Search Results - Tyapkova, Oxana

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  1. 1
    Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications

    Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications by Zardin, Erika, Tyapkova, Oxana, Buettner, Andrea, Beauchamp, Jonathan

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  2. 2
    Replacing fishmeal with oilseed cakes in fish feed – A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets

    Replacing fishmeal with oilseed cakes in fish feed – A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets by Tyapkova, Oxana, Osen, Raffael, Wagenstaller, Maria, Baier, Bernhard, Specht, Fabian, Zacherl, Christian

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  3. 3
    Characterisation of flavour compounds formed by γ-irradiation of polypropylene

    Characterisation of flavour compounds formed by γ-irradiation of polypropylene by Tyapkova, Oxana, Czerny, Michael, Buettner, Andrea

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  4. 4
    Influence of polyols and bulking agents on flavour release from low-viscosity solutions

    Influence of polyols and bulking agents on flavour release from low-viscosity solutions by Siefarth, Caroline, Tyapkova, Oxana, Beauchamp, Jonathan, Schweiggert, Ute, Buettner, Andrea, Bader, Stephanie

    Published in Food chemistry
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  5. 5
    Flavor release from sugar-containing and sugar-free confectionary egg albumen foams

    Flavor release from sugar-containing and sugar-free confectionary egg albumen foams by Tyapkova, Oxana, Siefarth, Caroline, Schweiggert-Weisz, Ute, Beauchamp, Jonathan, Buettner, Andrea, Bader-Mittermaier, Stephanie

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  6. 6
    Characterisation of flavour–texture interactions in sugar-free and sugar-containing pectin gels

    Characterisation of flavour–texture interactions in sugar-free and sugar-containing pectin gels by Tyapkova, Oxana, Bader-Mittermaier, Stephanie, Schweiggert-Weisz, Ute, Wurzinger, Sandrina, Beauchamp, Jonathan, Buettner, Andrea

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  7. 7
    Thermodynamic behavior of erythritol in aqueous solutions and in gelatine gels and its quantification

    Thermodynamic behavior of erythritol in aqueous solutions and in gelatine gels and its quantification by Tyapkova, Oxana, Bader-Mittermaier, Stephanie, Schweiggert-Weisz, Ute

    Published in Thermochimica acta
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  8. 8
    Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions

    Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions by Siefarth, Caroline, Tyapkova, Oxana, Beauchamp, Jonathan, Schweiggert, Ute, Buettner, Andrea, Bader, Stephanie

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