Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Amino acid-catalyzed formation of 2-vinylfuran from lipid-derived 4-oxo-2-hexenal

(2015) Zhen Zeng et al.   FOOD CHEMISTRY

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

(2015) Gustavo Luis Leonardo Scalone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System

(2015) C. Severini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and Reduction of Furan in Maillard Reaction Model Systems Consisting of Various Sugars/Amino Acids/Furan Precursors

(2014) Heera Cho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose

(2013) Christoph Cerny et al.   FOOD CHEMISTRY

Discrimination of Chinese green tea according to varieties and grade levels using artificial nose and tongue based on colorimetric sensor arrays

(2013) Danqun Huo et al.   FOOD CHEMISTRY

Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients

(2013) Małgorzata A. Majcher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

(2012) Catarina Petisca et al.   FOOD AND BIOPRODUCTS PROCESSING

Roasting-induced changes in arabinotriose, a model of coffee arabinogalactan side chains

(2012) Ana S.P. Moreira et al.   FOOD CHEMISTRY

Extraction of coffee antioxidants: Impact of brewing time and method

(2012) Iziar A. Ludwig et al.   FOOD RESEARCH INTERNATIONAL

Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems

(2012) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid discrimination of Chinese red ginseng and Korean ginseng using an electronic nose coupled with chemometrics

(2012) Shan Li et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

(2011) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanistic Insights into Furan Formation in Maillard Model Systems

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil

(2010) Hélène J. Giroux et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

(2008) Juerg Baggenstoss et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

(2008) Arda Serpen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS