Lindinger C - Search Results

1

Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption.

Dold S, Lindinger C, Kolodziejczyk E, Pollien P, Ali S, Germain JC, Perin SG, Pineau N, Folmer B, Engel KH, Barron D, Hartmann C. Dold S, et al. Among authors: lindinger c. J Agric Food Chem. 2011 Oct 26;59(20):11196-203. doi: 10.1021/jf201758h. Epub 2011 Sep 29. J Agric Food Chem. 2011. PMID: 21905723

2

Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.

Roberts DD, Pollien P, Antille N, Lindinger C, Yeretzian C. Roberts DD, et al. Among authors: lindinger c. J Agric Food Chem. 2003 Jun 4;51(12):3636-42. doi: 10.1021/jf026230+. J Agric Food Chem. 2003. PMID: 12769538

3

Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS.

Lindinger C, Pollien P, Ali S, Yeretzian C, Blank I, Märk T. Lindinger C, et al. Anal Chem. 2005 Jul 1;77(13):4117-24. doi: 10.1021/ac0501240. Anal Chem. 2005. PMID: 15987117

4

Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry.

Märk J, Pollien P, Lindinger C, Blank I, Märk T. Märk J, et al. Among authors: lindinger c. J Agric Food Chem. 2006 Apr 5;54(7):2786-93. doi: 10.1021/jf052937v. J Agric Food Chem. 2006. PMID: 16569077

5

When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee.

Lindinger C, Labbe D, Pollien P, Rytz A, Juillerat MA, Yeretzian C, Blank I. Lindinger C, et al. Anal Chem. 2008 Mar 1;80(5):1574-81. doi: 10.1021/ac702196z. Epub 2008 Jan 26. Anal Chem. 2008. PMID: 18220371

6

Identification of ethyl formate as a quality marker of the fermented off-note in coffee by a nontargeted chemometric approach.

Lindinger C, Pollien P, de Vos RC, Tikunov Y, Hageman JA, Lambot C, Fumeaux R, Voirol-Baliguet E, Blank I. Lindinger C, et al. J Agric Food Chem. 2009 Nov 11;57(21):9972-8. doi: 10.1021/jf901673d. J Agric Food Chem. 2009. PMID: 19817421

7

Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food.

Pollien P, Lindinger C, Yeretzian C, Blank I. Pollien P, et al. Among authors: lindinger c. Anal Chem. 2003 Oct 15;75(20):5488-94. doi: 10.1021/ac0344586. Anal Chem. 2003. PMID: 14710829

8

Release kinetics of volatile organic compounds from roasted and ground coffee: online measurements by PTR-MS and mathematical modeling.

Mateus ML, Lindinger C, Gumy JC, Liardon R. Mateus ML, et al. Among authors: lindinger c. J Agric Food Chem. 2007 Dec 12;55(25):10117-28. doi: 10.1021/jf071901v. Epub 2007 Nov 10. J Agric Food Chem. 2007. PMID: 17994691

9

Individualization of Flavor Preferences: Toward a Consumer-centric and Individualized Aroma Science.

Yeretzian C, Pollien P, Lindinger C, Ali S. Yeretzian C, et al. Among authors: lindinger c. Compr Rev Food Sci Food Saf. 2004 Oct;3(4):152-159. doi: 10.1111/j.1541-4337.2004.tb00066.x. Compr Rev Food Sci Food Saf. 2004. PMID: 33430568

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