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1

Food chemistry: Acrylamide from Maillard reaction products

Stadler, Richard H., Blank, Imre, Varga, Natalia, Robert, Fabien, Hau, Jörg, Guy, Philippe A., Robert, Marie-Claude, Riediker, Sonja

Journal:

Year:

2002

Language:

english

File:

PDF, 123 KB

english, 2002

2

The kinetics of coffee aroma extraction

Mestdagh, Frédéric, Davidek, Tomas, Chaumonteuil, Matthieu, Folmer, Britta, Blank, Imre

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 394 KB

english, 2014

3

When Machine Tastes Coffee: Instrumental Approach To Predict the Sensory Profile of Espresso Coffee

Lindinger, Christian, Labbe, David, Pollien, Philippe, Rytz, Andreas, Juillerat, Marcel A., Yeretzian, Chahan, Blank, Imre

Journal:

Analytical Chemistry

Year:

2008

Language:

english

File:

PDF, 465 KB

english, 2008

4

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

Berends, Pieter, Merz, Michael, Kranz, Bertolt, Thaler, Thorn, Appel, Daniel, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 1.22 MB

english, 2016

5

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

Poisson, Luigi, Auzanneau, Noémie, Mestdagh, Frédéric, Blank, Imre, Davidek, Tomas

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 1.09 MB

english, 2017

6

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

Merz, Michael, Eisele, Thomas, Berends, Pieter, Appel, Daniel, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

Journal:

Journal of Agricultural and Food Chemistry

Year:

2015

Language:

english

File:

PDF, 4.91 MB

english, 2015

7

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

Merz, Michael, Claaßen, Wolfgang, Appel, Daniel, Berends, Pieter, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

Journal:

Journal of Molecular Catalysis B: Enzymatic

Year:

2016

Language:

english

File:

PDF, 1.18 MB

english, 2016

8

Self-assembly in food — A concept for structure formation inspired by Nature

Sagalowicz, Laurent, Michel, Martin, Blank, Imre, Schafer, Olivier, Leser, Martin E.

Journal:

Current Opinion in Colloid & Interface Science

Year:

2017

Language:

english

File:

PDF, 691 KB

english, 2017

9

Sustainable Food Processing Inspired by Nature

Sybesma, Wilbert, Blank, Imre, Lee, Yuan-Kun

Journal:

Trends in Biotechnology

Year:

2017

Language:

english

File:

PDF, 538 KB

english, 2017

10

Acrylamide Formation from Asparagine under Low Moisture Maillard Reaction Conditions. 2. Crystalline vs Amorphous Model Systems

Robert, Fabien, Vuataz, Gilles, Pollien, Philippe, Saucy, Françoise, Alonso, Maria-Isabelle, Bauwens, Isabelle, Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 183 KB

english, 2005

11

Bio-mediated generation of food flavors – Towards sustainable flavor production inspired by nature

Bel-Rhlid, Rachid, Berger, Ralf Günter, Blank, Imre

Journal:

Trends in Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 522 KB

english, 2018

12

Effect of fibers and whole grain content on quality attributes of extruded cereals

Chassagne-Berces, Sophie, Leitner, Michael, Melado, Angela, Barreiro, Pilar, Correa, Eva Cristina, Blank, Imre, Gumy, Jean-Claude, Chanvrier, Hélène

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 625 KB

english, 2011

13

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

Imre Blank, Tomas Davidek, Stéphanie Devaud, Nathalie Clety

Journal:

International Congress Series

Year:

2002

Language:

english

File:

PDF, 108 KB

english, 2002

14

Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments

Poisson, Luigi, Schmalzried, Frank, Davidek, Tomas, Blank, Imre, Kerler, Josef

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 788 KB

english, 2009

15

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

Journal:

Analytical Chemistry

Year:

2003

Language:

english

File:

PDF, 162 KB

english, 2003

16

Model Studies on the Release of Aroma Compounds from Structured and Nonstructured Oil Systems Using Proton-Transfer Reaction Mass Spectrometry

Landy, Pascale, Pollien, Philippe, Rytz, Andreas, Leser, Martin E., Sagalowicz, Laurent, Blank, Imre, Spadone, Jean-Claude

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 74 KB

english, 2007

17

Formation of 3-Hydroxy-4,5-dimethyl-2(5 H )-furanone (Sotolone) from 4-Hydroxy- l -isoleucine and 3-Amino-4,5-dimethyl-3,4-dihydro-2(5 H )-furanone

Blank, Imre, Lin, Jianming, Fumeaux, René, Welti, Dieter H., Fay, Laurent B.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1996

Language:

english

File:

