Search Results - Balagiannis, Dimitrios P.

  • Showing 1 - 11 results of 11
Refine Results
  1. 1
    Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

    Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines by Yeo, Huiqi, Balagiannis, Dimitrios P., Koek, Jean H., Parker, Jane K.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

    Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants by Chen, De‐Wei, Balagiannis, Dimitrios P, Parker, Jane K

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries

    Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries by Parker, Jane K, Balagiannis, Dimitrios P, Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L, Mottram, Donald S

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Use of egg yolk phospholipids to generate chicken meat odorants

    Use of egg yolk phospholipids to generate chicken meat odorants by Chen, De-Wei, Balagiannis, Dimitrios P., Parker, Jane K.

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

    Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor by Piornos, José A, Balagiannis, Dimitrios P, Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating

    Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating by Göncüoğlu Taş, Neslihan, Kocadağlı, Tolgahan, Balagiannis, Dimitrios P., Gökmen, Vural, Parker, Jane K.

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    Characterisation of the chocolate aroma in roast jackfruit seeds

    Characterisation of the chocolate aroma in roast jackfruit seeds by Spada, Fernanda Papa, Balagiannis, Dimitrios P., Purgatto, Eduardo, do Alencar, Severino Matias, Canniatti-Brazaca, Solange Guidolin, Parker, Jane K.

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  8. 8
    Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics

    Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics by Piornos, José A., Koussissi, Elisabeth, Balagiannis, Dimitrios P., Brouwer, Eric, Parker, Jane K.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  9. 9
    Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

    Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content by Balagiannis, Dimitrios P., Mottram, Donald S., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L., Parker, Jane K.

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  10. 10
    Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method

    Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method by Piornos, José A., Delgado, Alexia, de La Burgade, Rémi C.J., Methven, Lisa, Balagiannis, Dimitrios P., Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  11. 11
    Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver

    Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver by Balagiannis, Dimitrios P, Parker, Jane K, Pyle, D. Leo, Desforges, Neil, Wedzicha, Bronislaw L, Mottram, Donald S

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: