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Analytical Chemistry
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January 9, 2004
Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food
Philippe Pollien, Christian Lindinger, Chahan Yeretzian, et al.
Journal of Agricultural and Food Chemistry
|
November 13, 2007
Release kinetics of volatile organic compounds from roasted and ground coffee: online measurements by PTR-MS and mathematical modeling
Maria-L Mateus, Christian Lindinger, Jean-C Gumy, et al.
Journal of Agricultural and Food Chemistry
|
March 30, 2006
Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry
Julia Märk, Philippe Pollien, Christian Lindinger, et al.
Journal of Agricultural and Food Chemistry
|
May 29, 2003
Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat
Deborah D Roberts, Philippe Pollien, Nicolas Antille, et al.
Analytical Chemistry
|
July 1, 2005
Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS
Christian Lindinger, Philippe Pollien, Santo Ali, et al.
Journal of Mass Spectrometry : JMS
|
January 29, 2026
Selectivity Beyond Mass: Real-Time Isomer Separation Using SLIM IMS Coupled to PTR-MS
Jacob Jordan, Alfons Jordan, Christian Lindinger, et al.
Analytical Chemistry
|
January 29, 2008
When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee
Christian Lindinger, David Labbe, Philippe Pollien, et al.
Journal of Agricultural and Food Chemistry
|
October 13, 2009
Identification of ethyl formate as a quality marker of the fermented off-note in coffee by a nontargeted chemometric approach
Christian Lindinger, Philippe Pollien, Ric C H de Vos, et al.
Journal of Agricultural and Food Chemistry
|
September 13, 2011
Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption
Susanne Dold, Christian Lindinger, Eric Kolodziejczyk, et al.
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of 1
Search research articles
Search
Showing results (1-10 of 9) with videos related to
Sort By:
Page
of 1
Analytical Chemistry
|
January 9, 2004
Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food
Philippe Pollien, Christian Lindinger, Chahan Yeretzian, et al.
Journal of Agricultural and Food Chemistry
|
November 13, 2007
Release kinetics of volatile organic compounds from roasted and ground coffee: online measurements by PTR-MS and mathematical modeling
Maria-L Mateus, Christian Lindinger, Jean-C Gumy, et al.
Journal of Agricultural and Food Chemistry
|
March 30, 2006
Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry
Julia Märk, Philippe Pollien, Christian Lindinger, et al.
Journal of Agricultural and Food Chemistry
|
May 29, 2003
Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat
Deborah D Roberts, Philippe Pollien, Nicolas Antille, et al.
Analytical Chemistry
|
July 1, 2005
Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS
Christian Lindinger, Philippe Pollien, Santo Ali, et al.
Journal of Mass Spectrometry : JMS
|
January 29, 2026
Selectivity Beyond Mass: Real-Time Isomer Separation Using SLIM IMS Coupled to PTR-MS
Jacob Jordan, Alfons Jordan, Christian Lindinger, et al.
Analytical Chemistry
|
January 29, 2008
When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee
Christian Lindinger, David Labbe, Philippe Pollien, et al.
Journal of Agricultural and Food Chemistry
|
October 13, 2009
Identification of ethyl formate as a quality marker of the fermented off-note in coffee by a nontargeted chemometric approach
Christian Lindinger, Philippe Pollien, Ric C H de Vos, et al.
Journal of Agricultural and Food Chemistry
|
September 13, 2011
Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption
Susanne Dold, Christian Lindinger, Eric Kolodziejczyk, et al.
Page
of 1