C. Lindinger

发表

Proton Transfer Reaction Mass Spectrometry , a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food

C. Yeretzian, I. Blank, P. Pollien, 2022 .

Eddy covariance measurements of oxygenated volatile organic compound fluxes from crop harvesting using a redesigned proton‐transfer‐reaction mass spectrometer

A. Guenther, R. Fall, T. Karl, 2001 .

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

T. Märk, C. Yeretzian, I. Blank, 2005, Analytical Chemistry.

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

T. Märk, I. Blank, P. Pollien, 2006, Journal of agricultural and food chemistry.

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

J. Gumy, R. Liardon, C. Lindinger, 2007, Journal of agricultural and food chemistry.

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

C. Yeretzian, C Yeretzian, P Pollien, 2004, Comprehensive reviews in food science and food safety.

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

D. D. Roberts, N. Antille, C. Yeretzian, 2003, Journal of agricultural and food chemistry.

Disjunct eddy covariance measurements of monoterpene fluxes from a Norway spruce forest using PTR-MS

A. Wisthaler, B. Rappenglück, R. Steinbrecher, 2004 .

A relaxed-eddy-accumulation method for the measurement of isoprenoid canopy-fluxes using an online gas-chromatographic technique and PTR-MS simultaneously

A. Wisthaler, R. Forkel, B. Rappenglück, 2006 .

Prediction of the overall sensory profile of espresso coffe by on-line headspace measurement using proton transfer reaction-mass spectrometry

D. Labbe, A. Rytz, M. Juillerat, 2006 .

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

C. Yeretzian, D. Labbe, A. Rytz, 2008, Analytical chemistry.

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

J. C. Germain, N. Pineau, K. Engel, 2011, Journal of agricultural and food chemistry.

When machine tastes coffee : successful prediction of coffee sensory profiles by instrumental methods based on on-line PTR-MS

C. Yeretzian, I. Blank, C. Lindinger, 2009 .

Nosespace analysis with proton-transfer-reaction mass spectrometry: intra- and interpersonal variability.

D. D. Roberts, C. Yeretzian, P. Pollien, 2003 .

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

Imre Blank, Christian Lindinger, Charles Lambot, 2009, Journal of agricultural and food chemistry.