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Richard H Stadler

Showing results (11-20 of 48) with videos related to

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Annual Review of Food Science and Technology|December 6, 2011
Acrylamide in foods: a review of the science and future considerationsDavid R Lineback, James R Coughlin, Richard H Stadler
Journal of Agricultural and Food Chemistry|August 5, 2004
Model studies on the formation of monochloropropanediols in the presence of lipaseMarie-Claude Robert, Jean-Marie Oberson, Richard H Stadler
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 12, 2015
Why semicarbazide (SEM) is not an appropriate marker for the usage of nitrofurazone on agricultural animalsRichard H Stadler, Ludovica Verzegnassi, Walburga Seefelder, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|October 22, 2014
Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditionsThomas Bessaire, Adrienne Tarres, Richard H Stadler, et al.
Critical Reviews in Food Science and Nutrition|February 1, 2020
Issues surrounding consumer trust and acceptance of existing and emerging food processing technologiesGert W Meijer, Liisa Lähteenmäki, Richard H Stadler, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 6, 2013
N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food productsYves-Alexis Hammel, Mathieu Dubois, Thierry Delatour, et al.
Journal of Agricultural and Food Chemistry|June 25, 2020
Occurrence of the Plant Growth Regulator Chlormequat in Food May Be Due to Natural Formation: A Preliminary Mechanistic StudyBjørn Eriksen, Aurélien Desmarchelier, Nancy Frank, et al.
Food Chemistry|March 10, 2017
Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studiesYuan Yuan, Adrienne Tarres, Thomas Bessaire, et al.
Analytical Biochemistry|February 16, 2002
3-Nitrotyrosine butyl ester: a novel derivative to assess tyrosine nitration in rat plasma by liquid chromatography-tandem mass spectrometry detectionThierry Delatour, Philippe A Guy, Richard H Stadler, et al.
Food Chemistry|March 21, 2017
Process-induced formation of imidazoles in selected foodsPascal Mottier, Claudia Mujahid, Adrienne Tarres, et al.
Pageof 5

Showing results (11-20 of 48) with videos related to

Sort By:
Pageof 5
Annual Review of Food Science and Technology|December 6, 2011
Acrylamide in foods: a review of the science and future considerationsDavid R Lineback, James R Coughlin, Richard H Stadler
Journal of Agricultural and Food Chemistry|August 5, 2004
Model studies on the formation of monochloropropanediols in the presence of lipaseMarie-Claude Robert, Jean-Marie Oberson, Richard H Stadler
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 12, 2015
Why semicarbazide (SEM) is not an appropriate marker for the usage of nitrofurazone on agricultural animalsRichard H Stadler, Ludovica Verzegnassi, Walburga Seefelder, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|October 22, 2014
Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditionsThomas Bessaire, Adrienne Tarres, Richard H Stadler, et al.
Critical Reviews in Food Science and Nutrition|February 1, 2020
Issues surrounding consumer trust and acceptance of existing and emerging food processing technologiesGert W Meijer, Liisa Lähteenmäki, Richard H Stadler, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 6, 2013
N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food productsYves-Alexis Hammel, Mathieu Dubois, Thierry Delatour, et al.
Journal of Agricultural and Food Chemistry|June 25, 2020
Occurrence of the Plant Growth Regulator Chlormequat in Food May Be Due to Natural Formation: A Preliminary Mechanistic StudyBjørn Eriksen, Aurélien Desmarchelier, Nancy Frank, et al.
Food Chemistry|March 10, 2017
Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studiesYuan Yuan, Adrienne Tarres, Thomas Bessaire, et al.
Analytical Biochemistry|February 16, 2002
3-Nitrotyrosine butyl ester: a novel derivative to assess tyrosine nitration in rat plasma by liquid chromatography-tandem mass spectrometry detectionThierry Delatour, Philippe A Guy, Richard H Stadler, et al.
Food Chemistry|March 21, 2017
Process-induced formation of imidazoles in selected foodsPascal Mottier, Claudia Mujahid, Adrienne Tarres, et al.
Pageof 5