A. Adams

发表

Development of a liquid chromatography/tandem mass spectrometry method for the simultaneous determination of 16 mycotoxins on cellulose filters and in fungal cultures.

S. Saeger, C. V. Van Peteghem, S. de Saeger, 2006, Rapid communications in mass spectrometry : RCM.

Hypoglycemic and hypolipidemic effects of the total triterpene acid fraction from Folium Eriobotryae.

N. de Kimpe, A. Adams, H. Lü, 2009, Journal of ethnopharmacology.

Chemical modifications of peptides and their impact on food properties.

N. de Kimpe, A. Adams, Fien Van Lancker, 2011, Chemical reviews.

Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS).

R. Verhé, N. de Kimpe, M. Frikha, 2008, Ultrasonics sonochemistry.

Modification of casein by the lipid oxidation product malondialdehyde.

M. V. van Boekel, N. de Kimpe, A. Adams, 2008, Journal of agricultural and food chemistry.

Impact of various food ingredients on the retention of furan in foods.

N. de Kimpe, B. De Meulenaer, A. Adams, 2009, Molecular nutrition & food research.

Identification of volatile markers for indoor fungal growth and chemotaxonomic classification of Aspergillus species.

C. V. Van Peteghem, S. de Saeger, N. de Kimpe, 2012, Fungal biology.

Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates.

C. V. Van Peteghem, S. de Saeger, N. de Kimpe, 2008, Journal of environmental monitoring : JEM.

Natural Flavonoids as Potential Herbal Medication for the Treatment of Diabetes Mellitus and its Complications

Zheng-Tao Wang, Sven Mangelinckx, N. de Kimpe, 2015, Natural product communications.

Impact of lipid oxidation-derived aldehydes and ascorbic acid on the antioxidant activity of model melanoidins.

P. Venskutonis, N. de Kimpe, V. Kitrytė, 2012, Food chemistry.

Thermal degradation studies of food melanoidins.

V. Fogliano, N. de Kimpe, R. C. Borrelli, 2005, Journal of agricultural and food chemistry.

Parasites of fish and risks to public health.

J. Cross, A. Adams, K. Murrell, 1997, Revue scientifique et technique.

Using Linear Regression to Explore Environmental Factors Affecting Vector-borne Diseases

S. Lenhart, A. Adams, Jessica A Adams, 2020 .

Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions.

E. Pauw, B. Meulenaer, M. Scippo, 2010 .

Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.

N. de Kimpe, R. Venskutonis, V. Kitrytė, 2011, Journal of agricultural and food chemistry.

Chemical Constituents from the Aerial Parts of Gynura Bicolor

Zheng-Tao Wang, Sven Mangelinckx, N. de Kimpe, 2012, Natural product communications.

Formation of pyrazines and 2-acetyl-1-pyrroline by Bacillus cereus

A. Adams, N. Kimpe, 2007 .

Characterization of volatile compounds from three Cymbopogon species and Eucalyptus citriodora from Benin and their insecticidal activities against Tribolium castaneum.

G. Smagghe, Sven Mangelinckx, A. Adams, 2015 .

Fast Quality Assessment of German Chamomile (Matricaria chamomilla L.) by Headspace Solid-Phase Microextraction: Influence of Flower Development Stage

N. de Kimpe, M. Rafieiolhossaini, P. Van Damme, 2012, Natural product communications.

Volatile Profiles of Rapeseed Oil Flavored with Basil, Oregano, and Thyme as a Function of Flavoring Conditions

R. Verhé, Z. Kruma, A. Adams, 2011 .

Composition of Essential Oils of Gaillardia megapotamica and Gaillardia cabrerae from Argentina

N. de Kimpe, A. Adams, S. Debenedetti, 2008 .

Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea): effect of botanical species and toasting process

R. Verhé, J. Demyttenaere, A. Adams, 2006, Journal of Wood Science.

Formation of valuable Maillard flavour compounds by model reactions and fermentation

A. Adams, 2005 .

Characterization of model melanoidins by the thermal degradation profile.

N. de Kimpe, R. Venskutonis, M. Keršienė, 2003, Journal of agricultural and food chemistry.

Autoregulatory Properties of (+)-Thujopsene and Influence of Environmental Conditions on Its Production by Penicillium decumbens

S. Saeger, C. Peteghem, A. Adams, 2011, Microbial Ecology.

Thermal degradation studies of glucose/glycine melanoidins.

N. de Kimpe, R. Venskutonis, M. Keršienė, 2002, Journal of agricultural and food chemistry.

Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.

N. de Kimpe, A. Adams, N. De Kimpe*, 2006, Chemical reviews.

Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions.

A. Adams, N. Kimpe, 2009 .

Biotransformation of (R)-(+)- and (S)-(−)-limonene to α-terpineol by Penicillium digitatum— investigation of the culture conditions

J. Demyttenaere, A. Adams, N. Kimpe, 2003 .

JEM Spotlight: Fungi, mycotoxins and microbial volatile organic compounds in mouldy interiors from water-damaged buildings.

