The Aroma Side of the Maillard Reaction von Cerny, Christoph

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Hydrophilic Interaction Liquid Chromatography Coupled to Electrospray Mass Spectrometry of Small Polar Compounds in Food Analysis von Schlichtherle-Cerny, Hedwig, Affolter, Michael, Cerny, Christoph

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Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction von Cerny, Christoph, Davidek, Tomas

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Effect of pH on the Maillard Reaction of [13C5]Xylose, Cysteine, and Thiamin von Cerny, Christoph, Briffod, Matthieu

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Identification of 5-Hydroxy-3-mercapto-2-pentanone in the Maillard Reaction of Thiamine, Cysteine, and Xylose von Cerny, Christoph, Guntz-Dubini, Renée

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Furfuryl alcohol is a precursor for furfurylthiol in coffee von Cerny, Christoph, Schlichtherle-Cerny, Hedwig, Gibe, Romelo, Yuan, Yuan

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Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine von Cerny, Christoph

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Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose von Cerny, Christoph, Guntz-Dubini, Renée

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High-throughput screening for aroma production in food fermentations von Vong, Weng Chan, Cerny, Christoph, Bodnar, Igor, Azario, Mauro Lorenzo Ondino, de Boer, Paulo, Julsing, Mattijs, Hugenholtz, Jeroen, Xiang, Wen-Juan, Ding, Yi-Chun, Roland, Wibke Silke Ute

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Mechanisms of Formation of Alkylpyrazines in the Maillard Reaction von Amrani-Hemaimi, Miriam, Cerny, Christoph, Fay, Laurent B

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Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40 °C von Cerny, Christoph, Fitzpatrick, Fiona, Ferreira, José

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Interaction and enrichment of protein on cationic polysaccharide surfaces von Mohan, Tamilselvan, Findenig, Gerald, Höllbacher, Stefan, Cerny, Christoph, Ristić, Tijana, Kargl, Rupert, Spirk, Stefan, Maver, Uros, Stana-Kleinschek, Karin, Ribitsch, Volker

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Role of the Solvent Glycerol in the Maillard Reaction of d-Fructose and l-Alanine von Cerny, Christoph, Guntz-Dubini, Renée

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Silylating and shaping of polysaccharides von Cerny, Christoph

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FILM PRODUCT FOR APPLICATION TO A BUILDING SHELL FOR PROTECTION AGAINST BIRD IMPACT von WADDOUP, Dominique, CERNY, Christoph

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Evaluation of potent odorants in roasted beef by aroma extract dilution analysis von Cerny, Christoph, Grosch, Werner

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FILM PRODUCT FOR APPLICATION TO A BUILDING SHELL FOR PROTECTION AGAINST BIRD IMPACT von WADDOUP, Dominique, CERNY, Christoph

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α-Mercaptoketone Formation during the Maillard Reaction of Cysteine and [1-13C]Ribose von Cerny, Christoph, Davidek, Tomas

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FILM PRODUCT FOR APPLICATION TO A BUILDING ENVELOPE FOR PROTECTION AGAINST BIRD IMPACT von CERNY, CHRISTOPH, WADDOUP, DOMINIQUE

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Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis von CERNY, Christoph, GUNTZ, Renée

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