Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Imre Blank

Showing results (1-10 of 77) with videos related to

Pageof 8
Sort By:
Annals of the New York Academy of Sciences|July 23, 2005
Current status of acrylamide research in food: measurement, safety assessment, and formationImre Blank
Journal of Agricultural and Food Chemistry|July 10, 2003
Odorants generated by thermally induced degradation of phospholipidsJianming Lin, Imre Blank
Journal of Agricultural and Food Chemistry|July 26, 2002
On the role of (-)-2-methylisoborneol for the aroma of Robusta coffeeImre Blank, Werner Grosch
Journal of Agricultural and Food Chemistry|January 22, 2004
Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppersHervé Simian, Fabien Robert, Imre Blank
Journal of Agricultural and Food Chemistry|October 13, 2009
Expression of multidisciplinary flavor science: research highlights from the 12th Weurman SymposiumImre Blank, Matthias Wüst, Chahan Yeretzian
Chemical Senses|June 27, 2003
(+)-(S)-alapyridaine--a general taste enhancer?Tomislav Soldo, Imre Blank, Thomas Hofmann
Electrophoresis|July 9, 2004
Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometryJörg Hau, Stéphanie Devaud, Imre Blank
Trends in Biotechnology|March 12, 2017
Sustainable Food Processing Inspired by NatureWilbert Sybesma, Imre Blank, Yuan-Kun Lee
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 foodPhilippe Pollien, Christian Lindinger, Chahan Yeretzian, et al.
Food & Function|May 21, 2013
A holistic approach towards defined product attributes by Maillard-type food processingTomas Davidek, Silke Illmann, Andreas Rytz, et al.
Pageof 8

Showing results (1-10 of 77) with videos related to

Sort By:
Pageof 8
Annals of the New York Academy of Sciences|July 23, 2005
Current status of acrylamide research in food: measurement, safety assessment, and formationImre Blank
Journal of Agricultural and Food Chemistry|July 10, 2003
Odorants generated by thermally induced degradation of phospholipidsJianming Lin, Imre Blank
Journal of Agricultural and Food Chemistry|July 26, 2002
On the role of (-)-2-methylisoborneol for the aroma of Robusta coffeeImre Blank, Werner Grosch
Journal of Agricultural and Food Chemistry|January 22, 2004
Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppersHervé Simian, Fabien Robert, Imre Blank
Journal of Agricultural and Food Chemistry|October 13, 2009
Expression of multidisciplinary flavor science: research highlights from the 12th Weurman SymposiumImre Blank, Matthias Wüst, Chahan Yeretzian
Chemical Senses|June 27, 2003
(+)-(S)-alapyridaine--a general taste enhancer?Tomislav Soldo, Imre Blank, Thomas Hofmann
Electrophoresis|July 9, 2004
Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometryJörg Hau, Stéphanie Devaud, Imre Blank
Trends in Biotechnology|March 12, 2017
Sustainable Food Processing Inspired by NatureWilbert Sybesma, Imre Blank, Yuan-Kun Lee
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 foodPhilippe Pollien, Christian Lindinger, Chahan Yeretzian, et al.
Food & Function|May 21, 2013
A holistic approach towards defined product attributes by Maillard-type food processingTomas Davidek, Silke Illmann, Andreas Rytz, et al.
Pageof 8