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Author:Istasse, L.

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4 matching references were found.

Yaylayan, V.A.; Machiels, D.; Istasse, L., Thermal decomposition of specificaly phosphorylated D-glucoses and their role in the control of the Maillard reaction, J. Agric. Food Chem., 2003, 51, 11, 3358-3366, . [all data]

Machiels, D.; van Ruth, S.M.; Posthumus, M.A.; Istasse, L., Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats, Talanta, 2003, 60, 4, 755-764, . [all data]

Machiels, D.; Istasse, L., Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat, Talanta, 2003, 61, 4, 529-537, . [all data]

Machiels, D.; Istasse, L.; van Ruth, S.M., Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls, Food Chem., 2004, 86, 3, 377-383, . [all data]