Showing results (11-20 of 20) with videos related to
Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 20 results.
Journal of Agricultural and Food Chemistry|April 30, 2013
Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cookingTomas 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 experimentsLuigi Poisson, Frank Schmalzried, Tomas Davidek, et al.Journal of Agricultural and Food Chemistry|November 7, 2019
Quantitative Validation of the In-Bean Approach in Coffee RoastingLuigi Poisson, Jonathan Pittet, Anja Schaerer, et al.Journal of Agricultural and Food Chemistry|April 29, 2008
Formation of furan and methylfuran by maillard-type reactions in model systems and foodAnita Limacher, Josef Kerler, Tomas Davidek, et al.Analytical 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.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 Agricultural and Food Chemistry|June 7, 2021
Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling ExperimentsStefan Spreng, Ania Schaerer, Luigi Poisson, 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.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 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.Pageof 2