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Food Research International (Ottawa, Ont.)
|
September 9, 2025
Recent advances in biosensors for umami substance detection
Feng Hong, Jing Liu, Imre Blank, et al.
Journal of Agricultural and Food Chemistry
|
April 29, 2008
Formation of furan and methylfuran by maillard-type reactions in model systems and food
Anita Limacher, Josef Kerler, Tomas Davidek, et al.
Journal of Agricultural and Food Chemistry
|
April 30, 2013
Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking
Tomas Davidek, Daniel Festring, Thierry Dufossé, et al.
Journal of Agricultural and Food Chemistry
|
October 13, 2009
Study on the role of precursors in coffee flavor formation using in-bean experiments
Luigi Poisson, Frank Schmalzried, Tomas Davidek, et al.
Journal of Agricultural and Food Chemistry
|
December 27, 2016
New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting
Luigi Poisson, Noémie Auzanneau, Frédéric Mestdagh, et al.
Journal of Agricultural and Food Chemistry
|
December 4, 2003
Simultaneous quantitative analysis of maillard reaction precursors and products by high-performance anion exchange chromatography
Tomas Davidek, Nathalie Clety, Stéphanie Devaud, 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 27, 2004
Synthesis and sensorial properties of 2-alkylalk-2-enals and 3-(acetylthio)-2-alkyl alkanals
Fabien Robert, Julien Héritier, Joelle Quiquerez, et al.
Analytical Chemistry
|
December 30, 2004
Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry
Tomas Davidek, Karin Kraehenbuehl, Stéphanie Devaud, et al.
Journal of Agricultural and Food Chemistry
|
August 31, 2006
Sugar fragmentation in the maillard reaction cascade: formation of short-chain carboxylic acids by a new oxidative alpha-dicarbonyl cleavage pathway
Tomas Davídek, Fabien Robert, Stéphanie Devaud, et al.
Page
of 8
Search research articles
Search
Showing results (21-30 of 77) with videos related to
Sort By:
Page
of 8
Food Research International (Ottawa, Ont.)
|
September 9, 2025
Recent advances in biosensors for umami substance detection
Feng Hong, Jing Liu, Imre Blank, et al.
Journal of Agricultural and Food Chemistry
|
April 29, 2008
Formation of furan and methylfuran by maillard-type reactions in model systems and food
Anita Limacher, Josef Kerler, Tomas Davidek, et al.
Journal of Agricultural and Food Chemistry
|
April 30, 2013
Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking
Tomas Davidek, Daniel Festring, Thierry Dufossé, et al.
Journal of Agricultural and Food Chemistry
|
October 13, 2009
Study on the role of precursors in coffee flavor formation using in-bean experiments
Luigi Poisson, Frank Schmalzried, Tomas Davidek, et al.
Journal of Agricultural and Food Chemistry
|
December 27, 2016
New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting
Luigi Poisson, Noémie Auzanneau, Frédéric Mestdagh, et al.
Journal of Agricultural and Food Chemistry
|
December 4, 2003
Simultaneous quantitative analysis of maillard reaction precursors and products by high-performance anion exchange chromatography
Tomas Davidek, Nathalie Clety, Stéphanie Devaud, 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 27, 2004
Synthesis and sensorial properties of 2-alkylalk-2-enals and 3-(acetylthio)-2-alkyl alkanals
Fabien Robert, Julien Héritier, Joelle Quiquerez, et al.
Analytical Chemistry
|
December 30, 2004
Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry
Tomas Davidek, Karin Kraehenbuehl, Stéphanie Devaud, et al.
Journal of Agricultural and Food Chemistry
|
August 31, 2006
Sugar fragmentation in the maillard reaction cascade: formation of short-chain carboxylic acids by a new oxidative alpha-dicarbonyl cleavage pathway
Tomas Davídek, Fabien Robert, Stéphanie Devaud, et al.
Page
of 8