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Imre Blank

Showing results (11-20 of 77) with videos related to

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Journal of Agricultural and Food Chemistry|August 31, 2006
Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanismTomas Davídek, Stéphanie Devaud, Fabien Robert, et al.
Journal of Agricultural and Food Chemistry|September 5, 2002
Degradation of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine in aqueous model systemsTomas Davidek, Nathalie Clety, Sandra Aubin, et al.
Annals of the New York Academy of Sciences|July 23, 2005
The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reactionTomas Davidek, Stéphanie Devaud, Fabien Robert, et al.
Journal of Agricultural and Food Chemistry|August 22, 2022
Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp ElectroencephalogramBen Wu, Imre Blank, Yin Zhang, et al.
Journal of Food Science|November 10, 2022
Changes in odorants and flavor profile of heat-processed beef flavor during storageZeyu Zhang, Imre Blank, Bei Wang, et al.
Annals of the New York Academy of Sciences|May 2, 2008
Origin and yields of acetic acid in pentose-based Maillard reaction systemsTomas Davidek, Elisabeth Gouézec, Stéphanie Devaud, et al.
Journal of Agricultural and Food Chemistry|February 5, 2004
A new insight into the formation of odor active carbonyls by thermally-induced degradation of phospholipids in self-assembly structuresJianming Lin, Martin E Leser, Jürg Löliger, et al.
Journal of Agricultural and Food Chemistry|February 27, 2008
Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon agingYong Cheng, Tuong Huynh-Ba, Imre Blank, et al.
Biomaterials|July 3, 2022
Strategies to improve meat-like properties of meat analogs meeting consumers' expectationsYan Ping Chen, Xi Feng, Imre Blank, et al.
Journal of Agricultural and Food Chemistry|May 29, 2003
Formation of odorants in Maillard model systems based on l-proline as affected by pHImre Blank, Stéphanie Devaud, Walter Matthey-Doret, et al.
Pageof 8

Showing results (11-20 of 77) with videos related to

Sort By:
Pageof 8
Journal of Agricultural and Food Chemistry|August 31, 2006
Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanismTomas Davídek, Stéphanie Devaud, Fabien Robert, et al.
Journal of Agricultural and Food Chemistry|September 5, 2002
Degradation of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine in aqueous model systemsTomas Davidek, Nathalie Clety, Sandra Aubin, et al.
Annals of the New York Academy of Sciences|July 23, 2005
The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reactionTomas Davidek, Stéphanie Devaud, Fabien Robert, et al.
Journal of Agricultural and Food Chemistry|August 22, 2022
Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp ElectroencephalogramBen Wu, Imre Blank, Yin Zhang, et al.
Journal of Food Science|November 10, 2022
Changes in odorants and flavor profile of heat-processed beef flavor during storageZeyu Zhang, Imre Blank, Bei Wang, et al.
Annals of the New York Academy of Sciences|May 2, 2008
Origin and yields of acetic acid in pentose-based Maillard reaction systemsTomas Davidek, Elisabeth Gouézec, Stéphanie Devaud, et al.
Journal of Agricultural and Food Chemistry|February 5, 2004
A new insight into the formation of odor active carbonyls by thermally-induced degradation of phospholipids in self-assembly structuresJianming Lin, Martin E Leser, Jürg Löliger, et al.
Journal of Agricultural and Food Chemistry|February 27, 2008
Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon agingYong Cheng, Tuong Huynh-Ba, Imre Blank, et al.
Biomaterials|July 3, 2022
Strategies to improve meat-like properties of meat analogs meeting consumers' expectationsYan Ping Chen, Xi Feng, Imre Blank, et al.
Journal of Agricultural and Food Chemistry|May 29, 2003
Formation of odorants in Maillard model systems based on l-proline as affected by pHImre Blank, Stéphanie Devaud, Walter Matthey-Doret, et al.
Pageof 8