Balagiannis DP - Search Results

1

Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt.

Piornos JA, Balagiannis DP, Koussissi E, Bekkers A, Vissenaekens J, Brouwer E, Parker JK. Piornos JA, et al. Among authors: balagiannis dp. Food Chem. 2025 Feb 1;464(Pt 1):141532. doi: 10.1016/j.foodchem.2024.141532. Epub 2024 Oct 5. Food Chem. 2025. PMID: 39413594 Free article.

2

Elevated temperature extraction of β-carotene from freeze-dried carrot powder into sunflower oil: Extraction kinetics and thermal stability.

Kumar R, Oruna-Concha MJ, Balagiannis DP, Niranjan K. Kumar R, et al. Among authors: balagiannis dp. J Food Sci. 2024 Mar;89(3):1642-1657. doi: 10.1111/1750-3841.16964. Epub 2024 Feb 5. J Food Sci. 2024. PMID: 38317411

3

Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline.

Sood S, Methven L, Balagiannis DP, Cheng Q. Sood S, et al. Among authors: balagiannis dp. Food Chem. 2024 Apr 16;438:138065. doi: 10.1016/j.foodchem.2023.138065. Epub 2023 Nov 26. Food Chem. 2024. PMID: 38011793 Free article.

4

Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating.

Göncüoğlu Taş N, Kocadağlı T, Balagiannis DP, Gökmen V, Parker JK. Göncüoğlu Taş N, et al. Among authors: balagiannis dp. Food Chem. 2023 Jun 1;410:135358. doi: 10.1016/j.foodchem.2022.135358. Epub 2022 Dec 29. Food Chem. 2023. PMID: 36608554 Free article.

5

Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics.

Piornos JA, Koussissi E, Balagiannis DP, Brouwer E, Parker JK. Piornos JA, et al. Among authors: balagiannis dp. Compr Rev Food Sci Food Saf. 2023 Jan;22(1):233-259. doi: 10.1111/1541-4337.13068. Epub 2022 Nov 18. Compr Rev Food Sci Food Saf. 2023. PMID: 36398756 Review.

6

Comparison of Odorants in Beef and Chicken Broth-Focus on Thiazoles and Thiazolines.

Yeo H, Balagiannis DP, Koek JH, Parker JK. Yeo H, et al. Among authors: balagiannis dp. Molecules. 2022 Oct 9;27(19):6712. doi: 10.3390/molecules27196712. Molecules. 2022. PMID: 36235248 Free PMC article.

7

Characterisation of the chocolate aroma in roast jackfruit seeds.

Spada FP, Balagiannis DP, Purgatto E, do Alencar SM, Canniatti-Brazaca SG, Parker JK. Spada FP, et al. Among authors: balagiannis dp. Food Chem. 2021 Aug 30;354:129537. doi: 10.1016/j.foodchem.2021.129537. Epub 2021 Mar 11. Food Chem. 2021. PMID: 33756328

8

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor.

Piornos JA, Balagiannis DP, Methven L, Koussissi E, Brouwer E, Parker JK. Piornos JA, et al. Among authors: balagiannis dp. J Agric Food Chem. 2020 Sep 16;68(37):10088-10096. doi: 10.1021/acs.jafc.0c03902. Epub 2020 Aug 31. J Agric Food Chem. 2020. PMID: 32799537 Free PMC article.

9

Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.

Chen DW, Balagiannis DP, Parker JK. Chen DW, et al. Among authors: balagiannis dp. J Sci Food Agric. 2019 Nov;99(14):6638-6643. doi: 10.1002/jsfa.9939. Epub 2019 Aug 27. J Sci Food Agric. 2019. PMID: 31322743

10

Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method.

Piornos JA, Delgado A, de La Burgade RCJ, Methven L, Balagiannis DP, Koussissi E, Brouwer E, Parker JK. Piornos JA, et al. Among authors: balagiannis dp. Food Res Int. 2019 Sep;123:317-326. doi: 10.1016/j.foodres.2019.04.034. Epub 2019 Apr 17. Food Res Int. 2019. PMID: 31284982

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