Research output per year
Research output per year
Personal profile
Research interests
Research interests
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
Education/Academic qualification
Food Chemistry, Master, Technical University of Munich
Award Date: 24 May 2022
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Dive into the research topics where Coline Bichlmaier is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Contribution of mozambioside roasting products to coffee's bitter taste
Bichlmaier, C. (First Author), Fröhlich, S. M. (Co-Author), Brychcy, V. (Co-Author), Graßl, A. (Co-Author), Behrens, M. (Co-Author) & Lang, R. (Last Author), 30 Mar 2025, In: Food Chemistry. 469, 142547.Research output: Contribution to journal › Article › peer-review
Open Access2 Scopus citations -
UHPLC-MS/MS quantification of atractyligenin glycosides in Arabica coffee and coffee brew
Bichlmaier, C. (Shared First Author), Firus, F. N. (Shared First Author), Fröhlich, S. M. (Co-Author), Graßl, A. (Co-Author) & Lang, R. (Last Author), Jun 2025, In: Journal of Food Composition and Analysis. 142, 107432.Research output: Contribution to journal › Article › peer-review
Open Access -
Identification of mozambioside roasting products and their bitter taste receptor activation
Czech, C. (First Author), Lang, T. (Co-Author), Graßl, A. (Co-Author), Steuer, A. (Co-Author), Di Pizio, A. (Co-Author), Behrens, M. (Co-Author) & Lang, R. (Last Author), 15 Jul 2024, In: Food Chemistry. 446, 138884.Research output: Contribution to journal › Article › peer-review
Open Access4 Scopus citations -
Identifizierung von Röstprodukten des Diterpenglykosids Mozambiosid in Arabica-Kaffee und deren Aktivität auf Bitterrezeptoren
Bichlmaier, C. (First Author), Behrens, M. (Co-Author), Di Pizio, A. (Co-Author) & Lang, R. (Co-Author), 2024, Lebensmittelchemie Volume 78: Abstracts der Vorträge, Posterflashtalks und Poster von den 52. Deutschen Lebensmittelchemietagen 2024. S3 ed. Vol. 78. p. S3-089 (Lebensmittelchemie).Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
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Mozambioside Degrades during Coffee Roasting into Newly Identified Pyrolysis Compounds with Lower Activation Thresholds for Bitter Receptors
Bichlmaier, C. (First Author), Di Pizio, A. (Co-Author), Behrens, M. (Co-Author) & Lang, R. (Last Author), 6 Jul 2024, Proceedings 2024. 1 ed. Vol. 109.Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
Activities
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Mozambioside degradation products activate bitter taste receptors TAS2R43 and TAS2R46
Bichlmaier, C. (Speaker)
25 Mar 2025Activity: Talk or event contribution › Oral presentation
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ACS Spring Meeting 2025
Bichlmaier, C. (Participant)
23 Mar 2025 → 27 Mar 2025Activity: Participating in or organizing an event › Participating in an event
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4th LSB Day
Köhler, M. (Participant), Benthin, J. (Participant), Wiesenfarth, M. (Participant), dos Santos Natividade, R. (Participant), Schäfer, S. (Participant), Le, H. (Participant), Nicoli, A. (Participant), Tissen, E. (Participant), Lang, R. (Participant), Steuer, A. (Participant), Bichlmaier, C. (Participant), Ferri, F. (Participant), Geißlitz, S. (Participant), Moßburger, J. (Participant), Kreißl, J. (Participant), Scherf, K. (Participant) & Di Pizio, A. (Participant)
13 Jan 2025Activity: Participating in or organizing an event › Participating in an event
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Identification of Mozambioside Degradation Products and their Contribution to Coffee’s Bitter Taste
Bichlmaier, C. (Speaker)
13 Jan 2025Activity: Talk or event contribution › Oral presentation
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Mozambioside Degrades During Coffee Roasting into Newly Identified Pyrolysis Compounds with Lower Activation Thresholds for Bitter Receptors
Bichlmaier, C. (Speaker)
18 Oct 2024Activity: Talk or event contribution › Oral presentation
Press/Media
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Neue Erkenntnisse zur Geschmackswahrnehmung von Kaffee - Genetische Veranlagung spielt eine Rolle
29/01/25 → 16/04/25
60 Media contributions
Press/Media
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