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Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil

Food Chemistry: X, 2022-03, Vol.13, p.100220, Article 100220

2022

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Formation of furan and methylfuran from ascorbic acid in model systems and food

Food additives and contaminants, 2007-01, Vol.24 (sup1), p.122-135

2007

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Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

Journal of agricultural and food chemistry, 2008-05, Vol.56 (10), p.3639-3647

2008

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Vanilla curing under laboratory conditions

Food chemistry, 2002-11, Vol.79 (2), p.165-171

2002

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Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla β-glucosidase

Food chemistry, 2004-04, Vol.85 (2), p.199-205

2004

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alpha-Acetyl-N-heterocycles in the Maillard reaction

Food reviews international, 1997-01, Vol.13 (4), p.553-575

1997

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Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef

Journal of food science, 1996-11, Vol.61 (6), p.1271-1275

1996

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Influence of heterogeneous profiles in carrier density measurements with respect to iron concentration measurements in silicon

Journal of applied physics, 2009-06, Vol.105 (11), p.114903-114903-6

2009

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Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Applied and Environmental Microbiology, 2001-05, Vol.67 (5), p.1995-2003

2001

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Stability of Thiols in an Aqueous Process Flavoring

Journal of agricultural and food chemistry, 2001-09, Vol.49 (9), p.4292-4295

2001

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β-Glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews

Phytochemical analysis, 2001-05, Vol.12 (3), p.174-179

2001

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ChemInform Abstract: Coffee Aroma Chemistry

ChemInform, 2008-05, Vol.39 (19), p.no-no

Kerler, J.

2008

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Quantitative Iron Concentration Imaging

Solid state phenomena, 2009-10, Vol.156-158, p.407-412

2009

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Character impact odorants of boiled chicken: changes during refrigerated storage and reheating

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, 1997-01, Vol.205 (3), p.232-238

1997

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Method for the enzymatic preparation of flavours rich in C6-C10 aldehydes

Developments in Food Science, 2006, Vol.43, p.145-148

2006

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Formation of furan and methylfuran from ascorbic acid in model systems and food: Update on the progress in acrylamide and furan research: Presented during the DG Sanco/CIAA sponsored Workshop Acrylamide (16/17 March, 2006), and Joint DG Sanco/EFSA/DG JRC Workshop Furan in Food (19 May, 2006)

Food additives and contaminants, 2007, Vol.24, p.122-135

2007

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The Maillard Reaction in Flavour Formation

Flavours and Fragrances, 1997, p.153-170

1997

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Oncogenic AKAP9-BRAF fusion is a novel mechanism of MAPK pathway activation in thyroid cancer

The Journal of clinical investigation, 2005-01, Vol.115 (1), p.94-101

2005

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Reviews

Anglistik, 2023, Vol.34 (1), p.229-244

2023

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Selective laser melting in heat exchanger development - experimental investigation of heat transfer and pressure drop characteristics of wavy fins

Heat and mass transfer, 2018-08, Vol.54 (8), p.2187-2193

2018

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Quantum Groups, Quantum Categories and Quantum Field Theory

1st ed. 1993. 2nd printing 1995., 2006

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Air side thermal performance of wavy fin heat exchangers produced by selective laser melting

Journal of physics. Conference series, 2016-09, Vol.745 (3), p.32057

2016

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Adult-onset mastocytosis in the skin is highly suggestive of systemic mastocytosis

Modern pathology, 2014-01, Vol.27 (1), p.19-29

2014

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Photochemotherapy of generalized granuloma annulare

Archives of dermatology (1960), 1990-03, Vol.126 (3), p.359

1990

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Urban biodiversity is affected by human-designed features of public squares

Nature Cities, 2024-09, Vol.1 (10), p.706-715

2024

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Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil

Formation of furan and methylfuran from ascorbic acid in model systems and food

Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

Vanilla curing under laboratory conditions

Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla β-glucosidase

alpha-Acetyl-N-heterocycles in the Maillard reaction

Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef

Influence of heterogeneous profiles in carrier density measurements with respect to iron concentration measurements in silicon

Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Stability of Thiols in an Aqueous Process Flavoring

β-Glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews

ChemInform Abstract: Coffee Aroma Chemistry

Quantitative Iron Concentration Imaging

Character impact odorants of boiled chicken: changes during refrigerated storage and reheating

Method for the enzymatic preparation of flavours rich in C6-C10 aldehydes

Formation of furan and methylfuran from ascorbic acid in model systems and food: Update on the progress in acrylamide and furan research: Presented during the DG Sanco/CIAA sponsored Workshop Acrylamide (16/17 March, 2006), and Joint DG Sanco/EFSA/DG JRC Workshop Furan in Food (19 May, 2006)

The Maillard Reaction in Flavour Formation

Oncogenic AKAP9-BRAF fusion is a novel mechanism of MAPK pathway activation in thyroid cancer

Reviews

Selective laser melting in heat exchanger development - experimental investigation of heat transfer and pressure drop characteristics of wavy fins

Quantum Groups, Quantum Categories and Quantum Field Theory

Air side thermal performance of wavy fin heat exchangers produced by selective laser melting

Adult-onset mastocytosis in the skin is highly suggestive of systemic mastocytosis

Photochemotherapy of generalized granuloma annulare

Urban biodiversity is affected by human-designed features of public squares

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