Search Results - "Tyapkova, Oxana"

Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications by Zardin, Erika, Tyapkova, Oxana, Buettner, Andrea, Beauchamp, Jonathan

“…Characterisation of food-flavour release using quadrupole-based on-line mass spectrometers such as proton-transfer-reaction mass spectrometry (PTR-MS, or…”
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Replacing fishmeal with oilseed cakes in fish feed – A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets by Tyapkova, Oxana, Osen, Raffael, Wagenstaller, Maria, Baier, Bernhard, Specht, Fabian, Zacherl, Christian

“…The use of suitable fishmeal substitutes for feed in aquaculture is highly desirable to ensure sustainable and economic fish farming. Soybean, linseed,…”
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Characterisation of flavour compounds formed by γ-irradiation of polypropylene by Tyapkova, Oxana, Czerny, Michael, Buettner, Andrea

“…Sterilisation of plastic packaging materials for food, pharmaceutical or cosmetic products with 60Co γ-irradiation in the presence of oxygen can result in the…”
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Influence of polyols and bulking agents on flavour release from low-viscosity solutions by Siefarth, Caroline, Tyapkova, Oxana, Beauchamp, Jonathan, Schweiggert, Ute, Buettner, Andrea, Bader, Stephanie

“…► Flavour release depends on physicochemical properties of flavour compounds in water. ► Physicochemical properties affecting release: hydrophobicity and…”
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Flavor release from sugar-containing and sugar-free confectionary egg albumen foams by Tyapkova, Oxana, Siefarth, Caroline, Schweiggert-Weisz, Ute, Beauchamp, Jonathan, Buettner, Andrea, Bader-Mittermaier, Stephanie

“…The flavor release of two egg albumen foams containing different combinations of polyols and bulking agents was investigated in relation to the physicochemical…”
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Characterisation of flavour–texture interactions in sugar-free and sugar-containing pectin gels by Tyapkova, Oxana, Bader-Mittermaier, Stephanie, Schweiggert-Weisz, Ute, Wurzinger, Sandrina, Beauchamp, Jonathan, Buettner, Andrea

“…The influences of sugar replacement with erythritol or erythritol/sucralose on textural properties (hardness and visco-elastic behaviour) and flavour release…”
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Thermodynamic behavior of erythritol in aqueous solutions and in gelatine gels and its quantification by Tyapkova, Oxana, Bader-Mittermaier, Stephanie, Schweiggert-Weisz, Ute

“…•Differential scanning calorimetry as a method to determine erythritol crystallization.•Determination of crystallization using solution enthalpy.•Erythritol…”
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Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions by Siefarth, Caroline, Tyapkova, Oxana, Beauchamp, Jonathan, Schweiggert, Ute, Buettner, Andrea, Bader, Stephanie

“…Flavor release from mixtures of maltitol, erythritol, polydextrose and oligofructose dissolved in water at concentrations of 43% (w/w) was investigated to…”
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