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Author:Blank, I.

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16 matching references were found.

Bel Rhild, R.; Fleury, Y.; Devaud, S.; Fay, L.B.; Blank, I.; Juillerat, M.A., Biogeneration of roasted noted based on 2-acetyl-2-thiazoline and the precursor 2-(1-hydroxyethyl)-4,5-dihydrothiazole, 2002, retrieved from http://www.imrablank.ch/ACS2002826179.pdf. [all data]

Bel Rhild, R.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazolidine and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazoline, by combined bio and thermal approaches, J. Agr. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d . [all data]

Lin, J.; Blank, I., Odorans generated by thermally induced degradation of phospholipids, J. Agric. Food Chem., 2003, 51, 15, 4364-4369, https://doi.org/10.1021/jf034300m . [all data]

Rhlid, R.B.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera, F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches, J. Agric. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d . [all data]

Blank, I.; Pascual, E.C.; Devaud, S.; Fay, L.B.; Stadler, R.H.; Yeretzian, C.; Goodman, B.A., Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems, J. Agric. Food Chem., 2002, 50, 8, 2356-2364, https://doi.org/10.1021/jf011329m . [all data]

Blank, I.; Lin, J.; Arce Vera, F.; Welti, D.H.; Fay, L.B., Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal, J. Agric. Food Chem., 2001, 49, 6, 2959-2965, https://doi.org/10.1021/jf010160+ . [all data]

Robert, F.; Héritier, J.; Quiquerez, J.; Simian, H.; Blank, I., Synthesis and sensorial properties of 2-alkylalk-2-enals and 3-(acetylthio)-2-alkyl alkanals, J. Agric. Food Chem., 2004, 52, 11, 3525-3529, https://doi.org/10.1021/jf0498968 . [all data]

Blank, I.; Fischer, K.-H.; Grosch, W., Intensive neutral odourants of linden honey, Z. Lebensm. Unters. Forsch., 1989, 189, 5, 426-433, https://doi.org/10.1007/BF01028316 . [all data]

Blank, I.; Grosch, W.; Eisenreich, W.; Bacher, A.; Firl, J., Determination of the chemical structure of Linden ether, Helv. CHim. Acta, 1990, 73, 5, 1250-1257, https://doi.org/10.1002/hlca.19900730515 . [all data]

Blank, I.; Sen, A.; Grosch, W., Potent odorants of the roasted powder and brew of Arabica coffee, Z. Lebensm. Unters Forsch., 1992, 195, 3, 239-245, https://doi.org/10.1007/BF01202802 . [all data]

Blank, I.; Schieberle, P., Analysis of the seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch.), Flavour Fragr. J., 1993, 8, 4, 191-195, https://doi.org/10.1002/ffj.2730080405 . [all data]

Blank, I.; Stampfli, A.; Eisenreich, W., Analysis of food flavourings by gas chromatography - olfactometry in Trends of Flavour Research, Maarse, H.; van der Heij, D.G., ed(s)., 1994, 271-276. [all data]

Lin, J.; Fay, L.B.; Blank, I., Aroma impact compounds formed in meat-like model systems containing cysteine, ribose, and phospholipids in Frontiers of Flavour Science, Scheberle, P.; Engel, K.-H., ed(s)., Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, 2000, 498-502. [all data]

Simian, H.; Robert, F.; Blank, I., Identification and synthesis of 2-heptanethiol, a new flawor compound found in bell peppers, J. Agric. Food Sci., 2004, 52, 2, 306-310, https://doi.org/10.1021/jf035008h . [all data]

Blank, I.; Lin, J.; Leser, M.E.; Loeliger, J., Formation of odor-active carbonyls in self-assembly structures of phosholipids in Foor Lipids: Chemistry, Flavor, and Texture, Shahidi, F.; Weenen, H., ed(s)., American Chemical Society, Washington, DC, 2006, 19-34. [all data]

Spadone, J.-C.; Matthey-Doret, W.; Blank, I., Formation of methyl(methylthio)methyl disulfide in broccoli (Brassica oleracea (L.) var. italica) in Flavour Science: Recent Advances and Trends, Bredie, W.L.P.; Petersen, M.A., ed(s)., Elsevier, Amsterdam, 2006, 309-314. [all data]