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