Imre Blank

Overview

Best Publications

• Acrylamide from Maillard reaction products

  Richard H. Stadler;Imre Blank;Natalia Varga;Fabien Robert

  2198
  Citations

• A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control

  Dominique Taeymans;John Wood;Peter Ashby;Imre Blank

  531
  Citations

• Potent odorants of the roasted powder and brew of Arabica coffee

  Imre Blank;Alina Sen;Werner Grosch

  392
  Citations

• In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction.

  Richard H. Stadler;Fabien Robert;Sonja Riediker;Natalia Varga

  368
  Citations

• Formation of furan and methylfuran by maillard-type reactions in model systems and food.

  Anita Limacher;Josef Kerler;Tomas Davidek;Frank Schmalzried

  262
  Citations

• Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes

  Michael Merz;Thomas Eisele;Pieter Berends;Daniel Appel

  228
  Citations

• Determination of potent odourants in roasted coffee by stable isotope dilution assays

  P. Semmelroch;G. Laskawy;I. Blank;W. Grosch

  221
  Citations

• Intensive neutral odourants of linden honey Differences from honeys of other botanical origin

  Imre Blank;Karl-Heinz Fischer;Werner Grosch

  194
  Citations

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

  Julia Märk;Philippe Pollien;Christian Lindinger;Imre Blank

  187
  Citations

• Formation of furan and methylfuran from ascorbic acid in model systems and food

  A Limacher;J Kerler;B Conde-Petit;I Blank

  166
  Citations

• GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions.

  Wenqian Li;Wenqian Li;Yan Ping Chen;Imre Blank;Fuyang Li

  160
  Citations

• Formation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard Reaction Based on Pentose Sugars

  Imre Blank;Laurent B. Fay

  157
  Citations

• Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis

  I. Blank;W. Grosch

  149
  Citations

• Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates

  Ersan Beksan;Peter Schieberle;Fabien Robert;Imre Blank

  138
  Citations

• Degradation of the Amadori Compound N-(1-Deoxy-d-fructos-1-yl)glycine in Aqueous Model Systems

  Tomas Davidek;Nathalie Clety;Sandra Aubin;Imre Blank

  137
  Citations

• Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanism

  Tomas Davídek;Stéphanie Devaud;Fabien Robert;Imre Blank

  134
  Citations

• Sugar fragmentation in the maillard reaction cascade : Formation of short-chain carboxylic acids by a new oxidative α-dicarbonyl cleavage pathway

  Tomas Davídek;Fabien Robert;Stéphanie Devaud;Francia Arce Vera

  132
  Citations

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

  Christian Lindinger;Philippe Pollien;Santo Ali;Chahan Yeretzian

  127
  Citations

• Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry

  Tomas Davidek;Karin Kraehenbuehl;Stéphanie Devaud;Fabien Robert

  122
  Citations

• Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems.

  Fabien Robert;Gilles Vuataz;Philippe Pollien;Françoise Saucy

  121
  Citations

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

  Christian Lindinger;David Labbe;Philippe Pollien;Andreas Rytz

  116
  Citations