Research output per year
Research output per year
Personal profile
Research interests
Research interests
Education/Academic qualification
Food Chemistry, 2. State Exam, Berufspraktisches Jahr, Chemisches und Veterinäruntersuchungsamt Münster (CVUA-MEL)
2003 → 2004
Food Chemistry, 1. State Exam, University of Münster
1998 → 2003
Fingerprint
Dive into the research topics where Tatjana Lang is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
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
-
Der menschliche Sauergeschmack
Lang, T. (First Author) & Behrens, M. (Last Author), May 2026, In: Journal Culinaire. 42, 6 p.Research output: Contribution to journal › Article
-
Steroid Hormones Are Potent and Putatively Endogenous Activators of Human Bitter Taste Receptors
Lang, T. (First Author), Ferri, F. (Co-Author), Ziegler, F. (Co-Author), Pizio, A. D. (Co-Author) & Behrens, M. (Last Author), Feb 2026, In: Annals of the New York Academy of Sciences. 1556, 1Research output: Contribution to journal › Article › peer-review
Open Access4 Scopus citations -
COMPOSITIONS AND METHODS FOR REPELLING BIRDS FROM PLANTS AND PLANT PROPAGATION MATERIALS
Behrens, M. (Inventor), Schäfer, S. (Inventor), Lang, T. (Inventor), Gaberthueel, M. (Inventor) & Loiseleur, O. (Inventor), 3 Apr 2025, IPC No. PCT/EP2024/076576, Patent No. WO 2025/068079 A1, 23 Sep 2024, Priority date 28 Sep 2023, Priority No. 23200475.4Research output: Patent
-
Taste-Guided Isolation of Bitter Compounds from the Mushroom Amaropostia stiptica Activates a Subset of Human Bitter Taste Receptors
Schmitz, L. M. (Shared First Author), Lang, T. (Shared First Author), Steuer, A. (Co-Author), Koppelmann, L. (Co-Author), Di Pizio, A. (Co-Author), Arnold, N. (Last Author) & Behrens, M. (Last Author), 26 Feb 2025, In: Journal of Agricultural and Food Chemistry. 73, 8, p. 4850-4858 9 p.Research output: Contribution to journal › Article › peer-review
Open Access10 Scopus citations -
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 Access11 Scopus citations
Prizes
-
Top Cited Article (Wiley Verlag) 2023
Behrens, M. (Recipient), Lang, T. (Recipient) & Di Pizio, A. (Recipient), 2025
Prize
File -
Top Viewed Article (Wiley Verlag) 2023
Behrens, M. (Recipient), Lang, T. (Recipient) & Di Pizio, A. (Recipient), 2025
Prize
File
Press/Media
-
Bitterstoffe in Kaffee
Lang, R., Bichlmaier, C., Lang, T., Behrens, M., Somoza, V. & Di Pizio, A.
17/06/20 → 24/06/26
32 Media contributions
Press/Media
-
Schnittstelle Ernährung, Hormonsystem und Gesundheit
28/01/26 → 30/03/26
17 Media contributions
Press/Media
-
Evolution des Geschmacks: Bereits Haifische konnten Bitterstoffe wahrnehmen
13/11/23 → 31/12/23
19 Media contributions
Press/Media
-
Chicorée, „Muckefuck“ und Röstkaffee geben neue Einblicke in Mechanismen der Geschmackswahrnehmung
Lang, R., Behrens, M. & Lang, T.
23/01/23 → 8/09/23
18 Media contributions
Press/Media
-
Warum gelagertes Leinöl bitter schmeckt – Und was man dagegen tun könnte
21/04/22 → 11/05/22
17 Media contributions
Press/Media