Y. Rosseel, C. V. Van Peteghem, S. de Saeger, 2009, Journal of environmental monitoring : JEM.

Influence of environmental conditions on production of volatiles by Trichoderma atroviride in relation with the sick building syndrome

S. Saeger, C. Peteghem, A. Adams, 2011 .

New short and general synthesis of three key Maillard flavour compounds: 2-Acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine.

N. de Kimpe, A. Adams, K. Abbaspour Tehrani, 2015, Food chemistry.

Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes.

N. de Kimpe, B. De Meulenaer, A. Adams, 2011, Journal of agricultural and food chemistry.

Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins.

E. De Pauw, M. Scippo, N. de Kimpe, 2011, Journal of agricultural and food chemistry.

Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

E. Pauw, B. Meulenaer, M. Scippo, 2012 .

On-fiber furan formation from volatile precursors: a critical example of artefact formation during Solid-Phase Microextraction.

N. de Kimpe, B. De Meulenaer, A. Adams, 2012, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

M. Keršienė, D. Leskauskaitė, A. Adams, 2008 .

Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems.

N. de Kimpe, A. Adams, Fien Van Lancker, 2012, Journal of agricultural and food chemistry.

Formation of pyrazines in Maillard model systems of lysine-containing dipeptides.

N. de Kimpe, A. Adams, Fien Van Lancker, 2010, Journal of agricultural and food chemistry.

Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products.

R. Venskutonis, V. Kitrytė, A. Adams, 2009 .

Furan formation in baby food model system via lipid oxidation and sugar degradation.

E. De Pauw, M. Scippo, N. de Kimpe, 2011, Communications in agricultural and applied biological sciences.

De novo production of (+)-aristolochene by sporulated surface cultures of Penicillium roqueforti.

W. König, N. de Kimpe, J. Demyttenaere, 2002, Phytochemistry.

The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

M. Keršienė, A. Adams, N. Kimpe, 2009 .

Flavor scalping by polyethylene sealants

A. Adams, E. Caro, Dibyaranjan Mekap, 2019, Food Packaging and Shelf Life.

Mechanistic insights into furan formation in Maillard model systems.

N. de Kimpe, B. De Meulenaer, A. Adams, 2011, Journal of agricultural and food chemistry.

Formation of pyrazines and a novel pyrrole in Maillard model systems of 1,3-dihydroxyacetone and 2-oxopropanal.

M. V. van Boekel, N. de Kimpe, A. Adams, 2008, Journal of agricultural and food chemistry.

Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan.

E. De Pauw, M. Scippo, N. de Kimpe, 2010, Journal of agricultural and food chemistry.

Stability of acrylamide in model systems and its reactivity with selected nucleophiles

A. Adams, N. Kimpe, Fien Van Lancker, 2010 .

Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems.

N. de Kimpe, M. Keršienė, A. Adams, 2004, Journal of agricultural and food chemistry.

FIELD PERFORMANCE AND BIOLOGICAL FITNESS IMPLICATIONS OF AN INSECTICIDE ROTATION STRATEGY WITH RESISTANT GERMAN COCKROACHES

Griffith, A. Cleverly, A. Adams, 2008 .

RESPONDING TO POTENTIAL AND PERCEIVED CASES OF RESISTANCE IN BLATTELLA GERMANICA (L.)

Andy Adams, A. Adams, 1993 .

Investigation of the Volatile Constituents of Different Gynura Species from Two Chinese Origins by SPME/GC-MS

Zheng-Tao Wang, Sven Mangelinckx, N. de Kimpe, 2012, Natural product communications.

Influence of various growth parameters on fungal growth and volatile metabolite production by indoor molds.

C. V. Van Peteghem, S. de Saeger, N. de Kimpe, 2012, The Science of the total environment.

Coumarins from Cnidium monnieri and their antiosteoporotic activity.

L. Qin, N. de Kimpe, Qiao-yan Zhang, 2007, Planta medica.

Using electrostatics to exploit the biological effectiveness of very small insecticide droplets.

A. Adams, J. E. Hardcastle, 1986 .

PROCEDURE FOR EVALUATING BIOLOGICAL PERFORMANCE OF PHARAOH ANT , MONOMORIUM PHARAONIS ( HYMENOPTERA : FORMICIDAE )

A. Adams, S. Höbel, S. Kunkel, 2006 .

Biotransformation of (S)-(+)-linalool by Aspergillus niger: an investigation of the culture conditions.

N. de Kimpe, J. Demyttenaere, A. Adams, 2001, Journal of agricultural and food chemistry.

Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.

M. Keršienė, J. Demyttenaere, A. Adams, 2002, Journal of agricultural and food chemistry.

Chemistry of 2‐Acetyl‐1‐pyrroline, 6‐Acetyl‐1,2,3,4‐tetrahydropyridine, 2‐Acetyl‐2‐thiazoline, and 5‐Acetyl‐2,3‐dihydro‐4H‐thiazine: Extraordinary Maillard Flavor Compounds

A. Adams, N. Kimpe, 2006 .