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Performance and Calibration of the ATLAS Tile Calorimeter

Instruments (Basel), 2022-08, Vol.6 (3), p.25

Davidek, Tomas

2022

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Quantitative Validation of the In-Bean Approach in Coffee Roasting

Journal of agricultural and food chemistry, 2020-04, Vol.68 (17), p.4732-4742

2020

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Search for Lepton-Flavor-Violating Decays of Bosons With the ATLAS Detector

Frontiers in physics, 2020-05, Vol.8

2020

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Preparation of activated flavor precursor DFG, N-(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps

Food chemistry, 2018-04, Vol.244, p.177-183

2018

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ATLAS Tile Calorimeter time calibration, monitoring and performance

Journal of physics. Conference series, 2017-11, Vol.928 (1), p.12003

Davidek, T

2017

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Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants

Journal of agricultural and food chemistry, 2019-03, Vol.67 (10), p.2954-2962

2019

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Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments

Journal of agricultural and food chemistry, 2021-06, Vol.69 (23), p.6636-6649

2021

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Generation of α‑Diketones and 4‑Hydroxy-2,5-dimethyl-3(2H)‑furanone upon Coffee RoastingImpact of Roast Degree on Reaction Pathways

Journal of agricultural and food chemistry, 2019-12, Vol.67 (50), p.13829-13839

2019

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New Insight into the Role of Sucrose in the Generation of α‑Diketones upon Coffee Roasting

Journal of agricultural and food chemistry, 2018-03, Vol.66 (10), p.2422-2431

2018

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Causes clarification of the soil aggregates stability on mulched soil

Soil and water research, 2022-01, Vol.17 (2), p.91-99

2022

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Study To Elucidate Formation Pathways of Selected Roast-Smelling Odorants upon Extrusion Cooking

Journal of agricultural and food chemistry, 2013-10, Vol.61 (43), p.10215-10219

2013

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Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry

Analytical chemistry (Washington), 2005-01, Vol.77 (1), p.140-147

2005

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A holistic approach towards defined product attributes by Maillard-type food processing

Food & function, 2013-07, Vol.4 (7), p.115-111

2013

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Generation of Roast-Smelling Compounds upon Extrusion

Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium, 2014, p.241-244

2014

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ATLAS tile calorimeter data quality assessment with commissioning data

Journal of physics. Conference series, 2008-07, Vol.119 (3), p.032001

2008

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Analysis of Amadori compounds by high performance anion exchange chromatography–pulse amperometric detection

International Congress series, 2002-11, Vol.1245, p.263-267

2002

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The fate of N-(1-deoxy-d-fructose-1-yl)glycine in aqueous model systems

International Congress series, 2002-11, Vol.1245, p.375-376

2002

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Chapter 46 - Generation of Roast-Smelling Compounds Upon Extrusion

Flavour Science, 2014, p.241-244

2014

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Basic Chemistry and Process Conditions for Reaction Flavours with Particular Focus on Maillard‐Type Reactions

Food Flavour Technology, 2010, p.51-88

2010

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Formation of 4-hydroxy-5-methyl-3(2H)-furanone (norfuraneol) in structured fluids

Developments in Food Science, 2006, Vol.43, p.347-350

2006

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Glycylglycine-derived 1,3-disubstituted imidazole in nonenzymic browning reactions

Journal of agricultural and food chemistry, 1991-08, Vol.39 (8), p.1374-1377

1991

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Reaction Products of Glyoxal with Glycine

The Maillard Reaction in Foods and Medicine, 1998, p.204-208

1998

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Performance and Calibration of the ATLAS Tile Calorimeter

Quantitative Validation of the In-Bean Approach in Coffee Roasting

Search for Lepton-Flavor-Violating Decays of Bosons With the ATLAS Detector

Preparation of activated flavor precursor DFG, N-(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps

ATLAS Tile Calorimeter time calibration, monitoring and performance

Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants

Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments

Generation of α‑Diketones and 4‑Hydroxy-2,5-dimethyl-3(2H)‑furanone upon Coffee RoastingImpact of Roast Degree on Reaction Pathways

New Insight into the Role of Sucrose in the Generation of α‑Diketones upon Coffee Roasting

Causes clarification of the soil aggregates stability on mulched soil

Study To Elucidate Formation Pathways of Selected Roast-Smelling Odorants upon Extrusion Cooking

Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry

A holistic approach towards defined product attributes by Maillard-type food processing

Generation of Roast-Smelling Compounds upon Extrusion

ATLAS tile calorimeter data quality assessment with commissioning data

Analysis of Amadori compounds by high performance anion exchange chromatography–pulse amperometric detection

The fate of N-(1-deoxy-d-fructose-1-yl)glycine in aqueous model systems

Chapter 46 - Generation of Roast-Smelling Compounds Upon Extrusion

Basic Chemistry and Process Conditions for Reaction Flavours with Particular Focus on Maillard‐Type Reactions

Formation of 4-hydroxy-5-methyl-3(2H)-furanone (norfuraneol) in structured fluids

Glycylglycine-derived 1,3-disubstituted imidazole in nonenzymic browning reactions

Reaction Products of Glyoxal with Glycine

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