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Imre Blank

Showing results (31-40 of 77) with videos related to

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Annals of the New York Academy of Sciences|July 23, 2005
Elucidation of chemical pathways in the maillard reaction by 17O-NMR spectroscopyFabien Robert, Francia Arce Vera, Frank Kervella, et al.
Journal of Food Biochemistry|June 30, 2021
Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked statusYan Ping Chen, Dandan Cai, Wenqian Li, et al.
Journal of Agricultural and Food Chemistry|April 11, 2019
Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2<i>H</i>)-furanone upon Coffee Roasting-Impact of Roast Degree on Reaction PathwaysLuigi Poisson, Anja Schaerer, Stefan Spreng, et al.
Analytical Chemistry|July 1, 2005
Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MSChristian Lindinger, Philippe Pollien, Santo Ali, et al.
Journal of Agricultural and Food Chemistry|August 26, 2021
Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt ReductionYan Ping Chen, Mengni Wang, Imre Blank, et al.
Journal of Agricultural and Food Chemistry|June 26, 2003
Racemic and enantiopure synthesis and physicochemical characterization of the novel taste enhancer N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner saltRenaud Villard, Fabien Robert, Imre Blank, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regionsWenqian Li, Yan Ping Chen, Imre Blank, et al.
Journal of Agricultural and Food Chemistry|March 5, 2009
Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone from rhamnose as affected by reaction parameters: experimental design approachSilke Illmann, Tomas Davidek, Elisabeth Gouézec, et al.
Journal of the Science of Food and Agriculture|November 4, 2015
Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operationsMichael Merz, Lucas Kettner, Emma Langolf, et al.
Food Chemistry|October 11, 2016
Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitternessKarin Kraehenbuehl, Nicole Page-Zoerkler, Olivier Mauroux, et al.
Pageof 8

Showing results (31-40 of 77) with videos related to

Sort By:
Pageof 8
Annals of the New York Academy of Sciences|July 23, 2005
Elucidation of chemical pathways in the maillard reaction by 17O-NMR spectroscopyFabien Robert, Francia Arce Vera, Frank Kervella, et al.
Journal of Food Biochemistry|June 30, 2021
Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked statusYan Ping Chen, Dandan Cai, Wenqian Li, et al.
Journal of Agricultural and Food Chemistry|April 11, 2019
Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2<i>H</i>)-furanone upon Coffee Roasting-Impact of Roast Degree on Reaction PathwaysLuigi Poisson, Anja Schaerer, Stefan Spreng, et al.
Analytical Chemistry|July 1, 2005
Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MSChristian Lindinger, Philippe Pollien, Santo Ali, et al.
Journal of Agricultural and Food Chemistry|August 26, 2021
Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt ReductionYan Ping Chen, Mengni Wang, Imre Blank, et al.
Journal of Agricultural and Food Chemistry|June 26, 2003
Racemic and enantiopure synthesis and physicochemical characterization of the novel taste enhancer N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner saltRenaud Villard, Fabien Robert, Imre Blank, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regionsWenqian Li, Yan Ping Chen, Imre Blank, et al.
Journal of Agricultural and Food Chemistry|March 5, 2009
Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone from rhamnose as affected by reaction parameters: experimental design approachSilke Illmann, Tomas Davidek, Elisabeth Gouézec, et al.
Journal of the Science of Food and Agriculture|November 4, 2015
Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operationsMichael Merz, Lucas Kettner, Emma Langolf, et al.
Food Chemistry|October 11, 2016
Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitternessKarin Kraehenbuehl, Nicole Page-Zoerkler, Olivier Mauroux, et al.
Pageof 8