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Predicting fishiness off-flavour and identifying compounds of lipid oxidation in dairy powders by SPME-GC/MS and machine learning

International dairy journal, 2018-02, Vol.77, p.19-28

2018

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Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes

Journal of agricultural and food chemistry, 2015-06, Vol.63 (23), p.5682-5693

2015

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Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme

Food science & technology, 2014-10, Vol.58 (2), p.534-540

2014

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Corrigendumg to “Continuous long-term hydrolysis of wheat gluten using a principally food-grade enzyme membrane reactor system” [Biochem. Eng. J. 99 (2015) 114–123]

Biochemical engineering journal, 2021-01, Vol.165, p.107810, Article 107810

2021

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Continuous long-term hydrolysis of wheat gluten using a principally food-grade enzyme membrane reactor system

Biochemical engineering journal, 2015-07, Vol.99, p.114-123

2015

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Computerized Apparatus for Measuring Dynamic Flavor Release from Liquid Food Matrices

Journal of agricultural and food chemistry, 2002-10, Vol.50 (22), p.6440-6447

2002

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Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

European food research & technology, 2016-07, Vol.242 (7), p.1005-1012

2016

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Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology

Journal of molecular catalysis. B, Enzymatic, 2016-05, Vol.127, p.1-10

2016

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Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis

Journal of agricultural and food chemistry, 2013-09, Vol.61 (36), p.8641-8649

2013

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Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions

Lipids, 2003-10, Vol.38 (10), p.1075-1084

2003

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Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach

European food research & technology, 2016-10, Vol.242 (10), p.1735-1746

2016

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Influence of oil-in-water emulsion characteristics on initial dynamic flavour release

Journal of the science of food and agriculture, 2003-09, Vol.83 (11), p.1124-1133

2003

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Dynamic flavour release from Miglyol/water emulsions: modelling and validation

Food chemistry, 2004, Vol.84 (1), p.117-125

2004

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Dynamic Flavor Release from Sucrose Solutions

Journal of agricultural and food chemistry, 2003-08, Vol.51 (17), p.5058-5066

2003

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Initial dynamic flavour release from sodium chloride solutions

European food research & technology, 2003-12, Vol.218 (1), p.32-39

2003

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In vitro Study of the Influence of Physiological Parameters on Dynamic In-mouth Flavour Release from Liquids

Chemical senses, 2004-02, Vol.29 (2), p.153-162

2004

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Initial dynamic flavour release from sodium chloride solutions

European food research & technology, 2004, Vol.218 (1), p.32-39

2004

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Volatile Release from Liquids: A Comparison of In Vivo APCI-MS, In-mouth Headspace Trapping and In vitro Mouth Model Data

Chemical senses, 2004-02, Vol.29 (2), p.163-173

2004

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Modeling Dynamic Flavor Release from Water

Journal of agricultural and food chemistry, 2002-10, Vol.50 (22), p.6448-6452

2002

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A Feminist Ethics of Care Approach to De-escalation in Policing

Police Conflict Management, Volume I, 2023, p.169-193

2023

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Predicting fishiness off-flavour and identifying compounds of lipid oxidation in dairy powders by SPME-GC/MS and machine learning

Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes

Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme

Corrigendumg to “Continuous long-term hydrolysis of wheat gluten using a principally food-grade enzyme membrane reactor system” [Biochem. Eng. J. 99 (2015) 114–123]

Continuous long-term hydrolysis of wheat gluten using a principally food-grade enzyme membrane reactor system

Computerized Apparatus for Measuring Dynamic Flavor Release from Liquid Food Matrices

Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology

Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis

Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions

Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach

Influence of oil-in-water emulsion characteristics on initial dynamic flavour release

Dynamic flavour release from Miglyol/water emulsions: modelling and validation

Dynamic Flavor Release from Sucrose Solutions

Initial dynamic flavour release from sodium chloride solutions

In vitro Study of the Influence of Physiological Parameters on Dynamic In-mouth Flavour Release from Liquids

Initial dynamic flavour release from sodium chloride solutions

Volatile Release from Liquids: A Comparison of In Vivo APCI-MS, In-mouth Headspace Trapping and In vitro Mouth Model Data

Modeling Dynamic Flavor Release from Water

A Feminist Ethics of Care Approach to De-escalation in Policing

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