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Richard H Stadler

Showing results (31-40 of 48) with videos related to

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Food Chemistry|September 1, 2019
Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in foodThierry Delatour, José F Huertas-Pérez, Mathieu Dubois, et al.
Journal of Agricultural and Food Chemistry|August 19, 2004
Analysis of matrix-bound nitrofuran residues in worldwide-originated honeys by isotope dilution high-performance liquid chromatography-tandem mass spectrometrySeu-Ping Khong, Eric Gremaud, Janique Richoz, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 6, 2013
N,N-dimethylpiperidinium (mepiquat) Part 2. Formation in roasted coffee and barley during thermal processingSilke Wermann, Viviane Theurillat, Ludovica Verzegnassi, et al.
Journal of Agricultural and Food Chemistry|January 26, 2016
Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based FoodstuffsThomas Bessaire, Adrienne Tarres, Richard H Stadler, et al.
Journal of Agricultural and Food Chemistry|April 4, 2002
Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systemsImre Blank, Ederlinda C Pascual, Stéphanie Devaud, et al.
Journal of Agricultural and Food Chemistry|August 19, 2004
In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reactionRichard H Stadler, Fabien Robert, Sonja Riediker, et al.
Nature|October 9, 2002
Acrylamide from Maillard reaction productsRichard H Stadler, Imre Blank, Natalia Varga, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 17, 2022
Confirmation of the full conversion of ethylene oxide to 2-chloroethanol in fumigated foodstuffs: possible implications for risk assessmentThomas Bessaire, Bjorn Eriksen, Stephanie Laborie, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|October 23, 2019
Mineral oil hydrocarbons in foods: is the data reliable?Sander Koster, Jesus Varela, Richard H Stadler, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 5, 2025
Naturally occurring indole-3-acetic acid in foods: a need for review of the current risk management measures in the EUNicolas Christinat, Thomas Stroheker, Flavia Badoud, et al.
Pageof 5

Showing results (31-40 of 48) with videos related to

Sort By:
Pageof 5
Food Chemistry|September 1, 2019
Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in foodThierry Delatour, José F Huertas-Pérez, Mathieu Dubois, et al.
Journal of Agricultural and Food Chemistry|August 19, 2004
Analysis of matrix-bound nitrofuran residues in worldwide-originated honeys by isotope dilution high-performance liquid chromatography-tandem mass spectrometrySeu-Ping Khong, Eric Gremaud, Janique Richoz, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 6, 2013
N,N-dimethylpiperidinium (mepiquat) Part 2. Formation in roasted coffee and barley during thermal processingSilke Wermann, Viviane Theurillat, Ludovica Verzegnassi, et al.
Journal of Agricultural and Food Chemistry|January 26, 2016
Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based FoodstuffsThomas Bessaire, Adrienne Tarres, Richard H Stadler, et al.
Journal of Agricultural and Food Chemistry|April 4, 2002
Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systemsImre Blank, Ederlinda C Pascual, Stéphanie Devaud, et al.
Journal of Agricultural and Food Chemistry|August 19, 2004
In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reactionRichard H Stadler, Fabien Robert, Sonja Riediker, et al.
Nature|October 9, 2002
Acrylamide from Maillard reaction productsRichard H Stadler, Imre Blank, Natalia Varga, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 17, 2022
Confirmation of the full conversion of ethylene oxide to 2-chloroethanol in fumigated foodstuffs: possible implications for risk assessmentThomas Bessaire, Bjorn Eriksen, Stephanie Laborie, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|October 23, 2019
Mineral oil hydrocarbons in foods: is the data reliable?Sander Koster, Jesus Varela, Richard H Stadler, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 5, 2025
Naturally occurring indole-3-acetic acid in foods: a need for review of the current risk management measures in the EUNicolas Christinat, Thomas Stroheker, Flavia Badoud, et al.
Pageof 5