M.; Wang, T.; Schraven, B.; Spiegel, D.; Assaad, F.;  Misgeld, T.; Zischka, H.; Murray, P.; Heine, A.; Korn, T.; Dawid, C.; Hofmann, T.; Knolle, P. A.; Höchst, B. Regulatory myeloid cells paralyze T cell immunity through cell-cell transfer of the metabolite methylglyoxal. Nat. Immunol. 2020, 21(5), 555–566. DOI: 10.1038/s41590-020-0666-9. 

  67. Mergner, J.; Frejno, M.; List, M.; Papacek, M.; Chen, X.; Chaudhary, A.; Samaras, P.; Richter, S.; Shikata, H.; Messerer, M.; Lang, M.; Altmann, S.; Cyprys, P.; Zolg, D. P.; Mathieson, T.; Bantscheff, M.; Hazarika, R. R.; Schmidt, T.; Dawid, C.; Dunkel, A.; Hofmann, T.; Sprunck, S.; Falter-Braun, P.; Johannes, F.; Mayer, K. F. X.; Jürgens, G.; Wilhelm, M.; Baumbach, J.; Grill, E.; Schneitz, K.; Schwechheimer, C.; Kuster, B. Mass-spectrometry-based draft of the Arabidopsis proteome. Nature2020, 579, 409–414. DOI: 10.1038/s41586-020-2094-2.

  68. Bräcker, L. B.; Gong, X.; Schmid, C.; Dawid, C.; Ulrich, D.; Phung, T.; Leonhard, A.; Ainsworth, J.; Olbricht, K.; Parniske, M.; Gompel, N. 
    A strawberry accession with elevated methyl anthranilate fruit concentration is naturally resistant to the pest fly Drosophila suzukii. PLOS ONE 2020, 15(6), 
    e0234040. DOI: 10.1371/journal.pone.0234040.

  69. Ralla, T.; Salminen, H.; Braun, K.; Edelmann, M.; Dawid, C.; Hofmann, T.; Weiss, J. Investigations into the structure-function relationship of the naturally-derived surfactant glycyrrhizin: emulsion stability. Food Biophys. 2020, DOI: 10.1007/s11483-020-09624-0. 

  70. Chaudhary, A.; Chen, X.; Gao, J.; Leśniewska, B.; Hammerl, R.; Dawid, C.; Schneitz, K. The Arabidopsis receptor kinase STRUBBELIG regulates the response to cellulose deficiency. PLOS Genetics 2020, 16(1), e1008433. DOI: 10.1371/journal.pgen.1008433.

  71. Lainer, J.#; Dawid, C.#; Dunkel, A.; Gläser, P.; Wittl, S.; Hofmann, T. Characterization of bitter-tasting oxylipins in poppy seeds (Papaver somniferum L.). J. Agric. Food Chem. 2020, 68(38), 10361–10373. DOI: 10.1021/acs.jafc.9b06655. 

  72. Gläser, P.; Dawid, C.; Meister, S.; Bader-Mittermaier, S.; Schott, M.; Eisner, P.; Hofmann, T. Molecularization of bitter off-taste compounds in pea protein isolates (Pisum sativum L.). J. Agric. Food Chem. 2020, 68(38), 10374–10387. DOI: 10.1021/acs.jafc.9b06663.

  73. Ralla, T.; Salminen, H.; Braun, K.; Edelmann, M.; Dawid, C.; Hofmann, T.; Weiss, J. Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin. LWT-Food Science and Technology 2020, 120, 108910. DOI: 10.1016/j.lwt.2019.108910.

  74. Kutzli, I.; Griener, D.; Gibis, M.; Schmid, C.; Dawid, C.; Baier, S. K.; Hofmann, T.; Weiss, J. Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers. Food Hydrocolloids 2020, 101, 105535. DOI: 10.1016/j.foodhyd.2019.105535. 

  75. Phewpan, A.; Phuwaprisirisan, P.; Takahashi, H.; Ohshima, C.; Ngamchuachit, P.; Techaruvichit, P.; Dirndorfer, S.; Dawid, C.; Hofmann, T.; Keeratipibul, S. Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra). J. Agric. Food Chem. 2019, DOI: 10.1021/acs.jafc.9b06107. 

  76. Villaécija-Aguilar, J. A.; Hamon-Josse, M.; Carbonnel, S.; Kretschmar, A.; Schmidt, C.; Dawid, C.; Bennett, T.; Gutjahr, C. SMAX1/SMXL2 regulate root and root hair development downstream of KAI2-mediated signalling in Arabidopsis. PLOS Genetics 2019, 15(8), e1008327. DOI: 10.1371/journal.pgen.1008327. 

  77. Kutschera, A.#; Dawid, C.#; Gisch, N.; Schmid, C.; Raasch, L.; Gerster, T.; Schäffer, M.; Smakowska-Luzan, E; Belkhadir, Y.; Vlot, C.; Chandler, C. E.; Schellenberger, R.; Schwudke, D.; Ernst, R.; Dorey, S.; Hückelhoven, R.; Hofmann, T.; Ranf, S. Bacterial medium-chain 3-hydroxy fatty acid metabolites trigger immunity in Arabidopsis plants. Science 2019, 364(6436), 178–181. DOI: 10.1126/science.aau1279. 

