J. Didzbalis

发表

Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis.

P. Schieberle, R. Schnell, John P. Munafo, 2014, Journal of agricultural and food chemistry.

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments.

R. Schnell, John P. Munafo, M. Steinhaus, 2016, Journal of agricultural and food chemistry.

Unified mint quantitation: Development of a high-throughput analysis for the quantitation of key aroma compounds in mint

Thomas Hofmann, A. Dunkel, O. Frank, 2021 .

Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

J. Siegel, S. Baroni, O. Dangles, 2021, Science Advances.

Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts.

K. A. Ritter, A. Trail, J. Didzbalis, 2004, Journal of agricultural and food chemistry.

High-Throughput Flavor Analysis and Mapping of Flavor Alterations Induced by Different Genotypes of Mentha by Means of UHPLC-MS/MS.

Thomas Hofmann, T. Gianfagna, A. Dunkel, 2022, Journal of agricultural and food chemistry.

Atmospheric aerosol episodes over Lithuania after the May 2011 volcano eruption at Grimsvötn, Iceland

K. Kvietkus, V. Remeikis, J. Šakalys, 2013 .

Awakening the natural capability of psicose production in Escherichia coli

S. Atsumi, Timothy A. Coulther, Augustine Arredondo, 2023, NPJ science of food.

Toward Unified Flavor Quantitation in Cocoa-Based Products.

Thomas F. Hofmann, A. Dunkel, C. Dawid, 2023, Journal of agricultural and food chemistry.