D. Balagiannis

发表

Predicting aroma formation with kinetic models

D. Balagiannis, 2015 .

Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method.

L. Methven, E. Brouwer, J. K. Parker, 2019, Food research international.

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

J. Koek, J. K. Parker, D. Balagiannis, 2022, Molecules.

Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.

D. Balagiannis, De-Wei Chen, J. Parker, 2019, Journal of the science of food and agriculture.

Use of egg yolk phospholipids to generate chicken meat odorants.

D. Balagiannis, De-Wei Chen, J. Parker, 2019, Food chemistry.

Identification of key volatiles in boiled chicken aroma

J. Koek, D. Balagiannis, H. Yeo, 2022 .

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

L. Methven, E. Brouwer, D. Balagiannis, 2020, Journal of agricultural and food chemistry.

Characterisation of the chocolate aroma in roast jackfruit seeds.

E. Purgatto, D. Balagiannis, F. P. Spada, 2021, Food chemistry.

Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose

N. Desforges, D. Mottram, D. Balagiannis, 2010 .

Flavor Development in a Meat-Based Petfood Containing Added Glucose and Glycine

N. Desforges, D. Mottram, D. Balagiannis, 2010 .

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.

B. Wedzicha, D. Mottram, D. Balagiannis, 2019, Food chemistry.

Free amino acids and sugars in rye grain: implications for acrylamide formation.

P. Shewry, S. Powers, Nigel G Halford, 2010, Journal of agricultural and food chemistry.

Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

B. Wedzicha, D. Mottram, D. Balagiannis, 2012, Journal of agricultural and food chemistry.

Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver.

D. Pyle, N. Desforges, B. Wedzicha, 2009, Journal of agricultural and food chemistry.

Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating.

V. Gökmen, D. Balagiannis, T. Kocadağlı, 2022, Food chemistry.

Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics.

E. Brouwer, D. Balagiannis, E. Koussissi, 2022, Comprehensive reviews in food science and food safety.

Effect of malt kilning temperature on the concentration of (E)- β-damascenone in malt, mashing and wort boiling in the brewing process

E. Brouwer, D. Balagiannis, A. Bekkers, 2021 .

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.

B. Wedzicha, D. Mottram, D. Balagiannis, 2019, Food chemistry.

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

M. Madruga, J. Elmore, D. Mottram, 2010 .