PDF, 136 KB

english, 1996

18

In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction

Stadler, Richard H., Robert, Fabien, Riediker, Sonja, Varga, Natalia, Davidek, Tomas, Devaud, Stéphanie, Goldmann, Till, Hau, Jörg, Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 161 KB

english, 2004

19

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

Limacher, Anita, Kerler, Josef, Davidek, Tomas, Schmalzried, Frank, Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 1.23 MB

english, 2008

20

When Machine Tastes Coffee: Successful Prediction of Coffee Sensory Profiles by Instrumental Methods Based on On-line PTR-MS

Lindinger, Christian, Yeretzian, Chahan, Blank, Imre

Journal:

CHIMIA International Journal for Chemistry

Year:

2009

Language:

english

File:

PDF, 798 KB

english, 2009

21

Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.)

Imre Blank, Alina Sen, Werner Grosch

Journal:

Year:

1992

Language:

english

File:

PDF, 565 KB

english, 1992

22

Synthesis and Sensorial Properties of 2-Alkylalk-2-enals and 3-(Acetylthio)-2-alkyl Alkanals

Robert, Fabien, Héritier, Julien, Quiquerez, Joelle, Simian, Hervé, Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 70 KB

english, 2004

23

Synthesis of Deuterated Volatile Lipid Degradation Products To Be Used as Internal Standards in Isotope Dilution Assays. 1. Aldehydes

Lin, Jianming, Welti, Dieter H., Vera, Francia Arce, Fay, Laurent B., Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

1999

Language:

english

File:

PDF, 147 KB

english, 1999

24

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

Merz, Michael, Appel, Daniel, Berends, Pieter, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 581 KB

english, 2016

25

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

Tomas Davidek, Imre Blank, Nathalie Clety, Sandra Aubin

Journal:

International Congress Series

Year:

2002

Language:

english

File:

PDF, 36 KB

english, 2002

26

Determination of 4-Hydroxy-2,5-dimethyl-3(2 H )-furanone and 2(or 5)-Ethyl-4-hydroxy-5(or 2)-methyl-3(2 H )-furanone in Pentose Sugar-Based Maillard Model Systems by Isotope Dilution Assays

Blank, Imre, Fay, Laurent B., Lakner, Frederick J., Schlosser, Manfred

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 253 KB

english, 1997

27

A New Insight into the Formation of Odor Active Carbonyls by Thermally-Induced Degradation of Phospholipids in Self-Assembly Structures §

Lin, Jianming, Leser, Martin E., Löliger, Jürg, Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 137 KB

english, 2004

28

Temperature dependence of Henry's law constants: An automated, high-throughput gas stripping cell design coupled to PTR-ToF-MS

Wieland, Flurin, Neff, Angela, Gloess, Alexia N., Poisson, Luigi, Atlan, Samuel, Larrain, Diego, Prêtre, Daniel, Blank, Imre, Yeretzian, Chahan

Journal:

International Journal of Mass Spectrometry

Year:

2015

Language:

english

File:

PDF, 1.35 MB

english, 2015

29

Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations

Merz, Michael, Kettner, Lucas, Langolf, Emma, Appel, Daniel, Blank, Imre, Stressler, Timo, Fischer, Lutz

Journal:

Journal of the Science of Food and Agriculture

Year:

2016

Language:

english

File:

PDF, 354 KB

english, 2016

30

Acrylamide: Update on Selected Research Activities Conducted by the European Food and Drink Industry

Taeymans, Dominique, Andersson, Anders, Ashby, Peter, Blank, Imre, GondÃ©, Pierre, Eijck, Paul van, Faivre, Virginie, Lalljie, Sam P D, Lingnert, Hans, Lindblom, Marianne, Matissek, Reinhard, MÃ¼ller,

Journal:

Journal of AOAC International

Year:

2005

Language:

english

File:

PDF, 358 KB

english, 2005

31

Current Status of Acrylamide Research in Food: Measurement, Safety Assessment, and Formation

Journal:

Annals of the New York Academy of Sciences

Year:

2005

Language:

english

File:

PDF, 4.51 MB

english, 2005

32

Origin and Yields of Acetic Acid in Pentose-based Maillard Reaction Systems

Tomas Davidek, Elisabeth Gouézec, Stéphanie Devaud, Imre Blank

Journal:

Annals of the New York Academy of Sciences

Year:

2008

Language:

english

File:

PDF, 711 KB

english, 2008

33

Intensive neutral odourants of linden honey Differences from honeys of other botanical origin

Imre Blank, Karl-Heinz Fischer, Werner Grosch

Journal:

European Food Research and Technology

Year:

