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Showing results 9 to 16 of 16 < previous

Issue Date	Title	Involved Person(s)
2007	Flavouring of dehydrated convenience food and kitchen aids	Miedema, Jan-Pieter; Brazsák, Josef; Ludwig, Bernhard; Ellison, Alan D.; Jackson, John E., et al
2003	Formation of odour-active compounds in maillard model systems based on proline	Blank, Imre; Devaud, Stephanie; Matthey-Doret, Walther; Pollien, Philippe; Robert, Fabien, et al
2001	Novel mass spectrometry methods in flavour analysis	Fay, Laurent; Yeretzian, Chahan; Blank, Imre
2017	Protecting the flavors : freshness as a key to quality	Yeretzian, Chahan; Blank, Imre; Wyser, Yves
2003	Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food	Pollien, Philippe; Lindinger, Christian; Yeretzian, Chahan; Blank, Imre
26-May-2005	Unambiguous identification of volatile organic compounds by proton-transfer-reaction mass-spectrometry (PTR-MS) coupled with GC-MS	Lindinger, Christian; Pollien, Philippe; Ali, Santo; Yeretzian, Chahan; Blank, Imre, et al
26-Jan-2008	When machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffee	Lindinger, Christian; Labbe, David; Pollien, Philippe; Rytz, Andreas; Juillerat, Marcel A., et al
2009	When machine tastes coffee : successful prediction of coffee sensory profiles by instrumental methods based on on-line PTR-MS	Lindinger, Christian; Yeretzian, Chahan; Blank, Imre

Showing results 9 to 16 of 16 < previous