E-LIB Suche - Ergebnisse für: Bodnár, Igor

1

High-throughput screening for aroma production in food ferm..:

VONG, Weng Chan ; CERNY, Christoph ; BODNAR, Igor...
Food Research International. 177 (2024) - p. 113902 , 2024

Link: https://doi.org/10.1016/..

2

Flavor-protein interactions for four plant protein isolates..:

Snel, Silvia J.E. ; Pascu, Mirela ; Bodnár, Igor...
LWT. 185 (2023) - p. 115177 , 2023

Link: https://doi.org/10.1016/..

3

Flavor-protein interactions for four plant proteins with ke..:

Snel, Silvia J.E. ; Pascu, Mirela ; Bodnár, Igor...
Heliyon. 9 (2023) 6 - p. e16503 , 2023

Link: https://doi.org/10.1016/..

4

The influence of agitation on aroma release:

Weterings, Martijn ; Bodnár, Igor ; Boom, Remko M..
Innovative Food Science & Emerging Technologies. 75 (2022) - p. 102610 , 2022

Link: https://doi.org/10.1016/..

5

Non-linear rheology reveals the importance of elasticity in..:

Schreuders, Floor K. G. ; Sagis, Leonard M. C. ; Bodnár, Igor..
Scientific Reports. 12 (2022) 1 - p. , 2022

Link: https://doi.org/10.1038/..

6

Structure formation and non-linear rheology of blends of pl..:

Schreuders, Floor K.G. ; Schlangen, Miek ; Bodnár, Igor...
Food Hydrocolloids. 124 (2022) - p. 107327 , 2022

Link: https://doi.org/10.1016/..

7

Mapping the texture of plant protein blends for meat analog..:

Schreuders, Floor K.G. ; Sagis, Leonard M.C. ; Bodnár, Igor...
Food Hydrocolloids. 118 (2021) - p. 106753 , 2021

Link: https://doi.org/10.1016/..

8

A classification scheme for interfacial mass transfer and t..:

Weterings, Martijn ; Bodnár, Igor ; Boom, Remko M..
Trends in Food Science & Technology. 105 (2020) - p. 433-448 , 2020

Link: https://doi.org/10.1016/..

9

Water redistribution determined by time domain NMR explains..:

Schreuders, Floor K.G. ; Bodnár, Igor ; Erni, Philipp..
Food Hydrocolloids. 101 (2020) - p. 105562 , 2020

Link: https://doi.org/10.1016/..

10

Comparing structuring potential of pea and soy protein with..:

Schreuders, Floor K.G. ; Dekkers, Birgit L. ; Bodnár, Igor...
Journal of Food Engineering. 261 (2019) - p. 32-39 , 2019

Link: https://doi.org/10.1016/..

11

Dynamic flavor release from chewing gum: Mechanisms of rele..:

Hinderink, Emma B.A. ; Avison, Shane ; Boom, Remko.
Food Research International. 116 (2019) - p. 717-723 , 2019

Link: https://doi.org/10.1016/..

12

A predictive model for flavor partitioning and protein-flav..:

Viry, Ombeline ; Boom, Remko ; Avison, Shane..
Food Research International. 109 (2018) - p. 52-58 , 2018

Link: https://doi.org/10.1016/..

13

Novel Methodology for Measuring Temperature-Dependent Henry..:

Avison, Shane ; van Gruijthuijsen, Kitty ; Pascu, Mirela..
Journal of Agricultural and Food Chemistry. 63 (2015) 28 - p. 6313-6318 , 2015

Link: https://doi.org/10.1021/..

14

Rheological behaviour of fibre-rich plant materials in fat-..:

Bonarius, Gijsbert A. ; Vieira, Josélio B. ; van der Goot, Atze Jan.
Food Hydrocolloids. 40 (2014) - p. 254-261 , 2014

Link: https://doi.org/10.1016/..

15

Electrospinning of food-grade polysaccharides:

Stijnman, Ann C. ; Bodnar, Igor ; Hans Tromp, R.
Food Hydrocolloids. 25 (2011) 5 - p. 1393-1398 , 2011

Link: https://doi.org/10.1016/..