Issue Date | Title | Involved Person(s) |
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 |
2003 | Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat | Roberts, Deborah D.; Pollien, Philippe; Antille, Nicolas; Lindinger, Christian; Yeretzian, Chahan |
2003 | Progress and prospects of PTR-MS in food science | Yeretzian, Chahan; Pollien, Philippe; Lindinger, Christian; Ali, Santo |
2003 | In-vivo analysis of aroma release while eating food : a novel set-up for monitoring on-line nosespace air | Ali, Santo; Pollien, Philippe; Lindinger, Christian; Yeretzian, Chahan |
2003 | A new application of PTR-MS : aroma generation through the Maillard reaction | Blank, Imre; Pollien, Philippe; Yeretzian, Chahan |
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 |