1989

Language:

english

File:

PDF, 753 KB

english, 1989

34

Synthesis and Sensory Characterization of Novel Umami-Tasting Glutamate Glycoconjugates

Beksan, Ersan, Schieberle, Peter, Robert, Fabien, Blank, Imre, Fay, Laurent Bernard, Schlichtherle-Cerny, Hedwig, Hofmann, Thomas

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 175 KB

english, 2003

35

Sugar Fragmentation in the Maillard Reaction Cascade: Isotope Labeling Studies on the Formation of Acetic Acid by a Hydrolytic β-Dicarbonyl Cleavage Mechanism

Davídek, Tomas, Devaud, Stéphanie, Robert, Fabien, Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 174 KB

english, 2006

36

Formation of Odorants in Maillard Model Systems Based on l -Proline as Affected by pH

Blank, Imre, Devaud, Stéphanie, Matthey-Doret, Walter, Robert, Fabien

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 165 KB

english, 2003

37

Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay

Jianming Lin, Laurent B. Fay, Dieter H. Welti, Imre Blank

Journal:

Year:

2001

Language:

english

File:

PDF, 159 KB

english, 2001

38

Generation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone from Rhamnose as Affected by Reaction Parameters: Experimental Design Approach

Illmann, Silke, Davidek, Tomas, Gouézec, Elisabeth, Rytz, Andreas, Schuchmann, Heike P., Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 472 KB

english, 2009

39

Simultaneous Quantitative Analysis of Maillard Reaction Precursors and Products by High-Performance Anion Exchange Chromatography ‖

Davidek, Tomas, Clety, Nathalie, Devaud, Stéphanie, Robert, Fabien, Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 116 KB

english, 2003

40

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

Davidek, Tomas, Illmann, Silke, Rytz, Andreas, Blank, Imre

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 530 KB

english, 2013

41

Synthesis oftrans-4,5-epoxy-(E)-2-decenal and its deuterated analog used for the development of a sensitive and selective quantification method based on isotope dilution assay with negative chemical ionization

Jianming Lin, Laurent B. Fay, Dieter H. Welti, Imre Blank

Journal:

Year:

1999

Language:

english

File:

PDF, 551 KB

english, 1999

42

Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometry

Jörg Hau, Stéphanie Devaud, Imre Blank

Journal:

ELECTROPHORESIS

Year:

2004

Language:

english

File:

PDF, 181 KB

english, 2004

43

On the Role of (−)-2-Methylisoborneol for the Aroma of Robusta Coffee

Blank, Imre, Grosch, Werner

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 40 KB

english, 2002

44

Degradation of the Amadori Compound N -(1-Deoxy- d -fructos-1-yl)glycine in Aqueous Model Systems

Davidek, Tomas, Clety, Nathalie, Aubin, Sandra, Blank, Imre

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 172 KB

english, 2002

45

Racemic and Enantiopure Synthesis and Physicochemical Characterization of the Novel Taste Enhancer N -(1-Carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol Inner Salt

Villard, Renaud, Robert, Fabien, Blank, Imre, Bernardinelli, Gérald, Soldo, Tomislav, Hofmann, Thomas

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 173 KB

english, 2003

46

Elucidating the Secrets of the Maillard Reaction Cascade – The Role of Amadori Compounds

Davídek, Tomas, Blank, Imre

Journal:

CHIMIA International Journal for Chemistry

Year:

2005

Language:

english

File:

PDF, 779 KB

english, 2005

47

Elucidation of Chemical Pathways in the Maillard Reaction by 17O-NMR Spectroscopy

FABIEN ROBERT, FRANCIA ARCE VERA, FRANK KERVELLA, TOMAS DAVIDEK, IMRE BLANK

Journal:

Annals of the New York Academy of Sciences

Year:

2005

Language:

english

File:

PDF, 3.12 MB

english, 2005

48

Flavour science: Sensible principles and techniques

Journal:

Trends in Food Science & Technology

Year:

1994

Language:

english

File:

PDF, 166 KB

english, 1994

49

Analysis of the seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch.)

Imre Blank, Peter Schieberle

Journal:

Flavour and Fragrance Journal

Year:

1993

Language:

english

File:

PDF, 377 KB

english, 1993

50

The Effect of Reaction Conditions on the Origin and Yields of Acetic Acid Generated by the Maillard Reaction

TOMAS DAVIDEK, STÉPHANIE DEVAUD, FABIEN ROBERT, IMRE BLANK

Journal:

Annals of the New York Academy of Sciences

Year:

2005

Language:

english

File:

PDF, 2.99 MB

english, 2005

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