12 results on '"Balagiannis, Dimitrios P."'
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2. Characterisation of the chocolate aroma in roast jackfruit seeds
3. Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics
4. Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines
5. A Three Dimensional Kinetic Model for the Formation of Acrylamide in French Fries with Variable Glucose and Fructose Content
6. Effect of malt kilning temperature on the concentration of (E)-β-damascenone in malt, mashing and wort boiling in the brewing process
7. Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics.
8. Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor
9. Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method
10. Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants
11. Use of egg yolk phospholipids to generate chicken meat odorants
12. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content
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