  78. Ralla, T.; Salminen, H.; Wolfangel, T.; Edelmann, M.; Dawid, C.; Hofmann, T.; Weiss, J. Value addition of red beet (Beta vulgaris L.) by-products: Emulsion formation and stability. Int.J. Food Sci. Technol. 2019, 54(3), 619–625. DOI: 10.1111/ijfs.13886. 

  79. Dawid, C.*; Hille, K. Functional metabolomics—a useful tool to characterize stress-induced metabolome alterations opening new avenues towards tailoring food crop quality. Agronomy 2018, 8(8), 138, DOI:10.20944/preprints201807.0052.v1. 

  80. Hald, C.; Dawid, C.; Tressel, R.; Hofmann, T. Kaempferol 3-O-(2¢¢¢-O-sinapoyl-β-sophoroside) causes the bitter off-taste of canola/rapeseed protein isolates. J. Agric. Food Chem. 2019, 67, 372–378. DOI: 10.1021/acs.jafc.8b06260. 

  81. Dawid, C.; Beltrán, L. R.; Henze, A.; Frank, O.; Beltrán, M.; Levermann, J.; Titt, S.; Thomas, S.; Puerschel, V.; Satalik, M.; Gisselmann, G.; Hatt, H.; Hofmann, T. Molecular and cellular mechanisms of the pungent and tingling impression of black pepper (Piper nigrum L.), Flavor Science, Proceedings of the XV Weurman Flavour Research Symposium, ed. by B. Siegmund and E. Leitner, Graz, Austria, 2018.

  82. Schmid, C.; Dawid, C.; Peters, V.; Hofmann, T. Structure determination of saponins in European licorice roots (Glycyrrhiza glabra L.). J.Nat. Prod. 2018, 81(8), 1734–1744. DOI: 10.1021/acs.jnatprod.8b00022. 

  83. Ralla, T.; Salminen, H.; Wolfangel, T.; Edelmann, M.; Dawid, C.; Hofmann, T.; Weiss, J. Value addition of red beet (Beta vulgaris L.) by-products: Emulsion formation and stabilityen. Int.J. Food Sci. Technol. 2018, 54, 619–625. DOI: 10.1111/ijfs.13886. 

  84. Ralla, T.; Salaminen, H.; Edelmann, M.; Dawid, C.; Hofmann, T.; Weiss, J. Oat bran extract (Avena sativa L.) from food by-product. Streams as new natural emulsifier. Food Hydrocol. 2018, 81, 253–262. DOI: 10.1016/j.foodhyd.2018.02.035. 

  85. Ralla, T.; Salaminen, H.; Edelmann, M.; Dawid, C.; Hofmann, T.; Weiss, J. Emulsifying properties of natural extracts from Panax ginseng L.. Food Biophysics. 2017, 12, 479–490. DOI: 10.1007/s11483-017-9504-5. 

  86. Mathie, K.; Lainer, J.; Spreng, S.; Dawid, C.; Andersson, D. A.; Bevan, S.; Hofmann, T. Structure-pungency relationships and TRP channel activation of drimane sesquiterpenes in Tasmanian pepper (Tasmannia lanceolata). J. Agric. Food Chem. 2017, 65(28), 5700–5712. DOI: 10.1021/acs.jafc.7b02356.

  87. Beltrán, L. R.#; Dawid, C.#; Beltrán, M.; Levermann, J.; Titt, S.; Thomas, S.; Puerschel, V.; Satalik, M.; Gisselmann, G.; Hofmann, T.; Hatt, H. Effect of pungent and tingling compounds from Piper nigrum L. on background K+ currents. Front. Pharm. 2017, 8(408), 1–14. DOI: 10.3389/fphar.2017.00408. 

  88. Ralla, T.; Salaminen, H.; Edelmann, M.; Dawid, C.; Hofmann, T.; Weiss, J. Stability of emulsions using a new natural emulsifier: sugar beet extract (Beta vulgaris L.). Food Biophysics. 2017, 12(3), 269–278. DOI 10.1007/s11483-017-9482-7. 

  89. Ralla, T.; Salaminen, H.; Edelmann, M.; Dawid, C.; Hofmann, T.; Weiss, J. Sugar beet extract (Beta vulgaris L.) as new natural emulsifier: emulsion formation. J. Agric. Food Chem. 2017, 65(20), 4153–4160. DOI: 10.1021/acs.jafc.7b00441. 

  90. Günther-Jordanland, K.; Dawid, C.; Dietz, M.; Hofmann, T. Key phytochemicals contributing to the bitter off-taste of oat (Avena sativa L.). J. Agric. Food Chem. 2016, 64(51), 9639–9652. DOI: 10.1021/ acs.jafc. 6b04995. 

  91. Dawid, C.#; Dunemann, F.#; Schwab, W.; Nothnagel, T.; Hofmann, T. Bioactive C17-polyacetylenes in carrots (Daucus carota L.): current knowledge and future perspectives. Review. J. Agric. Food Chem. 2015, 63, 9211–9222. DOI: 10.1021/acs.jafc.5b04357.

