Author/Creator: Blank, Imre - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Blank, Imre

1. Application of gas chromatography‐ion mobility spectrometry (GC‐IMS) and ultrafast gas chromatography electronic‐nose (uf‐GC E‐nose) to distinguish four Chinese freshwater fishes at both raw and cooked status. Issue 6 (30th June 2021)

Authors:: Chen, Yan Ping; Cai, Dandan; Li, Wenqian; Blank, Imre; Liu, Yuan
Journal:: Journal of food biochemistry
Issue:: Volume 46:Issue 6(2022)
Page Start:: n/a
Record Type:: Journal Article
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2. Bio-mediated generation of food flavors – Towards sustainable flavor production inspired by nature. (August 2018)

Authors:: Bel-Rhlid, Rachid; Berger, Ralf Günter; Blank, Imre
Journal:: Trends in food science & technology
Issue:: Volume 78(2018)
Page Start:: 134
Record Type:: Journal Article
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3. Changes in odorants and flavor profile of heat‐processed beef flavor during storage. Issue 12 (9th November 2022)

Authors:: Zhang, Zeyu; Blank, Imre; Wang, Bei; Cao, Yanping
Journal:: Journal of food science
Issue:: Volume 87:Issue 12(2022)
Page Start:: 5208
Record Type:: Journal Article
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4. GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions. (April 2021)

Authors:: Li, Wenqian; Chen, Yan Ping; Blank, Imre; Li, Fuyang; Li, Chunbao; Liu, Yuan
Journal:: Food research international
Issue:: Volume 142(2021)
Page Start:
Record Type:: Journal Article
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5. Isolation, identification and sensory evaluation of kokumi peptides from by‐products of enzyme‐modified butter. (15th June 2022)

Authors:: Yang, Zhijie; Wang, Jiao; Han, Zhaosheng; Blank, Imre; Meng, Fanyu; Wang, Bei; Cao, Yanping; Tian, Huaixiang; Chen, Chen
Journal:: Journal of the science of food and agriculture
Issue:: Volume 102:Number 14(2022)
Page Start:: 6668
Record Type:: Journal Article
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6. Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations. (27th November 2015)

Authors:: Merz, Michael; Kettner, Lucas; Langolf, Emma; Appel, Daniel; Blank, Imre; Stressler, Timo; Fischer, Lutz
Journal:: Journal of the science of food and agriculture
Issue:: Volume 96:Number 10(2016)
Page Start:: 3358
Record Type:: Journal Article
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7. Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness. (1st March 2017)

Authors:: Kraehenbuehl, Karin; Page-Zoerkler, Nicole; Mauroux, Olivier; Gartenmann, Karin; Blank, Imre; Bel-Rhlid, Rachid
Journal:: Food chemistry
Issue:: Volume 218(2017)
Page Start:: 9
Record Type:: Journal Article
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8. Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness. (1st March 2017)

Authors:: Kraehenbuehl, Karin; Page-Zoerkler, Nicole; Mauroux, Olivier; Gartenmann, Karin; Blank, Imre; Bel-Rhlid, Rachid
Journal:: Food chemistry
Issue:: Volume 218(2017)
Page Start:: 9
Record Type:: Journal Article
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9. Self-assembly in food — A concept for structure formation inspired by Nature. (March 2017)

Authors:: Sagalowicz, Laurent; Michel, Martin; Blank, Imre; Schafer, Olivier; Leser, Martin E.
Journal:: Current opinion in colloid & interface science
Issue:: Volume 28(2017)
Page Start:: 87
Record Type:: Journal Article
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10. Strategies to improve meat-like properties of meat analogs meeting consumers' expectations. (August 2022)

Authors:: Chen, Yan Ping; Feng, Xi; Blank, Imre; Liu, Yuan
Journal:: Biomaterials
Issue:: Volume 287(2022)
Page Start:
Record Type:: Journal Article
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