Showing results (1-10 of 10) with videos related to
Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|May 26, 2005
Interactions between volatile and nonvolatile coffee components. 2. Mechanistic study focused on volatile thiolsMarielle Charles-Bernard, Deborah D Roberts, Karin KraehenbuehlAnalytical Chemistry|December 30, 2004
Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometryTomas Davidek, Karin Kraehenbuehl, Stéphanie Devaud, et al.Journal of Agricultural and Food Chemistry|May 26, 2005
Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile componentsMarielle Charles-Bernard, Karin Kraehenbuehl, Andreas Rytz, et al.Food Chemistry|November 10, 2017
Preparation of activated flavor precursor DFG, N-(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating stepsTomas Davidek, Alejandro Marabi, Olivier Mauroux, et al.AMB Express|May 23, 2013
Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533Rachid Bel-Rhlid, Dinesh Thapa, Karin Kraehenbuehl, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|April 9, 2016
Determination of steroid hormones in bovine milk by LC-MS/MS and their levels in Swiss Holstein cow milkAlexandre Goyon, Julia Zhenzhen Cai, Karin Kraehenbuehl, 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.Organic & Biomolecular Chemistry|September 16, 2010
First synthesis, characterization, and evidence for the presence of hydroxycinnamic acid sulfate and glucuronide conjugates in human biological fluids as a result of coffee consumptionRené Fumeaux, Candice Menozzi-Smarrito, Angelique Stalmach, et al.Critical Reviews in Food Science and Nutrition|December 1, 2025
Furan and alkylfurans in food: recent scientific developments, new occurrence data across product categories and practical risk management measuresThierry Delatour, Karin Kraehenbuehl, Viviane Theurillat, et al.Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk AssessmentBeate Kettlitz, Gabriele Scholz, Viviane Theurillat, et al.Pageof 1