  92. Dawid, C.; Well, C.; Brockhoff, A.; Stähler, F.; Meyerhof, W.; Hofmann, T. Molecular determinants of the bitter-sweet Janus head of steviol glycosides from Stevia rebaudiana (Bert.) Bertoni. In: B. Guthrie, J. Beauchamp, A. Buettner, B. K. Lavine (Eds.), The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. ACS Symposiums Series 1191, chapter 15, 2015, 197–207.

  93. Günther-Jordanland, K.; Dawid, C.; Dietz, M.; Hofmann, T. Molecularizing the bitter taste of oats (Avena sativa L.). In: A. Taylor, D. Mottram (Eds.), Flavour Science, Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd, Leicestershire, United Kingdom, 2015, 459–462.

  94. Dawid, C.; Well, C.; Brockhoff, A.; Stähler, F.; Meyerhof, W.; Hofmann, T. The perception of the sweet/bitter taste profile of steviol glycosides elucidated by cell-based taste receptor and human psychophysical experiments. In: A. Taylor, D. Mottram (Eds.), Flavour Science, Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd, Leicestershire, United Kingdom, 2015, 333–336.

  95. Dawid, C.; Henze, A.; Frank, O.; Bader, M.; Hofmann, T. Molecular determinants of the pungent and tingling orosensation included by black pepper (Piper nigrum L.). In: T. Hofmann, D. Krautwurst, P. Schieberle (Eds.), Current Topics in Flavor Chemistry & Biology, DFA, Freising, Deutschland, 2014, 303–306.

  96. Wang, Y.#; Dawid, C.#; Kottra, G.; Daniel, H.; Hofmann, T. Gymnemic acids inhibit the sodium-dependent glucose transporter 1. J. Agric. Food Chem. 2014, 62, 5925–5931. DOI: 10.1021/jf501766u.

  97. Bader, M.; Stark, T. D.; Dawid, C.; Lösch, S.; Hofmann, T. All-trans-configuration in Zanthoxylum alkylamides swaps the tingling into a numbing sensation and diminishes salivation. J. Agric. Food Chem. 2014, 62(12), 2479–2488. DOI: 10.1021/jf500399w. 

  98. Beltrán, L. R.; Dawid, C.; Beltrán, M.; Gisselmann, G.; Degenhardt, K.; Mathie, K.; Hofmann, T.; Hatt, H. The pungent substances piperine, capsaicin, 6-gingerol and polygodial inhibit the human two-pore domain potassium channels TASK-1, TASK-3 and TRESK. Front. Pharm. 2013, 4(141), 1–11. DOI: 10.3389/fphar.2013.00141. 

  99. Dawid, C.; Hofmann, T. Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.). Food Chem. 2013, 145, 427−436. DOI: 10.1016/j.foodchem.2013.08.057. 

  100. Dawid, C.; Hofmann, T. Structural and sensory characterization of bitter tasting steroidal saponins from asparagus spears (Asparagus officinalis L.). J. Agric. Food Chem. 2012, 60, 11889−11900. DOI: 10.1021/jf304085j. 

  101. Dawid, C.; Hofmann, T. Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.). J. Agric. Food Chem. 2012, 60, 11877−11888. DOI: 10.1021/jf3040868. 

  102. Dawid, C.; Henze, A.; Frank, O.; Glabasnia, A.; Rupp, M.; Buening, K.; Orlikowski, D.; Bader, M.; Hofmann, T. Structural and sensory characterization of key pungent and tingling compounds from black pepper (Piper nigrum L.). J. Agric. Food Chem. 2012, 60(11), 2884–2895. DOI: 10.1021/jf300036a.

  103. Osorio, C.; Hurtado, N.; Dawid, C.; Hofmann, T.; Heredia-Mira, F. J.; Morales, A. L. Chemical characterization of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth) fruits. Food Chem. 2012, 132, 1915–1921. DOI: 10.1016/j.foodchem.2011.12.026. 

  104. Dawid, C.; Hofmann, T. Characterization of the key bitter tastants in white asparagus (Asparagus officinalis L.) by means of a sensomics approach. In: T. Hofmann, W. Meyerhof, P. Schieberle (Eds.), Advances and Challenges in Flavor Chemistry & Biology, DFA, Freising, Deutschland, 2011, 112–116.

  105. Jaramillo, K.; Dawid, C.; Hofmann, T.; Fujimoto, Y.; Osorio, C. Identification of antioxidative flavonols and anthocyanins in Sicana odorifera fruit peel. J. Agric. Food Chem. 2011, 59, 975–983. DOI: 10.1021/jf103151n 

  106. Chrubasik, C.; Maier, T.; Dawid, C.; Torda, T.; Schieber, A.; Hofmann, T.; Chrubasik, S. An observational study and quantification of the actives in a supplement with Sambucus nigra and Asparagus officinalis used for weight reduction. Phytother. Res. 2008, 22, 913–918. DOI: 10.1002/ptr.2415. 

 

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